Western Ham Egg Casserole Recipes

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HAM AND CHEESE OMELET CASSEROLE



Ham and Cheese Omelet Casserole image

Delicious one dish meal. Breakfast for breakfast, for lunch or for dinner! Serve hot with hash browns if desired.

Provided by Peggy Smith

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Yield 4

Number Of Ingredients 5

8 eggs
1 cup milk
salt and pepper to taste
2 cups diced ham
1 cup shredded American cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 6.6 g, Cholesterol 443.2 mg, Fat 27.9 g, Protein 31.7 g, SaturatedFat 12.7 g, Sodium 1440.3 mg, Sugar 3.8 g

OVERNIGHT HAM AND EGG CASSEROLE



Overnight Ham and Egg Casserole image

I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. -Jennifer Howell, Fort Collins, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 9 servings.

Number Of Ingredients 9

4 cups frozen shredded hash brown potatoes, thawed
1 cup cubed fully cooked ham
1 can (4 ounces) chopped green chiles
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
6 large eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
Salsa, optional

Steps:

  • In a greased 8-in. square baking dish, layer the hash browns, ham, chiles and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the casserole. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5-10 minutes. Serve with salsa if desired.

Nutrition Facts : Calories 203 calories, Fat 11g fat (6g saturated fat), Cholesterol 175mg cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

WESTERN OMELET CASSEROLE



Western Omelet Casserole image

This is an easy make ahead meal! Our family enjoys waking up to this after Christmas and Easter as a great way to use up some left over ham! This is EGG-CELLENT !!! *** This is not my photo, but one from the internet.

Provided by Colleen Sowa

Categories     Other Breakfast

Time 9h25m

Number Of Ingredients 9

1 pkg (32 ounces) frozen hashbrown potatoes
1 large onion (diced)
1 lb lean ham (cubed about 1-inch)
2 c cheddar cheese (shredded)
12 large eggs (beaten well)
1/2 medium each: green and red bell peppers (diced)
1 1/4 c milk
1/2 tsp salt
1 tsp ground black pepper

Steps:

  • 1. Butter the crock of the inside of your slow cooker. Layer 1/3 of the potatoes, veggetables, ham and cheese in the slow cooker. Repeat to do three layers.
  • 2. Beat together the milk, spices and eggs very well. Pour this mixture over the layered items in the slow cooker. Put the lid on the slow cooker.
  • 3. Cook overnight on low heat (about 8 - 9 hours).
  • 4. *** Serve with toast, french toast, pancakes or waffles and fresh fruits for a lovely breakfast or brunch.
  • 5. *** This can also be made by layering into a large deep casserole pan. Cover, refrigerate overnight. Bake in a 350 degree oven covered for 35 minutes. Uncovered for 15 minutes.

WESTERN HAM AND EGG CASSEROLE



Western Ham and Egg Casserole image

Prepare this Western breakfast casserole the night before and bake in the morning. It has all the flavor of a Western (or Denver) omelet or sandwich.

Provided by Diana Rattray

Categories     Breakfast     Brunch

Time 50m

Yield 6

Number Of Ingredients 10

8 slices white bread
2 cups cheddar cheese (sharp or mild, shredded)
1 1/4 cups ham (cooked, diced)
1/2 cup onion ( finely chopped )
1/4 cup green bell pepper (finely chopped)
6 large eggs (beaten)
3 cups milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Optional: salsa or ketchup (for serving)

Steps:

  • Gather the ingredients.
  • Butter a shallow 2-quart baking dish (about 12-by-8-by-2 inches).
  • Remove the crusts from the bread and cut it into small cubes.
  • Place the bread cubes in the prepared baking dish. Sprinkle shredded cheddar cheese over the bread and then top with the ham, onion, and green bell pepper.
  • In a large bowl, whisk together eggs and milk with the salt and freshly ground black pepper.
  • Pour egg mixture over the ham and cheese mixture. Then cover the casserole and refrigerate for 8 hours or overnight.
  • Remove the breakfast casserole from the refrigerator and let stand at room temperature for 30 minutes. Heat the oven to 350 F.
  • Uncover the casserole and bake it in the preheated oven for 40 minutes or until set.
  • Serve for either breakfast, brunch , or dinner and enjoy!

Nutrition Facts : Calories 444 kcal, Carbohydrate 30 g, Cholesterol 251 mg, Fiber 1 g, Protein 29 g, SaturatedFat 11 g, Sodium 903 mg, Sugar 10 g, Fat 23 g, ServingSize 1 Casserole (6 Servings), UnsaturatedFat 0 g

WESTERN OMELET CASSEROLE



Western Omelet Casserole image

We make a Western-style omelet with ham and hash browns using the slow cooker. From youngest to oldest at brunch, everyone devours it. -Kathleen Murphy, Littleton, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 9

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 pound cubed fully cooked ham or 1 pound bulk pork sausage, cooked and drained
1 medium onion, chopped
1 medium green pepper, chopped
1-1/2 cups shredded cheddar cheese
12 large eggs
1 cup 2% milk
1 teaspoon salt
1 teaspoon pepper

Steps:

  • In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers., Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.

