How to make a delicious baked dinner if you have leftover ham and veggies.

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Ingredients:
1 1/2 Cups Heavy Whipping Cream
6 Large Eggs
2 Teaspoons Salt
1/2 Teaspoon Ground Black Pepper
1 Tablespoon Parsley Flakes
1 Tablespoon Rosemary
1 Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
2 Large Potatoes, Peeled
10 oz. Cooked Sugar Glazed Ham, Thinly Sliced (less than 1/4in. thick)
10 oz. Frozen Broccoli Cauliflower Mix, Thawed & squeezed dry with paper towels
1 Cup Shredded Muenster or Cheddar Cheese
1/4 Cup Parmesan Cheese
Butter For Pan

Directions:
1. Butter a 10 inch cake pan that is at least 2 inches deep. Line with parchment paper.
2. In a large bowl, whisk together the eggs, cream, salt, pepper, parsley, rosemary, red pepper, onion powder, and garlic powder. Slice the potatoes thinly, so that they are less than 1/4 inch thick. Drop the potato slices into the egg mixture.
3. Spoon the potato slices out of the egg mixture. Arrange half of the slices in a layer at the bottom of the pan. Layer with the ham, then the broccoli cauliflower mix, then the cheese. Top with the remaining potatoes. Pour egg mixture over top. Firmly press down the potatoes so that they are fully covered in the egg mixture.
4. Cover with foil and bake in a preheated oven at 350F for 1 hour. Uncover; top with parmesan cheese, return to oven and bake until golden and set, about 30 minutes.
5. Let stand in pan 20 minutes. Run a knife around the edge and carefully invert onto a plate. Remove the parchment paper, then invert again top side up. Slice into wedges.

| Makes About 6 to 8 Servings

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