Coming in as one of my favorite breakfasts you can serve all week: Ham and Cheese Egg Bake with a hashbrown bottom and the perfect savory seasonings. It’s easy to make and protein-packed. This breakfast is so delicious, you’ll be wanting it again every morning!
Here is the recipe, after you make it be sure to let me know. I can’t wait to hear how you enjoy this one. Keep scrolling for the full Ham and Cheese Egg Bake recipe below.
I like to top my breakfast with avocado and fresh tomatoes. My 6 year old likes to put ketchup on his. So, it is all kinds of a free for all around here!
Loved this recipe? Try my Make-Ahead Breakfast Sandwich.
Ham and Cheese Egg Bake
Ham and Cheese Egg Bake with a hashbrown bottom and the perfect savory seasonings.
30 oz frozen, shredded hashbrowns
1 cup heavy cream
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp seasoning salt
1 tsp ground mustard powder
1 1/2 cup Monterey Jack cheese, shredded
2 cups diced, cooked ham
1 1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees
Spray a 9×13 baking dish with cooking spray or oil
Pour the frozen hashbrowns into the bottom of the dish
In a large bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, seasoning salt, and dry mustard powder.
Sprinkle Monterey Jack cheese, then ham over the hashbrown layer. Pour egg mixture over top. Sprinkle cheddar over top.
Bake for 40-50 minutes until no longer jiggles in the center.
Let sit for 10 minutes before serving.
Keeps well in the fridge for 3-5 days and heats well in the microwave so you can serve it all week.