Ham and Egg Casserole.step-by-step

 

Enjoy a mouthwatering combination of creamy eggs, savory ham, and a cheesy mixture with fresh green onions in this Ham and Egg Casserole.

Photo-illustrated step-by-step instructions can be seen below the recipe.

 CourseBreakfast, brunch

 CuisineAmerican

 Prep Time15minutes minutes

 Cook Time25minutes minutes

 Total Time40minutes minutes

 Servings8

 Calories355

 AuthorErren Hart

Ingredients

12 large eggs

½ cup cream

1 teaspoon kosher salt

Freshly ground pepper to taste

⅔ cup Parmesan cheese freshly grated

2 cups shredded cheddar cheese divided

1 lb diced ham cooked

3 green onions sliced into rounds

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray to prevent sticking.

In a large mixing bowl, whisk together the eggs and cream until thoroughly combined.

Add kosher salt, freshly ground black pepper, and Parmesan cheese to the egg mixture. Stir until all ingredients are evenly distributed.

Spread the diced ham and half of the shredded cheddar cheese evenly in the greased baking dish.

Pour the prepared egg mixture over the ham and cheese layer in the baking dish, ensuring it covers the ingredients evenly.

Scatter the sliced green onions over the top of the casserole for added flavor and color.

Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the eggs are set and the top achieves a light golden brown color.

Once cooked, remove the casserole from the oven and sprinkle the remaining shredded cheddar cheese over the top. Allow the cheese to melt before serving.

Cut the casserole into squares or rectangles for easy serving. For added presentation, garnish with chopped parsley or additional green onions if desired.

Notes

Don’t forget to grease the baking dish before adding the ingredients to prevent sticking and ensure easy cleanup.

Whisk the eggs and cream thoroughly to create a smooth and creamy base for the casserole.

Layer the ingredients evenly in the baking dish for consistent flavor distribution throughout the casserole.

Keep an eye on the casserole while baking to prevent overcooking; the top should be golden brown and the center set.

Allow the casserole to cool slightly before serving to allow it to set and make it easier to cut into neat portions.

To make ahead, prepare the casserole the night before, refrigerate it overnight, and bake it in the morning.

Nutrition

Calories: 355 | Carbohydrates: 3g | Protein: 29g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 1447mg | Potassium: 147mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 968IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 2mg