It may be called a breakfast casserole, but we enjoyed it for dinner and then breakfast and lunch the next day!
We had a lot of leftover ham from Easter and were sick of ham sandwiches, so I decided to bake the rest into a breakfast casserole.
Pre-heat the oven to 350 degrees.
I started out with 12 eggs in a large mixing bowl, adding 2 cups of milk and then any chopped vegetables you have on hand (I used a tomato and onion). Add salt and pepper then whisk everything together.
Using a 9×13 baking dish (grease the pan)….peel and chop up potatoes (I used 4 medium sized) into small cubes and laid them on the bottom of the dish spread evenly. Then, cube your ham. You can use about 2 cups; I definitely used double that and it was perfect.
Then pour your egg and veggie mixture over top of everything. Add 2 cups of shredded cheddar cheese and gently mix in.
Bake for 1 hour 15 mins. Then, enjoy!
This is a great dish to make ahead and store in the fridge overnight, then pop into the oven the next morning.
It also serves a lot of people! So a great option for when you have guests over…and it freezes well, too if you want to save in the freezer.
Check out my recipe video on our WFRE Instagram @999wfre.
-2 cups milk (or heavy cream)
-chopped vegetables (onion, tomatoes, green pepper, etc.)
-4 medium potatoes (you could also use a bag of hash browns and lay across the bottom)
-2 cups of (cubed) ham
-2 cups cheddar cheese