Green Eggs & Ham
It's easy to get your kids to eat their veggies with this colorful, healthy, tasty casserole. And there are no chemical food colorings in it either.
Equipment
- 13x9 inch oven safe casserole dish
Ingredients
- 2 cups ham, cubed
- 6 large eggs
- 4 cups bread, cubed
- 2½ cups Monterey Jack cheese, shredded
- 1 head broccoli, finely grate florets
- 2 cups milk
- 1 tsp Kosher salt
- 1 tsp dry ground mustard
Instructions
- Grease a 13x9 inch casserole dish.
- Cut bread into small cubes and place them in the prepared casserole dish in an even layer along the bottom.
- Top with 2 cups shredded cheese, reserving some for another layer.
- Top with all the diced ham.
- In a large bowl whisk together eggs, milk, salt and dry mustard.
- Grate just the broccoli florets using the finest shred on a box grater.
- Stir in grated broccoli to combine.
- Pour the egg mixture over the bread cubes, cheese and ham in the casserole dish.
- Top with remaining ½ cup of shredded cheese.
- Cover casserole dish with foil and place in the refrigerator overnight.
- In the morning remove casserole from the fridge and allow it to sit on the counter while oven preheats to 375℉.
- Bake covered for 30 minutes.
- Remove foil and bake for another 20-30 minutes until center is set and heated through and cheese is hot and bubbly.
- Turn oven temperature to broil and cook until lightly toasted.