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Ingredients

• 2 cups chopped fully cooked ham
• 2 cups fresh broccoli florets
• 3 cups frozen O’Brien potatoes (from 28-oz bag), thawed
• 2 cups shredded Cheddar cheese (8 oz)
• 8 eggs
• 1 cup milk
• 1 container (8 oz) sour cream
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup Gold Medal® all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/4 cup butter or margarine, softened
• 2 tablespoons chopped fresh parsley

Description

Looking For A Hearty Breakfast? Then Check Out This Cheesy Ham And Broccoli Bake Made Using Gold Medal® All-purpose Flour.

Betty Crocker