Cheesy Potato, Egg and Ham Breakfast Casserole
Miniature breakfast casserole "muffins" filled with potatoes, cheese, ham, and eggs are a popular make-ahead meal that freezes and reheats perfectly.
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- 1 large russet potato (baked and cooled)
- 1/4 - 1/2 cup shredded sharp cheddar cheese
- 1 cup ham (diced small)
- 1/4 cup very finely sliced green onions
- 8 eggs (lightly beaten)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
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Preheat the oven to 350 degrees. Peel and grate the cold potato, you should have about 2 cups worth. Place the shredded potato in a medium size mixing bowl and add the remaining ingredients. Grease a 9" casserole dish or 12 muffin cups. Pour the egg mixture into the casserole dish or scoop 1/4 cup worth into each muffin cup.
Bake the casserole for 35-40 minutes, (bake the muffin cups for just 20 minutes), until the casserole has set up in the middle and is lightly browned. Let cool for a few minutes before serving. Enjoy!
FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The quiche can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.
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