Leftover Ham Breakfast Casserole

I don’t know about you but I LOVE to have leftovers. One less item on my list of things to do. A few months ago we ordered a spiral ham from Butcher Box for Easter and with all of the covid stuff we ended up not having family over to eat with us. Resulting in LOTS of leftover ham but after 3 days straight eating ham and no end in sight I decided it was time to freeze the rest. I split the remaining ham into 1lb baggies and froze for future use. The last couple of weeks I have been craving ham and I am always excited for breakfast food so I whipped up a super basic homemade breakfast casserole that I am excited to share with you.

I love this simple recipe because it’s filled with wholesome ingredients and won’t break the bank. This recipe is packed with all kinds of organic vegetables and yummy organic quality raised protein to keep you on track to reaching your health goals. You can have a huge piece for 340 calories and 29 grams of protein! Filling low calorie and high protein meals are my favorite.

Now let’s get into the nitty gritty of this recipe. You won’t need much to create this great meal because the ingredients list is quite short, which means you will most likely have all of these items on hand.

  • Organic Sweet Potato
  • Organic Yellow Potato
  • Yellow Onion
  • Bell Pepper
  • Garlic
  • Butter
  • Ham
  • Cheddar cheese or whatever you have on hand
  • Eggs

I took the shredded potatoes, onions, peppers and garlic and sauteed them in 2 tsp of butter for 15-20 minutes until tender. Then I added the ham and cooked for another 10 minutes. You will want to make sure the ham is thawed or mostly thawed. I had taken the ham out earlier that morning and put it in the fridge.

I shredded my own potatoes in the food processor just because that is what I had on hand, but you could certainly use frozen potatoes. Just be sure to thaw them out first.

After the veggies and ham have sauteed, go ahead and add them to your greased 13 x 9 pan.

Next up prep your eggs buy mixing them as if you were going to cook scrambled eggs and pour over the top of your veggies and ham.

Before you add the cheese, I put the casserole in the oven for 20 minutes. I then sprinkled the cheese on top and cooked for another 20 minutes.

The large portion and savory taste will make you feel like you are having a cheat meal, when in actuality you are fueling your body with a healthy nutritious food. This casserole would be great for any holiday meal or for feeding a crowd. This is a great simple casserole that I know you will love.

Leftover Ham Breakfast Casserole

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Course: Breakfast, Dinner, Lunch
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 340kcal
Author: besties.with.biceps@gmail.com

Ingredients

  • 2 Med Sweet Potato 310g or 10.93 oz
  • 2 Med Yellow Potato 230g or 8.11 oz
  • 1 Small Bell Pepper 52g or 1.83 oz
  • 1 Clove Garlic
  • 2 tsp Real Butter
  • 1 lb Ham Cut into bite sized pieces
  • 4.34 oz Grated Cheddar Cheese
  • 16 Eggs

Instructions

  • Preheat oven to 350 degrees
  • Prep Ham – if ham is frozen you will want to take out the night before and make sure it's mostly thawed out.
  • Prep Veggies – grate potatoes – thaw if using frozen – cut up onion, peppers and garlic.
  • Saute veggies and ham in butter until the veggies start to soften. Don't overcook them because they will still cook more in the oven and you don't want them soggy. Saute approx 10-15 minutes
  • Add your veggies and ham to a greased backing dish.
  • In a separate bowl add all of your eggs and scramble together until mixed.
  • Once eggs are mixed together pour them over your veggies and ham.
  • Bake for 20 minutes – sprinkle your cheese on top and bake for another 20 minutes.

Nutrition

Serving: 1Piece | Sugar: 4g | Fiber: 2g | Calories: 340kcal | Monounsaturated Fat: 4g | Polyunsaturated Fat: 2g | Saturated Fat: 8g | Fat: 19g | Protein: 29g | Carbohydrates: 13g

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