For Father’s Day this year, I didn’t have anything planned except a sweet card from Arabella with a filled out questionnaire all about her daddy. I woke up with Camden…early. Amazingly enough Arabella didn’t wake up with us, so I got the idea to make this casserole. I threw little man in the high chair with some Cheerio’s and banana and got to work.
I had some leftover ham, red peppers (in the freezer), leftover potatoes and chives in my garden. I sautéed some ham, onion, red pepper, and potatoes in a pan with some olive oil.
Then I beat some eggs with milk.
Next I combined the sautéed mixture, eggs, cheese and chives.
I poured it all into a baking dish to bake. Out it came looking like this.
The surprised daddy loved it served with a cup of coffee, of course!
1 cup cubed ham
1/2 cup diced red pepper
1/2 onion, diced
2-3 yukon gold potatoes (already cooked**)
2 Tbsp chopped fresh chives
1/4 cup milk
1 1/2 cup shredded cheese (any kind)
1. Sauté onion, red pepper, ham and potatoes in a skillet with olive oil.
2. Beat the eggs and add milk while beating.
3. Stir sautéed ingredients into eggs and add chives and cheese.
4. Pour into a 9 x 9 baking dish and bake for 30 minutes on 350 degrees or until firm in the center.
**I used leftover grilled potatoes for this dish, but you could microwave potatoes after dicing for a few minutes to soften them.