As we enter the holiday season, I’m sure many of you are planning family gatherings. When you have company, it can be exhausting planning several big meals each day. This ham and egg breakfast casserole recipe is a great alternative to individual breakfast options. It takes a few minutes to prepare and you let the oven do the rest!
Ham and Egg Breakfast Casserole Recipe
This filling breakfast casserole is sure to please! You can switch out ham for sausage if preferred as well.
Measurements with easy to follow printable directions are at the end of the post.
Ingredients:
- eggs
- milk
- heavy whipping cream
- spicy brown mustard
- thyme
- garlic powder
- salt & pepper
- green bell pepper
- unsalted butter
- uncured ham
- white cheddar cheese
- bacon
- hash browns
- tator tot crowns
Related Recipes: Instant Pot Breakfast Ideas, Banana Chocolate Chip Bread, Triple Berry Crisp, Cinnamon Apple French Toast
Directions:
- Melt butter in pan over medium heat, add onion and bell pepper. Cook until onion is translucent and a little brown. Turn off heat and let cool.
- Preheat oven to 400°. Butter a 9×13 casserole dish, arrange the tator tot crowns along bottom of dish, then sprinkle with shredded hash browns. Bake for 20 mins (you don’t want them fully golden).
- Meanwhile, in a large bowl, whisk together eggs, milk, cream, mustard, thyme, garlic powder, salt and pepper.
- Next, top hashbrowns with onion/pepper mix and cheese and ham.
- Pour egg mixture over top, then add crumbled bacon.
- Bake until eggs are cooked through, about 45 mins. (I rotate mine halfway through so it cooks evenly)
- Tip: Turn oven down to 375 if it’s cooking too fast.
- Once cooked, allow casserole to cool 10-15 minutes before cutting and serving. Enjoy!
Optional: top with Tobasco sauce.
Print the breakfast casserole recipe below!
Ham & Egg Breakfast Casserole Recipe
This ham and egg breakfast casserole recipe is a great alternative to individual breakfast options. It takes a few minutes to prepare and you let the oven do the rest!
Ingredients
12 large eggs, 3/4 cup milk, 3/4 heavy whipping cream, 2 tsp. spicy brown mustard, 1 tsp. thyme leaves, 1 tsp. garlic powder, 1 tsp. Kosher salt, 1/2 tsp. ground black pepper, 1 sweet onion diced, 1 green bell pepper diced, 2 TBSP unsalted butter, 1/2-1 lb. uncured ham steak chopped, 2 cups shredded white cheddar cheese, 3-4 Bacon strips crumbled, 2 cups frozen shredded hash browns (thawed), 15 oz frozen tator tot crowns (thawed)
Instructions
Melt butter in pan over medium heat, add onion and bell pepper. Cook until onion is translucent and a little brown. Turn off heat and let cool. Preheat oven to 400°. Butter a 9×13 casserole dish, arrange the tator tot crowns along bottom of dish, then sprinkle with shredded hash browns. Bake for 20 mins (you don’t want them fully golden). Meanwhile, in a large bowl, whisk together eggs, milk, cream, mustard, thyme, garlic powder, salt and pepper. Next, top hashbrowns with onion/pepper mix and cheese and ham. Pour egg mixture over top, then add crumbled bacon. Bake until eggs are cooked through, about 45 mins. (I rotate mine halfway through so it cooks evenly)Tip: Turn oven down to 375 if it’s cooking too fast. Once cooked, allow casserole to cool 10-15 minutes before cutting and serving. Enjoy!
Recipe Notes
Optional: top with Tobasco sauce.
You Are Also Going to Love:
Audrey Stewart says
I made this recipe last weekend when my family came to visit. Everyone loved it. I love eggs as a casserole.
Nancy E Loring says
You had me with this recipe when I saw that it had tater tots in it. My family likes to eat breakfast for dinner, we call it “brupper”and this would be perfect.
Kelly Kimmell says
This looks really good for breakfast. I will have to try it.
Antoinette M says
Looks delicious! My family would love this.
Peggy Nunn says
This looks so good, I would like to try this. Thank you.