Ham & Cheddar Breakfast Casserole Recipe

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

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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.

Test Kitchen tips
  • No time for chopping? Use frozen chopped onion to speed things up.
  • Other cooked breakfast meats, such as turkey or pork sausage and bacon crumbles, will work well in this recipe.
  • 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.

    Test Kitchen tips
  • No time for chopping? Use frozen chopped onion to speed things up.
  • Other cooked breakfast meats, such as turkey or pork sausage and bacon crumbles, will work well in this recipe.
  • Originally published as Ham & Cheddar Breakfast Casserole in Simple & Delicious April/May 2017

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