Description
This Ham & Cheese Sheet Pan Breakfast Casserole is a delicious, easy-to-make breakfast dish perfect for feeding a crowd. Featuring crispy hash brown patties as a base, topped with diced ham, melted Colby Jack cheese, and a savory egg mixture enriched with honey mustard and sour cream, this casserole delivers comforting morning flavors with minimal prep and cleanup.
Ingredients
Scale
Base
- 10 frozen hash brown patties
Protein & Cheese
- ¾ lb diced ham
- 2 cups shredded Colby Jack cheese
Egg Mixture
- 8 large eggs
- 1 cup milk
- ¼ cup sour cream
- 2 Tbsp honey mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400ºF. Lightly spray a quarter sheet pan with cooking spray to prevent sticking and ensure easy cleanup.
- Bake the hash browns: Arrange the frozen hash brown patties evenly on the prepared baking sheet. Bake them for about 15 minutes until they start to crisp up. Then, remove from the oven.
- Lower oven temperature: Reduce the oven temperature to 350ºF to prepare for baking the casserole once assembled.
- Add ham and cheese: Evenly distribute the diced ham over the partially baked hash browns, then sprinkle the shredded Colby Jack cheese on top.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, sour cream, honey mustard, onion powder, garlic powder, salt, and pepper until smooth and well combined.
- Assemble the casserole: Pour the egg mixture evenly over the hash browns, ham, and cheese in the baking pan, allowing it to seep through the layers.
- Bake until set: Return the casserole to the oven and bake for 30 to 35 minutes until the eggs have set firmly and the casserole is cooked through. A knife inserted in the center should come out clean.
Notes
- You can substitute the diced ham with cooked sausage or bacon for a different flavor.
- Feel free to add chopped vegetables like bell peppers or onions to the egg mixture for added nutrition and taste.
- Make sure not to overbake the casserole to avoid a dry texture; eggs should be just set and moist.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use a quarter sheet pan for best fit and even cooking. If using a different sized pan, adjust bake times accordingly.
