July 6, 2014
Italian Breakfast Casseroles
Florence
Course Breakfast
Cuisine Italian
- 4 medium red potatoes -- sliced
- 2 tablespoons cooking oil
- 8 eggs -- lightly beaten
- 1 tablespoon butter or margarine
- 1/2 pound thinly sliced fully cooked ham -- diced
- 2 cups prepared spaghetti sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
In a skillet, fry potatoes in oil until tender, about 10-15 minutes.
Place in the bottom of four individual 16-oz baking dishes.
In skillet, scramble eggs in butter until done.
Spoon over potatoes.
Top with ham.
Pour 1/2 cup spaghetti sauce into each casserole; sprinkle with cheese
Preheat oven to 350°F.
Bake for 20 minutes or until hot and bubbly.
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