Photo: Cheddar, Ham and Egg Casserole Recipe
Notes
Delicious, comfort food for an easy brunch on Sunday. We cut the fat using reduced fat milk instead of half and half or cream. But you'll hardly miss it.
Ingredients
- Cooking spray
- 6 ounces thinly-sliced deli ham, torn into quarters
- 4 whole-wheat English muffins, split, toasted and halved
- 1/2 cup sundried tomatoes not in oil (about 14), sliced
- 4 scallions, trimmed and cut into 2-inch pieces
- 2/3 cup shredded extra-sharp Cheddar, divided
- 4 large eggs
- 3 large egg whites
- 3 cups reduced-fat milk (2 percent)
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
Lightly mist a round 2-quart casserole dish with cooking spray. Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, scallions and 1/3 cup cheddar over the casserole.
In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight.
Preheat the oven to 350 degrees F. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour. Let stand 10 minutes before serving.
Nutritional analysis per serving
Calories 227; Total Fat 8g (Sat Fat 4g, Mono Fat 1.7g, Poly Fat .7g) ; Protein 17g; Carb 22.5g; Fiber 3g; Cholesterol 131mg; Sodium 835mg
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By tigerbird
on May 11, 2013
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I wish I had read the reviews before making this recipe. I might have avoided the sogginess factor. (I refrigerated overnight--probably 11 hours. Perhaps foodnetwork could amend the recipe for novices? So this was my first breakfast casserole. Like, ever. (I normally cook Japanese and Indian cuisine successfully. I was disappointed in the flavor (lacking and, as I already stated, texture. Mine, too, did not set properly and mostly fell apart upon serving. In retrospect, I have learned to reduce soaking time and add more salt and pepper. I followed the directions exactly and this was my result.
The three star rating accounts for my disappointment (I actually want to rate it one star and my husband's delight (he, oddly, loved it...but he also had a headache when he ate it.
By LadyDarkwater
on January 24, 2013
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This is a great brunch recipe. For a tasty addition try crumbled crispy bacon and finely diced or minced chives as a garnish when it comes out of the oven. It is also fun to serve with toasted slices of 12 grain bread. Fresh peach slices make a nice accompaniment and another layer of flavour.
By dibifoodie
NUTLEY, NJ
on April 09, 2012
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Made it for Easter and it was horrible. No one liked it. Too many sun dried tomatoes. For some reason it did not set. We cooked for an additional 30 minutes and it still was not as firm as it should be and when cut into portions it was not appetizing. We through the whole thing in the garbage.
Read all 7 reviews