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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!
Course Breakfast
Cuisine American
Prep Time 15 minutes minutes
Cook Time 35 minutes minutes
Total Time 50 minutes minutes
Servings 12
Calories 282kcal
- 3 cups milk
- ¼ cup butter
- 1 pkg Betty Crocker cheesy hashbrowns
- ¼ teaspoon coarse ground black pepper
- 3 cups ham diced
- ¼ cup green onions sliced
- 1 cup Roma tomatoes diced
- 1 cup Original Bisquick Mix or use homemade Bisquick
- 4 eggs slightly beaten
- 2 cups shredded cheddar cheese divided
- 1 tablespoon sliced green onions
Preheat oven to 375˚F.
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 9x13-inch pan.
Sprinkled with one cup of shredded cheddar cheese.
Bake at 375˚F for 35–40 minutes.
Serving: 1slice | Calories: 282kcal | Carbohydrates: 13g | Protein: 18g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 121mg | Sodium: 718mg | Fiber: 1g | Sugar: 2g