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Creamy Ham 'n' Egg Casserole Recipe

Photo by: Taste of Home Creamy Ham 'n' Egg Casserole Recipe

Have leftover cooked potatoes or eggs on hand? Here’s a terrific way to use them up! “This breakfast main dish is a great way to fill up family members before they leave for work, school or wherever they need to be,” writes Dixie Terry of Goreville, Illinois.

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Creamy Ham 'n' Egg Casserole Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

2 medium cooked potatoes, peeled and sliced
4 hard-cooked eggs, chopped
1 cup diced fully cooked ham
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1-1/2 cups (12 ounces) sour cream
1/4 cup dry bread crumbs
1 tablespoon butter, melted

Directions

In a large bowl, combine the potatoes, eggs, ham, salt and pepper. Combine the egg and sour cream; add to potato mixture and gently toss to coat. Transfer to a greased 11-in. x 7-in. baking dish.
Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 20 minutes or until a thermometer reaches 160°. Yield: 6 servings.

Originally published as Creamy Ham 'n' Egg Casserole in Simple & Delicious March/April 2007, p54

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