This Ham and Cheese Hashbrown Casserole is the perfect way to use up leftover ham! Extra cheesy and delicious, this casserole takes just minutes to throw together and feed a crowd!
Course Breakfast
Cuisine American
Keyword breakfast casserole, ham and cheese hashbrown breakfast casserole
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 8servings
Calories 405kcal
Author Trish - Mom On Timeout
Ingredients
1tbspolive oil1 to 2 tbsp
1oniondiced
1bell pepperdiced
1tspsalt
1/2tspfreshly ground black pepper
6eggs
12ozevaporated milk1 can
2cups8 oz shredded cheese (cheddar, Monterey jack, any will work)
30ozfrozen hash brown potatoes1 bag - keep frozen
12ozdiced ham
Instructions
Preheat oven to 350F. Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
Heat the olive oil in a medium saute pan over over medium heat. Add onion and bell pepper and season with salt and pepper. Cook, stirring occasionally, for 4 to 5 minute until onions are translucent.
In a large bowl, beat the eggs. Whisk in the evaporated milk.
Stir in the cheese, frozen hash brown potatoes, and the ham.
Stir in the onion and pepper mixture.
Transfer the contents of the bowl to the baking dish and bake for 70 minutes or until eggs are set.