Ham And Egg Casserole Pioneer Woman

Ham And Egg Casserole recipe From Pioneer Woman comes together in under an hour with very little hands-on time needed. The best part is that it can be made with leftover bread and ham! This is a kid and adult tested and approved breakfast recipe that I use on the weekends when entertaining for brunch, or for the holidays.

The comfort of this hearty breakfast filled my heart with love. The Pioneer Woman Ham And Egg Casserole made a delicious reheated breakfast the next morning.

Why It Is Such A Great Breakfast Casserole

• Perfect after the holidays when you have all the ingredients at home. Use up leftover bread, rolls, eggs, and ham.
• Easy to assemble. Just cut, whisk, and pour.
• The ingredients are simple!
• No sautéing before assembly!
• You can prepare it up to two days in advance for an easy breakfast.
• Kids will also enjoy it… no onions, no green stuff (just like Hamburger Noodle Casserole Pioneer Woman).

Ingredients That You’ll Need:

• Eggs – It’s great that this Pioneer Woman Ham And Egg Casserole recipe doesn’t use up a carton of eggs. In this case, there are only 6 eggs required. If you don’t have whole eggs, you can also use liquid eggs.
• Milk – I use whatever milk I have on hand… 2%, whole milk, even 1% works. If you don’t have milk on hand, you can use half and half instead. Just know that your casserole will be creamier.
• Bread – You can use sliced bread or even leftover biscuits!
• Ham – If you don’t have leftover holiday ham, you can use prepackaged diced ham or even thick-cut ham from the deli.
• Dijon Mustard – The secret to this Pioneer Woman Ham And Egg Casserole is Dijon mustard. A little goes a long way and adds just the right amount of tang.
• Salt & Pepper – My guests have never needed any additional seasoning so the measurements I give are a good baseline. If you prefer less salt, add less salt. If you prefer more salt, add it after the dish is cooked to avoid oversalting.

How many people do this Pioneer Woman Ham And Egg Casserole feed?

It all depends on how you cut the slices and what you are serving with the Pioneer Woman Ham And Egg Casserole. I can feed four hungry adults with one slice of this casserole, a few slices of toast, and maybe some fruit. Alternatively, you can cut the bacon or sausage into 6-8 pieces and serve it with bread and fruit.

The Most Popular Hams: Bone-in vs. Boneless

Watch out for products labeled “Ham,” “Ham with natural juices,” “Ham, water added,” or “Ham and water product,” whether you want your ham with the bone in or out. Water content has a significant impact on the flavor and texture of hams.

Bone-in Ham:

Bone-in ham is worth the time and effort if you enjoy carving. The meat is more flavorful and more tender when cooked on the bone. Soups and stews, like this Old-Fashioned Split Pea Soup, benefit greatly from the use of the residual bone.

Hams with the bone still attached to them are often offered on the market in halves. Picking the right cut of bone-in ham is important.

The shank end (or leg part) has the traditional ham shape, making it an attractive centerpiece for any meal. Carving is simplified by the presence of only one long bone in the middle of the roast.
The meat on the butt end (the upper part of the ham) is more soft and fatty, giving it a deeper overall taste. However, it has a bone within in the shape of a T, which can be difficult to work around. Don’t fret, though; we’ve got advice on how to cut ham evenly and neatly.

Plan on purchasing 3/4 to 1 pound per person.

A semi-boneless ham, where the shank bone is removed but the leg bone is left in, is a great compromise between the benefits of a boneless ham (easy carving) and a boned ham (flavorful bone) for the avid eater.

Boneless Ham:

Boneless ham is always an option if you value ease of preparation and preparation time over aesthetics and taste from the bone. This style of ham is prepared by removing the hock and shaping the meat into an oval. Boneless ham appears solid because the proteins in the flesh are partially denatured by the addition of salt. This, of course, makes for the least difficult carving.

Plan on purchasing 1/2 pound of boneless ham per person.

Can Pioneer Woman Ham And Egg Casserole be made ahead of time?

Yes! This Pioneer Woman Ham and Egg Casserole can be assembled the night before and kept in the refrigerator (covered) for about 8 hours before baking.

How To Make Pioneer Woman Ham And Egg Casserole?

1. Preheat the oven to 400 degrees Fahrenheit.
2. Beat the eggs with the whole milk, Dijon mustard, salt, and pepper together in a large bowl.
3. Add the cubed ham, bread, and cheese to the egg mixture and mix well.
4. Prepare a 9-by-9-inch oven-proof glass casserole dish with cooking spray. Pour the egg mixture into the dish.
5. Bake your casserole in the oven for about 30 minutes at 400 degrees F.
6. Remove your Pioneer Woman Ham And Egg Casserole from the oven and allow it to rest for 5 minutes, then cut into squares, and serve immediately.

