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Creamy Ham ‘n’ Egg Casserole

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 6 servings.
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. —Dixie Terry, Goreville, Illinois

Ingredients

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

Directions

  • 1. 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 11x7-in. baking dish.
  • 2. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 20 minutes or until a thermometer reaches 160°.

Nutrition Facts

1 cup: 297 calories, 19g fat (10g saturated fat), 234mg cholesterol, 616mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 13g protein.

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