Schoolhouse Breakfast Casserole is the cheesy, dreamy, light, and fluffy breakfast casserole recipe you need to try!
Schoolhouse Breakfast Casserole recipe is my childhood in a casserole dish!
For as long as I can remember, Christmas morning we spent gathered around the tree unwrapping gifts.
After, we’d travel up over the river and through the woods, up the mountain to my grandparent’s home where a Christmas breakfast would be waiting.
Schoolhouse Breakfast Casserole, Cheese Grits, Toast, and fruit would don the table. While my darling grandparents are still with us, I’ve carried on this tradition with pride and joy. Adding a tower of doughnuts, of course!
I’ve changed the menu slightly, using my Goat Cheese Grits recipe and serving from the giant dutch oven as the center of the table.
Sharing this Schoolhouse Breakfast Casserole Recipe has been on my dance card for YEARS! But! We had lost the recipe…
That is until we went through my grandparents’ belonging and found a recipe (treasure!) box!
This handwritten recipe was on the back of the bed and breakfast brochure! From 1989, y’all! Crazy!
How to make Schoolhouse Breakfast Casserole Recipe
First, cook your chopped ham and onions in 3 tablespoons of butter until soft and tender. Here, I used leeks, because I had an abundance of them, and they’re the same onion flavor. Delicious!
Next, you’ll stir some mushroom soup and cheese soup together in a measuring cup. Now, my grandmother used a can of mushroom pieces (what the recipe calls for), but I don’t like those… so I went rogue and did my own thing!
Beat your 12 eggs, and pour over the leeks and ham. Using low heat, and a figure 8 motion, scramble the eggs until soft.
This is where I differed majorly from the recipe. Because I am using a Le Creuset braising pot, I didn’t need to use a casserole dish. I made the whole casserole right inside this dish. If you were going to use a 9×13 casserole dish, you would scoop your eggs, ham, and leeks out now, and plop them into the casserole dish.
Fold the soup mixture into the eggs, ham, and leeks.
If you want to make this ahead of time (like the night before!), this is where you stop. Cover it, and place in your fridge.
I didn’t make this ahead of time, so I topped the dish with the breadcrumbs (the oh so many breadcrumbs! I’m changing this portion to 3/4 cup… not 2 1/2 cups of breadcrumbs! That’s way too many!).
Bake at 350˚ for 30-40 minutes.
*If you made this ahead of time, remove it from the fridge 30 minutes before serving.*
What else could you serve with Schoolhouse Breakfast Casserole Recipe?Print
Schoolhouse Breakfast Casserole is the cheesy, dreamy, light, and fluffy breakfast casserole recipe you need to try that’s made ahead!
- 1 cup Diced Ham
- 1/4 cup Chopped Green Onion
- 3 TBS Butter
- 12–15 Beaten Eggs
- Can of Cream of Mushroom Soup
- Can of Cheddar Cheese Soup
- 1/2 cup Milk
- 2 TBS Melted Butter
- 1 cup Italian Breadcrumbs
- Preheat your oven to 350˚.
- In a large skillet, melt your butter, and saute your 1 cup ham and 1/4 cup green onions over medium heat.
- While the ham and leeks cook, in a large bowl mix the two soups plus 1/2 cup of milk together.
- Scramble your 12-15 beaten eggs with the ham and onions, using a figure 8 motion, forming soft curds.
- Pour the egg, ham, and onion mixture into a 9×13 greased casserole dish.
- Fold in the soup mixture.
- *If you are making ahead of time, cover and place in the fridge.*
- In a small bowl, mix together the melted 2 tablespoons of butter with the 1 cup of Italian breadcrumbs.
- When you are ready to bake your casserole, top your dish with the breadcrumbs, and bake at 350˚ for 30 minutes.
You can make this up to 12 hours ahead of time.
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