BAKED POTATO BRUNCH CASSEROLE

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Baked Potato Brunch Casserole image

This is a make ahead morning casserole that combines eggs with meat and potatoes. Feel free to add mushrooms, peppers and/or onions to this for an extra added attraction!

Provided by LAURIE

Categories     Breakfast

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 lbs potatoes, about 6 baker size
2 cups ham, cubed and cooked
5 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon dill weed
1/2 teaspoon marjoram
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
fresh parsley (to garnish) or chives (to garnish)

Steps:

  • Cook potatoes in skins until fork tender.
  • Cool, peel if desired and slice into 1/2 inch slices.
  • In a buttered 13x9-inch baking dish, alternate the sliced potatoes and the ham in layers.
  • Sprinkle the cheese over this.
  • Combine remaining ingredients and pour over the top of the cheese.
  • At this point the casserole can be covered and refrigerated overnight.
  • Bake uncovered at 375°F for 30-35 minutes, until a knife inserted in the middle comes out clean.
  • Garnish with fresh parsley or chives.

Nutrition Facts : Calories 210.1, Fat 9, SaturatedFat 4.7, Cholesterol 151.3, Sodium 298.6, Carbohydrate 21.7, Fiber 2.5, Sugar 1.2, Protein 10.8

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