Ingredients for Baked Potato Brunch Casserole
- 2 pounds russet potatoes
- 1 cup diced cooked ham
- 6 large eggs
- ½ cup milk
- ¼ teaspoon salt
- Dill Weed (not found in recipe sources)
- Marjoram (not found in recipe sources)
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- fresh parsley, for garnish
- ¼ cup chopped fresh chives
- fresh chives, for garnish
- 1 cup sautéed mushrooms, bell peppers, and/or onions (optional)
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How to Make Baked Potato Brunch Casserole
- Preheat oven to 375°F (190°C).
- Wash and pierce 2 pounds of russet potatoes. Bake until fork-tender (approximately 60-75 minutes).
- Cool potatoes completely, then peel and slice into 1/2-inch thick rounds.
- In a greased 13x9 inch baking dish, layer half of the sliced potatoes.
- Top with 1 cup of diced ham.
- Sprinkle 1/2 cup of shredded cheddar cheese over the ham.
- Repeat layers with remaining potatoes and ham.
- Top with remaining cheese.
- In a bowl, whisk together 6 large eggs, 1/2 cup milk, 1/4 cup chopped fresh chives, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour egg mixture evenly over the casserole.
- If desired, add 1 cup of sautéed mushrooms, bell peppers, and/or onions to the egg mixture before pouring.
- Cover and refrigerate overnight (optional, but recommended for best results).
- Bake uncovered for 30-35 minutes, or until golden brown and set. A knife inserted in the center should come out clean.
- Garnish with fresh parsley or chives before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
4g
Fat
23g
Carbs
7g
