Southwest Ham and Egg Casserole is an easy make-ahead breakfast casserole that we have been baking on repeat. It really brings a lot of flavor to your breakfast table with the green chilies and other spicy seasonings. It's great for feeding a hungry crowd.
Cook Time - 1 hour
Total Time - 1 hour 15 minutes
Servings - 12 servings
Author - Jennifer
Ingredients
- 12 oz frozen shredded hashbrown potatoes
- 16 oz diced ham
- 2 cups cheddar cheese, shredded
- 8 eggs
- 2 cups milk
- 1 can (4 oz) diced green chiles
- 2 tsp Slap Ya Mama seasoning
Instructions
- Preheat oven to 350 degrees F. Grease 9×13-inch casserole dish.
- In casserole dish, combine frozen hashbrowns, diced ham, and cheese.
- In medium bowl, whisk together eggs, milk, seasoning, and green chiles.
- Pour egg mixture into casserole dish. Use a spoon or spatula to press ingredients into the egg mixture so that they are all fully moistened. Sprinkle additional seasoning over the top.
- Cover casserole dish with aluminum foil then cook in the oven for 30 minutes. Remove foil and cook another 30 minutes.
- Cool 10 minutes before serving.
This make-ahead Southwestern breakfast casserole is a very versatile dish.
It can be easily customized for people who like a lot of spice or those who don’t.
KEY TO SUCCESS #1 – MIX UP THE GOOD STUFF
The “good stuff” is a mix of frozen hashbrowns, diced ham, and lots of yummy cheese.
Look for frozen shredded hashbrown potatoes. You don’t want the diced frozen potatoes. This breakfast casserole is much better with the shredded potatoes.
In a pinch, you can use the diced frozen potatoes or frozen tater tots. I have used frozen tater tots several times and I can’t even tell a difference in this recipe once it’s cooked.
You can even shred your own potatoes. If you have a vegetable shredder or a food processor with a shredding blade, that would be perfect to make fresh shredded potatoes.
The diced ham can be found in the refrigerated meats section in your local supermarket. I use the Farmland brand fully cooked diced ham.
Stir the hashbrowns, ham and cheese together in a greased casserole dish.
KEY TO SUCCESS #2 – WHIP UP THE EGG MIXTURE
In a medium bowl, whisk the eggs until they are light and fluffy. Then add in the milk and the seasonings.
I use Slap Ya Mama Cajun Seasoning in this casserole but you can use another variety if you have something else that you prefer.
Stir in the diced green chiles as well. You can find the diced green chiles in the ethnic section of grocery store.
Often, you can find a mild or hot variety. You can use either one that you choose. I usually use a mild one.
Pour the egg mixture into the casserole dish then use a spoon or spatula to press the hashbrowns, ham, and cheese down into the egg mixture.
Make sure everything is fully moistened so that the casserole will be moist when it is baked.
I like to sprinkle a little more Slap Ya Mama seasoning all over the top of the caseroe to make sure every bite is perfectly seasoned. But this step is optional!
KEY TO SUCCESS #3 – COVER THEN UNCOVER
Cover the casserole dish with aluminum foil then place it into a preheated oven for 30 minutes.
After 30 minutes, remove the foil and set the timer for 30 more minutes. The casserole will get nice and brown as it finishes cooking.
After the breakfast casserole comes out of the oven, let it sit uncovered for at least 10 minutes before serving.
You can serve this breakfast casserole with salsa, sour cream, or hot sauce.
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