Mom’s Breakfast Casserole! (S)

My mama is a great cook!  She would make this wonderful casserole for brunch that was a big hit with my husband and I.  I’ve been trying to make Shan breakfast in the mornings and came across my recipe card from mom.  With a few little tweaks it was THM friendly and just as yummy as when she makes it!  This equals a very happy husband!



The BEST Breakfast Casserole (S)

  • 8 eggs
  • 6 cups of cheddar or colby jack cheese
  • 1/2 cup of unsweetened almond milk
  • 1/2 cup of golden flaxseed flour or THM Baking Blend 
  • 1/4 stick of butter
  • 1/2 pound of diced ham
  • 1/2 tsp of onion powder
  • 1/2 tsp of garlic powder
  • 1/2 tsp of parsley
  • 1/2 tsp of chives
  • salt and pepper

Pre-heat the oven to 350.  I spray  a 9 by 13 baking dish with cooking spray.  I beat the eggs and then mix in the rest of the ingredients, minus the butter.  The deli will give you a nice piece of ham that you can dice or you can find it pre-packaged in a 16 oz bag. I usually buy it pre-packaged and I can get a few casseroles out of it or use it on salads or in breakfast burritos.  After it’s all well mixed, I cut the butter into little pieces and dot it over the top of the casserole.  I bake the casserole for 45 minutes to 1 hour.  I keep my eye on it to see when the top is browning nicely. This serves 12!   I often cut the recipe in half for the two of us but, the large casserole is wonderful for serving others or to last for quite a few days!  It heats up so well!  This recipe is great as well baked in cupcake tins!  I’ve done this for a grab and go portion.  You would need to adjust the cooking time though to 20 to 25 minutes.  Keep an eye on them.  This is a great recipe to stir up the night before so that you can just pop it in the oven in the morning.  Easy peasy!

Grab and go by making them muffins.


*Add your favorite veggies!  Green peppers, onions, mushrooms, etc.  You could even add in some chopped bacon!  Serve with a dollop of sour cream and salsa for a Mexican flair! I love it like I originally posted it.  It’s just plain GOOD!

**If you have an issue with using so much cheese, please feel free to use less.  It’s still very good.


5.0 from 3 reviews
Mom's Breakfast Casserole! (S)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 8 eggs
  • 6 cups of cheddar or colby jack cheese
  • ½ cup of unsweetened almond milk
  • ½ cup of golden flaxseed flour
  • ¼ stick of butter
  • ½ pound of diced ham
  • ½ tsp of onion powder
  • ½ tsp of garlic powder
  • ½ tsp of parsley
  • ½ tsp of chives
  • salt and pepper
  1. Pre-heat the oven to 350.
  2. I spray a 9 by 13 baking dish with cooking spray.
  3. I beat the eggs and then mix in the rest of the ingredients, minus the butter.
  4. The deli will give you a nice piece of ham that you can dice or you can find it pre-packaged in a 16 oz bag. I usually buy it pre-packaged and I can get a few casseroles out of it or use it on salads or in breakfast burritos.
  5. After it's all well mixed, I cut the butter into little pieces and dot it over the top of the casserole.
  6. I bake the casserole for 45 minutes to 1 hour. I keep my eye on it to see when the top is browning nicely. This serves 12!
  7. You can add the veggies of your choice, just use this as a template and adjust to your liking.

For more THM recipes or to learn about the THM plan please check out their books!  Check them out online to learn more about a healthy way of eating that really fuels your body with good food!

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Mom’s Breakfast Casserole! (S) — 52 Comments

    • No, I don’t. Since there is so much freedom in the THM plan I don’t count calories, fat, etc. I’m sure you can use Calorie Counter or something to find out if it’s something you keep track of. 🙂

  1. I’m thinking this is dinner tonight. 🙂
    I will use a pkg of natural ham lunchmeat, chopped, because that’s what I have.
    I’m SO tempted to add green chiles!
    Is “golden flaxseed flour”, the same as the flaxseed “meal”?
    Thanks for sharing this, Jennifer!

    • I think you can use the flaxseed meal. I even told someone they could pull off almond flour if they didn’t have the flax. I just like it best. 🙂 Sounds like a yummy dinner! Green chiles would be perfect!

      • We all loved it! I subbed 4T diced green chiles for the parsley & chives. I added about 1/2c chopped onions & 1/3c (a handful) of crumbled cooked bacon. I used 4c sharp cheddar & 2c medium. I used golden flaxseed meal & it was perfect @ 45min! A few of us enjoyed ours with salsa & sour cream. (I did totally forget the butter, but I wouldn’t change a thing!)
        My kids tried to negotiate for the leftovers, but alas… they are still rookies! 😉 Mine.
        Thank you again, Jennifer, and thank your mom! 🙂

  2. Oh this sounds wonderful! Definitely going on that last spot on my menu that I needed to fill up! Thanks! One of the other spots is dedicated to Meat Roma Pie.

  3. I’m making this tonight with hot sausage from a local farmer. I love the idea of the green chilies. I have some mushrooms that need to get eaten, so they will probably make their way in too! Well, at least in half of the recipe. My boys don’t like them. Although, if I cut them up small enough the boys will never know! 🙂 Thanks for sharing all your great recipe Jen!

