Mexican Ham and Egg Brunch

South-of-the-border flavors in a convenient make-ahead, bake the next day, breakfast casserole dish.

Recipe Ingredients:

4 slices bread, cubed
1 cup cooked ham, diced
1 cup cubed or shredded cheddar cheese
4 large eggs
1 teaspoon salt
1/2 teaspoon dry mustard
1 cup tomato based mild salsa

Cooking Directions:

1. Layer in a greased 9-inch square baking pan the bread cubes, diced ham and shredded cheese.
2. Beat together the eggs, salt and dry mustard; stir in the salsa.
3. Pour egg mixture over top of layered mixture. Cover mixture tightly and refrigerate overnight.
4. Preheat oven to 350°F (175°C).
5. Bake casserole, uncovered, for about 45 minutes or until set and lightly browned. Let set for 10 minutes before serving.

Makes 4 servings.

Tip: Recipe may be doubled and baked in a 13x9x2-inch baking pan.