Veggie Ham and Cheese Breakfast Egg Casserole

Veggie Ham and Cheese Breakfast Egg Casserole

Veggie Ham and Cheese Egg Casserole

Make this delicious and simple Veggie Ham and Cheese Breakfast Egg Casserole for brunch or ahead of time for weekday meal prep.

Veggie Ham and Cheese Breakfast Egg Casserole

Veggie Ham and Cheese Breakfast Egg Casserole

This Veggie Ham and Cheese Breakfast Casserole is ideal for feeding a large group. When I’m hosting brunch or bringing a dish to a potluck, I like to make this one-dish breakfast. Some of my other favorites breakfast casseroles popular on my site, are Spinach Artichoke Chicken CasseroleGround Turkey Tater Tot Casserole and this Reuben Casserole.

Denise, my sister-in-law, served this at a brunch she gave, and I knew I had to recreate it (just a little lighter). Her recipe asked for flour, but I experimented with it without and it worked perfectly. I replaced some of the eggs for egg whites and added a lot more vegetables for increased lean protein, and the results were fantastic! You may prepare it ahead of time and bake it when your guests come.

Tips and Variations For The Best Veggie Ham and Cheese Breakfast Egg Casserole:

  • To make it vegetarian, replace the ham with sausage or leave it out entirely.
  • Keep refrigerated for up to 5 days.
  • To freeze, divide into parts and wrap tightly in plastic wrap before transferring to freezer-safe containers or ziplock bags. Place one in the refrigerator the night before to defrost.
Veggie Ham and Cheese Breakfast Egg Casserole
Veggie Ham and Cheese Breakfast Egg Casserole
Veggie Ham and Cheese Breakfast Egg Casserole

Veggie Ham and Cheese Breakfast Egg Casserole Ingredients

  • olive oil spray
  • 2 cups shredded reduced fat sharp cheddar, for gf, check labels
  • 1 tbsp olive oil
  • 1/3 cup sliced scallions
  • 5 oz sliced shiitake mushrooms
  • 1/2 cup chopped red bell pepper
  • 7 oz finely diced lean ham steak
  • 3/4 cup diced tomatoes, seeded
  • 1 cup finely chopped broccoli florets
  • 7 large whole eggs
  • 5 large egg whites
  • 1/4 cup fat free milk
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

How To Make Veggie Ham and Cheese Breakfast Egg Casserole

  • Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13 baking dish with cooking spray.
  • 1 cup of cheese should be placed in the baking dish.
  • In a large nonstick pan over medium heat, heat the oil; add the scallions, mushrooms, and red pepper and sauté until the veggies are soft, about 5 to 6 minutes. Cook for 2 to 3 minutes after adding the tomatoes. Remove the ham and broccoli from the heat. Spread the cheese mixture evenly on top.
  • In a large mixing bowl, whisk together the eggs, egg whites, milk, salt, and pepper. Pour slowly over the veggies in the baking dish and sprinkle with the remaining cheese.
  • 32 to 35 minutes, or until a knife inserted near the middle comes out clean. Allow it stand for 8 to 10 minutes before slicing into 12 pieces.
Veggie Ham and Cheese Breakfast Egg Casserole

More Casserole Breakfast Recipes:

Recipe Card

Veggie Ham and Cheese Egg Casserole

Veggie Ham and Cheese Egg Casserole

Make this delicious and simple breakfast veggie ham and cheese egg casserole for brunch or ahead of time for weekday meal prep.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, brunch
Cuisine American
Servings 12

Ingredients
  

  • olive oil spray
  • 2 cups shredded reduced fat sharp cheddar for gf, check labels
  • 1 tbsp olive oil
  • 1/3 cup sliced scallions
  • 5 oz sliced shiitake mushrooms
  • 1/2 cup chopped red bell pepper
  • 7 oz finely diced lean ham steak
  • 3/4 cup diced tomatoes seeded
  • 1 cup finely chopped broccoli florets
  • 7 large whole eggs
  • 5 large egg whites
  • 1/4 cup fat free milk
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13 baking dish with cooking spray.
  • 1 cup of cheese should be placed in the baking dish.
  • In a large nonstick pan over medium heat, heat the oil; add the scallions, mushrooms, and red pepper and sauté until the veggies are soft, about 5 to 6 minutes. Cook for 2 to 3 minutes after adding the tomatoes. Remove the ham and broccoli from the heat. Spread the cheese mixture evenly on top.
  • In a large mixing bowl, whisk together the eggs, egg whites, milk, salt, and pepper. Pour slowly over the veggies in the baking dish and sprinkle with the remaining cheese.
  • 32 to 35 minutes, or until a knife inserted near the middle comes out clean. Allow it stand for 8 to 10 minutes before slicing into 12 pieces.
Keyword Veggie Ham and Cheese Egg Casserole

Zephyrin

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