No Dishes Grilled Breakfast Casserole
- Preparing Time: 10 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 6
- 1/4 cup milk
- 1 cup shredded cheese
- 1/4 cup onion finely diced
- 5 large eggs
- 2 tbsp. canola oil
- 1 cup cooked ham diced
- 1 lb bbq/oven-ready pack from the little potato company i used garlic herb
- 1/2 cup sweet peppers diced
- 1/4 - 1/2 tsp. salt
- green onion chopped, as desired for garnish
- Carbohydrate 38.3383166955662 g
- Cholesterol 472.166666749883 mg
- Fat 48.749100021748 g
- Fiber 0 g
- Protein 42.1726666862818 g
- Saturated Fat 22.0758383465312 g
- Serving Size 1 1 Serving (561g)
- Sodium 967.068333637795 mg
- Sugar 38.3383166955662 g
- Trans Fat 3.28859833447019 g
- Calories 754 calories
Preheat the oven or barbecue to 425 degrees F. Peel the plastic off of the BBQ/Oven Ready pack and quarter the potatoes. Place the potatoes back in the foil pan and add the peppers, onion, ham, oil and seasoning packet (attached to the BBQ/Oven Ready pack) and stir until everything is coated in the oil and seasoning. Place in the oven or on the barbecue and cook, stirring occasionally, for 40-50 minutes or until potatoes are tender (*If you’re using the barbecue, you might want to reduce the heat slightly on the side where the potatoes are – just be sure that your overall temperature is around 425-450 degrees). Stir together eggs, milk and salt and pour over cooked potatoes. Cook for 10-15 minutes, until eggs are set completely, sprinkling with cheese a few minutes before eggs are done. Garnish with green onion if desired and serve.
