Ham and Egg Bubble Up

Course Breakfast, Main Course

Cuisine American, Southern

Keyword ham and egg-bubble-up, ham-and-egg-casserole

Prep Time 15

Cook Time 1

Chill time 8

Total Time 9 15

Servings servings

Calories 352kcal

Author Melissa Sperka

10 unbaked frozen dinner yeast rolls, thawed but still cold and quartered (I.e. Rhodes or similar)
1/2 lb smoked ham cubed
3 cups shredded Swiss or Cheddar or Colby Jack Cheese divided
10 large eggs
2 cups half and half
3 Tbsp grated Parmesan cheese
1 tsp salt
1 tsp black pepper
1/2 tsp granulated garlic or garlic powder
1/2 tsp onion powder
1/2 tsp ground mustard
1 bunch green onion chopped

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.