This Cheesy Egg Potato and Ham Frittata Brunch Casserole is perfect for lazy weekends. I have made it many times in the past and it’s so very easy to make.
I especially like this recipe because there are a lot of possibilities as far as ingredient substitutions go.
You can make this using cold cooked finely diced potatoes in place of hash browns. I have made it with leftover potatoes with great success!
Feel free to add in green bell pepper, jalapeno peppers, sliced mushrooms, or whatever you wish!
This is so good! Give it a try and expect it to “knock your socks off”.
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- 3 tablespoons butter
- 3 tablespoons oil
- 4 cups frozen hash brown potatoes use the shredded hash browns
- 1 medium onion finely chopped
- 4 -5 green onions chopped
- cayenne pepper optional
- 2 teaspoons seasoning salt divided (or to taste)
- black pepper
- 1 lb cooked ham cubed (can use more or less)
- 12 large eggs
- 1/4 cup whipping cream or use full-fat milk or 18% table cream
- 1 pinch italian seasoning
- 2 cups grated old cheddar cheese or to taste
- Set oven to 375 degrees (set oven rack to second-lowest position). Butter a 13 x 9-inch baking dish.
- Heat oil and butter in a skillet; add in the frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
- Add in the ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
- In a bowl whisk together the eggs with the whipping cream, Italian seasoning and 1 teaspoon seasoned salt and then pour the egg mixture into the baking dish; toss with the potatoes.
- Bake for 20-22 minutes.
- Remove from the oven and sprinkle with about 2 cups grated cheddar cheese; return to the oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
- Cool for about 10 minutes before slicing.
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Recipe based on one by Kittencal
Photo by ~Leslie~