Ham And Broccoli Breakfast Casserole With Extra Sharp Cheddar Recipes

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HAM & CHEDDAR BREAKFAST CASSEROLE

Easy and cheesy, my go-to casserole for action-packed mornings has made many appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. -Patty Bernhard, Greenville, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h20m

Yield 12 servings.

Number Of Ingredients 8



Ham & Cheddar Breakfast Casserole image

Steps:

  • Whisk together first 4 ingredients. Place a third of the potatoes in a greased 5- or 6-qt. slow cooker; layer with a third of each of the following: ham, onion and cheese. Repeat layers twice. Pour egg mixture over top. Refrigerate, covered, overnight., Cook, covered, on low 4-5 hours, until casserole is set and edges begin to brown. Turn off slow cooker. Remove insert; let stand, uncovered, 30 minutes before serving.

Nutrition Facts : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 239mg cholesterol, Sodium 822mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

12 large eggs
1 cup 2% milk
1 teaspoon salt
1/2 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups cubed fully cooked ham (about 1 pound)
1 medium onion, chopped
4 cups shredded cheddar cheese

HAM & BROCCOLI BREAKFAST CASSEROLE

I searched for a long time to find a breakfast casserole that would give you a serving of veggies and still be delicious (it's the mom in me). The combination of ham, cheddar cheese & broccoli--YUM.

Provided by Gatorchef

Categories     Breakfast

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 9



Ham & Broccoli Breakfast Casserole image

Steps:

  • In a 9x13x2-inch baking dish, put enough of the bread pieces into the bottom of the pan to make a thin layer.
  • Make a layer of ham, followed by a layer of broccoli, and then the cheese.
  • Whisk together milk, eggs, salt, and dry mustard. Pour over top.
  • Toss remaining bread with butter; sprinkle over the top of the casserole.
  • Bake at 325° for 45 minutes.
  • Let cool for about 20 minutes; cut into squares.

12 slices white bread, crusts removed, torn into small pieces
3 cups cooked cubed ham
2 (10 ounce) boxes chopped frozen broccoli, thawed, water pressed out
8 ounces shredded sharp cheddar cheese
3 cups milk
5 eggs, beaten
1 1/4 teaspoons salt
1 teaspoon dry mustard
2 -3 tablespoons melted butter

HAM AND BROCCOLI BREAKFAST CASSEROLE WITH EXTRA-SHARP CHEDDAR

I was at a church brunch recently and the ladies at my table started talking about egg casseroles. It was fun to hear everyone's take on them...for both sides...the cooking them and the eating them. After listening contentedly for a few minutes, I chimed in with a few thoughts myself. "I love to add some flare to my egg casseroles...whether it be a particular spice, or a bold and delicious cheese." I went on to tell them about this one dish egg casserole that I brought and why I chose the extra-sharp, how it took me what felt like 9 minutes to locate the extra-sharp cheddar cheese in the cheese department, and how I used the English muffins because it's what I found in my freezer. 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!

Provided by ElizabethKnicely

Categories     Breakfast

Time 13h5m

Yield 1 9x13-inch casserole, 8 serving(s)

Number Of Ingredients 10



Ham and Broccoli Breakfast Casserole With Extra-Sharp Cheddar image

Steps:

  • 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!

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

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