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