Honey Ham Egg Casserole
Holiday leftovers are amazing! There is something magical about food at the holidays, it is a meal that is anticipated for an entire year, but my favorite part are the leftovers after the big family feast. Aside from sandwhiches, I usually just season the ham and sear it in a skillet and have it with over medium eggs the next morning. This year, we had a lot of leftovers, so I wanted to try something new and that’s were the Honey Ham Egg Casserole was born. It’s a simple dish that you can have for at least a couple mornings. The last thing you want to do after cooking a whole holiday meal is cook again, so try out the Honey Ham Egg Casserole with your leftovers! You can also substitue the honey ham with sliced deli ham or bacon to enjoy this casserole all year long!
Honey Ham Egg Casserole
- 4oz ground breakfast sausage
- 2 cups chopped honey ham
- 5 eggs (you can sub egg whites if you prefer)
- 1/2 cup onions
- 1/2 cup bell pepper (I used red, orange, and green)
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- 1/2 teaspoon multi purpose seasoning
- 1 lb cubed potatoes (frozen potatoes)
- 3/4 cup shredded cheese
- chopped green onions
- Preheat oven to 350 degrees
- In a skillet, brown the sausage until cooked thoroughly. Add the ham, onions and bell peppers and sauté together.
- In a bowl, mix together the eggs, milk, garlic powder, and seasoning.
- Spray a baking dish with cooking spray and add a bottom layer of the cubed potatoes.
- Then add a layer of 1/2 of the egg mixture.
- On top of that add 1/2 cup of cheese, add the meat mixture, then add the remaining egg mixture and cheese on top.
- Cover with foil and bake for 30 minutes.
- After 30 minutes check to make sure that the eggs are firm and if not fully cooked placed back in the oven for 5 more minutes uncovered.
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