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Made this for a business brunch this morning, oh my gooooodness! They were in love with this bake, I emailed everyone the recipe afterwards! You are the best!
Love,
Alexi
Alexi Demos
This post is sponsored by Smithfield Ham: provider of deliciously sweet glazed hams for all your springy Easter ham needs. Oh, yes. More on that in just a minute.
Raise your hand if you love egg bakes!
Wait, though, are egg bakes still a thing? Were they ever a thing? To me, they are the epitome of spring brunches, bridal and baby showers, and special occasion or holiday family meals taking place anytime before 1pm, but is that just a Minnesota thing? Sometimes I need help understanding myself.
I loooove a good egg bake and I’m only about a 3 out of 10 in terms of liking eggs in general. There is just so much to love about egg bakes that goes way beyond ze eggs. I mean, think about it: you whisk those eggys right up with milk and seasoning – you pour those eggys right over some delicious things like bread, vegetables, potatoes, meat, and cheese – you bake it to firm, flavorful, breakfasty perfection – and then you eat those eggys right up with everything else good and wonderful in there. It makes for a quick one-dish brunch and some awesome leftovers for breakfast on the go. Hot, cold, doesn’t even matter. This is gon’be good.
When I think of Easter food (because I think Easter is, like, THIS MONTH?!), I have this memory of my mom making a special drive to “the cities” around Easter time to pick up her favorite ham. It was our very own real-life version of Christmas with the Kranks and the hickory honey ham – we had this one type of ham that we would always get and it was just so so so good. It had a sweet glaze and it was addicting. Yes, I mean that. Ham –> addictive.
Even if you never thought in a million years that ham would be one of your most favoritist foods, you’d try this sweet once-a-year Easter ham and you’d change your mind. Plus, paired with the massive pan of cornflake-topped cheesy potatoes? Good luck saying no to that, friends. Goooood luck.
This year I am trying a new brand of ham. It’s called Smithfield, and the good news all around is that it is possibly even better than the ham I remember eating as a kid sitting at the Easter table. It has that same sweet glaze, and it was so easy to make. I mean, it’s already cooked and spiral cut, so you put it in a big roasting pan, let it get all juicy and delicious in the oven for a while, and then top it with some sweet glaze when it’s hot and yummy. OK YES. I was nibbling on little ham bits all morning like a ham-loving weirdo.
The ham I made was huge, so with just the two of us and no real Easter celebration yet, we had like 80 pounds left over. So first, I brought some leftovers to my friend’s family. Her husband said: best ham he’s ever had. And then I took the rest of my best-ever ham leftovers and made a good ol’ Minnesota style egg bake, because what else?
Well, actually, there are lots of ideas (roasted veggie and ham soup? pasta with cream sauce and peas? cheesy ham panini?) but this was the one that I just couldn’t let out of my mind.
And in a nice little twist of fate, it’s still early in the A-M as I’m writing this, and I am envisioning two small containers of leftover ham and sausage hashbrown egg bake in the fridge, second shelf, front and center.
Hey guys? I think I need to get going now.
Ham and Sausage Hashbrown Egg Bake
- Total Time: 55 minutes
- Yield: 6 1x
Description
This Ham and Sausage Hash Brown Egg Bake is a perfect brunch dish and it comes together in a snap with just a few ingredients.
Ingredients
- 4 ounces ground spicy Italian sausage
- 2 cups chopped Smithfield ham
- 4 eggs
- 1/4 cup milk
- 1/2 teaspoon seasoning of your choice – I used Emeril’s Original Essence
- 1/4 teaspoon garlic powder
- 1 lb. shredded potatoes (I used a package of refrigerated hashbrowns)
- 1/2 cup shredded cheese
- green onions for topping
Instructions
- Brown the sausage in a small skillet until no longer pink. Add the ham and saute together until warm. Meanwhile, whisk the eggs, milk, seasoning, and garlic powder together.
- Preheat the oven to 350 degrees. In a small greased baking dish (mine was about 8 inches long by 4 inches wide), arrange the hashbrowns in a layer in the bottom of the pan. Pour 2/3 of the egg mixture over the hashbrowns. Cover with 1/4 cup shredded cheese, the meat mixture, and then the remaining egg mixture. Top with the last 1/4 cup shredded cheese and cover loosely with greased foil.
- Bake for 30 minutes or until the egg mixture is firm and the cheese is melted. You can remove the foil for the last few minutes of baking to get your cheese extra browned and bubbly. Let stand for 5-10 minutes, sprinkle with green onions, and cut or scoop to serve.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Breakfast
- Cuisine: American
Keywords: hashbrown egg bake, egg bake, ham egg bake
This post is sponsored by Smithfield Ham.
Egg bakes are a HUGE thing in my household…especially with ham! My hubby goes crazy for anything pork…and potatoes…and breakfast related….so this! Hello Easter morning! Pinned!
Have always loved eggs. My father and I ate them almost every day for breakfast and lunch. It was a great time to relate with each other. Thanks for the recipe, It looks very delicious and can’t wait to try it.
