Egg Ham Casserole with Cheese
This ham and cheese puff is a great dish for breakfast, brunch, or even a late night snack. This is a good recipe to keep in mind when you've baked a ham, and you can make this a few days later with leftovers. It's full of flavor and you'll love how easy it comes together.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 1 cup ham chopped
- 1 cup shredded cheddar jack cheese
- 1/2 cup Parmesan cheese grated
- 1 green pepper chopped
- 1 medium sweet onion chopped
- 1 teaspoon garlic minced
- 6 eggs beaten
- 1 teaspoon horseradish grated
- 1 Tablespoon Worcestershire sauce
- 1/2 cup small curd cottage cheese
- 2 teaspoons coarse ground garlic salt
- 1 Tablespoon seasoned pepper
- 1/4 cup Italian flat parsley chopped
Preheat the oven to 350 degrees. Butter a 9 X 13 baking dish, and set aside.
Chop the ham (or measure bought chopped ham to a cup), chop the green pepper, parsley, and onion. In the mixing bowl of a stand mixer, crack the eggs into the mixing bowl, and with the whisk attachment, whisk the eggs until they're light colored and fluffy about 2 minutes.
Turn off the mixer, and add the ham cheddar jack cheese, Parmesan cheese, green pepper, onion, garlic, horseradish, Worcestershire sauce, cottage cheese, garlic salt, seasoned pepper, and chopped parsley.
Mix at low speed, just until all ingredients are blended. Remove mixing bowl, and scrape sides with a spatula, and stir well.
Pour mixture into a buttered dish, and bake at 350 for 45 minutes to an hour, or until light golden brown, and puff springs back when touched.
Serve immediately. Enjoy!
Calories: 205kcal | Carbohydrates: 6g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 154mg | Sodium: 1100mg | Potassium: 241mg | Fiber: 0g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 17mg | Calcium: 223mg | Iron: 1.3mg