Ham And Cheese Breakfast Bake Recipes

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HAM 'N' CHEESE EGG BAKE



Ham 'n' Cheese Egg Bake image

This make-ahead egg casserole is just the thing when entertaining in the morning. It's loaded with ham, cheese and mushrooms.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 12

1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded part-skim mozzarella cheese
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
6 green onions, chopped
1-3/4 cups cubed fully cooked ham
8 large eggs
1-3/4 cups 2% milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Sprinkle cheeses into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat; saute mushrooms, red pepper and green onions until tender. Stir in ham; spoon over cheese. , In a large bowl, whisk together eggs, milk, flour, salt and pepper; pour over ham mixture. Refrigerate, covered, overnight. , Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-45 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 272 calories, Fat 17g fat (9g saturated fat), Cholesterol 201mg cholesterol, Sodium 678mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

THE BEST BREAKFAST CASSEROLE



The Best Breakfast Casserole image

The Best Breakfast Casserole is a thick and creamy egg base with shredded potatoes, chunks of ham and flavorful cheese blends that bakes up in no time. Make ahead or enjoy the morning of during the holidays!

Provided by Alyssa Rivers

Categories     Breakfast

Time 1h35m

Number Of Ingredients 8

24 ounces frozen shredded potatoes
salt and pepper
12 eggs
2 cup half and half
1 teaspoon season salt
1 1/2 cup cheddar cheese (grated)
1 1/2 cup pepper jack cheese (grated)
2 cup chopped ham (Or your preferred meat, sausage would also be great)

Steps:

  • Grease a 9x13 inch pan. Add the frozen and shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
  • In a large bowl, whisk the eggs together. Then add half and half, season salt, cheddar cheese, pepper jack, and chopped ham.
  • Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
  • Bake uncovered at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 225 kcal, Carbohydrate 2 g, Protein 14 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 206 mg, Sodium 436 mg, Sugar 1 g, ServingSize 1 serving

HAM AND CHEESE BREAKFAST CASSEROLE



Ham and Cheese Breakfast Casserole image

This recipe is quick and easy but loaded with flavors. This recipe is perfect for brunch, holiday gatherings, or a quick easy meal.

Provided by Kimber

Categories     Breakfast

Time 1h

Number Of Ingredients 8

12 extra large eggs
1 cup heavy cream
2 cups ham (cooked and cubed)
15 oz hash brown potatoes (frozen (about half a bag))
8 oz cream cheese (cut into 1/2" cubes)
1 cup sharp cheddar cheese (shredded )
1/2 tsp salt
1/2 tsp ground black pepper

Steps:

  • Preheat the oven to 350˚F.
  • In a large bowl, combine the hash browns, salt, pepper, 1/2 cup cheddar cheese and ham. Then fold in the cream cheese to distribute it through the mixture. Transfer the hash brown mixture to a greased 9x13" baking dish.
  • In another bowl, whisk the eggs and heavy cream together. Then pour the mixture over the hash browns in the casserole dish and top with the remaining cheddar cheese.
  • Bake for 40-50 minutes or until the center is just set and springs back when touched.

Nutrition Facts : ServingSize 1 slice, Calories 319 kcal, Carbohydrate 8 g, Protein 15 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 235 mg, Sodium 570 mg

HAM AND CHEESE BREAKFAST CASSEROLE



Ham and Cheese Breakfast Casserole image

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

6 tablespoons butter, plus more for greasing dish
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
4 cups 1/2-inch bread cubes (crusts removed)
8 ounces cremini mushrooms, sliced
8 large eggs
1 1/4 cups half-and-half
1 teaspoon Dijon mustard
Pinch cayenne
4 ounces ham, diced
1 1/2 cups shredded Gruyere, Emmental or Jarlsberg (about 4 ounces)
2 small plum tomatoes, sliced very thinly
2 tablespoons grated Parmesan
2 tablespoons chopped parsley, for garnish

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.

HAM AND CHEESE BREAKFAST CASSEROLE



Ham and Cheese Breakfast Casserole image

Ham and Cheese Breakfast Casserole is an easy and delicious combination of ham, cheese, hashbrowns, and eggs. Easily prepared in advance or thrown together in the morning. We used leftover Honey Baked Ham for this recipe, but you can use a store bought version as well.

