Easter Brunch for 12 – Recipe #2-Broccoli, Ham and Egg Bake 

This will become a really easy task if you prepare the ingredients ahead of time . You can prepare the ham and vegetable as far as 2 days before your brunch and combining all ingredients right in your baking pan the day before,keeping it in the refrigerator overnight  will make the preparation a breeze for you!

Broccoli Ham and Egg Bake:

1-1/2 cups of chopped cooked ham

1 lb. of fresh broccoli (chopped into smaller pieces under 1 inch in size)

1 bag – 30 oz. of frozen shredded hash brown potatoes – thawed

1 medium onion – chopped

2 cups of shredded cheddar cheese

1/2 cup of grated Parmesan cheese

12 eggs

1-1/4 cup of milk

1 container – 8 oz. of sour cream

2 teaspoons of lemon-pepper seasoning salt

2 teaspoons of ground mustard

1 cup of cornflake crumbs

2 tablespoons of butter, melted

Prepare 3 quart (13×9 inch) glass baking pan by spraying it with cooking spray. In a large bowl, mix ham, broccoli, potatoes,onion and cheeses, spoon into baking dish.

In the same bowl, beat the eggs, milk, sour cream, lemon-pepper seasoning salt and dry mustard until well mixed. Pour egg mixture over potato mixture.(the dish will be quite full) Cover and refridgerate for a minimum of 8 hours.

Preheat oven to 325F, uncover the baking dish and bake for 35 minutes.

Meawhile, toss cornflake crumbs and butter.

Sprinkle cornflake mixtrue over partially baked casserole and bake uncovered for 30 – 35 minutes longer or until knife inserted in the centre comes out clean or placing meat thermometer into the centre reads 160F.

Remove from oven and let stand for 15 minutes before serving.