One of the main reasons that I like to cook ham is for the leftovers. After cooking the mustard and gingersnap crusted ham dinner I cut up the leftovers for later use. I cut a few thin slices for sandwiches, some pieces with the tasty gingersnap crust for lunches during the week and rest was cubed for use in other dishes. Ham and eggs is a classic combination and I always end up doing something ham and eggs. This time I remembered seeing Kalyn's recipe for a breakfast casserole on Kalyn's Kitchen that I had wanted to try. I liked the fact that this casserole used cottage cheese in addition to the eggs and it that it was a nice and simple recipe. Other than the eggs and cottage cheese you can add pretty much whatever you want and I decided to go with some cheddar cheese for some more flavour and some jalapeno peppers for a nice kick. Kalyn has recipes for different sized pans and I decided to go with the one that would fit in an 8 inch square baking pan as that would provide me with 6 servings which would give me nice and quick breakfasts for the whole work week. The ham and cheese egg casserole turned out great! It was nice and light and yet filling and best of all it tasted great! I really enjoyed the spicy kick that the jalapenos gave it first thing in the morning. I am looking forward to breakfasts this week.
Ham and Cheese Egg Casserole(makes 6 servings)
1 cup cottage cheese
1 cup ham (diced)
1 cup cheddar cheese (grated)
1/4 cup jalapeno peppers (sliced)
2 green onions (chopped)
salt and pepper to taste
1. Mix everything in a bowl.
2. Pour into an 8 inch square baking pan.
3. Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.
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