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Ham cheese and hash brown breakfast casserole
Stroller Envy

Ham, Cheese, and Hashbrown Breakfast Casserole

A mild ham and cheddar hashbrown bake for breakfast or lunch.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz frozen shredded hash browns thawed in refrigerator, squeezed dry
  • 2 cups fully cooked ham diced
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 2 cups shredded cheddar divided
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon butter for dish

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish. Whisk eggs, milk, mustard and pepper in a large bowl.
  2. Fold in dry thawed potatoes, ham and 1 1/2 cups cheddar. Spread in dish and top with remaining cheese.
  3. Bake 45–55 minutes, until set in center and 165°F. Rest 10 minutes before slicing.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
To freeze unbaked, assemble with chilled ingredients in a freezer-safe metal pan, cover tightly and freeze up to 2 months. Thaw completely in refrigerator, allowing 24–36 hours. Bake covered at 350°F for 35 minutes, then uncovered 25–35 minutes, until 165°F in center. Do not bake from frozen using the fresh time.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.