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Ham and Broccoli Breakfast Casserole with Extra-Sharp Cheddar

November 17, 2014 - November 17, 2020

Courtesy of onedishdinners.com

Makes 6 – 8 servings

Prep: 15 mins (Refrigerate overnight) 

Cook: 1 hr, 5 mins


4 whole wheat English muffins, cut into bite size pieces
2 cups broccoli florets
2 cups leftover ham, diced
8 oz. block extra sharp cheddar cheese, shredded, divided
12 eggs
1 cup milk
1 teaspoon paprika
1/4 teaspoon crushed red pepper
Salt and pepper


  1. Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray.
  2. In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese. Once tossed, pour into the baking dish.
  3. In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper. Add in a few dashes of salt and pepper as well.
  4. Pour the egg mixture over top of the ingredients in the baking dish. Cover with foil and refrigerate overnight.
  5. In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole. Bake, covered, at 375 for 45 minutes. Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.
  6. Serve warm to hungry women at church brunch, or to your own hungry brood!


November 17, 2014
November 17, 2020
Event Category:


Sandra Flemming & Seth Krantz