While seeking for a quick, gluten-free supper concept for a large audience, I found inspiration in many other posts. I had to post for future meals because it received such raving reviews. However, I forgot to take a picture.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 potatoes, peeled and cubed
- 2 tablespoons butter
- 1 head broccoli, cut into florets
- 1 onion, chopped
- 1 ½ cups cooked ham, cubed
- 8 eggs, beaten
- ¾ cup shredded Cheddar cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Heat a lightly oiled skillet over medium high heat. Add the potatoes and cook for 10 minutes, until lightly brown. Layer in bottom of prepared pan.
- Add butter to skillet and saute broccoli and onions until soft; spoon over potatoes. Spread ham on top of broccoli and onions.
- In a large bowl, beat together eggs and cheese. Season with salt and pepper and pour over vegetables.
- Bake in preheated oven until eggs are set and lightly brown on top, about 20 to 30 minutes. Serve warm.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 219 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 499 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Really good! great for a first-time chef! Will be cooking this at Uni!
The flavors in here are delicious. But I have made this a few times now and it’s been a big disappointment each time. The first time, it didn’t seem to have enough eggs (a very flat casserole) – and weirdly, it took forever to cook because it seemed so runny. I added more eggs the second time but it was still kind of runny. The next time, I made this as individual egg cups (in a muffin tin) instead of a casserole; I hoped that would help each portion cook better and faster. I cooked them according to another tried and true recipe for egg cups, and things seemed better initially . . . but freezing them for future quick breakfasts didn’t work with this combination (it works beautifully with the sausage/pepper combo in that other recipe). Reheating these frozen cups was a mess because of too much water again! What is producing so much water?? (Nothing about it looks odd once assembled and put into the oven to bake.)
I liked it the flavors, but the pictures were deceiving. They all made it look like the eggs held everything together. I used 8 large eggs in a 9×13″ dish. Mine flowed to the bottom, making only an 1/8″ “crust”. If it would have worked as pictured, I’m sure I would have enjoyed it.
Wow this is a really easy recipe to make and it was so delicious. I made it to take to daughters house for Christmas Morning Brunch. There was nothing left. The broccoli adds so much flavor. Make sure to season with salt and pepper. I used the “adobo seasoning” from Whole Foods. It is such a good blend of spices.
So yummy! Made as written but added some milk to the eggs along with some all-season and garlic powder. Took about double to cook, but that’s kind of how my oven works.
This was a really good way to use up things in my fridge. I followed the recipe, aside from adding 2 extra eggs. The only big negative is the lack of seasoning. I sprinkled on some garlic salt after my first bite. Next time I will season everything as I go. I might also use a full dozen eggs.
Was Atkins friendly and easy to make
Good recipe! I didn’t have broccoli so I used cauliflower. I found that even though I browned the potatoes first so were underdone after 10 minutes on the stove and another 30 minutes in the oven. I also agree with others that the liquid wasn’t enough. I added another egg and some milk as well as, garlic, thyme, and extra salt and pepper throughout each cooking process.
My 2 year old nephew loved it, as did the rest of the family. Definitely a keeper! Thanks for sharing!!
I suggest steaming the potatoes and broccoli in the saucepan (add water, put on a lid), or else you’ll need an enormous quantity of oil to prevent them from sticking to the pan. In my opinion, additional salt and pepper isn’t necessary because the ham is already salty.
It was a great idea, but I agree with the others that there isn’t enough egg. Based on the other reviews, I used ten eggs. My husband’s first question was “are there eggs in this?” Then he ate two servings.
I’ve substituted different meats, veggies, cheeses , whatever was in the fridge that worked for a hearty breakfast and man they love it anyway i make it.
Layers: browned cubed potatoes (5 large), 1 large sauteed onion, mixture of sauteed diced red, yellow, green peppers, 1 1/2 cup diced ham, 10 eggs, 1/2 cup milk, 1 cup sharp cheddar, salt, pepper , garlic powder, mexican seasoning. Baked at 350 for 45 min. in 9×13 glass pan sprayed with cooking spray.
I didn’t have any onions, used 10 eggs, didn’t need any salt or pepper and used breakfast sausage from the elk my dad shot a few months ago. I also cooked it all in my cast iron skillet – first the sausage, put it on a plate, then the potatoes and broccoli. Sausage on top of veggies, then poured the beaten eggs and cheese over all and baked it for 20 minutes at 350. Absolutely delicious! My mom and I ate it on Christmas morning!
Used cauliflower instead of potatoes . Halved the recipe but used 5 eggs like someone else recommended. Great, easy recipe !! Husband loved it. Will definitely make it again.
My family really enjoyed this. I am currently in Mexico so I didn’t use cheddar cheese and I wasn’t able to cook it in my stove but cooked it in a pan with a cover on stove top. Will make it again.
It was good. I used 2C of cubed ham, and some seasoned salt. My son wanted more potatoes and less egg and cheese, contrary to everyone else’s reviews! But that’s just him. I’ll try it agin.
I liked this recipe ok. If I make it again, I think I’ll steam the broccoli, then cut them into smaller pieces, use a smaller or half onion and cook it a bit longer.
I used diced hash browns, instead of cubed potatoes, which was a great decision!! The onion and broccoli, I fine chopped them. I also used 9 eggs, 2 parts sharp cheddar and 1 part parmesan reggiano. A little salt and pepper, plus a little seasoning salt. I plan on using a smaller baking dish though, I felt like it should be taller, other than that it was a hit.
Didn’t change anything and it was great. Everyone in the family loved it.
Nothing great