Ham and Broccoli Egg Casserole

xmas eggs

Ham and Broccoli Egg Casserole

The perfect dish for Christmas brunch! We used the leftovers from our Christmas Eve ham and prepped the night before so the bread can properly soak up the egg mixture. We popped in the oven while opening up presents and it was ready in 50 minutes. We enjoyed it with a few mimosas while watching A Christmas Story.


7 eggs
3 cups of cubed sourdough bread
1 cup shredded extra sharp cheddar
1 cup of chopped broccoli
1 cup of sliced green onions
1 cup of chopped ham
2 cups of half & half
salt and pepper


Scatter half of the bread in a buttered 9-by-13-inch baking dish. Sprinkle with 3/4 cup of cheese, then add the vegetables, meat and remaining bread. Pour the custard on top; cover with plastic wrap and let refrigerate overnight (bring to room temperature before baking). Preheat the oven to 325 degrees F. Uncover; sprinkle with the remaining 1/4 cup cheese. Bake until slightly puffed and just set, 40 to 50 minutes. Let rest 10 minutes before serving.

Inspired by: http://www.foodnetwork.com/holidays-and-parties/packages/holidays/holiday-central-how-tos/mix-and-match-brunch-casserole.html?oc=linkback


Crab Cake Eggs Benedict


Crab Cake Eggs Benedict


4 frozen crab cakes
4 poached eggs
4 pieces of grilled ham
1 cup Hollandaise Sauce

Hollandaise Sauce

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Inspired by: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html?oc=linkback



Ham, Broccoli, Egg, and Cheese Casserole


Ham, Broccoli, Egg, and Cheese Casserole


12 slices bread
10 oz. pkg. frozen broccoli, chopped & cooked
2 c. cubed cooked ham
3 c. shredded cheddar cheese
1 tbsp. minced onion
3 1/2 c. milk
6 eggs, slightly beaten
1/4 tsp Tony Chachere’s seasoning
1/4 tsp mustard

Cut out bread rings. I used a shot glass and water glass to make rings but a doughnut cutter is ideal.  Cut remaining  bread scraps into 1/2 inch cubes. Layer bread scraps (not rings), broccoli, ham, cheese and onion in greased 3 quart casserole. Repeat layers. Mix eggs, milk, seasoning and mustard together and pour over all. Refrigerate for several hours or overnight. Bake at 325 degrees for 55 to 60 minutes uncovered. Let stand 10 minutes before serving.