Egg bakes like this one need time to set up after baking, so don't skip the standing time after they come out of the oven. Use this time to gather any toppings and set the table.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

15 mins
30 mins
15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. In a 4- to 6-qt. Dutch oven heat 2 Tbsp. of the oil over medium heat. Cook potatoes in hot oil over medium heat for 8 to 10 minutes or until lightly browned and almost tender, stirring occasionally. Stir in ham and bell pepper; cook 4 minutes more. Remove from heat. Stir in green onions.

  • In a large bowl combine eggs, milk, parsley, salt, and black pepper. Stir in cooked potato mixture, and 1 cup of the cheese.

  • Wipe out Dutch oven with paper towels (or wash and dry, if necessary); coat with nonstick cooking spray. Pour egg mixture into the Dutch oven. Sprinkle with the remaining 1/2 cup cheese and the panko. Drizzle with the remaining 1 Tbsp. olive oil. Bake, uncovered, 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool 15 to 30 minutes before serving.


If desired, toast panko in the Dutch oven or a small skillet over medium heat until golden brown. Remove and set aside. Continue with recipe as directed, except top with panko just before serving.

Nutrition Facts

354 calories; fat 24g; cholesterol 229mg; saturated fat 9g; carbohydrates 16g; mono fat 11g; poly fat 2g; insoluble fiber 2g; sugars 5g; protein 19g; vitamin a 1000.3IU; vitamin c 22.5mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 1.2mg; vitamin b6 0.3mg; folate 51.3mcg; vitamin b12 1.2mcg; sodium 641mg; potassium 461mg; calcium 321mg; iron 1.8mg.