Egg Casserole
This egg casserole is assembled the night before, which leaves the morning free when a crowd is coming. Bread soaks up a mustard-seasoned custard overnight, so it bakes into a soft, sliceable layer under melted Velveeta and salty diced ham. A pinch of red pepper, paprika, and garlic powder adds warmth without heat. One 9 x 13-inch pan feeds a family gathering, and it works for brunch or supper.
Instructions
Grease a 9 x 13-inch baking pan and lay the bread slices in the bottom in a single layer.
In a large bowl, beat the eggs, then stir in the melted butter, milk, mustard, salt, red pepper, paprika, and garlic powder until evenly combined.
Pour the egg mixture slowly over the bread so every slice is soaked.
Scatter the diced ham over the top, then cover it with the grated Velveeta.
Cover the pan and refrigerate it overnight, so the bread can absorb the custard.
Bake at 350°F for 1 hour, until the casserole is set in the middle and the cheese on top is melted and lightly browned.
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