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Confession: I’m a ham girl. No offense to Thanksgiving and the turkey, but I prefer ham. That’s why, even though we eat turkey with extended family on Thanksgiving, I always buy a ham and cook it at my house, too. And talk about the leftovers–YUM! We eat ham for days, people, and never get sick of it. My favorite way to use leftover ham is with a Ham, Egg, and Cheese Breakfast Casserole. While this is basically the same recipe for my Sausage Egg, and Cheese Breakfast Casserole that I make throughout the year. But when I have ham, there is no other option that I love as much. Like I said, I’m a ham girl.
I remember the first time I cooked a ham after getting married. I’d never cooked a ham, but was determined to try it our first Christmas together. My granny-in-law gave me a recipe with several steps of watching a timer, pouring things on the ham, and carving it. While it was juicy and full of flavor, I was determined to find an easier way of cooking ham. That’s when I figured out the secret–spiral sliced ham with glaze packets. Now, it’s the only kind of ham I will cook.
This year, while choosing our ham at Walmart, I picked up a Hormel Cure 81 bone-in ham with Cherrywood flavor. This premium ham was so full of flavor, juicy, and just fell off the bone while slicing it. It cooks up beautifully, and the honey glaze mix is perfection. The best part? It is SO easy!
Ham, Egg, and Cheese Breakfast Casserole
This easy, make-ahead casserole is perfect for a Christmas brunch, Easter brunch, or any day of the year!
- about 2 cups Ham, cubed (perfect for leftovers!)
- 6 Eggs, beaten
- 6 slices of bread, crumbled (I used leftover rolls)
- 2 cups Shredded Cheddar Cheese
- 2 cups Milk
- 1 teaspoon salt
- 1 teaspoon dry ground mustard (found in the spice section)
Preheat oven to 375 degrees.
Chop the ham into cubes. I realized I didn’t really measure here, but I’m guessing I put about 2 cups of ham in this casserole before it was all said and done. The more ham, the merrier. What can I say? I LOVE HAM!
Crumble the bread. You can use any kind of bread for this. Normally, I use 6 bread slices, but I had quite a few leftover dinner rolls, so I used those instead. My oldest son helped pull apart the bread while I chopped the ham. This is a great job for kids that like to help in the kitchen, and a natural way to work on those fine motor skills.
Mix the bread, cheese, and ham together. Spread evenly in a greased 13×9 casserole dish.
Crack and beat the eggs. Add the milk, salt, ground mustard, and mix well. Pour over the ham, cheese, and bread in the casserole dish.
Bake in the oven at 375 degrees for about 40 minutes.
The great thing about this casserole, is that it can be assembled the night before, and then just placed in the oven the next morning for breakfast. It’s a perfect way to have Christmas brunch ready without spending a lot of time in the kitchen in the morning–so you can savor the time opening presents with the family! Or, you can even assemble this casserole and place it in the freezer until you’re ready. Just pull it out the night before, thaw in the refrigerator overnight, and bake in the morning. You may need to cook it a little longer, depending on how thawed out it is when you stick it in the oven. Either way, the results are yummy.
If you like this recipe be sure to check out my Sausage, Egg, and Cheese Breakfast Casserole. Now that we’ve got breakfast covered, let’s work on lunch or dinner with this easy, homemade Broccoli Cheese Soup recipe.
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