Keyword ham and egg-bubble-up, ham-and-egg-casserole
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Chill time 8 hourshours
Total Time 9 hourshours15 minutesminutes
Servings 12servings
Calories 352kcal
Author Melissa Sperka
Ingredients
10unbakedfrozen dinner yeast rolls, thawed but still cold and quartered(I.e. Rhodes or similar)
1/2lbsmoked hamcubed
3cupsshredded Swiss or Cheddar or Colby Jack Cheesedivided
10largeeggs
2cupshalf and half
3Tbspgrated Parmesan cheese
1tspsalt
1tspblack pepper
1/2tspgranulated garlic or garlic powder
1/2tsponion powder
1/2tspground mustard
1bunchgreen onionchopped
Instructions
Spray the bottom and sides of a deep 12 x 8 inch baking dish with cooking spray.
Allow the dinner rolls to thaw on the counter for 15 minutes then use a sharp knife to quarter. Arrange in a single layer on the bottom of the baking dish.
Arrange cubed ham over dough quarters then sprinkle with 1 1/2 cups shredded cheese.
In a medium size mixing bowl whisk together eggs, half and half, Parmesan, salt, black pepper, garlic powder, onion powder and ground mustard. Mix in green onions.
Pour egg custard over rolls. Cover with plastic wrap and refrigerate overnight.
Bake: Preheat oven to 350°F. Remove dish from fridge and let stand at room temperature for 10-15 minutes. Remove plastic wrap and sprinkle the top with remaining 1 1/2 cup cheese.
Bake for 40 minutes then lay a piece of foil on top. Continue to bake for an additional 15-20 minutes or until the eggs are set. (Test the center with a toothpick before removing from the oven)
Let stand for 10 minutes on the counter, then serve.