Ham and Broccoli Breakfast Bake

Erin Chase kitchen

Cereal gets old. So does yogurt with toast. Even scrambled eggs get old. Add this little casserole from Erin Chase at $5 Dinners to the mix and breakfast will seem rejuvenated again.


  • 4 whole wheat English muffins, cut into bite size pieces
  • 2 cups broccoli florets
  • 2 cups leftover ham, diced
  • 8 oz. block extra sharp cheddar cheese, shredded, divided
  • 12 eggs
  • 1 cup milk
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper
  • Salt and pepper


  1. Lightly grease a 913-inch glass baking dish with non-stick cooking spray.
  2. In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese. Once tossed, pour into the baking dish.
  3. In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper. Add in a few dashes of salt and pepper as well.
  4. Pour the egg mixture over top of the ingredients in the baking dish. Cover with foil and refrigerate overnight.
  5. In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole. Bake, covered, at 375 for 45 minutes. Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.
  6. Serve warm to hungry women at church brunch, or to your own hungry brood!

Erin Chase is the mom chef at5DollarDinners.com, and is the voice behind the newBlinkie grocery savings mobile app. When not sharing frugal recipes and helping people across the country spend less time and money on groceries each week, she working hard to keep up with her 4 young boys, ages 8 to 6 months. In the little spare time she has, she enjoys running and reading.

What’s your breakfast go-to when it’s time to mix things up?