Hi,
If I make the shredded potatoes from scratch, do I need to fry them before or can I simply add them raw and they will cook during the 30 minutes. Thanks
My mom got me hooked on egg bakes last year! I love the combination of meat and potatoes in this one. I can’t wait to try it!
I know I will be making his on Easter morning, Lindsay! Looks delicious. Pinned it for ya hun.
What a perfect dish for entertaining! Love it 🙂
Thanks Jenny!
While I can’t give you the run-down on the popularity, history, or lineage of the egg bake, and I can definitively say YES YES YES ALWAYS! In my heart, they will be a “thing” forever and ever, amen.
Looks delish. Wish my egg bakes looked like yours! Mine look like cat puke but you’re prompting me to try again. And I do have a shower coming up.
I’m working with Smithfield too and my husband also said something along the lines of best ham ever! So good and juicy! 🙂
And this egg bake? Yes. Want it in my face.
I was blown away. It was finger licking good, and that’s coming from a moderate meat liker. Glad you liked yours too!
This looks great! Where do you find information about getting companies like Smithfield to sponsor a post?
Thanks for all the great recipes! Love you lots! 😀
Sarah
Hi Sarah! I work with a third party network called Sway and they manage all my sponsored content. In this case I was contacted directly by Smithfield, I sent the contact on to Sway to draft up a contract, and then I looked over the details and signed and posted a yummy ham and sausage egg bake. 🙂
You just owned that egg bake! They’re not usually that pretty. 🙂
It took everything in me not to top it with cornflakes. 😉
This post got me thinking, I haven’t had an egg bake in years!! We used to have them all the time when I was a kid. Totally going to have to try this one out!
I LOVE ham. This past Fall, my local store had a promo where if you spend a certain amount, you got a free spiral cut ham. I hadn’t previously bought one, just because of how huge they are, but I got it, and I baked it, and it was awesome. I love it plain, but I also love it in things like fried rice, egg bakes (I agree – they are the BOMB and the perfect dish for any morning-ish group gathering). This one looks delish – I’d be tempted to double it and make in a casserole dish and have leftovers.
Fried rice! never even thought. thanks for the great idea!
OH. YEs, yes, yes to this recipe!
I love the whole sweet and salty combination and, being half Norwegian, it’s basically my civic duty to love anything with meat and potatoes in it ;).
Can’t wait to try out this recipe, Lindsay! Thanks!
LOL – civic duty indeed.
Yes! I’m 100% with you on egg bakes being a thing for so many occasions – but then again, I’m Minnesotan, too! This post makes me excited for Easter ham…
This looks yummy! Do you think this could be frozen before baking, then thawed in the fridge and then baked? Would that work?
I have never frozen raw eggs like that, so I’m not sure. But I DO think you could freeze the potatoes and meat, and then just whisk up the eggs and cheese to put on after letting the potatoes and meat thaw in the fridge. : )
This looks beyond incredible. I normally don’t care for breakfast casseroles, but this looks like something that I would really enjoy!
Ha now I’m thinking about the cornflake topped cheesy potatoes! Love those. I also do love egg bakes. 🙂
OMG, those are the death of me.
I have never made egg bake before but hello this looks amazing!!
There’s something about the way a good egg bake looks that just feels festive, am I right? And the ones you have here are just perfect for the start of spring.
I love egg bakes. This is a good one for leftover ham. I like the one dish aspect of it.
I totally agree egg bakes are good for any meal. Plus they microwave like a dream. So for those of us who work outside of the home, it makes for an easy lunch to take to work.
I agree- I just had it for lunch today at work and it was so great!
You always make any dish appetizing! Incredible! At this point, I think I need to buy your ebook… Any discount going on at the moment? 🙂 Just checking before I buy it, we never know!
Not right now, sorry Melanie! 🙂 Hope you enjoy it!
OMG I made this last time! Total hit with the kids aaaand hubby.
Also, I bought your ebook and it is amazing. I understood so many things! Aaaaand got 2 pictures more accepted at Foodgawker after following your editing advise!
You guys are the best!
So glad to hear it Melanie!
Egg bake is TOTALLY Minnesota and it reminds me of holidays + my MN aunties!
Represent! 🙂
My family occasionally made egg bakes. For some reason, they were only designated brunch foods, never for breakfast or as I would do it, for dinner. Quite a shame.
What a great looking egg bake. That ham looks so good too. I’m really looking forward to Easter so I can make a ham. It has been such a long time since I’ve had an egg bake, it is usually only on special occasions when the family all gets together for brunch. Definitely need to have them more often.
Excuse for noticing- I have a radar out for the misuse of “LIKE” in adult writing. Quote ‘because I think Easter is, like, THIS MONTH?!’ Easter is this month, no likes required.
And, by the way, ham is addictive, not addicting.
I would describe this as ‘artistic license’, Francesca, and I think it works really well as part of Lindsay’s writing style. 🙂
Intentional misuse!
Lindsay you must have a huge oven to fit an 80 pound ham! Lol
The next time you do an egg bake you should chop up some day old croissants. Possibly not as healthy, but takes your breakfast (and food coma) to a whole new level!
Great pictures as always!
I totally feel you on the strange love for ham. This looks amazing!! Can’t wait to try.