Ham & Swiss Egg Casserole
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
I love a good egg casserole and this Ham & Swiss Egg Casserole recipe is at the very top of my “favorites list”. Not only is it extremely easy to make, it’s absolutely delicious!
There are a couple of details that make this recipe particularly good ::
This is a ‘one-bowl’ recipe that comes together in under an hour
It can be easily doubled for larger crowds
It’s adaptable to what’s in season and on-hand (exchange meats and cheeses and veggies to fit the occasion)
Here’s what you’ll do – start by whisking the cottage cheese and eggs together. Then add in the remaining ingredients, saving back just enough of the herbs, ham and cheese for the top of the casserole before baking.
Gently fold in the mushrooms (because they are prone to crumble) and then pour the mixture into a prepared baking dish.
Bake until the center is firmly set and the top is beautifully golden.
One tip that makes this recipe especially easy? When having Baked Ham for dinner, always save back a few cups of diced ham. Freeze in one cup portions and use for bean soup or pasta or this breakfast casserole.
I love the classic combination of ham and Swiss cheese with mushrooms! The herbs and onions add an extra boost of flavor that makes this recipe especially crave-worthy! Whether brunch or breakfast or my most favorite – ‘breakfast for dinner’, this simple, hearty casserole is a keeper.
Ham & Swiss Egg Casserole
- 5 large eggs, room temperature
- 5 oz Swiss cheese, grated
- 1 c cottage cheese*
- 1 c diced ham
- 1/4 c white onion, finely diced
- 2 T Italian parsley, finely minced
- 2 T green onions, thinly sliced (just the green portion)
- 2 T AP flour
- 3/4 t baking powder
- 1/4 c Crimini mushrooms, sliced (approximately 5-6 mushrooms)
Preheat oven to 350°. Prepare a 10″ x 7.5″ x 2″ or 8″ x 8″ x 2″ baking pan by spraying with nonstick cooking spray.
In a large mixing bowl, whisk together eggs and cottage cheese until eggs are completely incorporated.
Reserve 1 T of each (Swiss cheese and diced ham) and 1 t of each (parsley and green onion) for topping.
Add remaining ingredients except for mushrooms, whisking to combine. Fold in sliced mushrooms.
Pour casserole mixture into the prepared baking dish and top with reserved garnishes.
Bake 36-38 minutes or until center is firmly set and top is light golden in color.
NOTE :: *If the cottage cheese has a lot of liquid, drain it first before combining 1 c cottage cheese with 5 large eggs.
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