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Creamy Ham 'n' Egg Casserole Recipe

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

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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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creamy Ham 'n' Egg Casserole

Creamy Ham 'n' Egg Casserole

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Reviewed on Nov. 02, 2009 by prbout

Made a great and easy supper, and ate leftovers for breakfast the next day. Will probably add some chopped onion and green/red peppers next time. Maybe even some cheddar cheese too.

Reviewed on May. 29, 2009 by reljl@consolidated.net

Reviewed on Mar. 15, 2009 by Luo

Re: Why are there no nutrition facts on this recipe.

Reviewed on Mar. 10, 2009 by amysywong

Reviewed on Mar. 09, 2009 by sandutch

For easy peel eggs - boil in salted water. Set eggs into boiling, salted water & w/ a spoon, gently roll eggs around to center the yolks. Boil for about 15 min. When eggs are dome, immediately run under cold water or set in ice water to cool fully. When cool, tap & roll on counter to crack open, then peel. This has always worked for me w/ zero chunks of egg sttached to the shells.

Reviewed on Mar. 07, 2009 by Tubby65

There is a little mistake in the instructions. Combine the potato, EGGS, ham, salt and pepper. Then it says to combine the EGGS and sour cream and add to the potato mixture. I am assuming that the EGGS are not combined with the potato mixture, but combined with the sour cream and then added.Am I right? Oh, what does it really matter as long as everything is in the dish at the end!!! Sound like a really good casserole and I plan on making it soon. Thank you

Reviewed on Mar. 06, 2009 by gramseastep

I've always had trouble with hard boiled eggs until my mother told me to use an egg cooker. Peeling them is a snap!

Reviewed on Mar. 06, 2009 by Derrell

Tip for D.P. - Let eggs come to room temperture , place in water with a little salt , bring to a boil and boil for about 1-1/2 minutes , remove from heat , cool in water for 20-25 minutes ,shake pot to crack shells , dump water and fill with cold ater , the shell should slip right off . Derrell

Reviewed on Mar. 05, 2009 by TEACUPS