Ham and Cheese Casserole

Ingredients

• 7 large eggs
• 1 (12 oz) can evaporated milk can use 1 1/2 cups “regular” milk if you like
• 1 teaspoon salt or more to taste
• 1/2 teaspoon black pepper
• 1 (28 oz) bag Frozen Potatoes O’Brien w/ Onions & Peppers keep frozen
• 2 cups chopped ham
• 1 (8 oz) bag shredded mozzarella cheese
• 1 (8 oz) bag shredded cheddar cheese
• 1/4 cup shredded parmesan cheese

Optional toppings

• Cilantro
• Green onions

Instructions

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• Preheat oven to 350 degrees and grease a 9x13 pan with cooking spray.
• In a large bowl whisk together eggs, milk, salt, and pepper. Set aside.
• In another VERY large bowl, mix together frozen potatoes (break up any clumps), ham, and the three cheeses.
• Pour egg mixture over potato mixture and stir to combine.
• Pour mixture into prepared pan.
• Bake, uncovered, for about 1 hour - 1 hour 15 minutes, or until bubbling and the eggs have set and the potatoes are tender.
• Remove from oven and let rest for about 5-10 minutes.
• Top with cilantro and green onions, if desired, serve and enjoy!

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Notes

If making this ahead of time: Make the recipe as listed, cover with saran wrap, and store in the fridge. When you're ready to bake, remove the saran wrap, set the casserole out at room temperature while the oven is preheating! Then continue with recipe. Doing this may require LESS baking time, so start with half the amount listed and go from there. 

Nutrition Information

Ham and Cheese Breakfast Casserole Recipe

Amount Per Serving

Calories 679Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 17g106%

Cholesterol 251mg84%

Sodium 1556mg68%

Potassium 910mg26%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 6g7%

Protein 33g66%

Vitamin A 840IU17%

Vitamin C 13.7mg17%

Calcium 536mg54%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutritional information is estimated and varies based on products used.

Keywords: breakfast casserole with ham and hash browns, breakfast casserole with ham and potatoes and eggs, ham and cheese breakfast 

Breakfast Casserole

41 Reviews

• Level: Easy
• Yield: 8 to 10 servings

• Total: 1 hr 20 min (includes setting time)
• Active: 20 minutes

Ingredients

Nonstick cooking spray

1 pound ground maple pork sausage

6 slices soft hearty white bread

One 8-ounce package shredded triple Cheddar cheese

8 large eggs

2 cups whole milk

1 teaspoon dry mustard

1/4 teaspoon salt

1/2 teaspoon seasoned pepper

Directions

1. Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes; drain well on paper towels.
3. Cut and discard the crusts from the bread. Cut the slices in half, and arrange in a single layer in the prepared baking dish, cutting pieces to fit as necessary to cover the bottom of the dish. Sprinkle with the sausage and cheese.
4. In a large bowl, whisk together the eggs, milk, mustard, seasoned salt and pepper; carefully pour the mixture over the cheese. 
5. Bake casserole until set and golden, about 40 minutes. Let stand for 10 minutes before serving

Hawaiian Potato Salad

Ingredients

• 4 large russet potatoes (peeled and cut into large pieces -- will be cut into small pieces once cooked and cooled)
• 1 large green onion (washed and finely chopped)
• 1/3 cup/80 ml. flat leaf parsley
• 2 eggs (hard-boiled (chopped)
• 1/3 cup/80 ml. lite ​Spam (diced)
• 1 tablespoon/15 ml. oil
• For Dressing:
• 1 1/4 cups/300 ml. mayonnaise
• 1/4 cup/60 ml. yellow mustard
• 1 tablespoon/15 ml. white vinegar
• 1 1/2 teaspoons/7.5 ml. sea salt
• Optional: 1 teaspoon/5 ml. sugar
• 1/2 teaspoon/2.5 ml. black pepper

