Since this casserole is very hearty and has everything needed for a delicious brunch, the only accompaniments needed are some kind of breakfast bread and/or fruit. The Official Hancock Tasters especially liked it with salsa, all except Mr. Picky (not surprising), who preferred it plain. No matter how you serve it, it’s a nice change from that ubiquitous soggy bread brunch casserole that seems to show up on every holiday.
4 ounces bacon, chopped
2 pounds red potatoes, scrubbed and diced into 1/2" pieces
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 to 3 jalapeno peppers, chopped, (optional)
1/2 pound lean ham , diced
2 cups shredded cheddar cheese
1 cup half and half
1 teaspoon salt
- Preheat oven to 400°.
- Place the bacon in a 12" deep cast iron skillet; cook on medium heat, stirring occasionally, until crisp.
- Transfer the bacon to paper towels to drain.
- Mix the potatoes and peppers; toss with the bacon drippings (you should have at least 1/4 cup).
- Place the pan in the oven and roast the vegetables, stirring once or twice, until tender, about 60 minutes.
- Remove from the oven and stir in the ham and bacon.
- Turn the oven temperature down to 350°. (If making ahead, cool to room temperature, cover and refrigerate for up to two days.)
- Sprinkle with the cheese.
- Whizz the eggs, half and half, and salt in the blender or whisk until smooth; pour over the cheese.
- Bake 30 minutes or until the eggs are puffed and brown and the center is set. If the casserole has been prepared ahead is refrigerated, add 15-20 minutes to the cooking time.
Amount Per Serving:
Calories 305 Calories from Fat 149
Percent Total Calories From: Fat 49% Protein 23% Carb. 28%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 8 g
Cholesterol 250 mg
Sodium 640 mg
Total Carbohydrate 22 g
Dietary Fiber 1 g
Sugars 0 g
Protein 18 g
Vitamin A 20% Vitamin C 56% Calcium 0% Iron 12%