Creamy Ham 'n' Egg Casserole Recipe

Creamy Ham 'n' Egg Casserole Recipe photo by Taste of Home

Read reviews (1)

Rate 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.

[X]

Rate Creamy Ham 'n' Egg Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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