Ham and Cheese Breakfast Casserole
A hearty and satisfying breakfast casserole combining savory ham, melty cheese, fluffy eggs, and golden hashbrowns. This dish is ideal for make-ahead preparation or a spontaneous morning meal. Use leftover Honey Baked Ham or any pre-cooked ham available.
Ingredients
- ½ teaspoon ground black pepper
- 2 cups diced cooked ham
- 1 teaspoon seasoned salt
- ½ teaspoon dry mustard powder
- 1 ½ cups shredded Monterey Jack cheese 170 g
- 8 large eggs
- ½ cup melted butter 113 g
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- 8 cups shredded hashbrowns*
- ½ teaspoon kosher salt
- 1 ½ cups shredded cheddar cheese 170 g
- 1 ⅓ cups evaporated milk 327 g, or substitute with heavy cream
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Prepare a 9×13-inch baking pan by greasing it with butter or spraying with nonstick spray.
- Distribute the hashbrowns evenly in the pan. Drizzle melted butter over the top, then season with salt and pepper. Gently mix to combine and spread evenly.
- Bake for 25–30 minutes until the hashbrowns are golden and tender. Remove from oven, stir, and return to bake for an additional 10 minutes.
- Once done, take out the pan and reduce oven temperature to 350°F.
- In a large mixing bowl, whisk together eggs, evaporated milk, seasoned salt, kosher salt, black pepper, dry mustard, and onion powder until well combined.
- Stir in the diced ham along with both cheeses.
- Evenly pour this mixture over the pre-baked hashbrowns.
- Bake for approximately 40 minutes, or until the edges are lightly browned and the center is set without jiggle.
Notes
Alternatively, a 30-ounce bag of frozen hashbrowns may be used; refer to specific cooking time adjustments.