Cheddar, Ham and Egg Casserole

Food Network recipe

Cheddar, Ham and Egg Casserole
Cheddar, Ham and Egg Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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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