Provided by Amanda Rettke--iambaker.net

Categories     Breakfast

Time 1h30m

Number Of Ingredients 14

8 cups shredded hashbrowns*
½ cup (1 stick or 113g) melted butter
¼ teaspoon salt
¼ teaspoon pepper
1½ cups (170 g) Monterey Jack cheese, (shredded)
1½ cups (170 g) cheddar cheese, (shredded)
2 cups cooked ham, (diced)
8 large eggs
1⅓ cups (327 g) evaporated milk, (you can also substitute heavy cream)
1 teaspoon seasoned salt
½ teaspoon kosher salt
½ teaspoon pepper
½ teaspoon dry mustard powder
¼ teaspoon onion powder

Steps:

  • Preheat your oven to 400°F.
  • Spray a 9x13 inch pan with nonstick spray, or grease with butter.
  • Add the shredded hashbrowns into the pan.
  • Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
  • Bake for 25-30 minutes, until the potatoes are tender and lightly browned on top. Remove from oven, stir, and cook for 10 more minutes.
  • Remove the hashbrowns and reduce the oven temperature to 350 °F.
  • In a large bowl whisk together 8 eggs, evaporated milk, seasoned salt, kosher salt, pepper, dry mustard, and onion powder.
  • Add ham and cheese, and stir to combine.
  • Pour the mixture evenly over the top of the hashbrowns.
  • Bake for approximately 40 minutes, or until the edges start to brown and the center doesn't jiggle when you shake the pan.

HAM AND CHEESE BREAKFAST BAKE



Ham and Cheese Breakfast Bake image

An egg-based breakfast or brunch casserole. You can assemble this up to 1 day in advance before baking. Nice to assemble at night and pop in the oven in the morning.

Provided by Parsley

Categories     Breakfast

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

10 slices toasted bread, lightly buttered and cubed, divided
2 cups shredded sharp cheddar cheese
1 1/2 cups cooked cubed ham
6 eggs
2 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon curry powder
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon parsley

Steps:

  • Preheat oven to 350 degrees. Lightly spray a 13" x 9" baking pan with nonstick cooking spray.
  • Sprinkle half of the cubed toast on bottom of prepared dish.
  • In a small bowl, mix together cheese and ham cubes. Sprinkle half of the chhese/ham mixture over toast cubes.
  • Repeat another layer of remaining toast cubes and remaining cheese/ham mixture.
  • In a medium bowl, beat the 6 eggs. Add milk, mustard, Worcestershire sauce, curry powder, salt, pepper, paprika and parsley and beat together well.
  • Evenly pour egg mixture over layered casserole mixture. Do not stir.
  • Bake at 350 for 50-60 minutes or until set.

Nutrition Facts : Calories 274, Fat 14.8, SaturatedFat 7.7, Cholesterol 170.1, Sodium 764.8, Carbohydrate 16.3, Fiber 0.7, Sugar 1.5, Protein 18.1

EASY BREAKFAST CASSEROLE RECIPE



Easy Breakfast Casserole Recipe image

This Easy Breakfast Casserole Recipe has hash browns, ham, cheese, and eggs. This hash brown breakfast casserole can be made overnight. Perfect for a holiday breakfast!

Provided by Amanda Finks

Categories     Breakfast     brunch

Time 1h5m

Number Of Ingredients 8

24 oz. frozen hash browns (-about 8 cups)
16 oz. cubed ham
8 oz. sharp cheddar cheese (-shredded)
12 large eggs
1 cup milk (-I used skim)
1 teaspoon salt
1/2 teaspoon ground black pepper
cooking spray

Steps:

  • Preheat oven to 350 degrees F.
  • Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray.
  • In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1).
  • Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
  • Bake for one hour, uncovered. The center should be set and the edges should be golden brown.

Nutrition Facts : ServingSize 1 /12th of the recipe, Calories 208 kcal, Carbohydrate 13.2 g, Protein 17.3 g, Fat 9.8 g, SaturatedFat 4.4 g, Cholesterol 223 mg, Sodium 359 mg, Fiber 1.4 g, Sugar 2.1 g

EASY HAM AND CHEESE BREAKFAST CASSEROLE



Easy Ham and Cheese Breakfast Casserole image

I love making casseroles like this one for breakfast! You can pretty much use any kind of bread - I like to use odds and ends like leftover buns or rolls, etc. You can mix and match the meat and cheese too, but this is a great basic country ham and Cheddar cheese version. I used leftover brioche buns for the bread.

Provided by Rebekah Rose Hills

Time 1h5m

Yield 6

Number Of Ingredients 8

nonstick cooking spray
2 cups milk
8 large eggs
½ teaspoon salt
8 cups cubed bread
4 ounces diced country ham
1 ½ cups shredded Cheddar cheese, divided
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with nonstick spray.
  • Whisk milk, eggs, milk, and salt together in a bowl.
  • Place about 3/4 of the bread cubes into the prepared baking dish and sprinkle with ham and 1 cup Cheddar cheese. Carefully pour egg mixture over top. Add remaining bread cubes and gently press all over to submerge into the liquid. Once all of the bread is coated by the egg mixture, sprinkle remaining Cheddar cheese over the top.
  • Bake in the preheated oven until light golden brown and set in the middle, about 40 minutes. Allow to cool for 10 minutes before slicing and serving.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 35.3 g, Cholesterol 301.2 mg, Fat 25.1 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 12 g, Sodium 1183 mg, Sugar 7.1 g

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