Ham, Cheese and Potato Casserole
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 127.0
- Total Fat: 7.3 g
- Cholesterol: 153.4 mg
- Sodium: 306.5 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.5 g
- Protein: 10.8 g
View full nutritional breakdown of Ham, Cheese and Potato Casserole calories by ingredient
Introduction
Yummy brunch casserole, you can easily add more veggies into the eggs Yummy brunch casserole, you can easily add more veggies into the eggsNumber of Servings: 16
Ingredients
-
3 - 4 cups of frozen shredded potatoes
2 cups shredded cheddar cheese (divided)
12 eggs
1/2 cup milk
1 cup diced ham
1 cup diced broccoli
1/2 to 1 cup chopped tomatoes
1/2 cup chopped green onions
Directions
Preheat the oven to 450 degrees.
Using a Large Bar Pan or deep cookie sheet, Spread the shredded potatoes in an even layer all over the pan. Sprinkle 1 cup of the cheese over the potatoes. Bake for 10-12 minutes until potatoes start to brown.
Meanwhile, saute the diced ham and veggies for a few minutes. While that cooks, mix the eggs and milk and seasonings in a large bowl. Add in the sauteed ingredients.
Take the pan out of the oven and pour the egg mixture all over the potatoes. Put back in the oven for 6 - 8 minutes until the eggs are set in the middle.
remove from the oven and sprinkle the second cup of cheese all over the top and let it melt.
Top it with chopped tomatoes and green onions if desired.
Cut into 16 squares and serve with salsa or ketchup.
Serving Size: makes 16 2 x 4 inch squares
Number of Servings: 16
Recipe submitted by SparkPeople user MONICALIN.
Using a Large Bar Pan or deep cookie sheet, Spread the shredded potatoes in an even layer all over the pan. Sprinkle 1 cup of the cheese over the potatoes. Bake for 10-12 minutes until potatoes start to brown.
Meanwhile, saute the diced ham and veggies for a few minutes. While that cooks, mix the eggs and milk and seasonings in a large bowl. Add in the sauteed ingredients.
Take the pan out of the oven and pour the egg mixture all over the potatoes. Put back in the oven for 6 - 8 minutes until the eggs are set in the middle.
remove from the oven and sprinkle the second cup of cheese all over the top and let it melt.
Top it with chopped tomatoes and green onions if desired.
Cut into 16 squares and serve with salsa or ketchup.
Serving Size: makes 16 2 x 4 inch squares
Number of Servings: 16
Recipe submitted by SparkPeople user MONICALIN.