Egg & Potato Brunch Casserole

15
Ingredients

25m
Prep Time

45m
Cook Time

1h 10m
Ready In

Recipe: #23501

April 15, 2016

Categories: Casseroles, Eggs Potatoes, Brunch, Christmas, Oven Bake, Gluten-Free, more

recipe by:
Puggs

"This is good for serving at a weekend brunch and you can prepare it ahead, see the note"

Original is 10-12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (341 g)
Calories 443.6
Total Fat - 24.7 g
Saturated Fat - 12.7 g
Cholesterol - 306.9 mg
Sodium - 1174.2 mg
Total Carbohydrate - 24.7 g
Dietary Fiber - 2.6 g
Sugars - 3.5 g
Protein - 31.4 g
Calcium - 556.3 mg
Iron - 2.9 mg
Vitamin C - 56 mg
Thiamin - 0.4 mg

Step 1

Preheat your oven to 350 degrees.

Step 2

Saute the red pepper, onion and garlic in 2 Tbsp. butter until softened about 5 minutes. Set aside.

Step 3

In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses. Evenly spread half of the potato mixture into a lightly greased 11 x 15 (5 qt.) baking dish, if you do not have a casserole dish that large, divide it into two separate dishes.

Step 4

Top the potato layer with the broccoli and then the red pepper mixture.

Step 5

Cover the vegetables with the remaining potato mixture.

Step 6

In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper. Pour the egg mixture evenly over the casserole.

Step 7

Sprinkle with dried parsley and top with the remaining cheese (1 cup total).

Step 8

Bake covered loosely for 30 minutes, then uncover and bake an additional 15-20 minutes or until the egg is set and does not appear to be runny.

Step 9

*Cooking time will vary depending on the size and shape casserole dish you use, sometimes requiring at least 20 more minutes of cooking time, so use your judgement.