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Ham and Hash Brown Breakfast Bake

A comforting breakfast bake made with ham, hash browns, eggs, vegetables, and cheddar cheese. It is ideal for meal prep and freezer storage.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups frozen shredded hash browns, thawed
  • 2 cups cooked ham, diced
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped chives
  • Nonstick cooking spray

Method
 

  1. Preheat the oven to 375°F or 190°C and grease a 9×13-inch baking dish. Pat the thawed hash browns dry before using them.
  2. Cook the onion and bell pepper in a lightly oiled skillet for 4 to 5 minutes. Remove them from the heat once they begin to soften.
  3. Whisk the eggs, milk, Dijon mustard, garlic powder, salt, and black pepper. Add the ham, vegetables, hash browns, cheese, and chives.
  4. Pour the mixture into the baking dish and spread the ingredients evenly. Make sure the ham and potatoes are distributed throughout.
  5. Bake for 40 to 45 minutes, until the center no longer jiggles and the top is lightly browned. Avoid overbaking so the eggs remain tender.
  6. Let the casserole rest for 10 minutes before slicing. Cool completely before placing individual portions in freezer-safe containers.