Nutrition Facts : Calories 363 calories, Fat 17g fat (8g saturated fat), Cholesterol 332mg cholesterol, Sodium 1166mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.

WESTERN EGG CASSEROLE



Western Egg Casserole image

I found this on an internet site around Christmas. I can't remeber which one though. It's an overnight casserole.

Provided by CURLEYBERLEY

Categories     Breakfast

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb diced baked ham
1 tablespoon oil
1 medium green pepper, diced
1 medium onion, diced
1 cup sliced mushrooms
4 eggs
2 cups milk
1 loaf whole wheat bread, 12 - 18 slices
6 ounces shredded cheddar cheese
salt
pepper

Steps:

  • Cook ham in oil until it sizzles. Add pepper, onion and mushrooms. Season to taste. Saute until tender.
  • Beat eggs and milk in a medium bowl.
  • Spray 13 X 9" casserole with Pam. Line with 1/3 bread; sprinkle with 1/2 ham mixture and 1/2 cup cheese. Repeat. Top with bread.
  • Pour egg mixture over layers and top with cheese.
  • Refrigerate 1-24 hours.
  • Bake uncovered at 350 for 1 hour or until set.

WESTERN OMELET BREAKFAST CASSEROLE



Western Omelet Breakfast Casserole image

Western Omelet Breakfast Casserole is filled with eggs, mushrooms, peppers, onions, ham and cheese. Can be made ahead of time. This is one of my FAVORITE breakfast casseroles!

Provided by Heather

Categories     Breakfast

Time 1h

Number Of Ingredients 10

3 cups frozen shredded hash browns
4 oz chopped mushrooms
1 small green bell pepper, diced
1/2 cup diced onions
1 cup cubed fully cooked ham
1 cup shredded Monterey Jack and Cheddar cheese
4 eggs
1 can (12 oz.) evaporated milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Heat a skillet over medium heat. Spray with non-stick cooking spray.
  • Add mushrooms, peppers and onions to the skillet. Stir and cook until tender, about 4-5 minutes. Set aside.
  • Cover the bottom of an 8-inch square baking dish with hash browns.
  • Top with vegetable mixture, ham and cheese.
  • Whisk eggs, milk, salt and pepper. Pour over the top.
  • Cover dish and refrigerate for several hours up to overnight.
  • When ready to cook, remove from refrigerator. Preheat oven to 350 degrees F. Bake uncovered for 50-60 minutes.

Nutrition Facts : Calories 249 kcal, Carbohydrate 22 g, Protein 15 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 140 mg, Sodium 545 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

WESTERN HAM AND EGG CASSEROLE



Western Ham and Egg Casserole image

This recipe is a hybrid. I found two recipes with almost identical ingredients. I liked the one recipe better because I could just put everything in the baking dish without layering. However, it called for it to be refrigerated overnight so that the egg mixture could sink in. I have a full-sized fridge plus two bar fridges but I do so much cooking at Christmas, there simply isn't room to store one more dish. The technique for the second recipe didn't need for the dish to sit overnight, but rather cook it in a hot water bath for a longer period. The end product was a big hit and turned out perfectly cooked and moist. A big time saver for this recipe is using the cut up day old bread that many bakeries sell over the holidays for making stuffing. I was also lucky in that I stumbled across pre-chopped pancetta at Costco, also a big time saver.

Provided by Irmgard

Categories     Breakfast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

6 cups day-old white bread, cut into 1-inch cubes
2 cups cheddar cheese, shredded
1/2 lb pancetta, cut into 1/4-inch cubes
1/2 cup red onion, chopped
1/2 cup bell pepper, chopped (Use whatever colour you like)
6 eggs
2 1/2 cups milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the bread cubes evenly in a lightly greased 9" x 13" baking dish.
  • Sprinkle with the pancetta, cheese, onion, and pepper.
  • In a medium bowl, whisk together the eggs and milk.
  • Pour evenly over the bread mixture.
  • Place the filled casserole dish in another larger pan and add enough hot water to come two thirds up the sides.
  • Bake until firmly set, between 1 and 1-1/2 hours.

Nutrition Facts : Calories 423.3, Fat 18.4, SaturatedFat 9.4, Cholesterol 199, Sodium 776.6, Carbohydrate 43.6, Fiber 2.1, Sugar 4.3, Protein 20.1

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