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Archive for May 14th, 2010

When Most Wonderful Hubby and I travel (which isn’t nearly often enough to suit either of us), I love to collect recipe ideas. Years ago, we had breakfast at a great little European-style cafe in Spokane, WA. They had the best Dutch Babies I’ve ever eaten. They also served an extremely tasty breakfast casserole.

After much experimenting and many taste tests, I think I finally came close to reproducing the dish. It is easy to make and while it bakes you can either put your feet up and eat bonbons or finish getting the rest of your breakfast ready.

Ingredients for the casserole

Slice up the ham into cubes or bite-sized pieces.

Pour on the egg and cream mixture.

Sprinkle on cheese once the eggs are set.

Serve and enjoy!

Ham and Hash Browns Breakfast Casserole

1 bag of southern hash browns

6 eggs

2/3 cup of cream

2 cups of ham, cut into cubes or bite-sized pieces

dash of salt

1 tsp. all-purpose no-salt seasoning

1 1/2 cups shredded colby jack cheese

Preheat oven to 425 degrees. Grease a 9×13 baking pan and place hash browns into pan. Pop into the oven. While the hash browns are heating up, beat the eggs, add cream, seasoning and salt.  Cut the ham into bite-sized pieces or cubes. If you don’t have left-over ham to use, a ham-steak provides just the right amount of ham for the casserole. Take the hash browns out of the oven, sprinkled the ham over the top then pour in egg and cream mixture. Turn oven temperature down to 350 degrees, put the pan into oven and bake for about 45-50 minutes, until a knife inserted in the center comes out clean. When the eggs are set, sprinkle the top of the casserole with cheese and continue baking a few minutes until cheese is melted. Serve hot and enjoy!

Happy Entertaining!

Shanna

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