This year, I decided to have a brunch and invite friends over to watch the Dallas Cowboys game. I had bagels and all the fixings, but I also wanted a savory dish that would be a crowd pleaser. Ham and Egg Casserole was my answer. I’ve been turning to this family favorite for some time now, mostly for Christmas morning, as I can make it the night before and pop it in the over while we open gifts.
It was just as good for game day.
Basic Ingredients
- Frozen hash browns
- Eggs
- Milk
- Ham
- Cheese
You start with simple ingredients: frozen potatoes, eggs, milk, ham, and cheese, and seasonings to taste. I asked the deli guy to cut the ham slices pretty thick, so I could cube them.
I’m always shocked that it takes a full dozen eggs to make this. It seems like so much, but it works.
Mix all the ingredients together and put it in a greased casserole dish.
Bake it for about an hour, and you’ll have an easy, tasty way to start your day. Serve with salsa, or a bit of sour cream, and avocado.
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Ham and Egg Casserole
Equipment
- 3-quart casserole dish (13"x 9")
- 6-quart mixing bowl
Ingredients
- 30 ounces frozen shredded, hashbrown potatoes (1 bag)
- 1 dozen eggs
- 1 pound cubed ham
- 3 cups shredded cheddar cheese
- 2 cups milk
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1/2 teaspoon white pepper
- salt and cracked pepper to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease the casserole dish and set aside.
- Crack and beat eggs in a medium bowl. Mix in the milk.
- Add all the other ingredients in a large mixing bowl.
- Pour over the egg and milk mixture and combine thoroughly before transferring the casserole dish.
- Bake for 1 hour and 30 minutes. Time may vary slightly because this is a dense casserole, so keep checking.
Notes
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