Cheesy Ham and Potato Breakfast Bake
Ingredients
Potatoes: 1 (24 oz) bag frozen diced hash browns or shredded potatoes (thawed)
Ham: 2 cups cooked ham, diced into bite-sized pieces
Bell Pepper: 1 medium red bell pepper, seeded and diced
Aromatics: 4 green onions, sliced (separate whites and greens)
Eggs: 12 large eggs
Milk: 1 cup whole milk or half-and-half
Cheese: 2 cups shredded sharp cheddar cheese (divided)
Seasoning: 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder
Optional: 1 tsp Dijon mustard (for extra depth)
Instructions
Prep the Oven and Pan: Preheat your oven to 375°F. Lightly coat a 9×13-inch baking dish with butter or non-stick cooking spray.
Layer the Base: Spread the potatoes evenly across the bottom of the dish. Sprinkle the diced ham, red bell pepper, and the white parts of the green onions over the potatoes. Top with 1 cup of the shredded cheese.
Whisk the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and Dijon mustard (if using) until the mixture is light and well-combined.
Assemble: Pour the egg mixture slowly over the layers in the baking dish. Use a fork or spatula to gently press down any ingredients sticking out to ensure they are submerged. Sprinkle the remaining 1 cup of cheese over the top.
Bake: Bake for 40 to 50 minutes. You’ll know it’s done when the edges are golden brown and the center is set (it shouldn’t jiggle when you gently shake the pan).
Rest and Serve: Let the casserole sit for 5 to 10 minutes before slicing. This allows the eggs to finish setting so you get clean, beautiful squares. Garnish with the green parts of the onions.
Pro Tips
Make it Overnight: You can assemble the whole dish (except the top layer of cheese) the night before. Cover it with foil, refrigerate, and just pop it in the oven the next morning—you may need to add 5–10 minutes to the bake time.
Spice it Up: If you like a little heat, add a few dashes of your favorite hot sauce to the egg mixture before whisking.