Cheesy Ham Breakfast Casserole
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Today’s recipe is for a cheesy ham breakfast casserole that includes some fun ingredients to change things up. Yes, it includes eggs, ham, and cheese. However, it also has chives-and-onion cream cheese, southwest style hash browns, roasted red pepper, Parmesan cheese, and panko bread crumbs. I especially loved the panko topping. It added a nice crunch. It only fills an 8 or 9 inch square dish but you could easily double it and make it in a 9 x 13.
The other great thing about this dish is you are suppose to be make at at least 4 hours in advance. So make it the night before and then in the morning all you have to do is throw it in the oven. I know you all love a good overnight breakfast or brunch dish. They make life easier. This one is also full of flavor. YUM!
This cheesy ham breakfast casserole would be perfect for Easter morning or a great way to use up leftover ham from Easter dinner.
Here is what you need to make the
Cheesy Ham Breakfast Casserole
- EGGS
- MILK
- CHIVE-AND-ONION-CREAM CHEESE
- GROUND MUSTARD
- SALT
- PEPPER
- REFRIGERATED SOUTHWEST STYLE SHREDDED HASH BROWNS FROM A 20 OZ BAG (I USED SIMPLY POTATOES)
- CHEDDAR CHEESE
- ROASTED RED PEPPER
- HAM
- PANKO BREAD CRUMBS
- SHREDDED PARMESAN CHEESE
- BUTTER
Cheesy Ham Breakfast Casserole
Real Mom Kitchen
Ingredients
- 5 eggs
- ¾ cup milk
- ½ cup chive-and-onion-cream cheese softened
- ½ tsp ground mustard
- ¼ tsp salt
- pepper to taste
- 2 cups refrigerated southwest style shredded hash browns from a 20 oz bag I used Simply Potatoes
- 1 cup cheddar cheese
- ¼ cup roasted red pepper diced
- ⅔ cup of ham
- ½ cup panko bread crumbs
- ¼ cup shredded Parmesan cheese
- 1 Tbsp butter melted
Instructions
- Spray a 8 or 9 inch square baking dish with non-stick cooking spray.
- In a large bowl, beat the cream cheese while slowly adding in the milk. Then beat in the eggs, mustard, salt, and pepper. Stir in the hash browns, cheddar cheese, roasted pepper, and ham.
- Pour the mixture into the prepared square baking dish. Cover with foil and refrigerate for at least 4 hours or overnight.
- In the morning, preheat oven to 350 degrees. Uncover the casserole and bake for 40 minutes. While it bakes, combine the panko bread crumbs, Parmesan cheese, and melted butter together in a small bowl.
- Remove casserole from the oven and sprinkle the bread crumb mixture even over the top of the casserole. Return to the oven for 10 to 15 minutes more until the bread crumbs are golden and a knife inserted in the center comes out clean. Cut into 6 pieces and serve.
Recipe adapted from Pillsbury’s Breakfast and Brunch Made Easy.
