Ham Egg and Cheese Casserole
User Reviews
5
Ham Egg and Cheese Casserole
Description
The Ham Egg and Cheese Casserole begins by layering shredded cheddar and mozzarella in a baking dish, followed by a sautéed mixture of red bell peppers, green onions, green chiles, and mushrooms, which adds tender vegetable flavor and texture. Cubed ham and additional cheese are sprinkled atop the vegetables. The dish is then covered with a beaten egg mixture blended with milk, flour, and dried parsley that sets as it bakes, creating a creamy, custardy base that holds all ingredients together.
Baking at 350°F for 35-45 minutes produces a golden, set casserole that benefits from resting 10 minutes before serving to firm up. This savory casserole combines cheese, ham, and vegetables into a satisfying dish suitable for breakfast, brunch, or casual meals.
The casserole can be assembled in advance and refrigerated overnight before baking, making it useful for planning ahead. It also freezes well before baking when protected with plastic wrap and foil, allowing convenient storage for up to three months. After baking, leftovers keep for up to three days refrigerated.
Ingredients
- 3 cups cheddar cheese shredded
- 3 cups mozzarella cheese shredded
- 1/4 cup butter
- 1/2 red bell pepper diced, large
- 1/3 cup green onions diced
- 4 ounce diced green chiles canned
- 4.5 ounce mushrooms drained, canned, sliced
- 8 ounces ham diced, cooked
- 1/2 cup all-purpose flour
- 1 3/4 cup milk
- 2 Tablespoons parsley dried
- 8 egg beaten
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking dish with cooking spray.
- Combine the cheeses in a large bowl. Place 1/2 in the bottom of the prepared baking dish.
- Melt the butter in a skillet over medium heat. Add the green onions, bell pepper, green chiles, and drained mushrooms, cooking until tender, about 5 minutes. Spread evenly over the top of the cheeses in the baking dish.
- Sprinkle the ham and remaining cheese over the top.
- In a large bowl, whisk together the flour, milk, parsley, and eggs. Pour over the top of the casserole.
- Bake in the preheated oven for 35-45 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
Notes
- Prepare casserole through assembly, then cover and refrigerate overnight before baking for convenience.
- Freeze unbaked casserole tightly wrapped in plastic and foil for up to three months; thaw overnight in fridge before baking.
- Store leftovers in an airtight container in the refrigerator for up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 188mg | 63% |
| Sodium | 704mg | 29% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1008IU | 20% |
| Vitamin C | 15mg | 17% |
| Calcium | 414mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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