This breakfast casserole is a great way to use up small amounts of leftovers in the fridge. Often I have containers with a little food left — not enough for a full meal — so I combine them into casseroles. Some combinations might sound unusual, but most turn out delicious. This version is one of my favorites and the kids love it too, even with a touch of horseradish.
Ham and Potato Breakfast Bake
Servings: 6
Author: Malinda
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Cook Time: 37
Total Time: 37
Ingredients
- 2 c. chopped ham
- 1 medium onion finely chopped
- 4 Yukon Gold potatoes baked
- 4 TBSP butter melted
- 1/4 c. grated Parmesan cheese
- 1 TBSP prepared mustard
- 2 tsp Worcestershire sauce
- 1 tsp prepared horseradish
- 1/4 tsp ground pepper
- 1 c. shredded sharp cheddar cheese
- 1 c. shredded Monterey Jack cheese
- 6 eggs
Instructions
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Preheat oven to 350°F (175°C).
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Peel the potatoes if you prefer, or leave the skins on. Cut the baked Yukon Gold potatoes into small cubes.
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In a large bowl, combine the chopped ham, finely chopped onion and cubed potatoes. Toss lightly to mix.
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In a small bowl, whisk together the melted butter, prepared mustard, grated Parmesan, Worcestershire sauce, prepared horseradish and ground pepper. Pour this mixture over the ham and potatoes and stir gently to coat.
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Spread the mixture evenly in a greased 13 x 9-inch baking dish.
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Sprinkle the shredded sharp cheddar and Monterey Jack cheeses over the top.
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Bake uncovered for 25 minutes. Remove from the oven and use the back of a spoon to make six small wells in the casserole. Crack an egg into each well, then return the dish to the oven and bake 12 more minutes, until the egg whites are set but yolks remain slightly soft if desired.
Notes
Recipe adapted from Taste of Home.
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