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Cheddar, Ham and Egg Casserole


Food Network recipe

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Cheddar, Ham and Egg Casserole 0 Picture


  • 6 ounces thinly-sliced deli ham, torn into quarters
  • 4 whole-wheat English muffins, split, toasted and halved
  • 1/2 cup sundried tomatoes not in oil (about 14), sliced
  • 4 scallions, trimmed and cut into 2-inch pieces
  • 2/3 cup shredded extra-sharp Cheddar, divided
  • 4 large eggs
  • 3 large egg whites
  • 3 cups reduced-fat milk (2 percent)
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper


Servings 8


Step 1

Lightly mist a round 2-quart casserole dish with cooking spray. Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, scallions and 1/3 cup cheddar over the casserole.

In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight.

Preheat the oven to 350 degrees F. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour. Let stand 10 minutes before serving.


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