  4. Jennifer,

    Think I could do this in my new Casserole Crock Pot??? Any idea how long?

  5. Thank you! I’ve had the book for months now and I’m so afraid of jumping in and failing! The past few weeks I’ve been trying to combine some recipes that I know are easy and things that we already have so I can step into this! This looks fabulous!

  6. I’ve made something similar using fewer eggs and blending them with cottage cheese. It gives the eggs a ‘quiche’ texture and loads of protein. We like with fresh spinach, browned breakfast sausage, and sharp cheese. Great anytime!

  7. Is there really 6 cups of cheese in this that seems like a lot considering a 1/4 cup is a serving.

  8. Thank you for posting this. Do you think it could be done overnight in a crock pot?

  9. Are you really serious that this much fat will help me loose weight? It doesn’t make sense in my head even it it’s all (S). Can’t see it. I would love it explained to me please.

    • Betty, You can choose to use less fat if you want too. I’ve told a few folks that already. If you want to use half the cheese and less butter, go for it! I’ve had great success eating this way for 18 months now. Again, I always suggest folks use a recipe as a can do any adjustments that you’d like that fit within THM if you are doing the plan.

  10. So I made this for supper last night and made the following changes.
    -shredded 4 med yellow squash and mixed in 2 c shredded cheese. Placed in 9×13 pan
    -sautéed 1 green pepper in butter and spread on top of squash mixture
    -fried a lb of sausage and spread on next
    -blended the rest of the ingredients and spread on top of everything
    -sprinkled 1/2 c of cheese on top, covered and baked
    We couldn’t stop eating it!!!!! So yummy!!!

    • Kim, so you still used 6 cooks of cheese, just used 2 cups with the squash? Might have to give that one a try!

    • That would be tough….I’m not sure what to tell you. I have a few friends who have tried to do it with shredded zucchini or squash. This is full of dairy though. Sorry I’m not much help.

  11. Had forgotten to arrange for someone to bring a savoury dish to ladies Bible Stdy today. Quickly googled and found your recipe. Used what I had in the fridge and Voila! Everyone loved it and want the recipe! Used fresh farm eggs, flax meal….added a bit of dry mustard, and used Canadian bacon and coby jack cheese….so very yummy! Thank you!

  12. I’ve been wanting to make this for a while…
    today I finally did, it’s in the oven now.
    My tweaks:
    1. Instead of 6 cups of cheese – I used 2 cups of cheese plus 4 cups of sauteed veggies {1/2 onion, roasted red&yellow peppers, and mushrooms}
    2. Instead of 1/2 pound of ham – I used 4 slices of turkey bacon chopped fine
    3. I dotted the top with 1 heaping Tbls. of butter instead of 1/4 cup
    4. I used a whole dozen eggs, so I put it in the 15X10 pan instead of 9X13

    Bringing it to my Dad’s for dinner

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  14. I made this for a late Saturday breakfast this morning, and it is DELISH! Hubby was also a huge fan. Next time I will try it as egg muffins; hubby takes those for breakfast almost every work morning. Thanks for sharing your journey!

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  16. Thank you for this amazing recipe! So far I have made it 3 ways (the recipe way with ham, another time with turkey sausage, and then I made a mushroom/veggie version!) All amazing and alll made in the same week! We could NOT get enough! Even my pickiest eaters love it! Thanks again! This one will forever be in my recipe box! Blessings on you and your family!

  17. Recipe looks SO good! Thank you!! We don’t eat pork, so will use turkey bacon crumbled up.

  18. This looks so good! I’m making it for Sunday school this week….do you think it would freeze well? Our daughter is getting married and we will be feeding a lot of people the few days before so I’m wanting to find casseroles, preferably on plan, that I can make ahead and freeze.

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  20. Thanks you so much for this one!!! We love a nice breakfast casserole on Sunday mornings and this is not only healthier, but very tasty 🙂 I added mushroom and green onions and used sausage instead of ham, it’s what I had.

  21. Just did this recipe with only 2 cups of cheese (I did use one cup gruyere and the other cheddar), Only a TBS of butter, 7 eggs (was what I had), ham and 1 cup spaghetti squash. All other ingredients remained the same. Yummy! Brought the calories per serving (I did 10 out of that pan) down to 215. I still have to watch my calories and am trying gluten free so love this recipe. Go THM!

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  24. Another great recipe, Jen! Thank you. I subbed andouille sausage for my hubby (from New Orleans) in place of the ham, and added green onions in place of the dried parsley and chives b/c that’s what I had on hand. Used manchego cheese due to cow dairy intolerance. My hubby was beyond thrilled and felt very loved.

  25. This is fantastic! Hubby approved! I made tonight with intention of it being a quick breakfast in the mornings this week but we had some for dinner since outer day got a bit crazy.

  26. Can this be made ahead and placed in the fridge the night before and popped in the oven in the morning?

  27. If you put this in the paper baking cups do you still have to spray? If you didn’t spray would it stick too bad?

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