Egg Casserole for Brunch

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Egg Casserole for Brunch
from Shirley Kindem, Apple Valley, MN

6-9 slices of bread (crusts removed)
1 cup shredded cheddar cheese
6 eggs beaten
1 cup half and half
2 cups milk
Spread margarine on one side of the bread and place margarine side down in a 9x13 glass baking dish.  Layer ham over bread, top with cheese.  Beat eggs together in a large bowl, add half and half and milk, mix, pour over the top of the casserole. 

Cover and refrigerate overnight.  The next morning bake at 325 degrees for one hour.



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