A breakfast casserole with ham is a perfect way to have a quick breakfast in the morning. Toss it together the evening before, pop it in the oven when your coffee is brewing, and by the time you’ve finished cup #2* this will be ready to take out of the oven.
Breakfast Casserole with Ham Recipe
I love fall, but hate pumpkin AND chai – so that puts me in some kind of a weird club at this time of year. Not that I mind. Weird clubs and I tend to somehow go together pretty well. I am a bit of an oddball, and the older I get the more I embrace it instead of battling against it.
The perks of aging, I guess.
I’m about to be an age that used to seem so OLD to me which is odd and a little surreal, but also really exciting too. I’m pretty happy to report that I don’t FEEL that old, and at the exact same time I also feel way older than I am too.
I joke sometimes that each kid aged me an extra couple years, and that’s probably pretty close to the truth.
It has been quite the 2016 so far, and I’m not quite sure where it has gone or where it is going, but I’m sure happy to be along for the ride. Even if it is a scary, and stressful, and chaotic ride most of the time.
I’ve been debating a little bit internally about whether I want to share some of that on the blog. I have talked a little bit about what’s going on behind the scenes here, but it is pretty rare. It is pretty scary to put yourself out there like that, and the yourself that is messy and dirty and not at all put together.
Sharing food is…safe. It is fairly impersonal, and is very thought out. My pictures are well framed to exclude the messiness in my life, though so spills into the background at times. I try and be authentic and real with everyone, and don’t shy away from the fact that most nights I’m calling an audible and we do a lot of frozen foods, take out, and boxed convenience items. But all the food I make here is really food I make and enjoy.
Just because I don’t have time right now to do all that making and cleaning and baking doesn’t make it less authentic, it just makes it less frequent.
Now I’m just rambling. I’ll stop, and get back to the good stuff in a minute, but here’s your fair warning. This month, it might get real over here. Like, really real. Uncomfortably real.
I always feel like I have to temper any admissions of life not being all sunshine and roses with a bunch of disclaimers about how fortunate I am and how good it is. I don’t want anyone to worry about me just because things are hard now. They are hard, but I know I can do it.
- I believe in my Saviour who died for me and loves me unconditionally, dirty, messy parts and all.
- I have a supportive family who loves me madly, encourage me daily, and hugs me always.
- I have a job that I adore and is challenging, fulfilling, and that I genuinely really enjoy doing. With coworkers that I would spend time with by choice.
All the rest is just details, right?
*depending on how fast you drink your coffee, I suppose. 😉
- 2-3 tablespoons butter
- 4 cups cubed french bread
- 9 eggs, beaten
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 3 cups diced ham
- 2 cups shredded cheddar cheese
- Using the butter, grease a 9x13 cake pan well. Whisk together the eggs, milk, salt, onion powder, and pepper. Place the bread inside the pan and top with the beaten eggs and milk. Sprinkle on the diced ham and shredded cheddar.
- Cover tightly with plastic wrap and refrigerate overnight.
- Bake at 350 for 30-40 minutes, or until the eggs are fully set and the top is light brown.
- Remove and serve immediately.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 272 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 192mg Sodium: 732mg Carbohydrates: 12g Fiber: 0g Sugar: 1g Protein: 20g