Ham and Cheese Breakfast Casserole is an easy and delicious combination of ham, cheese, hashbrowns, and eggs. Easily prepared in advance or thrown together in the morning. We used leftover Honey Baked Ham for this recipe, but you can use a store bought version as well.
Prep Time10 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Ham and Cheese Breakfast Casserole
Servings: 8
Author: Amanda Rettke--iambaker.net
Ingredients
8cupsshredded hashbrowns*
½cup(1 stick or 113g) melted butter
¼teaspoonsalt
¼teaspoonpepper
1½cups(170 g) Monterey Jack cheese,shredded
1½cups(170 g) cheddar cheese,shredded
2cupscooked ham,diced
8largeeggs
1⅓cups(327 g) evaporated milk, you can also substitute heavy cream
1teaspoonseasoned salt
½teaspoonkosher salt
½teaspoonpepper
½teaspoondry mustard powder
¼teaspoononion powder
Instructions
Preheat your oven to 400°F.
Spray a 9x13 inch pan with nonstick spray, or grease with butter.
Add the shredded hashbrowns into the pan.
Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
Bake for 25-30 minutes, until the potatoes are tender and lightly browned on top. Remove from oven, stir, and cook for 10 more minutes.
Remove the hashbrowns and reduce the oven temperature to 350 °F.
In a large bowl whisk together 8 eggs, evaporated milk, seasoned salt, kosher salt, pepper, dry mustard, and onion powder.
Add ham and cheese, and stir to combine.
Pour the mixture evenly over the top of the hashbrowns.
Bake for approximately 40 minutes, or until the edges start to brown and the center doesn't jiggle when you shake the pan.
Video
Notes
*You can also use a 30-ounce bag of frozen hashbrowns, see blog post for cooking times.