Ham & Cheese Breakfast Casserole

Today’s recipe is for a breakfast casserole that includes some fun ingredients to change things up.  Yes, it includes eggs, ham, and cheese.  However, it also has chives-and-onion cream cheese, southwest style hash browns, roasted red pepper, Parmesan cheese, and panko bread crumbs.  I especially loved the panko topping.  It added a nice crunch.  It only fills an 8 or 9 inch square dish but could easily be doubled  and made in a 9 x 13.

The other great thing about this dish is it is suppose to be made at at least 4 hours in advance.  So make it the night before and then in the morning all you have to do is throw it in the oven.  I know you all love a good overnight breakfast or brunch dish.  They make life easier.  This one is also full of flavor.  YUM!

It would be perfect for Easter morning or a great way to use up leftover ham from Easter dinner.

Cheesy-Ham-Breakfast-Casserole

Cheesy Ham Breakfast Casserole

  • 5 eggs
  • 3/4 cup milk
  • 1/2 cup chive-and-onion-cream cheese, softened
  • 1/2 tsp ground mustard
  • 1/4 tsp salt
  • pepper to taste
  • 2 cups refrigerated southwest style shredded hash browns from a 20 oz bag (I used Simply Potatoes)
  • 1 cup cheddar cheese
  • 1/4 cup roasted red pepper, diced
  • 2/3 cup of ham
  • 1/2 cup panko bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 1 Tbsp butter, melted
  1. Spray a 8 or 9 inch square baking dish with non-stick cooking spray.
  2. In a large bowl, beat the cream cheese while slowly adding in the milk.  Then beat in the eggs, mustard, salt, and pepper.  Stir in the hash browns, cheddar cheese, roasted pepper, and ham.
  3. Pour the mixture into the prepared square baking dish.  Cover with foil and refrigerate for at least 4 hours or overnight.
  4. In the morning, preheat oven to 350 degrees.  Uncover the casserole and bake for 40 minutes.  While it bakes, combine the panko bread crumbs, Parmesan cheese, and melted butter together in a small bowl.
  5. Remove casserole from the oven and sprinkle the bread crumb mixture even over the top of the casserole.  Return to the oven for 10 to 15 minutes more until the bread crumbs are golden and a knife inserted in the center comes out clean.  Cut into 6 pieces and serve.

~Enjoy!

Blueberry Lemon Bread

Blueberry Lemon Bread
Blueberries and Lemons go together in baking like apples and cinnamon… truly!  Whether it’s muffins, cakes or breads, the combination of those two flavors are a dynamite pairing, and today I’m bringing you a fantastic bread that has a glaze on the top that really kicks this recipe up a notch and makes it a stand-out one you’ll love.  Try it, you won’t be sorry!
 Lemon Blueberry Bread
Ingredients
  • 1½ cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 Tbsp butter, softened
  • 1⅓ cup sugar, divided
  • 2 eggs
  • 2 tsp lemon zest
  • ½ cup milk
  • 1½ cup fresh blueberries
  • 3 Tbsp lemon juice
Instructions
Preheat oven to 325 degrees.  Grease and flour a 8½ x 4½ x 2½ loaf pan and set aside.  In a bowl, whisk together the flour, baking powder, and salt.  In another bowl, cream together the butter with 1 cup of the sugar with a electric mixer until light and fluffy.  Add eggs, one at a time, to the butter mixture. Beating well after each addition of egg. Beat in the lemon peel.  Next, add ⅓ of the flour mixture to the butter mixture. Then alternately add half the milk with half of the remaining flour mixture, being sure to end with the flour.
Toss the blueberries in about ½ tsp flour to coat. This will prevent them from sinking in your bread. Fold the blueberries into the batter.  Pour the batter into the prepared loaf pan.
Bake for 60 minutes until golden and a toothpick inserted in the center comes out clean.  While the bread cooks, add the remaining ⅓ cup sugar to a saucepan along with the 3 tbsp lemon juice. Bring to a boil and then remove from the heat.
Once the bread is cooked, pierce the top of the bread with a toothpick several times. Be sure to not go all the way through the loaf.  Pour the hot lemon/sugar mixture over the bread.  Allow to cool in the pan for 30 minutes, then remove from the pan and allow to cool completely.
~Enjoy!