Post by Loupy on May 5, 2014 16:48:26 GMT -7
Ham and Broccoli Breakfast Casserole with Extra-Sharp Cheddar
From: Erin Chase @ www.onedishdinners.com/
I love to add some flare to my egg casseroles…whether it be a particular spice, or a bold and delicious cheese. I loved the balance of flavors and textures in this egg casserole. The crushed red pepper gives a hint of heat. The paprika brings a bit of smoky sweetness, and the ham and broccoli work perfectly with the rich and deep flavor of the extra-sharp cheddar cheese. I hope you enjoy the rich flavor that the extra-sharp cheddar cheese brings to this one dish egg casserole!
Ingredients
4 whole wheat English muffins, cut into bite size pieces
2 cups broccoli florets
2 cups leftover ham, diced
8 oz. block extra sharp cheddar cheese, shredded, divided
12 eggs
1 cup milk
1 teaspoon paprika
1/4 teaspoon crushed red pepper
Salt and pepper
Directions
Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray.
In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese.
Once tossed, pour into the baking dish.
In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper.
Add in a few dashes of salt and pepper as well.
Pour the egg mixture over top of the ingredients in the baking dish.
Cover with foil and refrigerate overnight.
In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole.
Bake, covered, at 375 for 45 minutes.
Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.
Serve warm to hungry women at church brunch, or to your own hungry brood!
Notes: Breakfast casseroles are best made by letting the bread and egg mixture soak for a few hours. So once you’ve assembled the casserole, cover it with foil and then let it sit in the fridge for a few hours to allow the egg and milk mixture soak into the bread. Then it will bake up perfectly. Most breakfast egg casseroles say to soak over night or for at least 2 hours.
Take the casserole out of the fridge for about 30 or more minutes prior to cooking.
From: Erin Chase @ www.onedishdinners.com/
I love to add some flare to my egg casseroles…whether it be a particular spice, or a bold and delicious cheese. I loved the balance of flavors and textures in this egg casserole. The crushed red pepper gives a hint of heat. The paprika brings a bit of smoky sweetness, and the ham and broccoli work perfectly with the rich and deep flavor of the extra-sharp cheddar cheese. I hope you enjoy the rich flavor that the extra-sharp cheddar cheese brings to this one dish egg casserole!
Ingredients
4 whole wheat English muffins, cut into bite size pieces
2 cups broccoli florets
2 cups leftover ham, diced
8 oz. block extra sharp cheddar cheese, shredded, divided
12 eggs
1 cup milk
1 teaspoon paprika
1/4 teaspoon crushed red pepper
Salt and pepper
Directions
Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray.
In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese.
Once tossed, pour into the baking dish.
In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper.
Add in a few dashes of salt and pepper as well.
Pour the egg mixture over top of the ingredients in the baking dish.
Cover with foil and refrigerate overnight.
In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole.
Bake, covered, at 375 for 45 minutes.
Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.
Serve warm to hungry women at church brunch, or to your own hungry brood!
Notes: Breakfast casseroles are best made by letting the bread and egg mixture soak for a few hours. So once you’ve assembled the casserole, cover it with foil and then let it sit in the fridge for a few hours to allow the egg and milk mixture soak into the bread. Then it will bake up perfectly. Most breakfast egg casseroles say to soak over night or for at least 2 hours.
Take the casserole out of the fridge for about 30 or more minutes prior to cooking.
