Big Cypress Breakfast Bake

Photo and Recipe by Carolyn Davidson Hicks
Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

6 eggs scrambled

1/2 cup shredded cheddar

2 cups shredded potatoes (hash potatoes)

1/2 cup cubed ham

1/4 cup chopped scallions

1/4 cup diced cherry tomatoes

salt and pepper to taste

Directions

Cook potatoes on low heat until soft, add cubed ham and cook a few minutes to warm up. Add 1/2 the cheddar, eggs scrambled, salt and pepper. Fill baking dish. Top with scallions, cherry tomatoes and the rest of the cheddar. Bake at 350 degree’s for about 15 minutes or until eggs have baked! Serve hot!