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Ham 'n' Cheese Egg Bake Recipe
Ham 'n' Cheese Egg Bake Recipe photo by Taste of Home

Ham 'n' Cheese Egg Bake Recipe

Read Reviews (1)
4.5 1
Publisher Photo
This make-ahead egg casserole is just the thing when entertaining in the morning. It's loaded with ham, cheese and mushrooms.
TOTAL TIME: Prep: 25 min. + chilling Bake: 35 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 35 min.
MAKES: 8-10 servings

Ingredients

  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1/2 pound fresh mushrooms, sliced
  • 6 green onions, sliced
  • 1 medium sweet red pepper, chopped
  • 2 tablespoons butter
  • 1-3/4 cups cubed fully cooked ham
  • 1/4 cup all-purpose flour
  • 8 Eggland's Best Eggs
  • 1-3/4 cups milk
  • Salt and pepper to taste

Nutritional Facts

1 serving (3/4 cup) equals 272 calories, 17 g fat (10 g saturated fat), 223 mg cholesterol, 591 mg sodium, 9 g carbohydrate, 1 g fiber, 20 g protein.

Directions

  1. In a large bowl, combine the cheeses; sprinkle into a greased 13-in. x 9-in. baking dish. In a large skillet, saute the mushrooms, onions and red pepper in butter; stir in ham. Spoon over the cheese.
  2. In a large bowl, combine the flour, eggs, milk, salt and pepper. Pour over ham mixture; cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 8-10 servings.
Originally published as Ham 'n' Cheese Egg Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p159

Nutritional Facts

1 serving (3/4 cup) equals 272 calories, 17 g fat (10 g saturated fat), 223 mg cholesterol, 591 mg sodium, 9 g carbohydrate, 1 g fiber, 20 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Ham 'n' Cheese Egg Bake(1)

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   (4)
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MY REVIEW
Reviewed Feb. 3, 2013

Not my favorite recipe. Folks at work seemed to like, but I didn't care for the texture.

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