How do you reheat Pioneer Woman Ham And Egg Casserole?

If you have Pioneer Woman Ham And Egg Casserole leftovers and you want to reheat them, you have two options:

1. Bake – Wrap the breakfast casserole slices in aluminum foil and bake for 15-20 minutes until hot. This will essentially steam the egg bake, preventing it from drying out.
2. Microwave – You can always microwave it for 30 seconds at a time until the internal temperature reaches 165 degrees Fahrenheit.

What to serve with Pioneer Woman Ham And Egg Casserole?

If you need something simple that goes with Pioneer Woman Ham And Egg Casserole, try these easy options on the side:

• Mint Julep Fruit Salad
• “Spring Fling” Fluff Fruit Salad
• Pink Ambrosia Salad
• Ramen Noodle Salad

Recipe Tips

• Less Bread – For a thinner version of this casserole, you can use less bread and reduce it down to only 3 slices.
• Bread Substitutes – Also, I have used leftover biscuits chopped up. Generally, you want to aim for 2 cups of bread. I have not tested this recipe with gluten-free bread.
• Eggs – If you want a thicker egg bake, add 2-4 more eggs.
• Liquid Eggs – If you do not have whole eggs on hand, but only have liquid eggs, you can use 1 cup plus 3 tablespoons to equal 6 whole eggs.
• Gluten-Free – For a thick and moist Pioneer Woman Ham And Egg Casserole, either use gluten-free bread or omit the bread entirely. If you omit the bread, I recommend doubling the number of eggs.

FAQ Section

Pioneer Woman Ham And Egg Casserole Nutrition Facts

Amount Per Serving

• Calories 212.7
• Total Fat 10.1g
• Saturated Fat 4.9g
• Cholesterol 183.4mg
• Sodium 501.9mg
• Potassium 220mg
• Total Carbohydrate 14.3g
• Dietary Fiber 1.1g
• Sugars 1.9g
• Protein 15.8g
• Vitamin A 7.8%
• Vitamin C 1%
• Calcium 29.1%
• Iron 7.4%

Ham And Egg Casserole Pioneer Woman

Author: Erin Table for Seven Cooking Method:Baking Cuisine:American Courses:Dinner, Main, Breakfast

Difficulty:BeginnerPrep time: 5 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 35 minutesServings:6 servingsCalories:212.7 kcal Best Season:Suitable throughout the year

Description

Ham And Egg Casserole recipe From Pioneer Woman comes together in under an hour with very little hands-on time needed. The best part is that it can be made with leftover bread and ham! This is a kid and adult tested and approved breakfast recipe that I use on the weekends when entertaining for brunch, or for the holidays.

Ingredients

• 6 Large eggs
  
• 1 cup Whole milk
  
• 1 cup Shredded cheddar
  
• 1 teaspoon Dijon mustard
  
• ½ teaspoon Salt
  
• ¼ teaspoon Black pepper
  
• 1 cup Cooked Ham cubed
  
• 6 slices White bread cubed
  

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Beat the eggs with the whole milk, Dijon mustard, salt, and pepper together in a large bowl.
3. Add the cubed ham, bread, and cheese to the egg mixture and mix well.
4. Prepare a 9-by-9-inch oven-proof glass casserole dish with cooking spray. Pour the egg mixture into the dish.
5. Bake your casserole in the oven for about 30 minutes at 400 degrees F.
6. Remove your Pioneer Woman Ham And Egg Casserole from the oven and allow it to rest for 5 minutes, then cut into squares, and serve immediately.

Notes

• Less Bread – For a thinner version of this casserole, you can use less bread and reduce it down to only 3 slices.
• Bread Substitutes – Also, I have used leftover biscuits chopped up. Generally, you want to aim for 2 cups of bread. I have not tested this recipe with gluten-free bread.
• Eggs – If you want a thicker egg bake, add 2-4 more eggs.
• Liquid Eggs – If you do not have whole eggs on hand, but only have liquid eggs, you can use 1 cup plus 3 tablespoons to equal 6 whole eggs.
• Gluten-Free – For a thick and moist Pioneer Woman Ham And Egg Casserole, either use gluten-free bread or omit the bread entirely. If you omit the bread, I recommend doubling the number of eggs.

Keywords:Ham And Egg Casserole Pioneer Woman, Ham And Egg Casserole