Grammy's Kitchen · Breakfast Casserole · Denver Egg Casserole
One of 85 breakfast casserole recipes we measured
121 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.
| this recipe | typical | |
|---|---|---|
| dairy | 26% | 39% |
| fat | 3% | 0% |
| protein add | 65% | 113% |
| vegetables and beans | 17% | 40% |
| salt | 0% | 0% |
| aromatics | 12% | 22% |
| liquid | 26% | 41% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 450 g | 9 large eggs |
| 119 g | 1/2 cup heavy whipping cream |
| 53 g | 1/3 cup finely diced white onion |
| 14 g | 1 tablespoon butter |
| 113 g | 1 cup shredded cheddar cheese |
| 180 g | 1 1/3 cups diced ham |
| 74 g | 1/2 cup finely diced green bell pepper (or red bell pepper) |
| salt and pepper to taste |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is excellent !! I used Cracker Barrel Sharp cheddar cheese, used 1/2 and 1/2 by mistake, chopped red pepper, onion and ham in very small pieces. Took a lot longer to cook then 35 minutes, but well worth the wait. Tasted delicious. will never go ba” — a cook, 5.0★
“I really loved this recipe because it uses lots of eggs and vegetables. . Great way to use up some leftover xmas ham while leaving out all those heavy carbs we ate over xmas. Great warmed up between toast the next day too.” — a cook, 5.0★