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!!
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!!
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!!
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.
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!
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.
Love this recipe.. I added zuchinni and yellow squash to try and get more veggies on my plate. Deffinately a keeper.
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.
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.
