Ham And Broccoli Breakfast Casserole

Posted on
Have ham left over from your Easter dinner?



It can be used like this…



You’ll have a ham’y, cheese’y, broccoli’y breakfast casserole like this…
It does have a ‘broccoli’ taste– so, if you like broccoli, you’ll probably like this!


  • 4 plain, or whole wheat, English muffins, cut into bite size pieces  (The very first time I made this, I used 5 muffins but that change made for a ‘drier’ casserole– even if it was still good, it’s my opinion that using 4 muffins is best.)  OR, you could substitute with cubed French bread, or something like cubed Texas Toast with the crusts removed.
  • 2 cups broccoli florets (rinsed well).  Use only 1 cup if you prefer less of a broccoli taste!
  • 2 cups leftover ham, cubed/diced. (You could substitute ham with 1 pound browned/drained pork sausage.)
  • 8 oz. extra sharp cheddar cheese, shredded, divided (I used Vermont’s extra sharp Cabot cheese)
  • 12 eggs
  • 1 cup milk
  • 3/4 teaspoon paprika (optional)
  • 1/4 teaspoon crushed red pepper (optional)
  • Salt, as desired
  • Ground black pepper, as desired


  • Lightly ‘grease’ a 9 x 13-inch glass baking dish with non-stick cooking spray.
  • In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese.  Once tossed, pour into the prepared baking dish.
  • In the same mixing bowl, whisk together the eggs, milk paprika and crushed red pepper.  Add in a few dashes of salt and pepper as well.
  • Pour the egg mixture over top of the ingredients in the baking dish.  Cover with foil and refrigerate overnight.
  • In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole.  Bake, covered, at 350 degrees for 45-50 minutes.  Then remove the foil and bake for another 10 to 15 to 20 minutes(?), or until the casserole puffs up and slightly browns on top.
  • Let sit for 10 minutes, then serve while warm.
This recipe was adapted from one at www.onedishdinners.com
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *