Cheesy Potato, Egg and Ham Breakfast Casserole

By vealam

Ingredients

• 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

Details

Servings 1
Adapted from barefeetinthekitchen.com

Preparation

Step 1

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.