Savory ham and hearty potatoes are baked to perfection along with plenty of melted cheese, making this Ham and Hashbrown Breakfast Casserole a true comfort food.
Ham Breakfast Casserole
Casseroles are a glorious invention, in my opinion. They cut down on the number of dishes used in cooking and make clean-up a breeze. So, I’m always on the lookout for a good one.
This breakfast casserole with hash browns and ham is a dream. It takes almost no time to stir the ingredients in a mixing bowl, pour them into a baking dish, and get it into the oven when you need to feed a morning crowd.
Gluten Free Breakfast Casserole
Avoiding gluten can sometimes feel like a challenge, especially when that isn’t your normal way of cooking. However, we have several friends and extended family members who do need to avoid it.
Recipes like this one are perfect for those times when you are cooking for a gluten-sensitive guest. It’s 100% gluten-free as written below. There are no adaptions or special ingredients required.
This gluten free breakfast casserole has all of the flavors you could want and requires nothing special, just simple, wholesome ingredients – potatoes, ham, vegetables, eggs, and cheese.
I like to add a splash of hot sauce for another layer of flavor, (it adds almost no heat here) but it isn’t a requirement if you aren’t fans of any heat at all.
Ham and Hashbrown Casserole
You’ll need the following ingredients to make this recipe:
- hash browns
- bell pepper
- green onions
- eggs and milk
- salt and pepper
- shredded cheddar or Mexican cheese
- Cholula hot sauce (optional)
Breakfast Hashbrown Casserole with Ham
Begin by preheating the oven to 350°F. Grease a 3-quart baking dish with butter. (This is about a 10-inch pan size.) In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Add hot sauce, if desired.
Add the hash browns, ham, bell pepper, onions, and cheese to the eggs in the bowl and stir to mix. Pour into the greased pan. Bake for 50-55 minutes, until the eggs have set and the ham and hashbrown casserole is lightly browned.
If you intend to make this as a freezer meal, let the casserole cool completely. Then, portion into freezer safe Ziplocs or resealable containers.
The frozen portions of the casserole can be thawed in the refrigerator or reheated in the microwave straight from the freezer, making this breakfast casserole with ham a quick and easy breakfast option for those busy mornings.
Breakfast Casserole with Hash Browns and Ham
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Ham Breakfast Casserole
- 8 eggs
- ¼ cup milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Cholula hot sauce if desired
- 20 ounces refrigerated hashbrowns or frozen hashbrowns, thawed
- 1 pound cooked ham chopped into ½-inch or smaller pieces
- 1 red or green bell pepper chopped into ½ to ¼-inch pieces, about 1 cup
- 6 green onions sliced thin
- 2 cups shredded cheddar cheese or Mexican blend cheeses
- Preheat the oven to 350°F. Grease a 3-quart baking dish with butter. (This is approximately a 10-inch baking pan. See note below.) In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Add hot sauce, if desired.
- Add the hashbrowns, ham, bell pepper, onions, and cheese to the eggs in the bowl and stir to mix well. Pour into the greased pan.
- Bake for 50-55 minutes, until the eggs have set and the casserole is lightly browned. Serve warm.