A Ham and Potato Breakfast Casserole is perfect for breakfast or brunch. This easy egg bake recipe includes ham, potatoes, cheese, and Bisquick!
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
Our plan for Easter weekend this year is to visit our friends in South Dakota. We will spend our time visiting, going to church and, of course, eating lots of great food!
It has become a tradition that when we go to their house, the guys cook everyone made-to-order omelets for breakfast one of the mornings.
Since Easter morning will be busy, we will probably have omelets on Saturday morning and breakfast casserole on Sunday. Today I’m sharing an easy Ham and Potato Breakfast Casserole recipe that would be perfect for Easter brunch!
Ham and Potato Breakfast Casserole Recipe
Step One:
Heat milk and butter just until it starts to boil.
Remove from heat and whisk in the cheese sauce mix from a package of Betty Crocker Cheesy Hashbrowns (previously called Betty Crocker Julienne Potatoes) and black pepper.
Stir in cooked, cubed ham, diced green onions, diced Roma tomatoes, and hashbrowns.
Step Two:
Stir in the Original Bisquick Mix, eggs, and a cup of shredded cheddar cheese.
Step Three:
Pour the mixture into a greased 9 x 13 inch pan.
Sprinkle with a cup of shredded cheddar cheese.
Step Four:
Bake at 375 degrees for 35 – 40 minutes.
Step Five:
Garnish with additional green onions and a dash of black pepper.
This recipe can easily be adapted to fit your family’s tastes. Go ahead and use what you have on hand.
Ground sausage could be used instead of ham, the green onions can be left out of the recipe or chopped peppers could be added.
This Ham and Potato Breakfast Casserole is easy to make and it is a delicious way to start the day!
Ham and Potato Breakfast Casserole
A Ham and Potato Breakfast Casserole is perfect for breakfast or brunch. This easy egg bake recipe includes ham, potatoes, cheese, and Bisquick!
Ingredients
- 3 cups milk
- 1/4 cup butter
- 1 pkg Betty Crocker cheesy hashbrowns
- 1/4 teaspoon freshly ground pepper
- 3 cups ham, cooked and diced
- 1/4 cup green onions, sliced
- 1 cup Roma tomatoes, diced
- 1 cup Original Bisquick Mix
- 4 eggs, slightly beaten
- 2 cups shredded cheddar cheese, divided
- Optional: sliced green onions and black pepper for garnish
Instructions
- Preheat oven to 375 degrees.
- Heat milk and butter just until it starts to boil, in a large pot, over medium heat.
- Remove from heat and whisk in the cheese sauce mix from the cheesy hashbrowns package, and black pepper.
- Stir in cooked, cubed ham, diced green onions, diced Roma tomatoes, and hashbrowns.
- Stir in the Bisquick, eggs and one cup of shredded cheddar cheese.
- Pour the mixture into a greased 9 x 13 inch pan.
- Sprinkled with one cup of shredded cheddar cheese.
- Bake at 375 degrees for 35 – 40 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 282Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 121mgSodium: 718mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 18g
Laurie says
Can you give a little more direction on the potatoes ( brand, size)? I’m not familiar with those in my area.
Or can I sub frozen shredded potatoes and shredded cheese?
Tonia says
Hi Laurie,
I did a little digging and found that Betty Crocker renamed the product. They used to be called Julienne Potatoes and are now Cheesy Hashbrowns. They are sold alongside the scalloped potatoes.
I’ve never tried making this recipe using frozen shredded potatoes and additional cheese. The difference with substituting would be the ingredients that are used to make the boxed cheesy potatoes. You would need to reduce the amount of milk to maybe 1 cup, eliminate the butter, and maybe increase the number of eggs to help thicken the casserole.
Best of luck,
~Tonia