How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Breakfast Bake

5.0 by 4 people
Rate me!
  • Makes: 4 servings
  • Serving Size: 1/2 casserole each
  • Prep: 15 mins
  • Chill: 2 hrs to 24 hrs
  • Bake: 30 mins 325°F

Breakfast Bake



  1. Lightly coat two 16- to 20-ounce casseroles with cooking spray. Tear bread into bite-size pieces. Divide between prepared casseroles. Add ham and cheese.
  2. In a medium bowl combine eggs, milk, and pepper;* beat with a rotary beater or wire whisk. Pour egg mixture evenly over bread; press lightly with the back of a spoon to thoroughly moisten bread. Cover and chill for 2 to 24 hours.
  3. Preheat oven to 325 degrees F. Bake casseroles, uncovered, for 30 to 35 minutes or until a knife inserted near centers comes out clean. Let stand for 10 minutes before serving.

From the Test Kitchen

Test Kitchen Tip:

For a touch of extra flavor, add 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon dried dill weed; 1/2 teaspoon dried oregano, crushed; or 1 tablespoon snipped fresh chives or sliced green onion to the egg mixture.

Nutrition Facts (Breakfast Bake)

    Per serving:
  • 198 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 228 mg chol.,
  • 547 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...