Farmer’s Ham and Egg Casserole
This Ham and Egg Casserole is a simple, yet flavor-packed breakfast that’s easy to make ahead. Loaded with fresh eggs, honey ham, crispy hash brown potatoes, and two kinds of cheese, it’s a hearty, crowd-pleasing dish that requires minimal effort!
Servings: 6 servings
Calories: 230kcal
Ingredients
- 3 cups frozen shredded hash brown potatoes
- ¾ cup pepper jack cheese shredded
- 1 cup deli honey ham diced
- ¼ cup green onions diced
- 6 eggs beaten
- 1 ½ cups milk
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup cheddar cheese
Instructions
- Coat a 2-quart baking dish with non-stick cooking spray. An 8x8 or a cast iron skillet work great.
- Arrange potates evenly in the bottom of the dish. Sprinkle with Cheese, ham and green onions.
- In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture.
- Bake, uncovered, in a 350 oven for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Make-Ahead Directions
- Prepare as above, cover and chill up to 24 hours. Bake uncovered for 50-55 minutes.
Notes
- Avoid pre-shredded, packaged cheese and instead, use freshly shredded cheese to get the best melt and flavor.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. Place individual servings on a microwave-safe plate, cover, and microwave in 30-second intervals.
- If you want to freeze the whole casserole for a future meal, you can freeze it either baked or unbaked for up to 2 months.
Nutrition
Calories: 230kcal | Carbohydrates: 22g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 130mg | Sodium: 271mg | Potassium: 456mg | Fiber: 1g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 9.4mg | Calcium: 204mg | Iron: 1.7mg