Corn Casserole Egg Bake

The holidays are such a wonderful time! Food, family, friends, gifts…did I mention food? And with that, at least around these parts, there tend to be a lot of leftovers. Including one of my faves, corn casserole. And, we also had some ham. And by some, I mean, a lot. So, I thought I would try using the corn casserole as the base for an egg bake, in place of bread. And guess what? Not too shabby!

  Ingredients/Recipe:

• Leftover corn casserole

• Leftover (or not) ham, cubed

• 1 cup of milk

• 3 eggs

• Shredded cheddar cheese

• Green chiles (personal fave, totally optional)

 Putting it Together:

Take the leftover corn casserole and pat into the bottom of an 8x8 or 9x9 pan. On top of this, put a nice thick layer of the cubed-up ham, and if using green chiles, put these in this layer as well, and then sprinkle desired amount of shredded cheese over top. Then, mix the milk and eggs, season with some salt and pepper, and pour this over top of everything. Cover, and place in fridge for at least 2 hours, and up to overnight.

When ready to cook, remove egg bake from fridge to sit out for 15-20 minutes, and then uncover and cook at 375 for 35-45 minutes, until the edges crisp up, the cheese is bubbly, and the egg mixture has fully set.

 Serving

I knew I would like this, but ended up liking it more than I thought I would! I served immediately out of the oven, and the corn meal consistency was really a nice change from the usual bread base.   

 Load of Crock Tip(s):

• I like to fry the ham, and green chiles if you are using, up on the stove top for just a bit, before adding this layer, but this is not a requirement.

• While I didn’t make with sausage, I very much believe that cut up sausage in place of ham would also be quite excellent in this one. 

Corn casserole, take two! A perfect way to make it through the holidays…I mean, the leftovers.