Egg & Cheddar Breakfast Bake

egg cheddar breakfast bake
egg cheddar breakfast bake

egg cheddar breakfast bake

Christmas is coming, the goose is getting fat! Please put a penny in the old man’s hat!

I just love that old nursery rhyme- it always pops into my head around this time of year! I know I am certainly not alone in loving this season, but you really just can’t get the smile off my face and the Christmas carols out of my head from Thanksgiving until just about January 1st.

The lights, the music, the trees🎄, and the shopping are all just so much fun! And of course, the food and dessert (like these Snowball Cookies), really seal the deal.

So, Christmas time usually means lots of family and friends around. While a major part of the fun, having company can present a bit of a challenge at meal time. Make ahead dishes and casseroles can really save the day- and this Egg & Cheddar Breakfast Bake checks off both boxes. ✔️ ✔️

egg cheddar breakfast bake

So, usually there’s just a little bit of stuff going on on the morning of December 25th, especially if you have a few kiddos in the house. Breakfast may not be priority number one when everyone arises from bed. This Egg & Cheddar Breakfast Bake can easily be made the night before, covered, stored in the fridge, and popped in the oven in the morning. By the time the kids have torn through a few gifts, it’s already time to eat! It’s also a great way to get a little protein in the family before breaking out the cookies and candy. 😉

egg cheddar breakfast bake

egg cheddar breakfast bake

egg cheddar breakfast bake

Hope everyone has a wonderful holiday season! ❄️ 

Kate

Egg & Cheddar Breakfast Bake
Serves 6
A quick and easy make ahead breakfast- pop it in the oven when you wake up and voila! The whole family will enjoy.
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Ingredients
  1. Pan spray
  2. 6 oz country style hash browns, frozen
  3. 8 large eggs
  4. 1/2 cup milk
  5. 1/2 cup (3 oz) diced ham, fully cooked
  6. 3/4 cup sharp cheddar cheese, shredded
  7. 1/4 cup green onion, chopped
  8. Salt, to taste
  9. Pepper, to taste
Instructions
  1. Spray a 2.5 quart casserole dish with pan spray.
  2. Layer the frozen hash browns on the bottom of the pan. Season with a dash of salt and pepper.
  3. Scrambled the eggs and milk in a large bowl. Mix in 1/4 cup cheddar cheese, ham, and green onion. Season with another dash of salt and pepper. Mix to combine ingredients. Pour mixture over hash browns.
  4. Top with remaining 1/2 cup cheese.
  5. At this point, casserole can be covered and placed in the refrigerator over night!
  6. Preheat oven to 350 degrees. Bake casserole (uncovered), for about 40 minutes or until eggs are no longer runny when a knife is inserted.
Notes
  1. If you are using a 9x13 casserole dish instead, double the amount of hash browns so they cover the entire bottom of the pan, as well as use 1 cup milk instead.
  2. If you are feeling extra rebellious, add more cheese, because everyone loves more cheese! 🙂
Nutrition Information (per serving)
  1. Calories: 200, Protein: 16 g, Fat: 12 g, Carbohydrates: 8 g, Fiber: .5 g, Sugar: 2 g, Sodium: 450 mg, Saturated Fat: 5 g
Ease and Carrots http://www.easeandcarrots.com/blog/

2 comments

  1. I’m definitely making this on Christmas morning! Ryan’s parents will be in town and I’ll need something to tied everyone over until it’s time for turkey! Super excited to try this recipe and love that it can be made ahead of time! I think everyone will love it including my tiniest foodie. Happy Holidays!

    1. Excellent! If you want to make the casserole a little bigger, like in a 9×13, double your hash browns, add an extra egg or two and an extra splash of milk! And of course, you can increase the tasty mix ins if you’d like!

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