This is a mix of several recipes. Some call for adding hash browns. I went for straight up eggs, cheese and ham. This is perfect for company, comes together quickly and even is good warmed up the next day.
Salt and pepper, to taste
12 large eggs
1 1/2 cups whole milk
1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese or gruyere
8 oz. diced ham, break up any clumps
Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
Add eggs to a large mixing bowl. Break yolks and stir together with a fork until blended.
Stir in half and half, cheddar, Swiss, ham, green onions, parsley and season with salt and pepper to taste.
Pour mixture evenly over hash brown layer then spread out with a spatula to even out top as needed.
Bake in preheated oven until center is just set, about 35 minutes. Check center with a knife and it is done when knife comes out clean. I use a convection oven so cooking times vary. Let cool about 5 minutes before slicing and serving.
Switch up the cheese. Smooth melting cheeses like Monterey jack, muenster, provolone, colby, and pepper jack work best.
Swap ham for cooked bacon or even diced Canadian bacon.
Add veggies like sautéed mushrooms, artichokes or bell peppers.
Make it vegetarian and swap with meatless sausage, like beyond beef.
Try it with cooked breakfast sausage or cooked Italian sausage instead of ham.
Use other herbs.
Serve it topped with sliced or diced avocado and/or tomatoes.
This was a perfect for Easter Brunch. I vary the ingredients by adding spinach or other greens, mixing cheeses or you could add crumbled bacon.. you get the idea. I make my own piecrust but you can use refrigerated as well. This recipe is for a deep dish pie pan. The original recipe called for all half and half but I have altered it a bit so not so rich. This year I made two: one with spinach and one without.
1 pie crust (or (14.1-oz.) package refrigerated pie crusts)
4 large sweet onions, sliced thin
2 tablespoons olive oil
1 10 ounce package of frozen spinach, thawed and wrung free of water
6 cooked bacon slices, crumbled (optional)
2 cups (8 oz.) shredded Gruyere cheese
1/2 cups half-and-half
1 cup whole milk
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1. Preheat oven to 425°. Make pie crust – I always use the 10 inch 1 piecrust recipe from Betty Crocker cookbook. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Bake 10-12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
2. Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Remove from heat, and stir in spinach and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese.
3. Whisk together milk and half-and-half and next 4 ingredients; pour over cheese.
4. Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.