Layered Brunch Casseole

Print Friendly, PDF & Email

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 Casseole

Layered Brunch Caserole Print This Post Print This Post

Serves 8


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


  1. SPRAY a 3-quart casserole with cooking spray; set aside.
  2. LAYER half of the potatoes, Swiss cheese, ham and American cheese in prepared casserole. REPEAT layers.
  3. BLEND remaining ingredients except corn flakes and butter, until combined. POUR over ingredients in casserole. REFRIGERATE, covered, several hours or overnight.
  4. PREHEAT oven to 350°F. Uncover casserole and sprinkle with corn flakes. DRIZZLE with melted butter, if desired.
  5. BAKE casserole 50 to 60 minutes or until knife inserted near center comes out clean.


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

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.