Day 10 was Sunday and we tend to be a bit lazy on Sundays. I still had a little bit of leftover ham to use and I knew this would be my last chance, so I decided to make a brunch casserole with it. I settled on this ham and egg casserole recipe from Pocket Change Gourmet because it had good reviews and I had most all of the ingredients, minus the Dijon mustard. I used plain ole yellow mustard instead, and it turned out fine.
Here is what I used:
1 cup cooked ham, cubed
2 cups shredded cheddar cheese
1/4 cup Parmesan cheese
1 tablespoon flour
1/4 teaspoon Greek seasoning
1/4 teaspoon pepper
1/4 cup melted butter
1 cup milk
1/2 tablespoon yellow mustard
Preheat oven to 350 degrees and spray 9 x 13 baking dish with non-stick spray. Put the ham, shredded cheese, Parmesan cheese, flour, Greek seasoning, and 1/8 of the pepper into a large bowl and mix well. Place the ham mixture into the baking dish and pour the melted butter over it.
In a bowl beat eggs until smooth, then add the milk, mustard, and other 1/8 pepper and whisk well.
Pour the egg mixture over the ham mixture in the baking dish.
Bake in oven at 350 degrees for around 40 minutes, until a toothpick or knife inserted in the middle comes out clean.
This casserole is SO GOOD! It was delicious and can work as breakfast, brunch, or dinner. My entire family loved it and we ate it all. This one is definitely a keeper!
You can also make it ahead of time and freeze it, which is what I am going to do next time we have leftover ham. To make it ahead of time and freeze it simply put it all together and cover and freeze. When you are ready to bake it simply let the casserole thaw for 30 minutes and cover bake for about an hour, then uncover it and bake for another 20 minutes or so.
This is one of the best casseroles I have ever had! Enjoy!