Over the holidays I always like to make some tasty breakfasts and things work out really well if you make a ham for dinner as the leftovers can be used to make this quick and easy ham and cheese egg casserole. I first came across the idea for this egg breakfast casserole on Kalyn’s Kitchen about four years ago and I made it right away and I have been making it ever since. With some leftover ham in my fridge and the holidays here it was the perfect time to make it again and update the four year old photos for the recipe!
This breakfast egg casserole is super easy to make and really light to boot. It consists of eggs and cottage cheese at it base and from there you can add pretty much whatever you want. I like to experiment with different flavour combinations but the one that I keep coming back to is the classic ham and cheese combo. You pretty much just need to mix the eggs, cottage cheese and the fillings and bake until golden brown! You can even assemble everything the night before so that you only have to bake it in the morning making it even easier for a busy morning.
I am a big fan of spicy heat so I like to add some pickled jalapenos to my ham and cheese egg casseroles and you can never go wrong topping it off with some salsa and sour cream! What a tasty to start the day!
The original photo from 4 years ago:
Ham and Cheese Egg Casserole
A super easy breakfast egg casserole with diced ham and cheddar cheese.
- 10 eggs
- 1 cup ham, diced
- 1 cup cottage cheese
- 1 cup cheddar cheese, shredded
- 4 green onions, sliced
- 1/4 cup pickled jalapeno peppers, sliced (optional)
- salt and pepper to taste
- Mix everything and place in a greased 9×9 inch baking pan and bake in a preheated 375F/190C oven until the eggs have set and the top is a light golden brown, about 20-25 minutes.
Option: Replace the ham with steamed broccoli.
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