How should I store leftovers?

Allow the baked egg casserole to cool for about 30 minutes before transferring it to a storage container with a lid. This breakfast casserole can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Tip: If you’d like to freeze the casserole and don’t have a freezer-safe lid on your container, add a layer of plastic wrap and top that with a layer of aluminum foil.

How should I reheat leftovers?

Reheat leftovers in the microwave, in a pan on the stovetop, or in a dish in the toaster oven. Cover the dish or pan with foil after adding a splash of water to the dish or pan, or in a covered pan on the stovetop with a little water added to the pan to create some steam.

What is the title of this recipe?

We call this a Ham and Cheese Breakfast Casserole. You could also call it a Denver Omelet Breakfast Casserole or a Western-Style Breakfast Casserole, since the ham and cheese are classic ingredients in western-style and Denver omelets.

How many calories are in ham and cheese breakfast casserole?

One serving of this casserole contains 330 calories.

Ham And Cheese Breakfast Casserole

Servings: 6 servings 1x

Ingredients

3 tablespoons + 1 teaspoon butter, divided (plus more for greasing the dish)
1/2 small yellow onion, diced small
1/2 medium bell pepper, any color, diced small
1 cup all-purpose flour (use gluten-free flour blend, if needed)
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup milk, divided
6 large eggs, divided
1 cup shredded cheddar cheese, divided
8–10 ounces diced ham
Fine salt and black pepper taste

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Instructions

Preheat oven to 375℉. Generously grease the bottom and sides of a 2 1/2 quart casserole dish (or 9×9-inch baking dish) with butter and set aside.
Place a small skillet over medium heat. When the skillet is hot, add 1 teaspoon of the butter. When the butter is melted, add the diced onion and bell pepper and sprinkle with salt and pepper. Saute, stirring occasionally, until the vegetables are tender, about 5 minutes; set aside.
In a medium bowl, combine the flour, baking powder, 1/2 teaspoon salt, 1/2 cup milk, 1 of the eggs, and 2 tablespoons of the melted butter; whisk until smooth with only a few lumps remaining.
Pour batter into the prepared baking dish using a spatula, if needed, to spread the batter evenly over the bottom of the dish.
Sprinkle ¾ cup cheese over the batter.
To the bowl you used to make the batter, add the remaining 5 eggs, remaining ½ cup milk, and remaining 1 tablespoon melted butter. Whisk until well combined.
Add the sauteed peppers and onions to the bowl along with the diced ham. Pour this mixture over the batter and shredded cheese in the baking dish.
Sprinkle the remaining ¼ cup shredded cheese over top of the egg mixture. Place the baking dish in the oven and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool for 5 minutes before serving.

Notes

For gluten-free flour, we like Bob’s Red Mill 1:1 Gluten-Free Baking Blend

May sub olive oil and nonstick cooking spray for the butter

Nutrition Information

Serving Size: 1/6th recipe
Calories: 330
Fat: 16 g
(Sat Fat: 8 g)
Sodium: 664 mg
Carbohydrate: 21 g
(Fiber: 2 g
Sugar: 4 g)
Protein: 25 g
Cholesterol: 186 mg

Dietary

Gluten-free Nut-free

Recipe By: Jessica Beacom