Ham and Cheese Egg Casserole

Anytime I have leftover ham after a big holiday meal I always make this casserole.  It doesn’t take long to prepare and tastes like a big ham omelet.

Recipe adapted from Food Network

Ingredients-

2-3 large carrots peeled and sliced into rounds

1-2 russet potatoes peeled and sliced into thin rounds

2 cups cooked ham cut into cubes

6 eggs

¼ cup diced scallions

1 cup nonfat milk

1-2 tablespoons Ranch seasoning

¼ cup crushed red pepper flakes

1 cup shredded cheese

Directions:

1. Preheat oven to 400 degrees.  Line a large baking sheet with aluminum foil and spray with olive oil spray.
2. Arrange carrots and potato slices in a single layer on the baking sheet.  Spray with olive oil spray.  Sprinkle with Ranch seasoning. Roast for 20 minutes.
3. Spray a 8×8 dish with olive oil spray.
4. Spread roasted carrots on potatoes in the dish.
5. Lower oven temperature to 350 degrees.
6. Sprinkle shredded cheese
7. Add a layer of cooked ham and scallions
8. Whisk the eggs, milk, and crushed red pepper in a bowl. 
9. Pour the eggs over the ham.  
10. Bake for 50 minutes until eggs are set.  Let dish rest for 10 minutes before serving.