Taste

Brunch Eggs Casserole Recipe

Heirloom Eats

Mimi’s Brunch Eggs

Photography by Rich Smith

heir·loom (noun): a valuable object that has belonged to a family for several generations

 

Mimi’s Brunch Eggs

 

“Mimi would excuse herself every year from Christmas Eve chaos to make brunch eggs, which meant that Santa was coming soon!  She continued the tradition for years, now with husbands and grandkids looking forward to them Christmas morning. You had to fight for any leftovers! We all think of her when brunch eggs are served for our own families. It is not a complicated recipe, but delicious and full of many memories.”
– Nancy McCaffrey

 

Nancy and Dan McCaffrey

 

Mimi’s Brunch Eggs

Mimi’s Brunch Eggs

Nancy McCaffrey
Print Recipe Pin Recipe
Course Brunch
Cuisine American
Servings 8 Servings

Ingredients
  

  • 16 slices thick white bread crusts removed (you may cut some slices to fit the pan)
  • ½-¾ lb. shaved ham thinly sliced (from deli – do not use prepackaged ham)
  • ½-¾ lb. sharp white cheese sliced
  • 3 cups milk
  • 3 large eggs
  • ½ tsp. salt
  • ½ tsp. dry mustard
  • ½ tsp. Lawry’s seasoned salt
  • Dash of nutmeg
  • Dash of Worcestershire sauce
  • Butter for coating
  • 1½-2 cups finely crushed Corn Flakes crumbs

Instructions
 

  • Put 8 slices of the bread in a greased 9x13 pan. Cover with the ham. Cover ham with sliced cheese, then put the other 8 slices of bread on top.
  • Combine the milk, eggs, seasonings, and Worcestershire sauce well and pour over the bread.
  • Cover with foil and refrigerate overnight.
  • The next morning, melt enough butter to coat the Corn Flakes crumbs and scatter on the casserole.
  • Bake at 325° for 45 minutes, or until light brown on top and cheese is bubbly. Let sit at least 5 minutes before cutting to serve.
Keyword breakfast casserole, Casserole, eggs
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