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Ham and Cheese Egg Bake
By
Alexis
Ham and Cheese Egg Bake with a hashbrown bottom and the perfect savory seasonings.
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Ingredients
30
oz
frozen
shredded hashbrowns
10
eggs
1
cup
heavy cream
½
teaspoon
salt
½
teaspoon
pepper
½
teaspoon
garlic powder
1
teaspoon
seasoning salt
1
teaspoon
ground mustard powder
1 ½
cup
Monterey Jack cheese
shredded
2
cups
diced
cooked ham
1 ½
cup
shredded cheddar cheese
Instructions
Preheat oven to 350 degrees
Spray a 9x13 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.
Enjoy!
Notes
Keeps well in the fridge for 3-5 days and heats well in the microwave so you can serve it all week.
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