There is nothing like a delicious casserole recipe for breakfast. Cracker Barrel Ham and Egg Casserole is an American classic, loaded with cheese, eggs and ham that can feed any hungry family. Wonderfully seasoned, it's no surprise that it remains a classic casserole that is made in households across the country. If you haven't tried a ham and egg casserole this recipe is the one to try. There is no other one out there that tastes as good. 6 to 8 slices of white bread teaspoon ground black pepper cup cooked ham, cubed cup shredded cheddar cheese Preheat oven to 375 degrees F. Spray 2-quart casserole dish with nonstick spray. Cut crust off the bread and trim it to fit the casserole dish. In a bowl beat together the eggs and add in the milk, salt and pepper. Pour the eggs over the bread and spinkle with ham pieces. Top with cheeseand bake for 20 minutes, uncovered. The casserole is done with the eggs are firm. Learn how to make more favorites inspired by Cracker Barrel with this collection of 13 Must Have Cracker Barrel Restaurant Recipes .

Tags / Related Topics Make Ahead Casserole Recipes Your Recently Viewed Recipes Cracker Barrel Ham and Egg Casserole Images from other cooks Be the first to upload your own image for this recipe! Thanks for your comment. Don't forget to share! Are you sure you would like to report this comment? It will be flagged for our moderators to take action. Thank you for taking the time to improve the content on our site.Back to Macaroni & Cheese Cracker Barrel Sharp White Cheddar Macarolni & Cheese Dinner, 14 oz enriched macaroni product (wheat flour, niacin, ferrous sulfate [iron], thiamin mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid); cheese sauce (cheddar cheese [milk, cheese culture, salt, enzymes], whey, sodium phosphate, canola oil, contains less than 2% of salt, whey protein concentrate, milk protein concentrate, lactic acid, sorbic acid as a preservative, sodium alginate, annatto extract [color]). Calories from Fat 90

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. blue chair bay rum cake2,000 calories a day is used for general nutrition advice.barber chairs for sale in ontario canada Children's Adirondack Rocking Chaircostco bridge table and chairs 4ft Asheboro Porch Swing Regardless of where you live or what the weather is like, there is nothing quite like relaxing in a great rocking chair, indoors or out. If you're looking for an adult rocking chair or a child's rocking chair, we have a variety of styles to choose from, including contemporary and adirondack. An outdoor rocking chair is the perfect accessory on the front porch, and we offer both adirondack and classic styles.

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Some deck rocking chairs can also provide a unique look to an outdoor dining set. Rocking chair cushions are a great addition to any rocking chair. We carry a large selection of rocker cushion sets as well as rocking chair seat pads. Custom rocking chair cushion sets are also available, so you are sure to find the right size cushion to fit your porch or indoor rocker. See what our customers are saying! ☆ ☆ ☆ ☆ "I actually received my cushions today. They are well made and fit great. I appreciate all of your help in getting me new cushions for my glider rocker. I am very pleased. ☆ ☆ ☆ ☆ " Just wanted you to know that my cushions came on Saturday well ahead of when I thought they would come and I was just delighted.  The quality of the work was A+.  This was such a positive experience, I won't hesitate use you in the future and will tell others about your business. The New York Times has declared down home Southern cooking undignified in a story that heaped praise on a new generation of Southern chefs while denigrating fried chicken, Cracker Barrel restaurants and the Queen of Southern Food — Paula Deen.

FOLLOW TODD ON FACEBOOK The food snobs at the Times attacked Miss Paula in the second sentence of their lengthy diatribe – calling her a “so-called queen of Southern food, who cooks with canned fruit and Crisco.” The Times bemoaned the “hayseed image” of Southern cooking while praising “a new generation of chefs who have pushed Southern cooking into the vanguard of world cuisine.” Their headline proclaimed – “Vanquishing the Colonel – Farmers work with chefs to restore Southern cuisine’s dignity.” You can read the entire story by clicking here. “Today, purists believe, Southern cooking is too often represented by its worst elements: feedlot hams, cheap fried chicken and chains like Cracker Barrel,” the Times whined. Perhaps The New York Times should consider first restoring its own dignity before launching a crusade against shrimp and grits. It seems to me that the “so-called” queen of Southern cooking should fly up to New York City and take a cast iron skillet to the backside of the “so-called” newspaper that printed such nonsense.

But Miss Paula is a genteel Southern lady and would probably just shake her head and say, “Oh Lord, y’all.” So as a proud son of the South, I believe it is my duty to defend the honor of our skillet fried chicken, our ham hocks and our sweet potato pies. Nobody speaks ill of butter and gets away with it. For the record, I happen to have a Cracker Barrel rocking chair in my office at the Fox News Corner of the World – along with several copies of Paula Deen’s cookbooks. That being said – I’m really not quite sure why The New York Times felt compelled to launch a broadside against the traditional cuisine of the Southern states. I’ll take a Cracker Barrel Meat Loaf sandwich and a slice of their Double Chocolate Fudge Coca Cola Cake any day of the week — over the slop they serve at those five-star New York City restaurants. Does The Old Gray Lady really want to pick a food fight with Alabama or Mississippi? There’s a reason why the Magnolia State is the plumpest in the nation — it’s called banana pudding.

In New York City, they eat boiled animal tongues. In the South we use our tongues for licking our fingers. Southerners eat buttermilk biscuits and sip frosty glasses of sweet tea. New Yorkers nosh bagels and drink seltzer water. New Yorkers eat fermented soy and tuna tartar – while folks in Tennessee eat fried catfish – with tarter sauce. As an expatriated Southerner living in Brooklyn, I’ve come to realize that this quest to redefine Southern cuisine has taken root in the Big Apple. Chefs who couldn’t succeed in Dixie have moved north to ply their trade. It’s a movement called, “New Southern Cuisine.” To be fair, I decided to visit one of those so-called “New Southern Cuisine” restaurants the other day. To their credit, they served sweet tea. But that’s about the only southern thing in the building. The first item on the menu was “Black-eyed Pea Hummus.” I threw up a little inside my mouth. The waiter brought my iced tea and suggested I try something they called “Arugula Smear.”