Ham and Broccoli Breakfast Casserole With Extra-Sharp Cheddar
photo by ElizabethKnicely
- Ready In:
- 13hrs 5mins
- Ingredients:
- 10
- Yields:
-
1 9x13-inch casserole
- Serves:
- 8
ingredients
- 4 whole wheat English muffins, cut into bite size pieces
- 2 cups broccoli florets
- 2 cups leftover ham, diced
- 8 ounces extra-sharp cheddar cheese, shredded and divided
- 12 eggs
- 1 cup milk
- 1 teaspoon paprika
- 1⁄4 teaspoon crushed red pepper flakes
- salt, to taste
- pepper, to taste
directions
- Lightly grease a 9x13-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°F 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 a church brunch, or to your own hungry brood!
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.