This Easy Ham and Potato Breakfast Casserole made with hash browns, ham, and cheese is a crowd pleaser! We look forward to eating every holiday at our house. Extremely delicious and easy to make!
Makes 12 servings
When you’re looking to feed several people breakfast or brunch, this breakfast casserole is always great choice! It’s packed with protein, hearty, and super filling!
The best part is that this breakfast casserole can be put together the night before so that all you have to do is take it out of the refrigerator and bake it in the oven the next morning.
What ingredients do I need to make this Easy Ham and Potato Breakfast Casserole?
- Southern hash browns- frozen but thawed, cubed potatoes or frozen potatoes o’brien potatoes (with peppers and onions)
- Light butter– melted. I like to use Land O’ Lakes light butter made with canola oil
- Mini cubed ham- I like to use John Morrell mini cubed ham.
- Reduced fat cheddar cheese-shredded (divided)
- Large eggs
- Milk of your choice – you could use skim, unsweetened almond or coconut milk ect. I like to use Fairlife skim milk of added protein. This milk has 14 grams protein per cup.
- Kosher salt
- Ground black pepper
- Onion powder
- Garlic powder
What else could I add to this breakfast casserole?
- Diced onions, roasted
- Diced peppers, roasted
- Shredded zucchini
- Green onions, thinly sliced
- Asparagus, finely chopped
- Diced tomatoes
- Bacon crumbles
- Sausages crumbles
How do I make this Easy Ham and Potato Breakfast Casserole?
Preheat oven to 375 degrees. Spray a 13×9 inch baking dish with nonstick cooking spray. Set aside.
In a large bowl, mix the potatoes with the melted butter.
Stir in the cubed ham and 1/2 cup cheese.
Then pour it into the prepared baking dish.
In a large bowl combine the eggs, milk, salt, pepper, onion powder, and garlic powder and whisk until well combined.
Pour over the potato mixture. Top with remaining cheese.
Cover with foil and bake for 40 minutes. Remove foil and bake until eggs are cooked through about 10-15 minutes.
Once ready, remove from oven and let cool for 10 minutes.
Cut into 12 squares and enjoy! Serve!
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Ingredients:
- 1 (28 oz.) package southern hashbrown, frozen but thawed, cubed potatoes or frozen potatoes o’brien potatoes (with peppers and onions)
- 1 Tbsp light butter, melted
- 16 oz. package mini cubed ham
- 1 cup reduced fat cheddar cheese, shredded (divided)
- 12 large eggs
- 1 cup milk of your choice
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
Directions:
- Preheat oven to 375 degrees. Spray a 13×9 inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, mix the potatoes with the melted butter. Stir in the cubed ham and 1/2 cup cheese.
- Then pour it into the prepared baking dish.
- In a large bowl combine the eggs, milk, salt, pepper, onion powder, and garlic powder and whisk until combined then pour over the potato mixture. Top with remaining cheese.
- Cover with foil and bake for 40 minutes. Remove foil and bake until eggs are cooked through about 10-15 minutes. Once ready, remove from oven and let cool for 10 minutes.
- Cut into 12 squares and enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Makes 12 servings
4 WW Points® per serving
How do I track this recipe in my WW app?
Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®
The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.
Easy Ham and Potato Breakfast Casserole
This Easy Ham and Potato Breakfast Casserole made with hash browns, ham, and cheese is a crowd pleaser! We look forward to eating every holiday at our house. Extremely delicious and easy to make!
Author: thepounddropper.com
Ingredients
- 1 (28 oz.) package southern hashbrown, frozen but thawed, cubed potatoes or frozen potatoes o'brien potatoes (with peppers and onions)
- 1 Tbsp light butter, melted
- 16 oz. package mini cubed ham
- 1 cup reduced fat cheddar cheese, shredded (divided)
- 12 large eggs
- 1 cup milk of your choice- skim, unsweetened almond or coconut milk
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
Instructions
- Preheat oven to 375 degrees. Spray a 13x9 inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, mix the potatoes with the melted butter. Stir in the cubed ham and 1/2 cup cheese.
- Then pour it into the prepared baking dish
- In a large bowl combine the eggs, milk, salt, pepper, onion powder, and garlic powder and whisk until combined then pour over the potato mixture. Top with remaining cheese.
- Cover with foil and bake for 40 minutes. Remove foil and bake until eggs are cooked through about 10-15 minutes. Remove from oven and let cool for about 5-10 minutes.
- Cut into 12 squares and enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Makes 12 servings
4 WW Points® per serving
Notes
Smartpoints: GREEN: 5 smartpoints per serving BLUE: 4 smartpoints per serving PURPLE: 2 smartpoints per serving
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Nutrition Information:
Yield:
12Amount Per Serving: Calories: 216Total Fat: 9gSaturated Fat: 4gCholesterol: 213mgSodium: 650mgCarbohydrates: 16gNet Carbohydrates: 14gFiber: 2gSugar: 3gProtein: 18g
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