Easter has come and gone and you are left with a pound (or three…) of ham. It was just two of us this Easter dinner, since our toddler is still an extremely picky eater and our infant is just now managing pureed vegetables. I bought the smallest ham I could find, but it was still 4 pounds of meat. Sunday’s Easter dinner was delicious, with honey baked ham, mashed potatoes, steamed broccoli, and spiced peaches. The next day’s lunch and dinner of ham and mashed potatoes, and then ham, smothered in honey dijon to camouflage the taste, and cheesy potatoes were equally filling, though not as satisfying. And now it’s Tuesday, and I still have at least four days of ham left in my fridge and a spouse traveling for work. I despise throwing away food so it is up to me to polish off this ham. And, I am already sick of it. In comes my delicious, palate saving, Leftover Easter Ham and Egg Casserole Recipe.
This recipe is actually doing double duty in my home this year because in addition to way too much leftover ham, I also happen to have way too much cottage cheese and eggs (did I mention I have a food-picky toddler? One day she loves the menu and the next, it’s like I put her baby doll in the trash if I plate the same items). I already had too much of the latter ingredients in my fridge due to my picky eater, and then I forgot to cancel last week’s milk man delivery – so now my fridge is bursting with ingredients that I do not particularly enjoy eating a la carte. Casserole to the rescue!
This simple ham and egg casserole is sort of an “everything but the kitchen sink” recipe. There are a few staple ingredients that I do not recommend omitting and then you can add ingredients to your heart’s content. The only limitation is the size and depth of your baking dish. You will need ham, eggs, cottage cheese and green onions, at the minimum.
- 1 cup diced ham
- 10 eggs
- 1 cup small curd cottage cheese
- ½ cup sliced, green onions (to taste)
- dash of salt and lots of ground, black pepper (to taste)
- Optional additions:
- 4 oz. cream cheese, cut into chunks or 1 cup shredded, sharp cheddar cheese
- 2 tbs. unsalted butter, melted
- fresh or frozen corn, or other vegetable (like broccoli trees)
- Whisk eggs in medium bowl. If you're adding butter, (and why wouldn't you?!), melt butter in a microwave safe bowl and then combine with eggs. Pour mixture into greased baking dish (I recommend a 9x9 glass dish).
- Distribute chunks of cream cheese (or shredded cheddar) and spoonfuls of cottage cheese throughout dish.
- Slice green onions and sprinkle evenly over dish.
- Sprinkle salt and pepper over dish.
- Dice ham and distribute evenly over dish.
- Distribute corn throughout dish.
- Give it all a stir with a spatula. Push all the ingredients under the surface of the eggs to coat (it's ok if they resurface).
- Bake in a 375 degree F oven for 20-40 minutes (depending on the amount of ingredients and depth of your dish) until the surface of the casserole is a light, golden brown (and does not wiggle when moved).