Ham, Egg and Hashbrown Casserole

Ham, Egg and Hashbrown Casserole is the perfect recipe to use leftover ham.

Course Breakfast
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12
Author adapted from


  • 1 24 oz frozen hash browns bag (about 8 cups)
  • about 16 oz of cubed ham
  • 1 cup of sharp cheddar cheese shredded
  • 12 large eggs
  • 1 cup almond milk You can use 2% if desired
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • cooking spray


  1. Preheat oven to 350 degrees.
  2. Add the frozen potatoes, ham, and cheese to a large bowl.
  3. Toss to combine; Pour the mixture into a 9 x 13 baking dish that has been sprayed with cooking spray.
  4. In a large bowl, whisk the eggs with the milk, salt, and pepper.
  5. Pour the egg mixture over the hash brown mixture; Pat everything down with the back of a wooden spoon.
  6. Bake for one hour.
  7. The center should be set and the edges should be golden brown; Serve and enjoy!