Ham & Cheddar Breakfast Casserole Recipe

Ham & Cheddar Breakfast Casserole Recipe
Ham & Cheddar Breakfast Casserole Recipe photo by Taste of Home
Publisher Photo

Ham & Cheddar Breakfast Casserole Recipe

Be the first to add a review
Publisher Photo
This easy, cheesy casserole has made appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. It's my go-to recipe for action-packed mornings. —Patty Bernhard, Greenville, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 4 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 4 hours + standing

Ingredients

  • 12 large eggs
  • 1 cup 2% milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups cubed fully cooked ham (about 1 pound)
  • 1 medium onion, chopped
  • 4 cups shredded cheddar cheese

Directions

Whisk together first four ingredients. Place a third of the potatoes in a greased 5- or 6-qt. slow cooker; layer with a third of each of the following: ham, onion and cheese. Repeat layers twice. Pour egg mixture over top. Refrigerate, covered, overnight.
Cook, covered, on low until set and edges begin to brown, 4-5 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 30 minutes before serving. Yield: 12 servings.
Originally published as Ham & Cheddar Breakfast Casserole in Simple & Delicious April/May 2017

Nutritional Facts

1 serving: 324 calories, 19g fat (9g saturated fat), 239mg cholesterol, 822mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 22g protein.

  • 12 large eggs
  • 1 cup 2% milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups cubed fully cooked ham (about 1 pound)
  • 1 medium onion, chopped
  • 4 cups shredded cheddar cheese
  1. Whisk together first four ingredients. Place a third of the potatoes in a greased 5- or 6-qt. slow cooker; layer with a third of each of the following: ham, onion and cheese. Repeat layers twice. Pour egg mixture over top. Refrigerate, covered, overnight.
  2. Cook, covered, on low until set and edges begin to brown, 4-5 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 30 minutes before serving. Yield: 12 servings.
Originally published as Ham & Cheddar Breakfast Casserole in Simple & Delicious April/May 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forHam & Cheddar Breakfast Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review