Ham & Egg Casserole

Ham & Egg Casserole


  1. HEAT oven to 350°F. BEAT eggs in large bowl until blended. ADD ricotta cheese, flour and baking powder; MIX well. STIR IN Italian cheese, ham and green onions. POUR in greased 13 x 9-inch glass baking dish.

  2. BAKE in 350°F oven until puffed, golden and knife inserted near center comes out clean, 40 to 50 minutes. LET STAND 5 minutes.


  • 12 large EGGS
  • 1 carton ricotta cheese or cottage cheese (15 oz.)
  • 1/2 cup all-purpose flour
  • 1 tsp. baking powder
  • 2 cups shredded Italian cheese blend (8 oz.)
  • 2 cups chopped cooked ham (8 oz.)
  • 1/4 cup minced green onions


To make ahead of time, assemble the casserole, cover tightly with aluminum foil and refrigerate overnight. Uncover and bring to room temperature before baking.

This recipe is an excellent source of choline and protein.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.