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!
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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)
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.