With the holidays behind us, many of us, including myself, are looking to become more organized, especially in the kitchen! Today’s recipe, Ham and Egg Casserole, combines several opportunities to streamline your kitchen time.
First of all, this casserole is not only quick and easy, but can be made ahead, frozen and baked for breakfast or even dinner when you are busy. It also uses that last little bit of leftover Ham, whether it’s from Christmas or even thinking ahead to Easter.
And best of all, you can double the recipe, freeze one of the casseroles for later, and have dinner on the table in a snap!
And lastly, although the casserole does call for a dozen eggs, you can still serve your whole family for well under $5, especially if you use leftover ham.
First step is to cut the ham into bite-size pieces, you will need about 1 cup for a single recipe or 1 3/4 cups for a double.
Next in a large bowl, combine the ham with shredded cheese, Parmesan cheese, flour and seasonings.
Spray a 13×9 baking dish lightly with cooking spray and spread the ham mixture evenly. Melt 1/4 cup butter and drizzle over the mixture.
Whisk the eggs, milk or cream, mustard and pepper.
Then pour the egg mixture over the ham mixture.
Bake uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean. If you like, add another sprinkle of cheese to the top, and pop it back in the oven for a couple minutes until melted and bubbly.
For more delicious Breakfast recipes…follow our Breakfast Bites Pinterest Board!
Linking to…Gooseberry Patch