Potato, Ham and Cheese Breakfast Casserole

palatablepastime

6 years ago

Potato, Ham and Cheese Breakfast Casserole

By Sue Lau | Palatable Pastime

I always love cooking breakfast so when tasked to create a recipe using some of my favorite breakfast ingredients, as a casserole, making this came to mind.

The eggs have such a great texture in this- it is almost like a quiche, but—way more eggs (it is for breakfast, after all). It is quite lovely baking and rises up into a golden dome, reminding me of beautiful souffles.

It has a slight bit of southwest flavor, but not overly so- just enough to enhance the potatoes with the ham and cheese.

This is perfect for breakfast or brunch, and a dinner breakfast too. In fact, I had this for a light dinner as a change of pace. I hope you enjoy it any time of day.

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Potato, Ham and Cheese Breakfast Casserole

Ingredients:

1 pound potatoes, peeled and diced
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
salt and black pepper to taste
3/4 teaspoon ground cumin
1/2 teaspoon ground poblano/ancho pepper
4 ounces thickly sliced ham, diced
6 large eggs
1 cup half and half cream
1-1/2 cups finely shredded cheddar cheese
hot sauce to taste (I used Cholula red)

Method:

Preheat oven to 350°F.
Butter a 1-1/2 quart oven safe casserole dish.
Heat 2 tablespoons olive oil in a large nonstick skillet; add potatoes, onion and garlic; season to taste with salt and pepper.
As potatoes soften, add the cumin, ground poblano powder and ham; continue to cook until potatoes are tender.
Whisk eggs in a small bowl and add the half and half and hot sauce, stirring until smooth.
Place potatoes in the buttered casserole and top with the egg mixture.
Top with cheese, pressing it down until it is wet.
Bake uncovered at 350°F for 45 minutes to an hour, until golden, domed and puffy (eggs are set).
Cool 10 minutes before serving.