Name: Baked Potato Brunch Casserole
Yield: 4 servings
Ingredients: 2 lbs potatoes, about 6 baker size; 2 cups ham, cubed and cooked; 5 eggs; 1 cup milk; 1/2 teaspoon salt; 1/4 teaspoon dill weed; 1/2 teaspoon marjoram; 1/4 teaspoon pepper; 1 cup cheddar cheese, shredded; fresh parsley (to garnish) or chives (to garnish)

Servings: 4 persons

2 lbs potatoes, about 6 baker size
2 cups ham, cubed and cooked
5 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon dill weed
1/2 teaspoon marjoram
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
fresh parsley (to garnish) or chives (to garnish)

1
Cook potatoes in skins until fork tender.
2
Cool, peel if desired and slice into 1/2 inch slices.
3
In a buttered 13x9-inch baking dish, alternate the sliced potatoes and the ham in layers.
4
Sprinkle the cheese over this.
5
Combine remaining ingredients and pour over the top of the cheese.
6
At this point the casserole can be covered and refrigerated overnight.
7
Bake uncovered at 375u00b0F for 30-35 minutes, until a knife inserted in the middle comes out clean.
8
Garnish with fresh parsley or chives.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Baked Potato Brunch Casserole

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