Ham Salsa Breakfast Casserole


So it is a rainy Monday here in RVA, and I am making the best of it by sharing a fantastic and oh so very simple recipe for a delicious breakfast. I am physically drained after doing a Triathlon yesterday, so the likelihood that I am as witty, clever, and charming as usual is highly unlikely. This is, of course, assuming that at my best I am witty, clever, and charming. I’m just going to safely assume that I am and just go from there!

I did my Tri yesterday, and I have to be honest…I was a bit frustrated with myself. I had a time goal in mind, and my goal was not reached. Granted, I had minor technically difficulties that were out of my control, but it is still frustrating to work so hard for months only to come up shy of your goals. I keep thinking that I could have made up the time had I just pushed myself, but I am just spinning my wheels with that kind of thinking. Hey, at least I beat my time from my first one! That is definitely something to be proud of!!! (See…positive thinking…much more my speed…) Regardless, it was fun and I am sure I will find myself back in training for another one next season. In the meantime, it looks like Shep and I are going to be training for a half…so there’s that. Looks like a new pair of running shoes will be in my future 🙂

So what I wanted to share with you is our simple and easy recipe for a breakfast casserole. We have also made these as grab-and-go egg muffins, so there are plenty of options to play around with to create your masterpiece. The salsa in the mixture really keep your eggs from drying out and add an extra delicious taste. Needless to say, I am kind of addicted to these. But the big reason I am sharing this right now is simplicity. I am tired, and yet I still need to eat. I don’t want to rely on going out, so I want something that I am able to make without having to expel the few brain cells that I have firing.

Ham Salsa Breakfast Casserole


(the egg muffin version is pictured above…)


Eggs (12 for casserole or 9 for a pan of egg muffins)

Ham Steak (1 full steak…cubed)

1 cup of Pico de Gallo or other fresh Salsa (fresh is preferred, but if you buy the pre-made stuff, make sure it comes from the produce section and you are able to see the chunks of vegetables. The stuff that comes in jars will add too much liquid)

Worcestershire Sauce (Optional: just a dash)


Preheat oven to 425 degrees.

Cook ham steak by preferred method. We threw it on the grill, let it cool for about 5 minutes and then cut it into chunks. If you plan on letting this mixture sit for a while, do not put the warm ham into the mixture with the eggs. If you are cooking it immediately, ham can still be warm when you add it to the mixture.

Whisk eggs together in a large bowl, or directly into a 9×13 baking dish to save dishes. Then add the ham, salsa, and a dash of Worcestershire sauce. Transfer to the baking dish if you didn’t mix it there originally.

Bake at 425 for 20-25 minutes. You will know that it is done when the edges of the casserole or muffins are crisp.


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