Ham Cheese Breakfast Casserole Food

BREAKFAST CASSEROLE WITH HAM AND CHEESE

Steps:

• Preheat oven 350 degrees. Spray an 8x8 baking dish with cooking spray. Place the hash browns in an even layer in the baking dish. Top with the cheese and ham.
• Beat the eggs with the milk, seasonings, and parsley in a medium bowl. Pour the egg mixture over the ham cheese and potatoes. Bake uncovered for 45 minutes or until the eggs are set. Let stand a few minutes before slicing.

HAM AND CHEESE BREAKFAST CASSEROLE

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.

COUNTRY HAM BREAKFAST CASSEROLE

Steps:

• Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
• In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
• Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
• Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.

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 AND CHEESE BREAKFAST CASSEROLE

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.

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 & 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.

HAM & CHEESE PARTY PLATTER LEFTOVER BREAKFAST CASSEROLE

Steps:

• While putting away the party leftovers --
• Grease 13x9 pan with butter; spread bread/bun cubes over entire bottom of pan (use more or fewer buns if using a larger/smaller pan).
• Sprinkle ham pieces and cheese slices over bread; set aside.
• Mix eggs and milk until frothy, add several squirts of mustard, beat and then pour over the ham, cheese, bread cubes.
• Customize the toppings to the eaters' choices. (Dad likes everything, but Mom doesn't want tomatoes, and DS would rather kiss a rattlesnake than eat onions, so let's make everyone happy!).
• Add another layer of leftover cheese; sprinkle sausage dices artfully (or optionally). Olive slices can go on now, too or any other little tidbits of really tasty niblets.
• Top pan with foil; chill until morning or leave on the counter if you're a brave soul.
• Next morning - pop pan in oven, set to 350*. Bake for 20-30 minutes, remove foil, bake for another 3-5 minutes until top is bubbly and "set".
• VARIATIONS: Use your favorite cheese, try turkey instead of ham.
• Great way to use up the cheese and sausage tray that was forgotten in the fridge!
• EXTRAS: black or green olives.
• Par-cook: stuff from the veggie tray (cauliflower, broccoli, carrots).
• DELISH: add a few smidgens (or a LOT!) of the veggie dip to the egg/custard bowl -- or drop on top in cheerful dollops. Oh yum!