Easy Breakfast Casserole

This recipe is as good as any classic ham and egg casserole dish. From start to finish, it takes about 1 hour - there's no overnight soak! Delicious, even for the picky eater. Also, a nice way to use up leftover vegetables and ham.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 227 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons butter
• ½ teaspoon ground black pepper
• 7 eggs
• 2 teaspoons Worcestershire sauce
• 3 tablespoons grated Parmesan cheese
• ¼ cup diced onion
• ½ cup sliced fresh mushrooms
• ¼ cup diced green bell pepper
• ½ cup 2% milk
• 1 dash hot pepper sauce (such as Tabasco®), or to taste
• 1 cup shredded Mexican cheese blend
• 2 teaspoons mustard
• 5 slices bread, cubed
• ¼ cup chopped ham

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes in a 8x12-inch casserole dish.

Step 2

Melt butter in a large skillet over medium heat. Add mushrooms, onion, and green pepper; cook and stir until starting to soften, about 5 minutes. Stir in ham until heated through, 2 to 3 minutes. Remove from heat.

Step 3

Whisk eggs and milk together in a separate bowl; mix in mustard, Worcestershire sauce, salt, pepper, and hot sauce. Stir in mushroom-ham mixture and cheeses. Pour into the casserole dish. Stir well to moisten the bread cubes. Cover baking dish with foil.

Step 4

Bake in the preheated oven until eggs are set, about 25 minutes. Uncover and continue baking until top starts to brown, about 5 minutes more.