Ingredients
- 4 whole wheat English muffins, cut into bite size pieces
- 2 cups broccoli florets
- 2 cups leftover ham, diced
- 8 oz. block extra sharp cheddar cheese, shredded, divided
- 12 eggs
- 1 cup milk
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper
- Salt and pepper
Preparation
Step 1
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“I love to add some flare to my egg casseroles…whether it be a particular spice, or a bold and delicious cheese.”
I loved the balance of flavors and textures in this egg casserole. The crushed red pepper gives a hint of heat. The paprika brings a bit of smoky sweetness, and the ham and broccoli work perfectly with the rich and deep flavor of the extra-sharp cheddar cheese.
4 whole wheat English muffins, cut into bite size pieces
Directions
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 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.