Ham, Egg & Cheese Breakfast Casserole

Several weeks ago, we were on our usual bi-weekly Sam’s Club shopping trip. We enjoy going on Saturdays because of all the free samples and food tastings they have. Sometimes they even have samples of WINE. I know, right?

As we get over by the meat counter, there was yet another elderly lady at her cute little sample stand. She had a crockpot full of slices of ham. They smelled so good. I took one bite, and within seconds had already shoved a 8 pound ham steak into my cart. What can I say– the way to my heart is through my stomach!

I got home and stuck this monstrosity in the freezer, thinking it would be good to make on a weekend the kids were all home from college. That day had finally happened, so I stuck that baby into the crockpot and could hardly control my drooling while it heated up and filled my house with the wonderful aroma of pork.

Well, the kids didn’t all end up being home that night for dinner– we only had two out of the four home– so needless to say, we had a lot of leftovers. We spent the next several days eating ham for lunches, but I did save up some of it specifically for this recipe I’m going to share with you.

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Ham, Egg & Cheese Breakfast Casserole
This casserole is a perfect way to use leftover ham from a holiday meal. I used Hy-vee Shredded Cheese, AE Milk and Tone's spices- three fantastic Iowa companies!
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  1. 2 cups Ham, cubed
  2. 6 eggs, beaten
  3. 6 slices of bread, crumbled (I actually used 3 leftover hoagie buns, so any bread will do)
  4. 2 cups Hy-Vee Shredded Cheddar Chesee
  5. 2 cups Anderson Erickson 1% milk
  6. 1 teaspoon salt
  7. 1 teaspoon Tones dry ground mustard
  1. Heat oven to 375 degrees.
  2. Chop the ham into cubes.
  3. Crumble the bread. I could have used bread slices here but wanted to use up some hoagie buns we had left from a recent dinner.
  4. Mix bread, cheese and ham together and spread in a greased 9 x 13 pan.
  5. Beat the eggs, then add milk, salt, ground mustard and mix well. Pour over the ingredients already in the pan.
  6. Bake @ 375 degrees for about 40-45 minutes. My oven tends to run a little hot, so I took mine out around 39 minutes.
  7. Once it was done, I salted and peppered the casserole.
  1. My family loved this! We are planning on trying this again with bacon or sausage (or both?). It would also be good adding onions, green peppers, tomatoes to give it more of an omelet taste. Anything goes with this one!
Sincerely Iowa http://sincerelyiowa.com/

3 thoughts on “Ham, Egg & Cheese Breakfast Casserole

  • June 9, 2016 at 5:13 pm

    Looks like the sample lady got the best of you 😉 But at least you found a recipe to help eat some of your leftovers! This looks like a great breakfast casserole. Thanks for linking up to the Country Fair Blog Party!

  • June 10, 2016 at 8:46 am

    This sound very yummy, I am going to try it this weekend.

    • June 13, 2016 at 9:01 pm

      I hope you like it!


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