I always think ahead of what I am going to do with my Easter leftovers. I can at least be guaranteed that there will be plenty of ham leftover. I do this intentionally, as I always buy the biggest ham I can find. There is nothing better than reinventing your Easter leftovers! We have two delicious recipes directly from our Innkeepers that you and your family will love.
If you have never made an Eggs Benedict Casserole, you must try it. I have even had people who don't like traditional eggs benedict, rave about this flavorful breakfast dish. Where making eggs benedict can be fussy, this easy and delicous casserole will leave you plenty of time to enjoy the morning. Keeping the ham to bigger chunks, makes this recipe.
The Pepperjack and Ham Hashbrown Casserole will allow you total flexibility to adjust the recipe for the number of people you want to serve. We have this recipe for two people, but it is easy to change for a larger crowd too. The little bit of horseradish and mustard makes this recipe complete.
Eggs Benedict Casserole
Recipe by Westport B&B, Manitowoc:
12 oz leftover ham - chopped thicker the better
6 english muffins, toasted and cut into one inch cubes
2 cups whole milk
1 teaspoon salt
1/2 teaspoon pepper
Heat broiler. Cut english muffins in half and spread across large sheet pan. Broil until crispy brown, about 3-4 minutes. Cool and cut into 1 inch pieces. Cube ham into 1" pieces. Place half of the ham in a buttered 13x9-in. baking dish. Top with all english muffin cubes and remaining half of ham. In a large bowl, whisk eggs, milk, salt and pepper. Pour over top of english muffin and ham. Cover with plastic wrap and refrigerate 1 hour minimum and up to overnight.
Preheat oven to 375 degrees. Remove casserole from refrigerator to sit on counter and warm up a bit. Bake 30-40 minutes. Casserole is done when toothpick inserted into center comes out clean and edges are brown.
10 tablespoons of butter
4 egg yolks
1 tablespoon of lemon juice
1/4 teaspoon of ground cayenne pepper
Directions for Hollandaise Sause:
Melt the butter. Blend egg yolks, lemon juice, and the cayenne pepper into your blender. Blend the mixture at medium to medium high speed until it lightens in color. The friction generated by the blender blades will heat the egg yolks. Blend about 30 seconds. Lower the blender setting and slowly drizzle the melted warm butter. Continue to blend another 15 to 20 seconds until all the butter is incorporated. Keep warm until using. If you need a thinner consistency if it stands to long add a little warm water and pulse briefly. Will keep 1 hour. Makes 1 cup.
Pepperjack and Ham Hashbrown Casserole
Recipe by Brayton B&B, Oshkosh:
6 oz. shredded hashbrowns (thawed)
1/4 stick of butter (melted)
1/2 C pepperjack cheese
1/2 C sharp cheddar cheese
1/2 C ham (chopped)
1/4 C milk
Salt, pepper, horseradish, and mustard to taste
Preheat oven to 425 degrees.
Mix thawed out hashbrowns with some melted butter. Stir together and press into a bottom of a loaf pan, casserole dish or whatever you have. I was only serving 1, so I used a small square casserole dish. Bake for approx 25 minutes until edges are brown. Let cool completely!
Mix together rest of ingredients and pour over cooled hashbrowns and bake at 350 degrees for 30-40 minutes. Serves 2.
You can find more delicious recipes to use Easter leftovers with on our recipes page!
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