Rating: 4.28 stars
57 Ratings
  • 5 star values: 26
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0

This is a wonderful recipe that can be made ahead and prepared easily. It's a wonderful and filling casserole that can be easily doubled for when you have company.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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  • 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

303 calories; protein 16.5g; carbohydrates 23.6g; fat 16.3g; cholesterol 218.9mg; sodium 498.8mg. Full Nutrition
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Reviews (50)

Most helpful positive review

Rating: 5 stars
07/23/2003
This is my favorite brunch recipe found from this site thus far!! It was sooo good! Right blend of everything that makes a breakfast warm and filling!! I also added fresh sliced mushrooms while sauting the onions and broccoli and added 1/4 cup milk to the eggs to ensure that they would be fluffy. I had to bake a tad longer than called for BUT every bite was worth the wait!! Thank you Ann! This will become part of our regular breakfast dishes!! Read More
(17)

Most helpful critical review

Rating: 3 stars
08/02/2008
This was filling and I liked that it used fresh potatoes instead of frozen. There weren't nearly enough eggs. I added extra but it still wasn't enough. If I make this again I'll double the egg and cheese mixture and add a little milk to it to lighten the eggs. Read More
(7)
57 Ratings
  • 5 star values: 26
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
07/23/2003
This is my favorite brunch recipe found from this site thus far!! It was sooo good! Right blend of everything that makes a breakfast warm and filling!! I also added fresh sliced mushrooms while sauting the onions and broccoli and added 1/4 cup milk to the eggs to ensure that they would be fluffy. I had to bake a tad longer than called for BUT every bite was worth the wait!! Thank you Ann! This will become part of our regular breakfast dishes!! Read More
(17)
Rating: 5 stars
04/18/2003
Honestly, I was reluctant to try this because so few people before me had tried it. I liked all the ingrediants in this so I thought I'd give it a whirl. IT WAS AWESOME! I'm now wondering why haven't more tried this great breakfast recipe! It is wonderful! My boyfriend and I really enjoyed this breakfast and ate this until we were stuffed. Its also a recipe that (I think) you could easily add/subtract veggies to taste. My mouth is watering just thinking about it...I plan to make it again this upcoming Saturday morning! Thank you Ann and allrecipes.com!! Read More
(10)
Rating: 5 stars
01/31/2016
Made this for a brunch this weekend for 5 women, and I followed some suggestions from others. First of all, I microwaved 4 large russet potatoes in a potato bag, then peeled and cubed them. In a skillet I added olive oil, the cubed potatoes, about a quarter diced onion, a little diced green and red pepper, salt and pepper, and browned, then put in the casserole dish. Then softened the fresh broccoli and onion in butter and a little salt & pepper. Added the cubed ham, then I doubled the eggs, added a little fat-free milk and salt & pepper, and 1 cup of cheese. Poured over mixture and put in the refrigerator for 20 hours. Because of the extra eggs, and being cold, I allowed 60-70 minutes cooking time, until set. There was no sticking of the potatoes, as some stated, probably because of browning in the olive oil, clean up was a snap! DELICIOUS!! Everyone LOVED it! Will definitely make again! Thank you!! Read More
(10)
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Rating: 4 stars
05/25/2008
I've made this twice now. Followed exactly on the first go. The second time I used two small onions (1 lrge onion would do as well), 2 overflowing cups cubed ham, 4 lrge potatoes (I had used smaller ones before), and 1 extra egg. I also sprinkled some seasoned salt on top of the potatoes before adding the onion broccoli mixture. It was kinda bland the first go around. The second time was perfect and very much more filling. Hubby absolutely loves it. I will probably steal it as a trademark breakfast dish for guests. Thanks for a great recipe. Read More
(9)
Rating: 4 stars
04/28/2003
This was VERY GOOD. I halved the recipe since there were only two of us and we ate two-thirds of that and are saving the rest for tomorrow! I think the only change I'll make for next time is to maybe use an extra egg or two to give it more of an "eggy" effect. Yummy! Read More
(8)
Rating: 3 stars
08/02/2008
This was filling and I liked that it used fresh potatoes instead of frozen. There weren't nearly enough eggs. I added extra but it still wasn't enough. If I make this again I'll double the egg and cheese mixture and add a little milk to it to lighten the eggs. Read More
(7)
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Rating: 5 stars
05/23/2011
Love this recipe.. I added zuchinni and yellow squash to try and get more veggies on my plate. Deffinately a keeper. Read More
(5)
Rating: 4 stars
11/16/2002
I served this for dinner today and it was a big hit with my very fussy family. I highly recommend it for a casserole Saturday supper. Read More
(4)
Rating: 4 stars
01/08/2014
I liked the combination of fresh potatoes and broccoli in this recipe but it was a bit bland. Next time I will sprinkle salt on the potatoes and broccoli after each of them is put in the baking dish. Even though there is salt in the eggs it does not give enough flavor to the potatoes and broccoli. I also lined the bottom of the baking dish with crescent roll dough for an easier cleanup. I added more eggs when I noticed that there was not enough to cover the vegetable probably because I may have used too many vegetables. Next time I will add sauteed red bell peppers for a little more zip. Read More
(3)