Ham Egg and Cheese Casserole is easy to make and perfect for a weekend or holiday breakfast. It can be made and served the same day, or prepped and stored overnight to make your morning even easier!
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking dish with cooking spray.
Combine the cheeses in a large bowl. Place 1/2 in the bottom of the prepared baking dish.
Melt the butter in a skillet over medium heat. Add the green onions, bell pepper, green chiles, and drained mushrooms, cooking until tender, about 5 minutes. Spread evenly over the top of the cheeses in the baking dish.
Sprinkle the ham and remaining cheese over the top.
In a large bowl, whisk together the flour, milk, parsley, and eggs. Pour over the top of the casserole.
Bake in the preheated oven for 35-45 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
Video
Notes
Making in advance: prepare as directed up until the baking step. Cover the casserole with plastic wrap and refrigerate overnight. In the morning, remove the plastic wrap and bake as directed.
Freezer directions: prepare through step 5 using a freezer safe baking dish (I like to use a disposable aluminum foil pan,) but don't bake yet. Cover the casserole tightly with both plastic wrap and aluminum foil and freeze for up to three months. Allow the casserole to thaw overnight in the refrigerator before baking as directed in the morning.
Store any leftover breakfast casserole in an airtight container in the fridge for up to three days.