Recipe Details
– Prep time: 20 minutes
– Cook time: 40–50 minutes
– Total time: 60–70 minutes
– Servings: 8
– Difficulty: Easy
– Oven temperature: 350°F (175°C)
– Baking dish: 9 × 13 inches
Ingredients
Dry ingredients and fillings
– 2 cups (250 g) all-purpose flour
– 2 cups (250 g) diced cooked ham
– 1½ cups (150 g) shredded cheddar cheese
– 1 cup (100 g) shredded mozzarella cheese
– 1 cup (150 g) diced red bell pepper
– ½ cup (75 g) finely chopped green onions
– 1 teaspoon baking powder
– ½ teaspoon salt, or to taste
– ½ teaspoon black pepper
– ½ teaspoon garlic powder
– ½ teaspoon dried Italian seasoning
Wet ingredients
– 4 large eggs
– 1 cup (240 ml) milk
– ½ cup (120 g) plain Greek yogurt or sour cream
– ¼ cup (60 ml) olive oil or melted butter
Optional topping
– ¼ cup (25 g) extra shredded cheese
– 1 tablespoon chopped parsley or green onions
Step-by-Step Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.
Step 2: Prepare the fillings
1. Dice the cooked ham into small cubes.
2. Wash and dice the red bell pepper.
3. Chop the green onions.
4. Shred the cheese if it is not already prepared.
5. If the pepper is particularly watery, sauté it for 2–3 minutes and let it cool before adding.
Step 3: Combine the dry ingredients
1. Add the flour, baking powder, salt, black pepper, garlic powder, and Italian seasoning to a large mixing bowl.
2. Whisk until evenly combined.
3. Stir in the cheddar and mozzarella, reserving a little cheese for the topping if desired.
Step 4: Mix the wet ingredients
1. In a separate bowl, whisk the eggs until blended.
2. Add the milk, Greek yogurt or sour cream, and olive oil or melted butter.
3. Whisk until the mixture is smooth.
4. Pour the wet mixture into the dry ingredients.
5. Stir gently until just combined. Avoid overmixing.
Step 5: Add the ham and vegetables
1. Fold in the diced ham, red bell pepper, and green onions.
2. Mix until the fillings are distributed evenly.
3. The mixture should be thick but spreadable. If it is unusually stiff, add 1–2 tablespoons of milk.
Step 6: Fill the baking dish
1. Transfer the mixture to the prepared baking dish.
2. Spread it evenly into the corners.
3. Sprinkle the reserved cheese over the top.
4. Add a little parsley or green onion if desired.
Step 7: Bake the casserole
1. Bake uncovered for 40–50 minutes.
2. Check after 35 minutes; ovens and baking dishes vary.
3. The top should be golden brown, and the center should be set rather than wet or liquid.
4. If the top browns too quickly, loosely cover it with foil for the remaining baking time.
5. For food safety, the center should reach 160°F (71°C).
Step 8: Rest and serve
1. Remove the casserole from the oven.
2. Let it rest for 10 minutes so it firms up and slices neatly.
3. Cut into 8 portions.
4. Garnish with fresh parsley or green onions and serve warm.
Nutrition Information
Estimated per serving, based on 8 portions.
Nutrient Approximate amount
Calories 350–430 kcal
Protein 18–24 g
Carbohydrates 25–32 g
Fat 18–24 g
Fiber 1–3 g
Sodium 550–850 mg
Nutrition varies depending on the ham, cheese, and dairy products used.
Nut Information & Allergens
– Peanuts: None intentionally included in the standard recipe.
– Tree nuts: None intentionally included in the standard recipe.
– Dairy: Contains milk, cheese, and yogurt or sour cream.
– Eggs: Contains eggs.
– Wheat/gluten: Contains all-purpose flour.
– Soy: May be present in some packaged ham or cooking spray.
Allergy precaution: Check ingredient labels for allergens and cross-contact warnings. For someone with a serious allergy, use ingredients verified safe for them.
Helpful Tips
– Avoid a soggy casserole: Dry the diced peppers and use cooked ham without excess liquid.
– For extra flavor: Add a pinch of smoked paprika or mustard powder.
– For more vegetables: Add cooked spinach, mushrooms, or finely diced zucchini after removing excess moisture.
– For a cheesier top: Sprinkle extra mozzarella over the casserole during the final 10 minutes.
– For a gluten-free option: Replace the all-purpose flour with a suitable gluten-free baking blend and check that the baking powder and other ingredients are gluten-free.
– For meal prep: Bake the casserole in advance, cool, portion, and refrigerate.
Questions & Answers
Q: Can I prepare this casserole the night before?
Yes. You can dice the vegetables and ham and measure the ingredients ahead of time. For the best texture, mix and bake the batter fresh. If you assemble it in advance, refrigerate it promptly and bake until the center is fully cooked.
Q: Can I use turkey ham instead of regular ham?
Yes. Turkey ham works well. Check the label for added allergens and sodium.
Q: Can I make this recipe without flour?
This particular version relies on flour for its bread-like, sliceable texture. For a flour-free version, use a different egg-based breakfast casserole formula rather than simply omitting the flour.
Q: How should I store leftovers?
Refrigerate within 2 hours in a covered container and eat within 3–4 days. Reheat until the center reaches 165°F (74°C).
Q: Can I freeze it?
Yes. Cool completely, cut into individual portions, wrap securely, and freeze for up to 2 months for best quality. Thaw in the refrigerator before reheating.
Q: What can I serve with this casserole?
Fresh fruit, a green salad, roasted tomatoes, or a side of sautéed spinach all pair well with it.
Enjoy your Cheesy Ham & Vegetable Breakfast Casserole!
