Friday, April 18, 2014

Foodie Fridays: Ham and Egg Casserole

From Pocket Change Gourmet

For me, ham and eggs are the ultimate Easter foods (along with chocolate, of course!).  Since I always do a brunch as the main Easter meal, it makes perfect sense to feature these two foods in the main course.  The beauty of this Ham and Egg Casserole is that you can customize it however you wish.  I had some leftover sliced scallions, so I added those to my casserole.  Feel free to throw in whatever you like -- asparagus, bell peppers (roasted or not), sliced black olives, artichoke hearts, onion, broccoli, peas, your favorite herbs, etc.  And if you prefer bacon or sausage, by all means use them instead of the ham.  Best of all, this dish is so easy that you will have more time to spend with your guests, or working on a fancy dessert for your meal, or even sleeping in a little longer before you start cooking.  Have a Happy Easter!

Ham and Egg Casserole

1 C. diced ham
2 C. shredded cheese (use your favorite)
1/4 C. grated Parmesan cheese
1 T. flour
1/4 tsp. Greek Seasoning or salt
1/4 tsp. pepper, divided
1/4 C. butter, melted
12 eggs
1 C. milk or cream
1/2 T. Dijon mustard

Combine the first five ingredients with 1/8 tsp. pepper and spread evenly in a greased 9x13-inch baking dish.  Pour the melted butter over the ham mixture.  Whisk together the remaining three ingredients with the rest of the pepper and pour into the baking dish.  Bake at 350 degrees for 30-35 minutes, until a knife inserted in the center comes out clean.  If desired, top the casserole with more cheese and return to the oven for a few more minutes until the cheese is melted and bubbly.  Cool the casserole slightly, then cut into squares.  Serves 6-8.

Note: This dish can be made ahead, then refrigerated or even frozen to serve later.  If refrigerated, allow to come to room temperature before baking.  If frozen, thaw the casserole for 30 minutes first.  Cover and bake at 350 degrees for 55 minutes, then uncover and bake 15-20 minutes longer.

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