Ham and Egg Breakfast Casserole
Ham and Egg Breakfast Casserole with Zucchini and fresh Corn
Servings Prep Time
8 25min
Cook Time
Servings Prep Time
8 25min
Cook Time
  1. Preheat oven to 180°C. / 350°F.
  2. Heat a large skillet over medium heat.
  3. Add 1 teaspoon oil and ham pieces and let cook until some of the ham browns, 4 or 5 minutes.
  4. Remove to a bowl and set aside.
  5. Add remaining oil to the skillet, along with the onion and a pinch of salt and sauté until onion softens, about 3 minutes.
  6. Then add the zucchini and corn to the pan and sauté for another 3-4 minutes or until zucchini begins to soften.
  7. Remove pan from heat.
  8. In a large mixing bowl, whisk together eggs, milk, mustard and shredded cheese.
  9. Season with a pinch of black pepper if desired.
  10. Grease a 23 x 33 cm glass baking dish with non-stick cooking spray or a buttered paper towel.
  11. Scatter bread cubes evenly around the baking dish, then top with the ham and vegetables.
  12. Pour egg mixture on top of the bread, ham and vegetables.
  13. If baking immediately, press down gently with your fingers so the bread begins to absorb some of the liquid.
  14. Bake uncovered at 350 for about 45 minutes or until egg mixture is cooked through.
  15. If making ahead, cover baking dish with plastic wrap and place in the fridge overnight.
  16. Before baking the next morning, remove casserole from refrigerator 30 minutes before baking, then bake for 45 minutes, may need 5-10 more minutes at 180°C. / 350°F.
  17. Let cool for 5 to 10 minutes, then slice and serve alongside fresh fruit or a light cucumber salad.
Recipe Notes

Add whatever seasonal vegetables you like to this casserole – it can be easily altered to suit your tastes.