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4 servings


0 hours 10 mins


0 hours 35 mins


0 hours 50 mins

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6 Eggs
½ Cup Skim milk
Kosher Salt and Freshly ground black pepper to taste
¼ Cup Shredded Irish Cheddar
1 Cup 98% Fat-free Canadian Ham, cubed
¼ Red onion, diced
1 Bell pepper, color of your choice, diced
1 Cup Broccoli, chopped
1 Cup Mushrooms, sliced
1 Tbsp. Fresh Thyme, chopped
1 Tbsp. Everything Bagel Seasoning
Cooking spray


1) Preheat the oven to 350 degrees F. Spray a small casserole dish with cooking spray and put to the side.

2) Spray a large non-stick skillet with cooking spray. Add all the chopped veggies and cook for 3-5 minutes until soft. Sprinkle with salt and some fresh ground black pepper. Let the mixture cool for 10 minutes.

3) In a large bowl, whisk the eggs, milk, a large pinch of salt and about 10 grinds of black pepper. Add in the ham, cheese, thyme and cooled veggies and mix everything together. Pour into your prepared casserole dish.

4) Sprinkle the top with everything bagel seasoning and a little more salt. Bake in the preheated oven for 30-35 minutes until the eggs are set and cooked through. Remove from the oven and let cool for 10 minutes. Cut into large squares and enjoy!

NOTES:  This Egg, Veggie, Ham & Cheese Casserole should be in everyone’s arsenal of breakfast and brunch recipes.  It is easy to make, versatile enough to switch out tons of different ingredients to make it your own, and perfect for an Easter buffet, intimate brunch for two, or as a make-ahead dish to take to gatherings.  It reheats beautifully.  If you are looking for menu ideas for the upcoming holidays, be sure to check out My Family’s Simple Easter Brunch Menu and my Mother’s Day Brunch for Two menu.  This casserole would be an excellent addition to both.

This is a dish I make often and enjoy anytime of the day.  At night, I might serve it with a salad and dinner roll, and I love that I can reheat leftovers or lunch the next day.  This recipe is more of a guide when it comes to ingredients since you can swap out the veggies for your favorites (spinach, kale, squash, asparagus, green beans, etc. would all work).  I used Irish Cheddar in this recipe, but your could easily substitute Swiss, Fontina, Jack, Mozzarella, etc.

I’ve eliminated bread in the recipe intentionally, so rather than topping with seasoned breadcrumbs which would be great, I’ve used everything bagel seasoning to give it the slightest bit of crunch on top and a ton of great flavor.  BTW, I add flax seeds, hemp seeds and chia seeds to my everything bagel seasoning to add even more nutrition to this dish.  They really have no taste but are little powerhouses when it comes to “good for you stuff”.  Here’s a quick run down on the value of adding each of those seeds.


  • Fiber: Flax seeds are an excellent source of fiber, providing both soluble and insoluble fiber. A 1/4 cup serving contains about 8 grams of fiber.
  • Omega-3 Fatty Acids: Flax seeds are one of the best plant-based sources of the omega-3 fatty acid alpha-linolenic acid (ALA), which has been linked to heart health benefits.
  • Lignans: Flax seeds are rich in lignans, which are plant compounds that have antioxidant and estrogen-like properties. They may help reduce the risk of certain cancers and improve heart health.


  • Protein: Hemp seeds are an excellent plant-based source of complete protein, containing all nine essential amino acids. A 3-tablespoon serving provides about 10 grams of protein.
  • Healthy Fats: Hemp seeds are rich in healthy unsaturated fats, including omega-3 and omega-6 fatty acids. They contain a ideal ratio of these fatty acids, which can help reduce inflammation.
  • Minerals: Hemp seeds are a good source of several essential minerals, including phosphorus, magnesium, calcium, iron, and zinc. These minerals play crucial roles in various bodily functions.


  • Fiber: Chia seeds are an excellent source of fiber, providing about 10 grams of fiber per ounce (about 2 tablespoons). This fiber is a combination of soluble and insoluble fiber, which can aid in digestion and promote feelings of fullness.
  • Omega-3 Fatty Acids: Despite being a plant-based food, chia seeds are one of the best sources of the omega-3 fatty acid alpha-linolenic acid (ALA), which has been linked to various health benefits, including heart health and brain function.
  • Protein: Chia seeds are a good source of plant-based protein, providing about 4.7 grams of protein per ounce (2 tablespoons). This protein is complete, meaning it contains all nine essential amino acids.

If you are like me, you’ll whip up a batch of everything seasoning mix, add in the seeds noted above, and use it on everything!

When it comes to my choice of meat in this casserole, I went with super lean, 98% fat-free Canadian ham.  It adds a great salty taste to the dish that I love.  But, you could also substitute lean turkey sausage crumbles, or bacon pieces to this dish instead of the ham.  You could also omit it completely.  Again, the dish is so versatile, that you can play with it a million way.

To get started on the dish, just preheat the oven to 350 degrees F. and spray a casserole dish with cooking spray.

Chop all your veggies and gather the ingredients together.  Spray a non-stick skillet with cooking spray and add all the chopped veggies.  Cook for 3-5 minutes until soft and sprinkle with salt and pepper.  Let the mixture cool to room temperature.

Then in a large bowl, whisk the eggs, milk, a pinch of salt and some ground black pepper.  Here I used skim milk, but again, use any milk you prefer and if you want to be indulgent, use half-and-half or heavy cream.  You won’t hurt my feelings!  Add in the ham or meat of your choice, cheese, thyme and cooked veggies.  Stire everything together and pour into the prepared casserole dish.

Sprinkle the top with that bagel seasoning and a little more salt.  Pop it in the oven and bake for about 30-35 minutes until the eggs are set and everything is cooked through.  Remove from the oven, let cool for a few minutes and slice into squares.

You can prepare this dish the night before and cover and keep in fridge until ready to bake off.  Just remove from refrigerator and let come to room temperature before baking.

If you have leftovers, cover and keep in the fridge until ready to enjoy.  You can microwave the squares for about 90 seconds and enjoy OR put in the oven to reheat.

If you like this egg dish, be sure to try some of my other favorites:

Zucchini Egg Cups

Zucchini Feta Pie

Scrambled Eggs with Chives and Pan Fried Kielbasa

Chrissy’s Huevos Rancheros

Egg & Ham Breakfast Wrap

Garden Vegetable Frittata

Jarlsberg & Broccoli Quiche

Scrambled Egg Bread Bowl for Two

Eggs Benedict with Blender Hollandaise & Waffles