Great "do-ahead" breakfast egg casserole that can be made the night before and simply placed in the oven for 30 minutes in the oven.
Grease rectangle (9 X 13) baking dish.
Mix ham, potatoes, bell pepper, onion, & 1 cup of the cheese. Spread in baking dish.
In a mixing bowl, combine milk, baking mix, salt, and eggs until blended well. Pour into baking dish over potato/ham mixture. Sprinkle on remaining cheese.
Cover and refrigerate for at least 4 hours (overnight is fine as well), but no longer than 24 hours.
Preheat oven to 375 degrees. Uncover and bake 30-35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.
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