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Ham and Broccoli Breakfast Casserole with Extra-Sharp Cheddar

You are going to adore the balance of flavors and textures in this egg casserole.
Prep Time15 mins
Cook Time1 hr
Course: Breakfast, Main Course
Keyword: ham and broccoli breakfast casserole, leftover ham recipe
Servings: 6 servings

Ingredients

  • 4 whole wheat English muffins, cut into bite size pieces
  • 2 cups broccoli florets
  • 2 cups leftover ham, diced
  • 8 oz extra sharp cheddar cheese, shredded, divided
  • 12 eggs
  • 1 cup milk
  • 1 tsp paprika
  • 1/4 tsp crushed red pepper
  • Salt and pepper
  • Fresh fruit; as side dish

Instructions

  • Lightly grease a 913-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.
  • Prepare fresh fruit.
  • Remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.
  • Serve Ham and Broccoli Breakfast Casserole with fresh fruit.