(Family Features) Many spring celebrations call for fabulous food, specifically dishes fit for brunch, even if your “crowd” is simply your nearest loved ones gathered at the family table. A wide variety of recipes may fit the festivities, but a combination of comforting bites with sweet and savory flavors is perfect for appeasing all appetites.
Whether it’s just part of a brunch spread or the focus of your meal, an egg-based casserole is a perfect way to appease a morning crowd.
This version of Breakfast Casserole calls for potatoes, ham, eggs, milk and cheese for a simple dish that requires little preparation before popping in the oven.
Visit milkmeansmore.org for more morning dishes.
Breakfast Casserole
Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 6
1 pound red or white potatoes, scrubbed and cut into 1/2-inch pieces
water
1/2 small onion, coarsely chopped (about 1/2 cup)
nonstick cooking spray
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 cup reduced-fat and reduced-sodium, chopped, cooked ham (about 4 ounces)
1 cup (4 ounces) shredded Swiss or cheddar cheese
4 eggs
1 1/2 cups skim milk
1 tablespoon mustard
Heat oven to 350 F.
In large saucepan, cover potato pieces with enough water to just submerge. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add onion. Return to simmer, covered, about 5 minutes, or until potatoes are just tender. Drain well. Cool slightly.
Coat 8-by-8-by-2-inch baking dish with nonstick cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Gently stir to combine. Sprinkle ham and cheese on top.
In medium bowl, lightly beat eggs. Whisk in milk, mustard and remaining salt. Pour over layers in baking dish. Bake, uncovered, 40-45 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.
