One of the best ways to stretch your grocery budget is to use sale items, and during the holidays is a great time. Typically around the Easter holiday you can find a dozen eggs for less than $1, and Ham is also very reasonable, usually under $1 per pound. This Ham and Egg Casserole can be made with leftover ham, and frozen to have later for a quick and easy meal.
Serving a big brunch on Sunday morning or for the holidays, and serving breakfast for dinner are two of my absolute favorite meals ever. As always, saving on our groceries and time in the kitchen is important too. Although this 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.
Here are 3 of our favorite Breakfast Casseroles…