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Loaded Breakfast Casserole with Ham

Loaded Breakfast Casserole with Ham and Veggies

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5 from 1 review

This easy and hearty egg bake recipe is a favorite with our family for a weekend breakfast or any special holiday!

  • Total Time: 2 minute
  • Yield: 12 servings 1x



1 tablespoon salted butter

1 medium red onion, diced

1 red bell pepper, diced

1 1/2 cups diced baby portobello mushrooms, about 4 ounces

1 cup frozen chopped spinach

2 1/2 teaspoons kosher salt, divided

5 cups frozen shredded hash brown potatoes

1 1/2 cups shredded cheese

1 cup diced ham

14 large eggs

1 cup milk

1 teaspoon black pepper


Preheat oven to 350 degrees and grease a 9×13″ baking pan with nonstick spray.

Heat large skillet over high heat and once hot, add butter and onions. Cook for 1 minute before adding mushrooms.  Cook for another minute before adding peppers, frozen spinach, and 1/2 teaspoon salt. Cook until the vegetables have softened, about 2-3 minutes more. Set aside.

Add hash browns to the baking dish along with the cheese, ham, and cooked vegetables. In a large bowl, whisk together eggs, milk, remaining 2 teaspoons salt, and pepper. Pour into the baking dish and bake for 45 minutes, or until the center of the casserole doesn’t giggle when shaking it.


You can make this the night before by prepping the whole casserole, covering, and refrigerating. The next morning, preheat your oven, remove the cover, and bake. You will need 3-5 more minutes of bake time because it will be cold.

  • Author: Carole Jones
  • Prep Time: 15 mintues
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 piece
  • Calories: 284
  • Sugar: 3 g
  • Sodium: 1300 mg
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 26 g
  • Cholesterol: 269 mg