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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Casseroles, Chronicle, Meats 8 Servings

INGREDIENTS

1/4 c Butter
2 c New red potatoes, boiled &
Quartered
2 c Cooked ham, cut into 1-in
Cubes
1/4 c Olive oil
2 c Mushrooms, quartered
1/4 t Each: paprika and dried
Thyme
1/8 t Each:cayenne and garlic
Powder
Salt and ground pepper, to
Taste
18 Eggs, or equivalent egg
Substitute
1/2 c Milk, whole recommended
2 Tomatoes, cut into 1/4-in
Slices
1 c Grated Fontina or other
Favorite cheese
1 T Parsley, finely chopped

INSTRUCTIONS

Heat oven to 350 degrees. Melt butter in very hot skillet and saute
potatoes until brown. Reduce heat to medium and add ham;saute 1
minute. Heat oil in another medium-hot skillet and add  mushrooms;saute
until soft;season with paprika, thyme, cayenne,  garlic powder, salt
and pepper. Add mushrooms to ham mixture and toss  lightly to combine.
Coat a 3-qt casserole with vegetable spray and  pour ham-mushroom
mixture into casserole. Beat eggs in mixing bowl  with milk until
frothy. Season with salt and pepper. Pour eggs over  ham-mushroom
mixture. Bake at 350 degrees for 30 minutes, then  arrange tomato
slices around top and sprinkle with grated cheese.  Return casserole to
oven and bake until eggs are set, cheese is  melted and top is brown.
Sprinkle with parsley.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 355
Calories From Fat: 236
Total Fat: 26.7g
Cholesterol: 94mg
Sodium: 1178.1mg
Potassium: 379.6mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: 3g
Protein: 23.8g


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