A simple and hearty ham and cheese breakfast casserole. You can substitute any kind of low-fat cheese to reduce the overall fat content of this recipe.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.

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  • Beat eggs together in a large bowl. Stir milk into eggs.

  • Heat oil in a skillet over medium heat; saute onion until softened, 5 to 10 minutes. Add ham; cook and stir until ham is warmed, 2 to 3 minutes. Transfer onion-ham mixture to the prepared baking dish. Layer provolone cheese over onion-ham mixture. Pour egg mixture over cheese; season with salt and pepper.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 to 50 minutes.

Nutrition Facts

171 calories; protein 16.8g 34% DV; carbohydrates 3.3g 1% DV; fat 9.7g 15% DV; cholesterol 211.6mg 71% DV; sodium 415.3mg 17% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2014
Delicious! I mixed the eggs and milk in the blender to ensure that they were well combined. I used 3 slices of 2% American cheese and 3 slices of muenster that I needed to use up. Very flavorful and I liked how the cheese made sort of a 'crust' on top. Super simple...a definite keeper YUM! Thanks for sharing.:) Read More
(4)

Most helpful critical review

Rating: 2 stars
07/26/2014
I used part-skim low-moisture mozzerella because I didn't have provolone. My casserole was a bit wet though thoroughly cooked. I like my eggs a little dry. Moisture aside the meat eggs and cheese together were a little much for me. I think I would prefer a vegetable-egg combo but this is just a matter of personal taste. Also if you decide to make this use very little salt on the eggs. The ham provides more than enough saltiness. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/20/2014
Delicious! I mixed the eggs and milk in the blender to ensure that they were well combined. I used 3 slices of 2% American cheese and 3 slices of muenster that I needed to use up. Very flavorful and I liked how the cheese made sort of a 'crust' on top. Super simple...a definite keeper YUM! Thanks for sharing.:) Read More
(4)
Rating: 2 stars
07/25/2014
I used part-skim low-moisture mozzerella because I didn't have provolone. My casserole was a bit wet though thoroughly cooked. I like my eggs a little dry. Moisture aside the meat eggs and cheese together were a little much for me. I think I would prefer a vegetable-egg combo but this is just a matter of personal taste. Also if you decide to make this use very little salt on the eggs. The ham provides more than enough saltiness. Read More
(1)