Cheddar, Ham and Egg Casserole

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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.

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this recipe is very good and very tasty

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Made this for my family Christmas morning. They loved it! Since we were not going for low-fat I did use regular english muffins, whole milk and slightly more cheese. I did let mine soak overnight (approx. 8 hours and it turned out very fluffy. I would definitely make again using the whole wheat muffins and would recommend thoroughly toasting them first - that seemed to really improve the taste.

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@Kneese5th
Of course a breakfast casserole would "work just fine" with texas toast and cream, but that is not the point of this recipe. It's purpose is to be a healthier alternative to what you mentioned. If you don't enjoy upping the fiber with English muffins, try thick-sliced whole wheat bread to mimic texas toast. Sogginess can also be avoided by reducing the soaking time in the refrigerator. You could still cut some fat by going up to half-and-half from 2% milk. That will be lower in fat than cream, but still not "low fat" by any means. These adjustments may not make your casserole "healthy", but it's a start in the right direction.

That being said... this recipe was not as rich as a typical breakfast casserole, but I was expecting that considering the ingredient swaps. I noticed from the recipe that the liquid to bread ratio was fairly high, so I refrigerated for just 3 hrs. I added some parmesan, just because I thought it sounded good.

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I love breakfast casseroles and have made several. This is definitely the worst one i have ever tasted. We could definitely tell the difference with using 2% milk over cream. The whole wheat english muffins tasted awful and soggy. I have made another casserole with texas toast and it worked just fine.