Ham, Egg, and Cheese Breakfast Casserole

Initially, this Baked Ham and Cheese Omelet tastes excellent. I thought about jazzing it up and making it a “Western Omelet” with peppers, onions, and a group of other stuff. but then I simply determined that typically easy is nice. And that is certainly genuine in this situation... ...


  • 8 cups Cranberry Walnut Bread or Raisin Bread, cubed
  • 1 cup ham cubed
  • 1 cup shredded sharp cheddar cheese
  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup cottage cheese
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • butter for greasing


  1. Butter a 2 quart or 9x13 casserole dish.
  2. Spread bread over casserole dish, and top with ham and cheese. 
  3. Mix together eggs, milk, cottage cheese, maple syrup, mustard, nutmeg, and salt. Pour over bread and ham.
  4. Cover and refrigerate overnight.
  5. In the morning, preheat oven to 350.
  6. Uncover casserole and bake for 40-45 minutes. Allow to sit for 10 minutes before serving.
  7. Serve with maple syrup if desired.


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