| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons (32 grams) extra-virgin olive oil
- 12 ounces cubed ham (1/2-inch cubes)
- 1 medium onion, small dice
- 2 cups loosely packed 1/2-inch-thick strips leeks (166 grams), well rinsed and drained to remove grit
- Kosher salt and freshly ground black pepper
- 2 cups 1-inch pieces asparagus (270 grams)
- 1 large clove garlic (4 grams), minced
- 1 cup (164 grams) frozen peas
- 8 large eggs (435 grams)
- 1 1/2 cups (324 grams) heavy cream
- 1 tablespoon (18 grams) Dijon mustard
- 1/2 cup (120 grams) cream cheese
- 1 3/4 cups (198 grams) shredded sharp white Cheddar
- 1 pound 12 ounces (793 grams) frozen potato tots
- Hot sauce, chopped fresh dill and chopped fresh chives, for serving
Instructions
- Preheat the oven to 350 degrees F. Position the rack in the upper third position.
- Heat 1 tablespoon olive oil in a 3- to 4-quart braiser over medium-high heat. Add the ham and cook until golden brown, 4 to 5 minutes.
- Add the remaining tablespoon olive oil, along with the onions and leeks. Season with salt and pepper. Cook until translucent and fragrant, 4 to 5 minutes. (You want the veggies to be cooked three-quarters of the way, because they will continue to cook in the oven.)
- Add the asparagus and garlic and saute until just tender, around 4 minutes. (There shouldn’t be too much color on the vegetables.)
- Add the peas. Stir to combine, then remove from the heat. Allow to cool slightly while you make the custard filling.
- In a large mixing bowl, whisk together the eggs, cream, Dijon mustard, 1/2 teaspoon salt and a couple turns of black pepper. Pour over the veggie and ham mixture. (The vegetables should be visible and not swimming in the eggy mixture. That way the potato tots don’t sink!)
- Top the vegetables and eggy mixture with dollops of cream cheese. Sprinkle the Cheddar in an even layer over the dollops of cream cheese.
- Arrange the potato tots in a uniform pattern on top of the custard filling. Sprinkle the potato tots with salt and pepper. (If you have remaining tots, bake them off and snack on them later!)
- Bake in the top third of the oven until the potato tots are golden brown and the eggy mixture is set, about 40 minutes. (You can stick a fork in the mixture to ensure that it is cooked through.)
- Sprinkle with the fresh dill, chives and a few splashes of hot sauce to serve and enjoy!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 468 |
| Total Fat | 33 g |
| Saturated Fat | 16 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 240 mg |
| Sodium | 690 mg |
| Serving Size | 1 of 10 servings |
| Calories | 468 |
| Total Fat | 33 g |
| Saturated Fat | 16 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 240 mg |
| Sodium | 690 mg |
Reviews
Made it and it was delicious
Wow! This is soooo good just as is… but I have left out leeks when I didn’t have any and hot sauce (option for some) bonus when able to substitute ingredients and still be awesome. It’s a big portion. I have even divided recipe in half for just two and still had leftover for breakfast or anytime. A must try! Thanks Molly a Minnesota gal.
I left out the asparagus and peas. Made this for Christmas morning breakfast and it was a big hit! Delicious!!!
I subbed broccoli and breakfast sausage for the peas and ham and it was awesome!
Delicious! A great brunch dish that was
a hit with the whole family.
a hit with the whole family.
I made mine with corn spinach and onions and ham and it came out delicious my son who is autistic loves this meal and he normally doesn’t eat stuff like this due to the textures I love your show and I love your recipes and they’re all kid friendly which is great thank you so much
Had 10 people for brunch. Made this (sans the ham for the veg heads) and it was gone before I could get in for seconds! So darn good! Can’t wait to make it again with the ham!
Made this in a large rectangular baking dish, using a large frying pan to sauté and then transfer the veggies and ham to the baking dish. Also lightened it a little bit with a combo of milk and cream. Needed to bake it longer to set the eggs. Everyone loved it. Can see making it with a variety of ingredients in the future. A winner.
After watching your show Molly, I made this for my twin granddaughters who were sleeping over. They loved it! Great recipe for kids but especially yummy for adults!