Egg, Ham and English Muffin Casserole

  • Yield : 6 to 8 servings
  • Prep Time : 20m
  • Ready In : 30m
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  • Nonstick cooking spray
  • 4 English muffins, split and toasted
  • 6 ounces sliced Black Forest ham, roughly chopped
  • 4 scallions, white and green parts, trimmed and roughly chopped
  • 1 cup shredded extra-sharp Cheddar
  • 3 cups milk
  • 1 tablespoon Dijon mustard
  • 6 large eggs
  • Kosher salt and freshly ground black pepper


Step 1

Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top. 

Step 2

Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight. 

Step 3

Preheat the oven to 350 degrees F. 

Step 4

Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.

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