ham and egg casserole


4.3 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 212.7
  • Total Fat: 10.1 g
  • Cholesterol: 183.4 mg
  • Sodium: 501.9 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 15.8 g

View full nutritional breakdown of ham and egg casserole calories by ingredient



Number of Servings: 8

Ingredients

    6 slices bread (i used whole grain white)
    1 cup lean ham
    6 eggs
    2 cups milk
    1 cup shredded cheddar cheese
    salt and pepper to taste

Directions

Preaheat oven to 350. Tear bread into pieces and place in a greased 9x13 casserole dish. Spread ham evenly over bread. Spread cheese evenly over ham.

Beat eggs, milk, salt and pepper in a bowl with a wire whisk. Pour over bread and meat in pan.

Bake 40-45 min. or until mixture is set in center and lightly browned on top. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SWEETLOUISON.

Member Ratings For This Recipe


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    Very Good
    1 of 1 people found this review helpful
    Fixed this for brunch today and it was really good. Did add a bit of diced onion and green pepper. Usually make a breakfast casserole with hash browns, but it definitely has more calories. This was light and tasty. Will have enough left for breakfast or lunch tomorrow. Will make often. - 9/12/10


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    1 of 1 people found this review helpful
    I really like this. I used egg beaters, skim milk, and reduced fat cheese. Also added spinach and mushrooms. Very good. - 3/20/08


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    Use 10 eggs
    Add 1 tsp. dry mustard     - 4/24/15


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    Very Good
    Used 1/2 egg whites, whole grain bread, soy milk & 2% cheese. Turned out fine. Served with side salad. - 3/11/13


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    Very Good
    Just finished having this for supper. My 4 and 7 year olds loved it. I used 4 eggs instead of 6 to cut calories and cost, and you couldn't tell. Also added a small finely diced onion and 1 tsp of Dijon mustard. Would have been excellent with mushrooms if we had any. Next time! - 1/27/13