Layered Brunch Casseole
Recipe courtesy the Incredible Edible Egg
This is a perfect brunch recipe and the best part is you can prepare it the night before and then just pop it in the oven. Serve with fruit for a festive breakfast or brunch. Easy peasy.
Layered Brunch Caserole 
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Serves 8
Ingredients
| Cooking spray | |
| 2 /12 cups | frozen shredded hash brown potatoes, thawed |
| 6 slices | Swiss cheese |
| 1 1/2 cups | chopped lean ham (8 ounces) |
| 6 slices | American cheese |
| 8 | large EGGS |
| 1 1/2 cups | nonfat milk |
| 1 tbsp. | Dijon mustard |
| 1 tbsp. | dried minced onions |
| 1 1/2 cups | crushed corn flakes |
| 1/4 cup | butter, melted, optional |
DIRECTIONS
- SPRAY a 3-quart casserole with cooking spray; set aside.
- LAYER half of the potatoes, Swiss cheese, ham and American cheese in prepared casserole. REPEAT layers.
- BLEND remaining ingredients except corn flakes and butter, until combined. POUR over ingredients in casserole. REFRIGERATE, covered, several hours or overnight.
- PREHEAT oven to 350°F. Uncover casserole and sprinkle with corn flakes. DRIZZLE with melted butter, if desired.
- BAKE casserole 50 to 60 minutes or until knife inserted near center comes out clean.
Nutrition
Per serving:
Calories: 277
Total fat: 12 g
Saturated fat: 6 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g
Cholesterol: 218 mg
Sodium: 749 mg
Carbohydrate: 22 g
Dietary fiber: <1 g
Protein: 19 g
Vitamin A: 725.7 IU
Vitamin D: 81.6 IU
Folate: 37.5 mcg
Calcium: 273.9 mg
Iron: 3.3 mg
Choline: 175.5 mg
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