Easy Breakfast Casserole


This is so quick and easy.  I (Dana) through this together one morning to take to school just so I could get rid of some eggs that were piling up in my fridge.

Everyone seemed to like it so I thought I would share.

Sorry there aren’t any pics, but really, it’s so easy pics aren’t necessary.

If you can break and egg, use a can opener and a mixer you can make this.


12 – 14 medium eggs (I used farm fresh eggs directly from our coop, of course)

2 cans Hormel Chunk Ham (it only comes in one size.  I think it may be 8 ounces).

You can also use 1 pound sausage, browned and drained, or 1 lb bacon, cooked and cut up into pieces.

1 can Rotel, drained

2 – 3 tablespoons onion powder.  (you can use real onions if you prefer)

2 – 3 cups shredded cheese, just what ever you have in your fridge.  Mix and match if you wish.

However, I don’t think I would get crazy with the cheese and use an Italian blend, Parmesan or any type of that sort!  Just stick with Cheddar, American, Mozzarella, Colby, Monterrey Jack, etc.

Salt and Pepper, to taste


Preheat oven to 350 degrees.  Generously butter a 3 quart glass baking dish, set aside.

Crack eggs into a mixing bowl, add onion powder, salt and pepper.  Mix until eggs a frothy.  Crumble ham in with the eggs and add the Rotel.  Stir until well mixed.  Pour into prepared baking dish, top with cheese.

Bake uncovered for about 30 minutes or so, or until the eggs are set and the cheese is a light to medium golden brown.

Serve with extra salsa {try Dana’s Speedy Salsa recipe} , biscuits {try these Biscuits!} or just whatever you wish.  See, I told you this was so easy!


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