Best Sunday Brunch Ham And Eggs Comfort Food Casserole Recipes

HAM AND EGG BREAKFAST BAKE

Ham and Egg Breakfast Bake image

This is a great alternative to an omelet when feeding a number of people.

Provided by BECKPAL

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

cooking spray
12 eggs
½ cup milk
½ cup sour cream
½ teaspoon salt
1 ¾ cups chopped cooked ham
¾ cup chopped red bell pepper
¾ cup sliced fresh mushrooms
¾ cup sliced green onion
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish.
Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 5.2 g, Cholesterol 423.9 mg, Fat 28 g, Fiber 0.8 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 978.1 mg, Sugar 3 g

EASY HAM AND CHEESE BREAKFAST CASSEROLE

Easy Ham and Cheese Breakfast Casserole image

I love making casseroles like this one for breakfast! You can pretty much use any kind of bread - I like to use odds and ends like leftover buns or rolls, etc. You can mix and match the meat and cheese too, but this is a great basic country ham and Cheddar cheese version. I used leftover brioche buns for the bread.

Provided by Rebekah Rose Hills

Time 1h5m

Yield 6

Number Of Ingredients 8

Ingredients

nonstick cooking spray
2 cups milk
8 large eggs
½ teaspoon salt
8 cups cubed bread
4 ounces diced country ham
1 ½ cups shredded Cheddar cheese, divided
½ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with nonstick spray.
Whisk milk, eggs, milk, and salt together in a bowl.
Place about 3/4 of the bread cubes into the prepared baking dish and sprinkle with ham and 1 cup Cheddar cheese. Carefully pour egg mixture over top. Add remaining bread cubes and gently press all over to submerge into the liquid. Once all of the bread is coated by the egg mixture, sprinkle remaining Cheddar cheese over the top.
Bake in the preheated oven until light golden brown and set in the middle, about 40 minutes. Allow to cool for 10 minutes before slicing and serving.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 35.3 g, Cholesterol 301.2 mg, Fat 25.1 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 12 g, Sodium 1183 mg, Sugar 7.1 g

HAM AND EGG BRUNCH CASSEROLE

Ham and Egg Brunch Casserole image

Plan ahead this needs to be refrigerated for 6-8 hours before baking, I have left the green onions and cayenne pepper as optional you may add them in or omit, I like to add in for extra flavor, 1 pound cooked Italian sausages meat may be used in place of the ham --- this makes a wonderful weekend brunch!

Provided by Kittencalrecipezazz

Categories Breakfast

Time 6h50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

12 slices bread (cubed into about 1-inch cubes, can use white or whole wheat or both)
3 cups cubed cooked ham
2 cups shredded cheddar cheese (can use a little more)
7 large eggs
1/4 teaspoon baking powder
1 1/2 cups half-and-half cream or 1 1/2 cups milk
1 teaspoon seasoning salt (can use white salt)
1 teaspoon mustard powder
1/2 teaspoon Worcestershire sauce
1 pinch cayenne pepper (optional)
2 green onions, chopped (optional)

Steps:

Butter a 13 x 9-inch baking dish.
Spread the bread cubes into the bottom of the baking dish.
Sprinkle with ham and shredded cheddar cheese.
In a bowl whisk the eggs with baking powder, half and half cream, seasoned salt, dry mustard powder, Worcestershire sauce and cayenne (if using).
Mix in green onions.
Pour over the bread cubes in the pan.
Cover and chill for at least 6-8 hours.
Set oven to 350 degrees F.
Bake uncovered for 50-50 minutes. (This cannot be correct.).
Allow to stand for about 5-7 minutes before slicing.

CHEDDAR, HAM AND EGG CASSEROLE

Cheddar, Ham and Egg Casserole image

Provided by Food Network Kitchen

Time 6h20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
6 ounces thinly-sliced deli ham, torn into quarters
4 whole-wheat English muffins, split, toasted and halved
1/2 cup sundried tomatoes not in oil (about 14), sliced
4 scallions, trimmed and cut into 2-inch pieces
2/3 cup shredded extra-sharp Cheddar, divided
4 large eggs
3 large egg whites
3 cups reduced-fat milk (2 percent)
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

Lightly mist a round 2-quart casserole dish with cooking spray. Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, scallions and 1/3 cup cheddar over the casserole.
In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight.
Preheat the oven to 350 degrees F. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour. Let stand 10 minutes before serving.

Nutrition Facts : Calories 227, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 131 milligrams, Sodium 835 milligrams, Carbohydrate 22.5 grams, Fiber 3 grams, Protein 17 grams

COUNTRY HAM BREAKFAST CASSEROLE

Country Ham Breakfast Casserole image

Provided by Nancy Fuller

Categories main-dish

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 12

Ingredients

Butter, for buttering the baking dish
6 slices country white bread, torn into 2-inch pieces
1 1/2 cups heavy cream
1 1/2 cups shredded sharp white Cheddar
1 1/2 cups cubed country ham
1 cup milk
1/2 cup chopped scallions
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
12 large eggs
1 teaspoon paprika
1/4 cup chopped chives, for garnish

Steps:

Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.

CHICKEN TORTILLA DUMP DINNER

Chicken Tortilla Dump Dinner image

All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
Two 10-ounce cans diced tomatoes with chiles, such as Rotel
1 cup chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
One 15.5-ounce can black beans, drained and rinsed
One 10-ounce bag frozen corn
5 cups shredded cooked chicken (from about 1 small rotisserie chicken)
12 small corn tortillas, cut into quarters
One 8-ounce block Monterey Jack cheese, shredded (about 2 cups)
1/2 cup sour cream
1/3 cup diced red onion
1/3 cup loosely packed fresh cilantro, chopped

Steps:

Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.

SUNDAY BRUNCH HAM AND EGGS: COMFORT FOOD CASSEROLE

Sunday Brunch Ham and Eggs: Comfort Food Casserole image

Pamper yourself during the coronavirus outbreak with easy,comfort food casseroles.Easy ham and egg recipe perfect for Easter brunch or dinner.A filling and nutritious casserole to please the whole family.

Provided by admin

Number Of Ingredients 6

Ingredients

1 1/2 cups frozen hash brown potato shreds
2 cups chopped, cooked ham or veggie ham
5 large eggs
1 teaspoon instant minced onion
1 cup milk
1 cup shredded smoked gouda or other smoked cheese

Steps:

Preheat oven to 350 degrees.Spray baking dish with non-stick spray.
Layer hash brown potatoes and ham in baking dish.
In a bowl, combine eggs, milk, onion, and cheese. Gently pour over potatoes and ham.
Bake for 60-75 minutes, or until knife inserted in center comes out clean.
Remove from oven and let sit for 5 minutes before serving.