Name: Ham and Potato Breakfast Bake
Ingredients: 2 cups ham (chopped into small pieces); 4 cups hash brown potatoes; 1 cup bell pepper (small chopped); 1/4 cup yellow onion (minced); 1/2 cup mushrooms (sliced); 1 clove garlic (minced); 6 eggs; 1 Tbsp heavy cream (optional); 2 cups finely shredded cheese (divided in half); 1/4 tsp salt; 1/8 tsp black pepper

Ham and Potato Breakfast Bake

Course

Breakfast

Servings

Ingredients

2 cups ham chopped into small pieces
4 cups hash brown potatoes
1 cup bell pepper small chopped
1/4 cup yellow onion minced
1/2 cup mushrooms sliced
1 clove garlic minced
6 eggs
1 Tbsp heavy cream optional
2 cups finely shredded cheese divided in half
1/4 tsp salt
1/8 tsp black pepper

Course

Breakfast

Servings

Ingredients

2 cups ham chopped into small pieces
4 cups hash brown potatoes
1 cup bell pepper small chopped
1/4 cup yellow onion minced
1/2 cup mushrooms sliced
1 clove garlic minced
6 eggs
1 Tbsp heavy cream optional
2 cups finely shredded cheese divided in half
1/4 tsp salt
1/8 tsp black pepper

Instructions

In a large bowl, combine bell pepper, onion, garlic, mushrooms, and ham. Mix well. In a smaller bowl, whisk together eggs, heavy cream, salt, and pepper. Add whisked eggs to vegetable bowl and stir. Incorporate potatoes, then 1 cup of shredded cheese. Pour casserole mixture into an 8x8-inch greased baking dish. Sprinkle remaining cheese over top. Bake at 350 degrees for 30–45 minutes, until cooked through and eggs are set. If using a broiler-safe dish, turn on broiler for 2–3 minutes to crisp and brown cheese.

Recipe Notes

Recipes and photos courtesy of the National Pork Board.

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