I was looking for ways to use up our leftover Christmas ham when I stumbled upon Frugal Upstate’s version of this casserole.
I changed it up a bit to add in more vegetables and to replace the stuffing.
This recipe is a keeper. All of my kids loved it as well as my husband, and I love that it is a relatively inexpensive meal to feed my family.
Baked Egg, Ham and Diced Potato Breakfast Casserole – Dairy Free
4 baking potatoes, peeled and diced
1/2 to 1 cup of diced ham
1 green pepper, diced
1 red pepper, diced
Peel and dice potatoes and cook in boiling water for 15 minutes or until just beginning to soften. Drain.
Grease an 8 x 8 inch glass pan and preheat the oven to 375 degrees.
In a bowl, combine the diced potatoes, diced ham, and diced peppers. Add a dash of salt and pepper and other seasons you would like.
Pour into the 8 x 8 inch glass pan.
Crack the eggs and put one in each corner of the casserole dish as well as the center on top of all of the other ingredients.
Cook for 20 to 22 minutes until the eggs are firm enough for your liking.
This makes 4 servings. Enjoy!