Easy Ham and Potato Breakfast Casserole 

SOURCE: thepounddropper.com


  • 1 (28 oz.) package southern hashbrown, frozen but thawed, cubed potatoes or frozen potatoes o’brien potatoes (with peppers and onions) 
  • 1 Tbsp light butter, melted
  • 16 oz. package mini cubed ham 
  • 1 cup reduced fat cheddar cheese, shredded (divided)
  • 12 large eggs
  • 1 cup milk of your choice- skim, unsweetened almond or coconut milk 
  • 1 tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp onion powder
  • ¼ tsp garlic powder


  1. Preheat oven to 375 degrees. Spray a 13×9 inch baking dish with nonstick cooking spray. Set aside.
  2. In a large bowl, mix the potatoes with the melted butter. Stir in the cubed ham and 1/2 cup cheese.
  3. Then pour it into the prepared baking dish
  4. In a large bowl combine the eggs, milk, salt, pepper, onion powder, and garlic powder and whisk until combined then pour over the potato mixture. Top with remaining cheese.
  5. Cover with foil and bake for 40 minutes. Remove foil and bake until eggs are cooked through about 10-15 minutes. Remove from oven and let cool for about 5-10 minutes.
  6. Cut into 10 squares and enjoy!
  7. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.


Smartpoints: GREEN: 5 smartpoints per serving BLUE: 4 smartpoints per serving PURPLE: 2 smartpoints per serving

By niko

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