Pressure Cooker Ham Cheddar Breakfast Casserole Recipes

Steps:

• Place 8 slices of cubed bread on the bottom a 9 x 13 inch baking dish. Top with ham and cheeses and then the remaining cubed bread.
• In a large bowl, whisk together eggs, milk, garlic powder, ground mustard, and peppers. Pour over bread, ham, and cheese. Cover and refrigerate 8 hours (or overnight).
• Remove from fridge 30 minutes before cooking.
• Preheat oven to 375 degrees.
• In a small bowl, mix together crushed cornflakes and melted butter. Sprinkle over top the casserole and bake for 40-45 minutes, until a knife inserted in the center comes out clean.
• Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with nonstick spray.
• Whisk milk, eggs, milk, and salt together in a bowl.
• Place about 3/4 of the bread cubes into the prepared baking dish and sprinkle with ham and 1 cup Cheddar cheese. Carefully pour egg mixture over top. Add remaining bread cubes and gently press all over to submerge into the liquid. Once all of the bread is coated by the egg mixture, sprinkle remaining Cheddar cheese over the top.
• Bake in the preheated oven until light golden brown and set in the middle, about 40 minutes. Allow to cool for 10 minutes before slicing and serving.

Steps:

• Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
• Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.