Scrambled Egg Casserole
Easy, make ahead egg casserole with scrambled eggs, diced ham, fresh vegetables and melty cheese.
Servings: 4
Calories:
Ingredients
- 1/2 tablespoon butter softened to room temp
- 1 tablespoon olive oil
- 1/4 cup yellow onion diced
- 1 cup bell pepper (any color diced
- 1 cup chopped kale
- 4 ounces fresh mjushrooms sliced
- 1 cup ham diced
- 6 large eggs
- 1/4 cup milk whatever kind you normally buy
- 1/4 cup plain greek yogurt
- 1/2 teaspoon salt or to taste
- 1 pinch black pepper or more to taste
- 1 tablespoon fresh dill chopped
- 1/2 cup shredded cheddar cheese
Instructions
- Pre heat oven to 350° then butter baking dish (approx. 8x8) with the 1/2 tablespoon of butter and set aside.
- Dice the onion, bell pepper, kale and ham. Slice the mushrooms.
- Drizzle olive oil into large skillet over medium heat. Add vegetables. Cook 2-3 minutes or until the onions are softened.
- Add the ham, stir to combine and cook 1 minute then remove from the heat to cool.
- To a large bowl add the eggs, milk, greek yogurt, salt pepper and dill then whisk to combine.
- Stir in the ham, vegetables and cheese then pour egg mixture into the prepared baking dish.
- Bake uncovered 35-40 minutes in the 350 degree preheated oven until the eggs are set, cheese is meltyand a butter knife inserted in the center of the casserole comes out clean.
- Remove from the oven, slice and serve.
MAKE AHEAD OPTION:
- To make ahead of time, cover the casserole dish with plastic wrap and transfer to the refrigerator before baking.
- Bring the casserole to room temp on the counter for 15 minutes then bake per instructions.