Ham and Egg Casserole



I am home again due to the extreme temperatures! On days like today everyone needs a hearty breakfast especially if they are going to be outside for any amount of time.

Take this casserole. It has protein from the egg and it’s filling from the ham. It’s also quick and easy to make.

If you need to make the meal even heartier you can add some pancakes or even some potatoes as a side.Of course I had to have salsa with mine!

Ham and Egg Casserole


  • 1 cup fully cooked ham, cut into small pieces
  • 2 cups shredded cheese {whatever you like best-I used cheddar and mozzarella}
  • 1/4 cup parmesan cheese
  • 1 tablespoon flour
  • 1/4 teaspoon greek seasoning
  • 1/4 teaspoon pepper, divided in half
  • 1/4 cup butter, melted
  • 12 eggs
  • 1 cup milk, half-and-half or whipping cream
  • 1/2 tablespoon Dijon mustard


  1. Preheat oven to 350 degrees and lightly spray a 13×9 baking dish with cooking spray
  2. Cut ham and add to large bowl
  3. Add shredded cheese, Parmesan cheese, flour, Greek seasoning and 1/8 teaspoon pepper, combine and pour into baking dish evenly
  4. Melt butter and pour over ham mixture
  5. In a large measuring cup, add 1 cup milk or cream, break eggs into measuring cup, add Dijon mustard and 1/8 teaspoon pepper, whisk well
  6. Pour over ham mixture
  7. Bake uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the middle comes out clean.
  8. Optional: sprinkle casserole with more cheese and return to oven for a couple minutes until cheese is melted and bubbly.

This is quick and easy and works for breakfast lunch or dinner.

I am going to stay in all bundled up!



Recipe source Pocket Change Gourmet


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