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–+ servings
A horizontally aligned shot of a serving of hashbrown casserole on a light blue plate with a metal fork beside it on a wooden tabletop.

Ham Breakfast Casserole

5 from 1 vote
Savory ham and hearty potatoes are baked to perfection along with plenty of melted cheese, making this Ham Breakfast Casserole a true comfort food.
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Servings: 8

Ingredients 

  • 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

Instructions

  • 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.

Notes

FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The frozen portions of casserole can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.
I use a 3 quart baking dish to make this recipe. This is approximately a 10-inch square or 8x10 baking pan. A 9x13 pan will work as well. You will need to adjust the baking time for a shallower casserole.

Nutrition

Calories: 321kcal · Carbohydrates: 13g · Protein: 25g · Fat: 19g · Saturated Fat: 8g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 5g · Trans Fat: 0.02g · Cholesterol: 234mg · Sodium: 1253mg · Potassium: 473mg · Fiber: 1g · Sugar: 1g · Vitamin A: 1091IU · Vitamin C: 40mg · Calcium: 251mg · Iron: 2mg
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