This is a great breakfast casserole to use up some leftovers in the fridge. There are a lot of times I have containers with a little food left. Not enough to make a meal out of by itself so I create different casseroles to use up the different leftovers! Sometimes they sound a little strange but for the most part turn out great. This is one of my favorites and the kids really like it too, even with the horseradish.
- 2 c. chopped ham
- 1 medium onion finely chopped
- 4 yukon gold potatoes baked
- 4 TBSP butter melted
- 1/4 c. grated Parmesan cheese
- 1 TBSP prepared mustard
- 2 tsp Worcestershire sauce
- 1 tsp prepared horseradish
- 1/4 tsp ground pepper
- 1 c. shredded sharp cheddar cheese
- 1 c. shredded Monterey Jack cheese
- 6 eggs
Preheat oven to 350.
You can peel your potatoes or leave the skins. Cut potatoes into small cubes.
In a large bowl combine ham, onion and potatoes. Lightly toss together.
In a small bowl combine butter, mustard, Parmesan cheese, Worcestershire, horseradish and pepper. Pour over potato mixture and lightly combine.
Spread into a greased 13x9 baking dish.
Top with shredded cheeses.
Bake uncovered for 25 min. Remove from oven and with the back of a spoon make 6 little wells. Crack an egg into each well and return to oven for 12 more minutes.
Recipe adapted from Taste of Home