Easter Breakfast Potato Casserole

Ingredients and Weight:

• Russet potatoes (6 medium): 5 lbs
• Eggs (12 large): 1 lb
• Heavy cream (2 cups): 16 oz
• Milk (1 cup): 8 oz
• Shredded cheddar cheese (3 cups): 12 oz
• Diced ham (2 cups): 12 oz
• Chopped onion (1 large): 1 cup
• Chopped bell peppers (1 green and 1 red): 2 cups
• Salt and pepper (to taste)

Preparation Time:

30 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Peel and slice potatoes into thin rounds.
3. Layer half of the potato slices into a greased 9x13 inch baking dish.
4. In a large bowl, whisk together eggs, heavy cream, milk, cheddar cheese, ham, onion, bell peppers, salt, and pepper.
5. Pour the egg mixture over the potatoes.
6. Top with the remaining potato slices.
7. Bake for 60-75 minutes, or until the casserole is golden brown and the eggs are set.

Nutritional Information:

• Calories: 350 per serving (1/8 of casserole)
• Fat: 20g
• Protein: 22g
• Carbohydrates: 30g

Dish Characteristics:

• Savory and flavorful
• Creamy and cheesy
• Hearty and filling
• Perfect for Easter breakfast or brunch

User Comments:

• "This casserole was a huge hit with my family. It was easy to make and so delicious!"
• "I love how versatile this recipe is. I added some diced bacon and it was amazing!"
• "This casserole is perfect for a crowd. I brought it to a potluck and it was gone in minutes."

Special Precautions and Tips:

• Use a nonstick baking dish to prevent sticking.
• If you don't have heavy cream, you can substitute milk or half-and-half.
• To make the casserole ahead of time, bake it as directed and then let it cool completely. Store it in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 30 minutes before serving.