Ham Cheese Breakfast Bake Food

HAM, EGG AND CHEESE BREAKFAST BAKE

Steps:

• Add milk to eggs.
• Mix egg mixture, salt and pepper together.
• Spray a 9x13 inch pan with cooking spray.
• Put bread pieces in bottom of pan.
• Sprinkle ham or sausage over bread and sprinkle cheese over the meat.
• Pour egg mixture over all.
• Bake at 350 degrees for 45-50 minutes.

EASY HAM AND CHEESE BREAKFAST CASSEROLE

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.

HAM AND CHEESE BREAKFAST BAKE

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.

INDIVIDUAL HAM AND CHEESE BREAKFAST BAKES

Steps:

• Preheat the oven to 350 degrees F. Butter 4 mini 6 1/2-inch cast-iron skillets and put on a baking sheet.
• 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 to cook, stirring and lowering the heat further if starting to burn, until the onions are softened and caramelized, about 20 minutes more. Remove from the heat and season with salt and black pepper.
• Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons butter and the bread and cook, stirring occasionally, until the bread is light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer to a plate to cool.
• Increase the heat under the skillet used for the bread to medium high, add the remaining 2 tablespoons butter and the mushrooms and cook, undisturbed, for 1 minute. Continue to cook, stirring occasionally, until the mushrooms are softened, about 2 minutes more. Remove from the heat and season with salt and black pepper.
• Whisk the half-and-half, mustard, cayenne, eggs, 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.
• Divide the mixture evenly among the prepared mini skillets. Top with the grape tomatoes and sprinkle with the Parmesan and remaining Gruyere. Bake until the tops are golden brown and the casseroles are just set (they shouldn't jiggle when shaken), 25 to 30 minutes. Top each with a grind of black pepper.

HAM AND CHEESE BREAKFAST CASSEROLE

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 & CHEDDAR BREAKFAST CASSEROLE

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.

HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
• Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.