Hashbrown Ham & Egg Bake

First I have to give a shout out to foodie blogroll because I am one of their winners. If there is anything foodies love more than food it is free food. YAY, yummy organic popcorn mixes from 479 Popcorn is on its way to my doorstep

That said I am going to share a simple layered egg casserole that is a pretty common brunch menu item. I am twisting it up a little by adding my food storage hashbrowns and canned smoked ham. This simple egg bake was a perfect fit for these storage items. You can certainly use frozen hashbrowns or fresh ham. This recipe is so simple that I am going to teach it to a group of 8-10 year old girls. Ooh I love passing easy recipes onto the younger generations.

Egg Bake
1 box of hashbrowns rehydrated or a 2 pound pkg of frozen hashbrowns. You can learn more about my favorite hashbrowns here
1 can of smoked ham or 1 cup chopped ham
2 -3 green onions thinly sliced
5 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder salt and ground black pepper to taste
1 1/2 cups shredded cheddar cheese
1 cup chopped tomatoes (optional)

Preheat oven to 350 degrees F and grease a 2 quart baking dish or a jelly roll pan. Place the hash brown potatoes in the bottom of the baking dish.


Combine ham and onions.

Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper and pour over the potatoes. Layer with half the cheddar cheese, the ham mixture, and the remaining Cheddar cheese. Top with chopped tomatoes if desired. Cover with aluminum foil.

Bake for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Green Tip: We will be adding a little green food coloring to this recipe to make green eggs and ham for St. Paddy's Day.