HAM BREAKFAST CASSEROLE
Make and share this Ham Breakfast Casserole recipe from Food.com.
Provided by TishT
Categories Breakfast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray 8 X 8 baking dish with cooking spray.
- Place 4 slices of bread in prepared baking dish.
- Sprinkle ham, mushrooms, and chees over top.
- Cover with 4 slices of bread.
- In a medium bowl, combine eggs and skim milk.
- Add onion flakes, parsley flakes, and lemon pepper.
- Mix well to combine.
- Evenly pour egg mixture over bread.
- Cover and refrigerate for at least 1 hour or overnight.
- Uncover and bake at 350 F for 1 hour.
- Place baking dish on a wire rack and let set for 5 minutes.
- Cut into 4 servings.
Nutrition Facts : Calories 398.4, Fat 18.6, SaturatedFat 8.9, Cholesterol 263.3, Sodium 1113.3, Carbohydrate 30.3, Fiber 1.3, Sugar 2.9, Protein 26.2
HAM AND CHEESE BREAKFAST CASSEROLE
This colorful, extra-cheesy breakfast casserole can be made ahead and baked the next day - perfect for brunch with a large crowd.
Provided by Food Network Kitchen
Time 1h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more. If they start to burn, lower the heat further. Season with salt and black pepper.
- Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer the bread to a large bowl. Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute. Continue cooking, stirring occasionally, until soft, about 2 minutes more. Season with salt and black pepper.
- Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere. Transfer the mixture to the buttered baking dish. Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan. (The casserole can be refrigerated overnight and baked the next day.)
- Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes. Top with the parsley.
COUNTRY HAM BREAKFAST CASSEROLE
Provided by Nancy Fuller
Categories main-dish
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
- In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
- Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
- Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.
BREAKFAST HAM CASSEROLE
Yum! What an absolutely perfect thing to take to a brunch. Has to sit overnight in the fridge before baking.
Provided by KitchenCraftsnMore
Categories One Dish Meal
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs, add cooled sausage or ham.
- Add other ingredients.
- Pour into 9x13-in.
- Pyrex dish (3 qt).
- Cover with Saran wrap and refrigerate overnight.
- Let sit out one hour before baking.
- Bake at 350ºF.
- until puffed and lightly browned.
Nutrition Facts : Calories 468.2, Fat 24.9, SaturatedFat 12, Cholesterol 382.2, Sodium 1710.8, Carbohydrate 27.8, Fiber 1.6, Sugar 3.2, Protein 32.7
HAM AND EGG BREAKFAST CASSEROLES
Steps:
- In a Dutch oven, saute mushrooms in butter until tender. Add Italian seasoning and pepper; saute 1 minute longer. Spread mushroom mixture evenly into two greased 13x9-in. baking dishes. , In a large bowl, combine the cheddar cheese, ham, Parmesan cheese and flour. Sprinkle over mushroom mixture. In another large bowl, whisk the eggs, cream, mustard and white pepper. Pour over cheese mixture., Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 55 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.,
Nutrition Facts : Calories 270 calories, Fat 22g fat (12g saturated fat), Cholesterol 275mg cholesterol, Sodium 489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.
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