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4 smallidaho potatoes (cut in bite sized cubes)
1 lbham (cubed)
1 1/2 ccheese (3 cheese blend, shredded)
1/4 can(s)milk, 2%
1 tspblack pepper
1 tspseason salt
1 tspdill, dried
1 Tbspcanola oil
How to Make Breakfast Casserole
- Set your oven to 350 degrees.
- Prepare Ham: You can buy ham already cut into cubes from your deli or you can do what I did and use the leftover ham from dinner the night before. Which happened to be slow cooked in ginger ale and then later smothered with a honey mustard and brown sugar glaze. Anyway, make sure you have about a pound of cubed ham.
- After potatoes have cooked, drain oil first before adding to your casserole dish. Layer your cubed ham on top.
- Take 6 large eggs and a 1/4 cup of milk and scramble in a bowl. Add a cup of shredded cheese to egg mix. Pour egg mixture over potatoes and ham. Make sure egg mixture is evenly distributed and then add the remaining 1/2 cup of shredded cheese on top.