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.
Foto: Barefeet In The Kitchen
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
Steps
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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.
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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!
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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.
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| russet potato | 1 large | - | - |
| - 1/2 cup shredded sharp cheddar cheese | 0.25 | Rp 30.000/170g | Rp 4.412 |
| ham | 1 cup | - | - |
| very finely sliced green onions | 0.25 cup | - | - |
| eggs | 8 | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| freshly ground black pepper | 0.25 teaspoon | - | - |
*Estimated market prices, may vary by region
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