Possibly one of the best things I’ve enjoyed in a long time, this egg casserole feels light on the fork but heavy on the flavor. Chopped ham, shredded cheddar, and thinly sliced sweet potato make this recipe pop.
I walked through the mall last night. The mall is probably one of my least favorite places on earth, which I’m revealing so you understand I was one step shy of a pissy mood.
As I was walking along, I noticed decorated evergreen boughs hung from the ceiling. Already. On October 26. Before Halloween. Seriously, WTF?
I’ve come to expect Christmas, Christmas everywhere on November 1, but a week before that? On October 26?
Can we all get permission to slow down for a hot second? Can we ask to press pause on this next-next-Next-NEXT monster being shoved in our faces at every turn?
Maybe it’s just me. I am always up for a good revolt, but I’ll tell you, when I started noticing the Christmas decorations and (gasp!) a massive holiday store display, I was seriously confused.
The weather has just turned cool, and I bought Halloween candy the same day but I saw those decorations. Walking through the mall and taking all this in, I was just like, what are we doing?
I‘ve just barely found time to bake pumpkin things, and now they want me to drop it like a bad habit and move right on to peppermint? I simply cannot.
I will, however, get on board and share the perfect egg casserole for your Christmas breakfast table. I’m kidding. Make this tomorrow and don’t even think about Christmas until we have time to trick-or-treat and give thanks.
I eat eggs all of the time, and I get so tired of them. Hard boiled eggs are great, but I’m picky and like them warm fresh out of the boil.
Scrambled eggs with cheese are my go to, but after the third night in a row, I’m probably just going to eat popcorn to dinner.
An egg sandwich? Great, when I actually have bread on hand. Egg salad? Ditto. At this point, you may be wondering just what kind of food blogger I am.
I pulled myself together last weekend and baked a nice egg casserole for my Sunday brunch, which then doubled as lunch for a few days afterwards. Here’s what I especially liked about this recipe:
1. No bread. My family usually enjoys a ham, egg, and cheese casserole for Christmas breakfast, but that version has a lot of bread in it. Don’t get me wrong, I love it, but I also appreciated this egg casserole that is lighter on the carbs.
2. Sweet potatoes. I still get a produce haul from my CSA every other week, and this time of year it is heavy on the greens and sweet potatoes. As such, I’m always on the lookout for new ways to use sweet potatoes.
3. Cheese. I could taste the cheese. I am a cheese with eggs kind of girl, but all too often, I can’t pick up on the cheese in the eggs. This quiche does not have that problem.
I neglected to mention one nice holiday item I did not feel sad about seeing was the Hickory Farms stand set up and open for business. That and egg casseroles are a holiday tradition I can get on board with year round. Enjoy!
Ham, cheddar, and sweet potato egg casserole
Yield 6 servings
1 large sweet potato
1/2 pound baked ham, chopped
1 cup grated cheddar cheese
8 large eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
- Peel and thinly slice the sweet potato into thin rounds. A mandoline works great here if you have one.
- Layer the sweet potato slices across the bottom of a lightly-greased 9 x 13 baking dish. Overlap the slices because they will shrink up as they bake.
- Bake at 375 degrees F for 20 minutes until the sweet potato is soft and perhaps beginning to brown.
- Remove the baked sweet potato dish from the oven and sprinkle the chopped ham and grated cheddar over the top.
- In a large bowl, lightly beat the eggs with the milk, salt, pepper, garlic powder, and ground mustard.
- Gently pour this egg mixture into the baking dish over the sweet potatoes, ham, and cheddar.
- Return the dish to the oven and bake for 45 minutes until the eggs are set.
- Allow to stand for at least 10 minutes to set up and cool slightly before serving.
The idea with the sweet potatoes at the bottom of the pan is that they will form a crust. However, some of them, if not all, are probably just going to float up into the casserole once you pour in the egg mixture, and that is absolutely fine too.