Ham and Egg Breakfast Bake

Pro tips

• Squeeze excess moisture from shredded hash browns before layering to prevent a soggy casserole and ensure crispy edges.
• Mix eggs, egg whites, and cottage cheese thoroughly until smooth to avoid lumps and ensure even, creamy texture throughout.
• Bake until the top is set and light golden; overbaking will cause the egg mixture to separate and become rubbery.
• Let the bake cool 5–10 minutes before cutting to allow the structure to set and make portioning easier.

Substitutions

• ham steak → bacon (8–10 slices, cooked and crumbled) or diced turkey breast
• low-fat cottage cheese → Greek yogurt (same volume) for tangier flavor
• fat-free mozzarella → cheddar or Mexican cheese blend (adjust to taste)
• egg whites → additional whole eggs (use 8 total) if preferred for richer taste

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave (1–2 minutes) or oven (10 minutes at 350°F).

Can I make this breakfast bake ahead of time?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking from cold.

What temperature and how long do you bake this?

Bake at 350°F for 45–55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Can I use fresh spinach or other vegetables?

Yes. Add 1–2 cups of sautéed spinach, diced peppers, or onions to the egg mixture to customize without affecting bake time.

How many servings does this recipe make?

This recipe yields 6–8 servings depending on portion size, making it suitable for a family breakfast or week of meal prep.

Can I freeze leftovers?

Yes. Cool completely, cut into portions, wrap in foil, and freeze up to 3 months. Reheat in a 350°F oven for 20–25 minutes.