Ham and Cheese Breakfast Casserole Recipe

Eggs: The base of the casserole, providing structure and richness.

Milk: Adds creaminess and helps to bind the ingredients together.

Shredded cheddar cheese: Gives a sharp, cheesy flavor and melts beautifully.

Diced ham: Adds a savory, meaty element to the dish.

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a touch of heat and depth to the flavor profile.

When preparing this ham and cheese breakfast casserole, ensure that the eggs and milk are thoroughly whisked together to create a uniform mixture. This will help the casserole set evenly and achieve a consistent texture. Additionally, consider using a mix of cheddar cheese and another type of cheese, such as Monterey Jack, for a more complex flavor profile. To prevent the casserole from sticking, make sure to generously grease the baking dish with butter or a non-stick spray.

• eggs - Substitute with egg substitute: Egg substitutes are often made from egg whites and can be used to reduce cholesterol.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in casseroles.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a milder flavor and melts well, making it a good alternative.

• diced ham - Substitute with diced turkey: Turkey is a leaner meat and can be used to reduce fat content.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor with additional umami notes.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.

• If you plan to freeze the casserole, cut it into individual portions. This makes it easier to reheat only what you need.

• Wrap each portion tightly with plastic wrap, then place them in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• For best results, consume frozen casserole within 2-3 months. Beyond this period, the texture and flavor may start to degrade.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for 20-25 minutes or until warmed through.

• For reheating from frozen, you have two options:

  1. Thaw in the refrigerator overnight, then follow the reheating instructions for refrigerated casserole.
  2. Reheat directly from frozen by placing the casserole in an oven-safe dish, covering with foil, and baking at 350°F (175°C) for 45-60 minutes, or until heated through.

• If you prefer using a microwave, place a portion of the casserole on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking and stirring halfway through, until hot.

• Always ensure the casserole reaches an internal temperature of 165°F (74°C) when reheating to ensure food safety.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover ham and cheese breakfast casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from over-browning.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the top crisp up slightly.

• Microwave Method:

  1. Cut a portion of the casserole and place it on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 30-second intervals until the casserole is hot.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Cut the casserole into slices and place them in the skillet.
  4. Cover the skillet with a lid to help retain heat and moisture.
  5. Heat for about 5-7 minutes, flipping halfway through, until the casserole is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the casserole slices in the air fryer basket, making sure they are not overlapping.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 2-minute intervals until the casserole is hot and slightly crispy on the edges.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Needed to whisk together the eggs and milk and to combine all the ingredients.

• Whisk: Essential for thoroughly mixing the eggs and milk to create a smooth mixture.

• Measuring cups: Used to measure out the milk and shredded cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Greased baking dish: The container in which the casserole mixture is poured and baked.

• Knife: Necessary for dicing the ham into small, even pieces.

• Cutting board: Provides a safe surface for dicing the ham.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

• Cooling rack: Allows the casserole to cool evenly after baking.

Prep ingredients ahead: Dice the ham and shred the cheese the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Mix in a blender: Combine the eggs and milk in a blender for a quicker, smoother mix.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.

Batch cooking: Double the recipe and freeze half for a quick breakfast option later.