This breakfast casserole is also a great way to add some healthy vegetables into your picky eater’s diet! My son usually says no to any greens I try to serve him, but this dish is so tasty he doesn’t even mind the broccoli.
Sometimes I like to add cauliflower too, or use leftover chicken instead of the ham. It has turned out delicious every time! You’ll never guess what my husband always adds to his portion… loads of hot sauce! I guess he thinks it’s a good way to get his day started!
Ingredients
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 Eggland’s eggs
1 cup McArthur milk
1 teaspoon paprika
1/4 teaspoon crushed red pepper
Salt and pepper
Instructions:
Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray.
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.
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.
Pour the egg mixture over top of the ingredients in the baking dish. Cover with foil and refrigerate overnight.
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.
