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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a very delicious breakfast casserole-it's hard to eat one serving. I thought it might need salt, but the ham does the trick. Recipe courtesy of Beyond Burlap-Idaho's Famous Potato Recipes, Junior League of Boise. A special thank you to Kari for buying this cookbook for me at the youth ranch for $1. I LOVE IT! You can put together the ingredients the night before. Cover and store in the refrigerator overnight for a quick breakfast. Ingredients:
1 tablespoon olive oil |
4 cups potatoes, cut into 1/2-inch cubes |
3/4 cup monterey jack cheese, shredded |
1 cup ham (diced and cooked) or 1 cup canadian bacon (diced and cooked) |
1/4 cup green onion, sliced |
1 jalapeno pepper (seeded, finely chopped) |
4 eggs (beaten) or 1 cup egg substitute (beaten) |
1/2 cup milk |
1/4 teaspoon pepper |
Directions:
1. Greast a 2-quart square baking dish with the olive oil.
2. Arrange the potatoes evenly in the dish.
3. Bake at 350 for 10 minutes.
4. Stir the potatoes.
5. Sprinkle with the cheese, ham, green onions, and jalapeno.
6. Mix the eggs, milk, and pepper in a bowl.
7. Pour over the potatoes.
8. Bake, uncovered at 350 for 40 to 45 minutes or until potatoes are tender.
9. Serve with fresh fruit.
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