Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Wednesday, April 11, 2012

Ham and Broccoli Breakfast Casserole

Have ham left over from your Easter dinner?   

It can be used like this...

You'll have a ham'y, cheese'y, broccoli'y breakfast casserole like this... 

It does have a 'broccoli' taste-- so, if you like broccoli, you'll probably like this!

  • 4 plain, or whole wheat, English muffins, cut into bite size pieces  (The very first time I made this, I used 5 muffins but that change made for a 'drier' casserole-- even if it was still good, it's my opinion that using 4 muffins is best.)  OR, you could substitute with cubed French bread, or something like cubed Texas Toast with the crusts removed.
  • 2 cups broccoli florets (rinsed well).  Use only 1 cup if you prefer less of a broccoli taste!
  • 2 cups leftover ham, cubed/diced. (You could substitute ham with 1 pound browned/drained pork sausage.)
  • 8 oz. extra sharp cheddar cheese, shredded, divided (I used Vermont's extra sharp Cabot cheese)
  • 12 eggs
  • 1 cup milk
  • 3/4 teaspoon paprika (optional)
  • 1/4 teaspoon crushed red pepper (optional)
  • Salt, as desired
  • Ground black pepper, as desired
  • Lightly 'grease' a 9 x 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 prepared 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 350 degrees for 45-50 minutes.  Then remove the foil and bake for another 10 to 15 to 20 minutes(?), or until the casserole puffs up and slightly browns on top. 
  • Let sit for 10 minutes, then serve while warm.

This recipe was adapted from one at

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