Steps to Make It

1. Bring 6-7 cups of salted water (about 1 teaspoon salt) to boil in a large pot.  
2. Peel and cut potatoes into large chunks, add to pot, and boil for 15-20 minutes. Potatoes should be tender, but still a bit firm when cooked.
3.  Drain and place potatoes into a large bowl of cold water and 1-2 cups of ice for 10 minutes. Drain potatoes a second time and cut into 1/2-inch chunks.  Set aside. 
4. While potatoes are cooling in ice bath, heat 1 tablespoon oil in a skillet and add diced spam.  
5. Fry on medium until golden brown and slightly crunchy on all sides. Remove from heat and scoop onto a pan or plate lined with paper towels.
6. In large plastic or glass bowl, combine salad dressing ingredients. Add potatoes, spam, 3/4 of parsley (reserving the rest for garnish), spam, and green onion.  
7. Using a large kitchen spoon, gently combine all ingredients. Scoop out into serving dish and top with remaining parsley.  
8. Cover with plastic wrap and let potato salad cool in refrigerator for 2 hours before serving.  Can be made up to 24 hours in advance.

Hawaiian Salad

READY IN: 10mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

• 3⁄4

  cup pineapple tidbits in juice
• 6 -8

  cups salad greens, torn
• 1⁄2

  cup carrot (shredded or grated)
• 1

  cup cheddar cheese, shredded
• 1⁄2

  cup mayonnaise
• 1

  tablespoon sugar
• salt and pepper

DIRECTIONS

• Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the greens, carrots, pineapple and cheese. In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice, taste and then add salt and pepper to taste. Pour over salad; toss to coat.

Virgin Mai Tai

Preparation time: 5 minutes. Serves 4.

 

Ingredients:

• 2 cups pineapple juice
• 1 cup orange juice (fresh is best)
• 1 cup club soda
• 1/4 cup cream of coconut
• 1 1/2 - 2 cups crush ice

Hawaiian Yam Casserole

Ingredients

2

medium sweet potatoes or yams, peeled and cut into 1/2-inch slices (about 2 cups) SAVE

1

can (8 ounces) crushed pineapple in juice, undrained

1

tablespoon packed brown sugar

2

tablespoons chopped pecans

1

tablespoon chopped crystallized ginger

1

teaspoon margarine

Steps

• 1

  Heat oven to 375°. Spray 1-quart casserole with nonstick cooking spray. Layer yams and crushed pineapple in casserole. Sprinkle brown sugar, pecans and crystallized ginger over top; dot with margarine. Cover and bake about 45 minutes or until yams are tender.

Hawaiian Style Pork Tenderloin

Island Style Pork Tenderloin

Deliciously baked pork tenderloin. This easy to make pork tenderloin is topped with a flavorful pineapple sauce, and baked to perfection. A quick and easy family favorite.

4.3 from 34 votes

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Course: Main Dish, Pork

Cuisine: American

Keyword: Island Style Pork, Pork Loin Recipe, Pork Tenderloin

Prep Time: 7 minutes

Cook Time: 34 minutes

Total Time: 41 minutes

Servings: 12

Calories: 149kcal

Author: Rachael

Ingredients

Spice Rub

• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cinnamon
• 2-3 lb pork tenderloin
• 2 Tbs olive oil

Sauce

• 1/3 cup brown sugar
• 1 cup pineapple juice
• 1 1/2 Tbs minced garlic
• 1 tsp apple cider vinegar

Instructions

• Preheat oven to 350 degrees
• Mix together the spice rub ingredients and rub all over pork tenderloin
• Heat a large skillet on medium-high heat on the stove top
• Add olive oil, and brown the pork tenderloin for 2-3 minutes on each side in a skillet
• While browning, mix together the sauce ingredients
• Once browned, pour over the pork and put in preheated oven
• Bake for 20 minutes or until interior reaches 145 degrees (medium rare) to 160 degrees (medium)
• Remove from oven and cover and let rest for 5 minutes
• Slice and serve with some of the pan sauce drizzled over the top.

Video

Notes

You can reserve some sauce, and reduce it stove top to put on top after for a more flavorful finish.

Nutrition

Calories: 149kcal | Carbohydrates: 9g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 433mg | Potassium: 345mg | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 2.3mg | Calcium: 18mg | Iron: 1mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.