Ham and Cheese Breakfast Bake

Breakfast bake

This breakfast bake is a perfect dish for any guests or any time. Whether you’re having guests overnight and need to serve them breakfast, or whether you’re needing a nice dish for a brunch, this is an easy recipe to use.  Although the recipe calls for ham, I use bacon frequently and have also added some sausage.  On this particular day, I used bacon and sausage.  (I added the sausage because I had some leftover from a few days before, and it was a good way to add some spice to the dish and use up the sausage.)

How to put it together

Begin by sautéing green onions, sliced mushrooms, and red peppers.  Add your ham or bacon or sausage (or any combination of the three).  Place cheese in the bottom of your casserole dish, add your sauteed ingredients, then add eggs, milk, salt, and pepper.  Cover and refrigerate overnight.

Remove from the refrigerator thirty minutes before putting in the oven. Bake at 350 for 30-40 minutes.

For this dish, I combined bacon with some hot seasoned sausage.  The dish received many compliments at a recent family reunion.  Even folks who don’t like foods seasoned “hot” enjoyed this dish.

This original recipe comes from one of the Taste of Home magazines. Find more great recipes at www.tasteofhome.com.

A different oven – a little done around the edges, I know.

Ham and Cheese Bake

My Windowsill
An easy make-ahead breakfast or brunch dish. Fix it the evening before and bake the next day.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast
Cuisine American
Servings 8 -12


  • cups shredded cheddar cheese
  • cups shredded mozzarella cheese
  • ½ pound fresh mushrooms sliced
  • 6 green onions sliced
  • 1 medium sweet red pepper chopped
  • 2 Tbsp. butter OR margarine
  • cups cubed fully cooked ham or bacon or sausage
  • ¼ cup flour
  • cups milk
  • 8 eggs
  • Salt and Pepper to taste


  • Combine the cheeses
  • Sprinkle into a greased 13”x9”x2” baking dish.
  • Sauté mushrooms, onions, and red pepper in butter; stir in ham (or bacon or sausage, or any combination)
  • Spoon over cheese.
  • Combine the flour, eggs, milk, salt, and pepper.
  • Pour over the dish.
  • Cover and refrigerate overnight
  • Take out of refrigerator 30 minutes before baking
  • Bake at 350 for 30-40 minutes.
  • Take out of oven and let sit 5 minutes before serving.



Creamy Vegetable Bacon Dip

creamy dip

creamy dipCreamy Dip

This creamy dip is full of surprises. I  have this love affair with cream cheese, so anything with cream cheese draws me in. This dip is a simple combination of cream cheese, mayonnaise, and sour cream. You can add any vegetables you’d like – but crunchy peppers, celery, and spinach add a lot to the flavor and texture. Plus, the added vegetables give a healthier flair to the dip. In addition, the bacon adds another twist to the flavor. You can mix and match any vegetable you like, and serve it with crackers of your delight.

You’ll want to prepare this a little ahead so the flavors can get into this creamy dip. Make sure that you dice your bacon, peppers and spinach into fine pieces so you’ll only see specks of vegetables instead of chunks.

I like to fry bacon ahead of time and allow it to cool well. This makes breaking it into fine pieces much easier. Plus, it saves time the day you want to prepare the dip.

creamy dipThe recipe

creamy dip

Creamy Bacon Vegetable Dip

My Windowsill
A creamy dip chock full of vegetables and protein. Simple to put together and loaded with texture and flair.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main
Cuisine American
Servings 2 cups


  • 8 oz. cream cheese softened
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 8-10 slices bacon cooked and crumbled
  • 1/2 tsp. mustard
  • 1/2 tsp. garlic powder
  • 2 cups shredded cheddar cheese
  • 6 green onions chopped
  • 1/4 cup spinach chopped fine
  • 1/2 tsp. each Salt and Pepper
  • 1/4 - 1/5 cups chopped sliced almonds optional
  • 1/4 cup peppers - any color chopped fine
  • 1/2 packet ranch dip seasoning optional if desired


  • Mix cream cheese, sour cream, and mayonnaise together until smooth
  • Add all the other ingredients and stir until combined
  • Cover and refrigerate for a minimum of two hours before serving


creamy dip

Stuffed Pepper Slices

stuffed pepper slices

stuffed pepper slices

Peppers for stuffing

This recipe for stuffed pepper slices is just what you need when you have an abundance of peppers. When you have peppers in your refrigerator that you’ve just got to do something with, this recipe will fill the spot.

I was visiting in the home of my friend Marj the day she whipped up this stuffing and used up the peppers in her fridge. She already had a complete menu, but this added side dish was a hit.

How to for stuffed pepper slices

If you don’t have bread crumbs on hand, use up the oldest bread you have.  Put it into a blender and you’ll be set in no time.

In addition to peppers and bread crumbs, you’ll need shredded cheese, onion, pepper to taste, and a vinegar/mayonnaise dressing.

In less than thirty minutes, you can have a tasty side dish to add to your menu. These stuffed pepper slices are sure to be a hit!

stuffed pepper slices
It looks a little like Christmas, doesn’t it?


stuffed pepper slices

Stuffed Pepper Slices

my windowsill
The stuffing in this recipe balances out the pepper flavor for a nice side dish to any meal.
Prep Time 10 mins
Total Time 10 mins
Course Vegetable
Cuisine American
Servings 10


  • 5-6 small peppers
  • 7 cups bread crumbs
  • 1 medium onion finely chopped
  • 1-2 cups grated cheese
  • Pepper to taste
  • Dressing: 1 cup mayonnaise
  • 3/4 Tablespoon vinegar
  • 1/2 tsp. mustard
  • 1/2 tsp. salt
  • 2 Tbs. sugar


  • Wash peppers
  • Cut around stem end and remove seeds and membrane
  • Slice peppers into wide sections
  • Mix ingredients for stuffing together
  • For dressing, mix dressing ingredients together
  • Mix stuffing and dressing together
  • Put on pepper slices

This recipe is a repost from five years ago.  Enjoy!

pinterest stuffed peppers