The winter months are synonymous with the most comforting of foods, and this also includes breakfasts and bunches. Yet, add the holidays into the mix – and you need to arm yourself with meals that could be made ahead of time, especially those beloved one-dish meals.
For instance, Christmas morning is super chaotic. The opening of presents, cleaning up the aftermath and perhaps the early start on dinner making really prevents anyone from spending a lot of time making a brunch for the family. It’s these times when I reach for a breakfast casserole recipe – a hearty one-dish meal that can be made ahead of time, and bakes while I’m tending to other things.
This Cheesy Ham Breakfast Casserole recipe is a favourite in our house, the combined ingredients make for one delicious breakfast bake. Plus, you could omit the onions or swap the ham for sausage if you wish – it’s such a versatile recipe!
Baking time to make this Cheesy Ham Breakfast Casserole can vary a bit, depending on how deep your dish is. It’ll cook faster when using short casserole dishes where the mixture isn’t so thick.
You will know this dish is done by taking some mixture from the bottom and finding scrambled eggs. That’s right, not only does the egg mixture nicely coat all the ingredients, it settles somewhat so that you have an egg layer at the bottom too!
For my Cheesy Ham Breakfast Casserole, I use Naturegg Simply Eggs Liquid Whole Eggs. Simply eggs are plainly put ‘simply liquid whole eggs’, both yolk and white, with no additional ingredients. Before using, just ensure that you shake the carton well.
I like to have Naturegg Simply Eggs liquid eggs on hand at all times, but especially so during the holidays. It’s a convenient product that I reach for often!
Cheesy Ham Breakfast Casserole
- 2 cups diced Ham
- 1/2 diced white onion
- 1 diced red bell pepper
- 1 1/4 cup Naturegg Simply Eggs Liquid Eggs
- 1/2 cup milk
- 1 bag frozen diced hash browns thawed
- 2 cups shredded marble cheese
- 1/2 teaspoon freshly-ground black pepper
- chopped green onions if desired
Heat oven to 375 degrees.
Add ham to a medium pan and sauté over medium-high heat for a few minutes. Transfer to a bowl and set aside.
Add the white onion and red pepper to the saute pan, and saute for about 4 minutes until cooked. Pour the vegetable mixture into the bowl with the ham. Add the hash browns and cheese to the mixing bowl as well, reserving a little bit of the cheese for topping.
Stir to combine.
In a separate bowl whisk together the liquid eggs with the milk and black pepper - then add it to the has brown mixture and stir.
Pour the mixture into a greased casserole dish, and top with the remaining cheese and some green onions.
Cover the dish with its lid or aluminum foil, and bake for 35-45 minutes, again depending on size of casserole dish and how thick the mixture is. Test doneness by scooping out a bit of the egg that settles on the bottom of the dish. If it resembles scrambled eggs - it's done.
Remove lid or aluminum foil and bake for an additional 10-15 minutes to crisp up the top a bit.
You can add a few more chopped green onions to the top if you wish too.
Serve warm an enjoy!
With the holidays coming up, you’ll appreciate the tips and recipes shared on these accounts!
Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange
for my participation in this campaign. The opinions on this blog are my own