Christmas Morning Egg Casserole Recipe

Eggs: The base of the casserole, providing structure and richness.

Milk: Adds creaminess and helps to blend the ingredients together.

Shredded cheddar cheese: Provides a sharp, tangy flavor and a gooey texture.

Cooked ham: Adds a savory, meaty element to the dish.

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a hint of spice and depth to the flavor profile.

To ensure a fluffy and well-cooked egg casserole, make sure to thoroughly whisk the eggs and milk together until the mixture is completely smooth and slightly frothy. This will incorporate air into the eggs, resulting in a lighter texture. Additionally, evenly distribute the shredded cheddar cheese and diced ham throughout the mixture to ensure every bite is packed with flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a great vegan alternative that helps bind the casserole.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that provides a similar texture and moisture to the casserole.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a mild flavor and melts well, making it a good alternative.

• cooked ham - Substitute with cooked turkey sausage: Turkey sausage is a leaner option that still provides a savory flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the overall taste of the casserole.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the seasoning without altering the color of the dish.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the casserole to an airtight container.
• Store in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
• For freezing, cut the cooled casserole into individual portions. Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag or container. This makes it easy to thaw and reheat only what you need.
• Label the freezer-safe bags or containers with the date and contents to keep track of freshness.
• Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then warm in the oven at 350°F (175°C) until heated through.
• For a quick reheat from frozen, microwave individual portions on a microwave-safe plate, covered with a damp paper towel, in 1-2 minute intervals until hot.

• Preheat your oven to 350°F (175°C). Place the egg casserole in an oven-safe dish, cover with aluminum foil, and bake for about 20 minutes or until heated through. This method ensures even reheating without drying out the eggs.

• For a quicker option, use the microwave. Cut the casserole into individual portions and place on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• If you prefer a crispy top, reheat the casserole in a skillet. Heat a non-stick skillet over medium heat, add a small amount of butter or olive oil, and place the casserole slices in the skillet. Cover and cook for 5-7 minutes, flipping halfway through, until the eggs are heated and the edges are slightly crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the casserole slices on a baking sheet, cover with foil, and heat for about 15 minutes. Remove the foil for the last 5 minutes to allow the top to crisp up slightly.

• Oven: Used to bake the egg casserole at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to beat the eggs and milk together and to mix in the other ingredients.

• Whisk: Helps in beating the eggs and milk together to create a smooth mixture.

• Measuring cup: Used to measure the milk accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Cutting board: Provides a safe surface to dice the cooked ham.

• Knife: Used to dice the cooked ham into small pieces.

• Baking dish: The container in which the egg mixture is poured and baked.

• Cooking spray: Used to grease the baking dish to prevent the casserole from sticking.

• Oven mitts: Protect your hands when placing the baking dish in the oven and taking it out.

• Timer: Helps to keep track of the 45-minute baking time.

• Cooling rack: Allows the casserole to cool evenly before serving.

Prepare ingredients in advance: Dice the ham and shred the cheddar cheese the night before to save time in the morning.

Use pre-cooked ham: Opt for pre-cooked ham to eliminate the need for additional cooking.

Mix and refrigerate: Combine the eggs, milk, cheese, ham, salt, and pepper the night before and refrigerate. Pour into the baking dish in the morning.

Use a non-stick spray: Grease the baking dish with a non-stick spray for easy cleanup and to prevent sticking.

Preheat the oven early: Turn on the oven before you start mixing the ingredients to save time.