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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.
I was wondering if I could use already cooked potatoes
If you think this feeds six….you have to be kidding me…what size of dish please ??
We used a baking dish that was 8 inches long by 4 inches wide. 🙂
Can you make this the night before and refrigerate?
We made this for our Easter brunch. I substituted chicken breakfast sausage for the Italian sausage. It was good, but I think next time I will add another egg and season the potatoes. Overall a very easy and good breakfast casserole.
Thanks for the comment, Kendal!
Lindsey~ I love your site and I can’t think of a recipe that wasn’t fantastic but this one has left me a bit confused. The size of the pan was far too small for the ratio of ingredients. I always follow a recipe to the “T” when I first make it but I will definitely be adjusting the pan size and number of eggs I use next time.
Can this be prepared in advance the night before and bake in the morning?
I had to make some substitutions but even so, my guys and I loved it! Thanks for the great recipe!
Made this tonight for dinner. Everyone said it was a keeper.
Changed it just a bit. Doubled everything but the ham. Cooked meat in a 12 inch cast iron skillet. Removed meat and put the shredded potatoes in and browned the bottom before adding the rest. Cooked for 20 min in oven.
Always looking for great breakfast casseroles and this is one for sure.
That’s awesome! I’m so happy to hear that. Thanks so much Karen1
I don’t know how I missed this when you originally posted but I am droooooling 🙂
Jillian
This looks great! Definitely going to make this on Saturday morning!
This looks delicious. Have you ever tried shredding yams instead of potatoes?
No! Sounds great though.
This looks amazing! Do you think you could double the recipe to fit in an 8×8 baking dish? I don’t have anything smaller!
Yes! I do. I am actually posting a spin-off of this soon and I am making it in a pie dish (but I’ve also used a 9×13 casserole dish). Good luck!
Where is your spin-off recipe posted–what’s it named.? I’d like to make a larger version and thought I would follow a recipe before I just doubled the original.
Hi, Barbara! Here is another POY egg bake made in a pie pan: https://pinchofyum.com/six-ingredient-sausage-potato-pie. If you wanted to make a larger version of the ham and sausage bake, it would definitely work to double it and put it in a pie pan or an 8×8 pan.
I made this for breakfast for company this morning. It was SO good!!
I didn’t have hash browns but did have potatoes and the shredding disc for our food processor. Easy peasy!
I added a chopped green bell pepper, which I put in with the ham when I sauteed the ham. I think you could easily add many different vegetables at this point. I also added an extra egg. I’m not sure if it was the extra egg, but I ended up baking this much longer than the recipe said (about 50 – 60 minutes).
I assembled this the night before and just put it in the oven in the morning (which, now that I think about it, may be why it took so long to cook). It was nice to have something delicious that I didn’t have to make this morning.
This will definitely become a staple. Next time I’m trying to add more vegetables to up my veggie quota for the day.
Thank you for the comment Andrea! I’m so glad you liked it. What size pan were you using? That might help me figure out how to adjust the timing on this one.
This looks yummy. I LOVE ham. It’s a bit like a chunky omelette. I’m defo pinning this.
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
I had never heard of an egg bake before, and this looked too tasty to pass up so I made it for dinner last night. (yes admittedly I broke into the Easter ham a little early to make it, BUT it was so worth it!!!) There are only the two of us in my home and there was barely enough left for lunch…. Needless to say my husband loved it and declared that I should make it again this week with the leftover ham.
Yay for egg bakes!
We always have ham for Easter too! And Christmas because my family just loves honey-baked ham that much. It’s probably my favorite part about the meal (except perhaps the carrot cake dessert, but that’s dessert and doesn’t count as part of the entrée — so I can have 2 favorites, right?). All that sweet honey, juicy ham, and hopefully-healthy-for-me protein… We usually have at least 10 pounds of leftover ham, so this egg bake just might make an appearance next weekend! 😉
This looks absolutely amazing, egg bakes are great I normally make them on my pizza crust I am going to try this recipe out tonight!
On pizza! Interesting! I like it.
Love everything about eggs! But this egg bake in particular looks AMAZING! I may have to see if I can convince my boyfriend’s mother to let me make this for Easter – or perhaps Easter leftovers with the extra ham we’ll have! Hmmm.
This is perfect for leftovers! hope you like it!
Oh my gawwwwwwwshhhhhh. This is the most delicious looking egg bake I’ve laid my eyes on. And YES, they are totally still a thing, at least in my book anyways.
perfect timing for this brunch bake! =) we make breakfast casserole all the time but i never thought of adding extra seasoning for a little kick! Great post!
Looks like a yummy breakfast to enjoy on Easter morning! Can’t wait to try this.
Quite a wholesome meal. May be a large salad bowl next to it would be great. Whenever, I face a big and delicious meal I try to curb my appetite with salad. Still gain weight if I don’t watch out.
Easter is fast approaching and this good stuff will definitely be a blockbuster. My, my! I’m getting excited and I can’t imagine myself baking that good stuff. Thanks for sharing the recipe! I think it;s time to go shopping for the ingredients. Ciao!
WOW.WOW.WOW. This ham-sausage-has-brown-egg-bake sounds (and looks) seriously amazing, PERFECT for Easter!