Egg and Ham Brunch

Egg and Ham Brunch




  • 6 slices bread, cubed
  • 1 pound pre-cooked ham, cubed
  • 1/2 pound Cheddar cheese, cubed
  • 3 Eggs
  • 2 cups Milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Salt
  • 1/4 pound margarine or butter


  1. Lightly grease a 9 X 13" baking pan.
  2. Put cubed bread and ham and cheese in the pan.
  3. Beat eggs together with dry ingredients, and gently pour mixture into pan.
  4. Melt butter or margarine and pour over all.
  5. Cover baking pan and refrigerate overnight.
  6. Uncover and bake one hour at 325 degrees.
  7. Special Diets:
  8. Reduced Sodium: Use only 1/4 lb. of ham, sliced into ribbons to garnish on top. Use unsalted butter. Use low-sodium cheese. Increase mustard to 1 teaspoon. If desired, use low sodium bread or rolls. 303 mg sodium per serving.
  9. Reduced Cholesterol: Use 95 percent fat-free ham. Replace eggs with 6 egg whites and a few drops of food coloring, or imitation egg substitute. Use margarine. Use skim milk. Use low fat yellow cheese. 32 mg cholesterol per serving.
  10. Reduced Calorie: Use 95 percent fat-free ham. Use skim milk. Omit butter and margarine. Use low-fat cheese. 259 calories per serving.
  11. Diabetic Exchange (for original recipe): 1/4 milk exchange & 2 1/2 medium-fat meat exchanges & 1/2 starch exchange & 3 fat exchanges

Chef’s tip

(Prepare recipe ahead, refrigerate overnight, and bake in the morning.)

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.