Maximum Living Egg, Ham & Cheese Casserole


Maximum Living Egg, Ham & Cheese Casserole

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I always love making breakfast for dinner, and with this recipe you will not fall short of the comfort a warm morning breakfast can give at any meal!


  • 4 ½ cups cubed brioche

  • 1 medium sweet onion, thinly sliced

  • 2 tablespoons butter

  • 1/2 lb cooked ham, cut into small cubes

  • 6 eggs plus 2 egg whites

  • 1-1/2 cups half-and-half

  • 1 tablespoon chopped fresh chives

  • 1/2 teaspoon garlic salt

  • 3/4 teaspoon Lawry’s seasoned pepper

  • 1 cup shredded cheddar cheese


  1. Take a round 8” cake pan and spray it with cooking spray, place bread cubes into pan

  2. In large skillet, saute onion in butter until brown, add ham; cook and stir until ham starts to get crisp. Remove from heat and set aside.

  3. In medium bowl, beat eggs and egg whites, half-and-half, chives, garlic salt and Lawry’s seasoned pepper.

  4. Spread onion-ham mixture over bread cubes. Sprinkle top with shredded cheese. Pour egg mixture over top; press down gently so all bread cubes are soaked with egg mixture. Cover; refrigerate 6 hours

  5. Heat oven to 350°F, bake 30 to 35 minutes or until knife inserted in center comes out clean.

*For a little extra color and flavor, you can slice one red tomato and    arrange on the top of the casserole before baking. 

You Can Do It!