Wake-Up Casserole

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Wake-Up Casserole to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Wake-Up Casserole, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• iris frank, eureka, illinois
• You’ll find everything you want for breakfast—
• potatoes, eggs, cheese and ham—in this satisfying
• casserole. It can be made the night before and
• kept in the refrigerator. I frequently make it for
• church potlucks and for company. Everybody
• loves it.
• 8 frozen hash brown patties
• 4 cups (16 ounces) shredded cheddar
• cheese
• 1 pound cubed fully cooked
• ham (2 cups)
• 7 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1 Place hash brown patties in a single layer in
• a greased 13-in. x 9-in. x 2-in. baking dish.
• Sprinkle with cheese and ham. In a large
• bowl, beat eggs, milk, salt and mustard.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Pour over ham. 2 Cover and bake at 350° for 1 hour

Step 2: Technique & Execution

Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean

Step 3: Technique & Execution

Yield: 8 servings

Step 4: Technique & Execution

RAISED YEAST WAFFLES helen knapp, fairbanks, alaska These waffles bake up crispy on the outside and light and tender on the inside

Step 5: Technique & Execution

Since they aren’t too filling, they leave room for sampling the rest of the brunch buffet—or for munching on more waffles! 1 package (1/4 ounce) active dry yeast 1 teaspoon sugar 1/2 cup warm water (110° to 115°) 2 cups warm milk (110° to 115°) 2 eggs 1/2 cup butter, melted 2 cups all-purpose flour 1 teaspoon salt 1/8 teaspoon baking soda 1 In a large mixing bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes

Step 6: Technique & Execution

Beat in the milk, eggs and butter