Ham and Potato Breakfast Casserole (OAMC)

  • Currently 4/5
Make your weekend (or weekday!) breakfast more enjoyable with less work with this pre-prepped tasty one-dish casserole!
1 cup diced fully cooked ham
3/4 cup Egg Beaters (or other egg substitute)
1/2 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup shredded cheddar cheese
2 1/2 cups shredded raw hash brown potatoes
1/4 cup melted butter
1. Packaging Instructions
2. In a gallon-size freezer bag combine the ham, egg, milk, Worcestershire sauce, cornstarch, salt, pepper, and cheese.  Seal bag securely. Knead to mix and set aside.
3. In a second gallon-size freezer bag combine the shredded hash brown potatoes and butter.  Seal bag securely.  Set aside.
4. Insert all bags into a gallon-size Ziploc freezer bag and seal.  With a sharpie marker, label the outside of the bag "Ham and Potato Breakfast Casserole".
5. Place in freezer.
6. Cooking Instructions
7. Thaw completely in refrigerator.
8. Preheat oven to 350 degrees F.
9. Spray bottom of 8x8 baking dish with non-stick cooking spray.
10. Knead bag to mix potatoes and butter.  Spread potatoes evenly in bottom of the dish.
11. Knead bag to mix ham and egg mixture well.  Pour over top of potatoes.
12. Cover and bake for 40 to 50 minutes or until done.
13. Makes 3 servings.  This recipe can be doubled for 6 servings.
14. Serving suggestions: Fresh fruit and orange juice.
For best results in quality and packaging, expel as much air from the baggies as possible.
Meal   BreakfastDish   Main Dish

Dawn Knowlton

Member since Jan 2010

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