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Cheesy Egg Potato and Ham Frittata Brunch Casserole

Ingredients

  • 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

Instructions

  1. Set oven to 375 degrees (set oven rack to second-lowest position). Butter a 13 x 9-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 20-22 minutes.
  6. 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.
  7. Cool for about 10 minutes before slicing.