This Ham and Hash Brown Breakfast Frittata is the type of casserole I love to make. Easy to make, utilizing common ingredients, and a real crowd pleaser, this can be served for breakfast, brunch, or even dinner.
I am often asked if I make gourmet dinners for The Artist all the time. Actually, my preference is for simple, rustic, and delicious food, many of them classic dishes. There is nothing better than a beautifully roasted whole chicken and I’m proud to say that mine is always a winner – as long as I get it out of the oven at the right time without getting distracted by something else. 😉
Fresh eggs from a friend – SO good!
One of my tricks for not forgetting what’s in the oven or on the stove is to use a portable timer that hangs around my neck called a TimeStick from ThermoWorks. I can wander anywhere and still know when it is time to take the chicken out!
Today I am sharing with you the kind of recipe that home cooks like me love to make for our family and friends. When we have a houseful of people, we need easy recipes that are filling and that people will enjoy. It is especially helpful if they make use of leftovers from the evening’s meal and/or frozen ingredients we always have on hand – and this is one of those.
Hot from the oven!
When you want an easy, delicious option for breakfast, brunch, lunch or even a light dinner, give this ham and hash brown breakfast frittata a try. Pop it in the oven then sit down and savor a cup of coffee when the house is quiet before everyone else wakes up. The aromas coming from the oven will wake them eventually.
With all the challenges we are facing during the pandemic, I am taking a moment to breathe deeply and slowly, quietly appreciating all that The Artist and I have been given. Even the challenges in life can be blessings in disguise.
Have a wonderful weekend!
Key Ingredients for Ham and Hash Brown Breakfast Frittata:
- Eggs, half and half
- Ham cubes, green onion, red bell pepper
- Frozen diced hash browns
- Monterey Jack cheese
Is ham the only meat I can use?
No, you can use any pre-cooked meat you have handy. This is good with sausage, turkey, chicken, etc. If you have leftovers from a large dinner, this is a great way to use them.
PRO Tip:
Chop the vegetables, the ham, and grate the cheese in advance and store separately in airtight containers in the refrigerator. Leave the potatoes in the freezer. In the morning you just have to throw everything together, pop it in the oven and relax while it bakes. Or bake it ahead and reheat – the flavors are just as good the next day!
How to make Ham and Hash Brown Breakfast Frittata:
- Whisk the eggs, half and half, salt and pepper together; stir in the ham, onions, peppers, potatoes and half the cheese
- Pour into a buttered 9-inch square baking pan, sprinkle remaining cheese over the top, and bake about an hour or till eggs are set
- Let cool 10 minutes before cutting and serving
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Gluten-Free Tips:
Nearly all types of Ore-Ida brand frozen potatoes are gluten-free. Take a look at their website for a full list of safe foods. Be careful with the ham you buy, many are brined or injected with liquids that can contain gluten ingredients. Buying from a good butcher and asking questions will help you buy a safe slab or hunk of ham.
Ham and Hash Brown Frittata (Gluten Free)
This is a great and easy way to use up leftover ham or turkey from dinners and feed a hungry bunch in your home. It is great for brunch, lunch or a light dinner. For a vegetarian version, leave out the meat and increase the eggs to 8.
Ingredients
- 6 large eggs (or 8 if not using ham)
- 1/2 cup half-and-half
- Kosher or fine sea salt and ground black pepper, to taste
- 2 cups diced ham* cubes, rind trimmed
- 1/2 cup green onion, white and some of the green portion chopped
- 1 red bell pepper, stem and seeds discarded, finely chopped
- 3 cups frozen diced hash browns (Ore-Ida brand is gluten-free)
- 1-1/2 cups (about 6 oz) grated Monterey Jack cheese, divided
- Additional chopped green onion tops for garnish
Instructions
- Preheat the oven to 350°F. Butter a 9-inch pie plate or square baking pan.
- In a large bowl, whisk the eggs with the half-and-half, salt and pepper. Add the ham, onions, peppers, potatoes, and half of the cheese. Pour into the buttered baking dish. Sprinkle the remaining cheese over the top and place on a baking sheet. Carefully slide the baking sheet into the hot oven.
- Bake until the eggs are set, about 1 hour. Depending on the material your baking dish is made of, your timing will vary. Ceramic and glass will take a little longer than metal pans. Gently shake the dish and when it is firm except right in the center, it is done. It will finish cooking as it rests. Remove from the oven. Turn on the broiler and when hot, slip the frittata back into the oven and cook until the top is lightly browned - watch closely so it doesn’t burn!
- Let cool about 10 minutes before cutting into wedges or squares. Sprinkle with the additional green onions for garnish and serve hot. Refrigerate any leftovers tightly covered.
- This casserole reheats beautifully so you can make it a day in advance if you have a lot of houseguests. Reheat individual portions in the microwave in two to three 30-second bursts. If reheating the entire casserole, place in a 250°F oven until warmed through.
Notes
* You can substitute leftover turkey or another meat in place of the ham. Some hams are brined or injected with liquids that may contain gluten. Carefully read the label before using. Leave out the meat for a vegetarian option.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 230mgSodium: 1317mgCarbohydrates: 37gFiber: 4gSugar: 3gProtein: 22g
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This post was first shared in Dec 2014. The article was updated in 2020.
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Greg Louis
That is a beautiful autobiographical sketch Jane, Diving Providence leads us if we but respond to its promptings, for all of us I am glad that you have!
Jane Bonacci
Thank you so much Greg. