Ham and Egg Breakfast Casserole
This speedy recipe for Ham and Egg Breakfast Casserole is an easy one pan brunch or supper dish, and a great way to use up leftover ham!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Brunch
- Method: Oven, Stovetop
- Cuisine: American
Ingredients
Scale
- 2 tablespoons canola oil
- 1 1/2 cups ham, diced
- 1 pound Tater Tots, defrosted
- 4 eggs
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F.
- Put the tots in a bowl and lightly mash them with the back of a spoon or a potato masher until they are broken up a bit.
- Heat olive oil in an ovenproof skillet over medium high heat. Add the tots and cook them until they are lightly browned – smoosh them down with the back of a spatula, let them brown and then flip them over in sections. Sprinkle on the ham.
- Create 4 wells in the hash and break an egg into each hole. Sprinkle the whole thing with the cheese.
- Bake for 12 to 15 minutes or until the eggs are cooked to your liking (we like our nice and soft).
- Scoop out around each egg to give each person an equal amount of hash and an egg. Serve with hot sauce and ketchup on the side!
Notes
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- Eggs: We like extra large eggs for this recipe but any size will work. You can also double up the number of eggs so your lucky eaters get two eggs with their serving instead of one.
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- Cheese: Any melty cheese will work. Cheddar, Swiss, Monterey Jack – use your fave!
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- Tater Tots: You can use any brand of these frozen potato nuggets – look for them in the freezer section of your supermarket next to the french fries.
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- Ham: If you don’t have any leftover ham on hand, pick up am 8 ounce ham steak and that will work perfectly.
Find it online: https://www.framedcooks.com/ham-and-egg-tater-tot-hash/