I had a little piece of ham sitting in the freezer that I needed to get out of my freezer. I searched Pinterest but couldn’t find just what I wanted. I did not want bread or potatoes in the dish. All I wanted was something simple that did not have to set for hours before baking.
So, I created a new recipe on my own.
But, before I begin another rant about pre-shredded, bagged cheese. Don’t use it! It is usually cheaper and MUCH better tasting if you buy a large brick of cheese and shred it yourself. They use additives to keep the cheese from clumping together once it is shredded and much of the taste is lost with the additives. Get a good box grater and grate or shred your own cheese. You will be happier with the flavor of your dishes in the end. Rant over….
Since the entire dish was gone by bedtime I think it was a hit. Both kids had two slices in their To-Go dishes with a quarter of a cantaloupe on the other side.
It had the right combination of cheese to ham and egg for us. It was light and fluffy and a perfect light dish for a busy night. I added a green salad and cantaloupe to round out the dish.
- 1 1/2 cups ham, pre-cooked and diced
- 1 1/2 cups sharp cheddar cheese, freshly shredded, divided
- 1 cup mozzarella cheese, freshly shredded
- 1/2 medium onion, diced finely (if desired)
- 1/4 cup Parmesan cheese, freshly grated
- 10 eggs
- 1 cup fat-free half and half
- 1/4 cup flour
- 1 tsp salt
- 1 tsp black pepper
- 4 oz. cream cheese, softened
- Pre-heat oven to 350 degrees. Spray a 13″ x 9″ casserole dish with non-stick spray.
- Layer ham in the casserole dish, spread evenly across the bottom of the dish.
- Sprinkle the 1 cup of sharp cheddar cheese and mozzarella across the top of the ham.
- Sprinkle the onion across the top of the cheeses.
- Beat cream cheese in a large bowl until smooth.
- Add eggs, fat-free half and half, Parmesan cheese, salt and pepper to the cream cheese, beat until smooth. Slowly add in the flour and continue beating until there are no lumps.
- Pour egg mixture over the ham and cheese.
- Bake for 30 minutes until top becomes set. Remove from oven and sprinkle remaining 1/2 cup of shredded cheddar cheese over the top of the eggs.
- Return pan to oven and bake an additional 10-15 minutes until cheese has melted and center is set. To test insert a knife in the center of the dish. May have cheese on it but should have no milky egg mixture.
- Remove from oven and allow to rest for 3-5 minutes before serving.
One Comment Add yours
This looks delicious! I would eat it for dinner and breakfast. Thanks for sharing!