Ham & Egg Breakfast Casserole – The Ultimate Make-Ahead Brunch Hero
A protein-packed, crowd-pleasing breakfast casserole that’s perfect for holidays and lazy weekend mornings.
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8-10
- Difficulty: Easy
- Diet: Contains eggs, dairy, meat
EQUIPMENT NEEDED
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Tip: Any 3-quart oven-safe dish works well
INGREDIENTS
For the Base:
- 12 large eggs
- 1 cup (240ml) whole milk
- 1 pound (450g) ham, diced
- 2 cups (200g) shredded cheddar cheese
- 20 oz (567g) frozen hash browns, thawed
- 1 medium onion, diced
- 1 bell pepper, diced
Seasonings:
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard (optional)
METHOD
- Preheat oven to 375°F (190°C). Grease your baking dish.
- In a large bowl, whisk eggs until well beaten. Add milk, salt, pepper, and mustard.
- Layer hash browns in the bottom of your prepared dish.
- Sprinkle diced ham, onions, and peppers evenly over potatoes.
- Pour egg mixture over the layers.
- Top with shredded cheese.
- Bake for 45 minutes or until center is set and top is golden brown.
- Let rest for 5-10 minutes before serving.
CRUCIAL TIPS
- Thaw hash browns completely to avoid excess moisture
- Don’t overbake – remove when center is just set
- For make-ahead: Assemble night before, add 10 minutes to bake time
- Test doneness by inserting a knife in center – should come out clean
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 4 days
- Freeze portions up to 3 months
- Reheat covered at 350°F (175°C) for 15-20 minutes
Popular Variations:
- Swap ham for bacon or sausage
- Make it gluten-free by using only potatoes (no bread)
- Add mushrooms and spinach for extra vegetables
- Use Swiss cheese instead of cheddar
Remember: This recipe is incredibly forgiving – feel free to adjust ingredients based on what you have!
