Western Ham And Egg Casserole Recipes

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WESTERN HAM AND EGG CASSEROLE



Western Ham and Egg Casserole image

Prepare this Western breakfast casserole the night before and bake in the morning. It has all the flavor of a Western (or Denver) omelet or sandwich.

Provided by Diana Rattray

Categories     Breakfast     Brunch

Time 50m

Yield 6

Number Of Ingredients 10

8 slices white bread
2 cups cheddar cheese (sharp or mild, shredded)
1 1/4 cups ham (cooked, diced)
1/2 cup onion ( finely chopped )
1/4 cup green bell pepper (finely chopped)
6 large eggs (beaten)
3 cups milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Optional: salsa or ketchup (for serving)

Steps:

  • Gather the ingredients.
  • Butter a shallow 2-quart baking dish (about 12-by-8-by-2 inches).
  • Remove the crusts from the bread and cut it into small cubes.
  • Place the bread cubes in the prepared baking dish. Sprinkle shredded cheddar cheese over the bread and then top with the ham, onion, and green bell pepper.
  • In a large bowl, whisk together eggs and milk with the salt and freshly ground black pepper.
  • Pour egg mixture over the ham and cheese mixture. Then cover the casserole and refrigerate for 8 hours or overnight.
  • Remove the breakfast casserole from the refrigerator and let stand at room temperature for 30 minutes. Heat the oven to 350 F.
  • Uncover the casserole and bake it in the preheated oven for 40 minutes or until set.
  • Serve for either breakfast, brunch , or dinner and enjoy!

Nutrition Facts : Calories 444 kcal, Carbohydrate 30 g, Cholesterol 251 mg, Fiber 1 g, Protein 29 g, SaturatedFat 11 g, Sodium 903 mg, Sugar 10 g, Fat 23 g, ServingSize 1 Casserole (6 Servings), UnsaturatedFat 0 g

WESTERN HAM AND EGG CASSEROLE



Western Ham and Egg Casserole image

This recipe is a hybrid. I found two recipes with almost identical ingredients. I liked the one recipe better because I could just put everything in the baking dish without layering. However, it called for it to be refrigerated overnight so that the egg mixture could sink in. I have a full-sized fridge plus two bar fridges but I do so much cooking at Christmas, there simply isn't room to store one more dish. The technique for the second recipe didn't need for the dish to sit overnight, but rather cook it in a hot water bath for a longer period. The end product was a big hit and turned out perfectly cooked and moist. A big time saver for this recipe is using the cut up day old bread that many bakeries sell over the holidays for making stuffing. I was also lucky in that I stumbled across pre-chopped pancetta at Costco, also a big time saver.

Provided by Irmgard

Categories     Breakfast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

6 cups day-old white bread, cut into 1-inch cubes
2 cups cheddar cheese, shredded
1/2 lb pancetta, cut into 1/4-inch cubes
1/2 cup red onion, chopped
1/2 cup bell pepper, chopped (Use whatever colour you like)
6 eggs
2 1/2 cups milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the bread cubes evenly in a lightly greased 9" x 13" baking dish.
  • Sprinkle with the pancetta, cheese, onion, and pepper.
  • In a medium bowl, whisk together the eggs and milk.
  • Pour evenly over the bread mixture.
  • Place the filled casserole dish in another larger pan and add enough hot water to come two thirds up the sides.
  • Bake until firmly set, between 1 and 1-1/2 hours.

Nutrition Facts : Calories 423.3, Fat 18.4, SaturatedFat 9.4, Cholesterol 199, Sodium 776.6, Carbohydrate 43.6, Fiber 2.1, Sugar 4.3, Protein 20.1

WESTERN HAM & EGG CASSEROLE



Western Ham & Egg Casserole image

Provided by My Food and Family

Categories     Recipes

Time 10h

Number Of Ingredients 7

8 slices white bread, cubed
2 cups shredded cheddar cheese
1 1/4 cups cooked cubed ham
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
6 eggs, beaten
3 cups milk

Steps:

  • Place bread cubes in lightly greased 12x8x2 baking dish. Sprinkle with cheese, ham, onion & green pepper. Whisk eggs & milk together; pour over ham & cheese mixture.
  • Cover and refrigerate for 8 hours.
  • Remove from fridge; let stand 30 minutes. Bake uncovered at 350 degrees F for 40 minutes until set.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

OVERNIGHT HAM AND EGG CASSEROLE



Overnight Ham and Egg Casserole image

I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. -Jennifer Howell, Fort Collins, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 9 servings.

Number Of Ingredients 9

4 cups frozen shredded hash brown potatoes, thawed
1 cup cubed fully cooked ham
1 can (4 ounces) chopped green chiles
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
6 large eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
Salsa, optional

Steps:

  • In a greased 8-in. square baking dish, layer the hash browns, ham, chiles and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the casserole. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5-10 minutes. Serve with salsa if desired.

Nutrition Facts : Calories 203 calories, Fat 11g fat (6g saturated fat), Cholesterol 175mg cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

WESTERN OMELET CASSEROLE



Western Omelet Casserole image

We make a Western-style omelet with ham and hash browns using the slow cooker. From youngest to oldest at brunch, everyone devours it. -Kathleen Murphy, Littleton, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 9

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 pound cubed fully cooked ham or 1 pound bulk pork sausage, cooked and drained
1 medium onion, chopped
1 medium green pepper, chopped
1-1/2 cups shredded cheddar cheese
12 large eggs
1 cup 2% milk
1 teaspoon salt
1 teaspoon pepper

Steps:

  • In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers., Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.

Nutrition Facts : Calories 363 calories, Fat 17g fat (8g saturated fat), Cholesterol 332mg cholesterol, Sodium 1166mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.

WESTERN EGG CASSEROLE



Western Egg Casserole image

I found this on an internet site around Christmas. I can't remeber which one though. It's an overnight casserole.

Provided by CURLEYBERLEY

Categories     Breakfast

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb diced baked ham
1 tablespoon oil
1 medium green pepper, diced
1 medium onion, diced
1 cup sliced mushrooms
4 eggs
2 cups milk
1 loaf whole wheat bread, 12 - 18 slices
6 ounces shredded cheddar cheese
salt
pepper

Steps:

  • Cook ham in oil until it sizzles. Add pepper, onion and mushrooms. Season to taste. Saute until tender.
  • Beat eggs and milk in a medium bowl.
  • Spray 13 X 9" casserole with Pam. Line with 1/3 bread; sprinkle with 1/2 ham mixture and 1/2 cup cheese. Repeat. Top with bread.
  • Pour egg mixture over layers and top with cheese.
  • Refrigerate 1-24 hours.
  • Bake uncovered at 350 for 1 hour or until set.

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