Recipe courtesy of Food Network

Egg, Ham and English Muffin Casserole

  • Level: Easy
  • Total: 6 hr 30 min
  • Prep: 20 min
  • Inactive: 5 hr 10 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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Ingredients

Nonstick cooking spray

4 English muffins, split and toasted

6 ounces sliced Black Forest ham, roughly chopped

4 scallions, white and green parts, trimmed and roughly chopped

1 cup shredded extra-sharp Cheddar

3 cups milk

1 tablespoon Dijon mustard

6 large eggs

Kosher salt and freshly ground black pepper

Directions

  1. Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top. 
  2. Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight. 
  3. Preheat the oven to 350 degrees F. 
  4. Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.
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