Adapted from theKitchn's Brunch Recipe: Bacon, Potato, and Egg Breakfast Casserole
I think I might have an allergy to squash, so I used sweet potatoes instead.
Earlier I made some squash on a whim, but accidentally made four pounds of it.... I know, "How can you accidentally make four pounds of vegetables?" you ask. Normally I adore vegetables, but squash is an exception. While the result is quite tasty, I wasn't sure it was reasonable to expect two people to consume a gallon of this squash in a few days, and we can't waste food. I knew I wanted to make some ham and cheddar egg casserole, and when I saw a recipe that included potatoes, I thought "Well it has a potato-like texture, why not try it?"
I couldn't find decent lean, meaty bacon in the store for a reasonable price, so I used ham. I didn't have sun-dried tomatoes but I did have some tomatoes past their prime. "Perfect!" I thought. I had used up the last of the bell peppers, so I increased the tomato volume. I reduced the cheese, because the stronger the cheese flavor, the less cheese volume you need, and this saves money and Calories.
I know I have a knack for kitchen experimentation, and probably not everyone is comfortable with such things, but I thought I'd take a moment to annotate this recipe and explain my process. I look for a recipe that has the ingredients that are calling to me, and that sounds good overall. Rarely do I find exactly what I want, so sometimes I'll use two or three recipes and combine them here. Hence this lab-notebook format where I publish recipes even if I don't like the result, for someday I may desire to return and improve on my first attempt. I rarely follow a recipe exactly, and I've found that when I do, those are the few times I'm disappointed, ironically.
The other complication is that we're both students, so all of this is done on a budget. I get creative so we can use what we have and we don't waste any of it. Some of the more expensive meats and ingredients are gifted to us at Christmas. Others we're lucky enough to find at the food pantry. Other things we find in bulk and portion out for storage. I can't eat most prepared/pre-packaged foods due to food intolerances, and I also have a mild issue with legumes, so I'm 'forced' to be an omnivore. At least it's a tasty life!
Thankfully my "guinea pig" is game and claims he "likes [my] kitchen experiments over many other's routine cooking!"
Ingredients
4 oz. lean, uncured Black Forest ham slices, cut into 3/8" squares
1 large sweet onion, peeled and finely diced
1 c. finely chopped tomatoes
2 t. salt, divided
8 large eggs
1 c. milk, fat content between 1% and 4% (whole)
1 t. fresh-cracked black pepper
1/4 t. chipotle powder
1/4 t. paprika
1 c. shredded vintage extra-sharp cheddar cheese
3 c. leftover cooked sweet potatoes, finely diced, or steamed or frozen diced potatoes
Directions
Pre-heat the oven to 350°F. Lightly grease a 13x9" baking dish with butter.
Put the ham in a large skillet and turn the heat on to medium. Cook, stirring occasionally, until it begins to crisp. Add the onion and 1 teaspoon of salt, and cook over medium heat until all fragrant and soft — about 5 more minutes. Stir in the tomatoes. Turn off the heat and let cool slightly.
In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the spices. Stir in the cheese, squash or potatoes, and the ham and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.
Nutrition Facts
| Servings 8.0 | |
| Amount Per Serving | |
| calories 220 | |
| % Daily Value * | |
| Total Fat 10 g | 16 % |
| Saturated Fat 5 g | 25 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 210 mg | 70 % |
| Sodium 872 mg | 36 % |
| Potassium 356 mg | 10 % |
| Total Carbohydrate 16 g | 5 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 6 g | |
| Protein 15 g | 30 % |
| Vitamin A | 153 % |
| Vitamin C | 8 % |
| Calcium | 19 % |
| Iron | 9 % |
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