Ham and Scalloped Potatoes = Breakfast Cups

Ham - Prepare per package directions.

Scalloped Potatoes
Recipe Courtesy of Jo Davison
Serves 8 - 10
2 cups milk
2 cups water
2 cloves garlic, peeled and smashed
3 lbs baking potatoes, peeled and sliced
1 1/2 cups cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded
2 tbs flour
1 cup heavy cream
3 scallions, diced, greens included
In a large saucepan, combine the milk, water, 1/2 tsp of salt, and garlic.  Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent sticking.  Reduce heat to medium and simmer until the potatoes are tender but slightly firm, about 8 minutes.
Heat oven to 375.  Prepare a large casserole dish by either buttering it or using non-stick spray. With a slotted spoon, remove 1/2 of the potatoes and place at the bottom of the dish. Sprinkle with 1 tbs. of flour, add 1/2 of the onions and season with pepper.  Sprinkle 1/2 of the cheddar cheese and 1/2 of the Gruyere over top.  Duplicate and create a second layer with the remaining ingredients.  Pour the heavy cream evenly over the top and season with paprika.  Bake the potatoes until golden brown, about 40 to 45 minutes.  Let stand for 5 minutes before serving.
Breakfast Cups
Recipe Courtesy of Jo Davison
Serves: Depends on the amount of leftovers :)
Leftover Ham, chopped
Leftover Scalloped Potatoes
Salt and Pepper
Non-Stick Spray
Muffin Tin
Heat oven to 350.
Spray a muffin pan with non-stick spray.  Add potatoes to each cup about 1/2 way full. Add ham to each cup.  In a separate bowl add 1 egg for each 3 cups, (a 12 cup muffin pan would require 4 eggs) add a splash of milk and season with pepper and salt.  Whisk eggs and add to each cup.  Sprinkle with cheese and bake until eggs are no longer runny and just a bit firm.  Remove from oven and let cool.  Wrap individually (wax paper sandwich bags are great) and place in the freezer.  When you need breakfast, remove from freezer and microwave for a few minutes.

No comments: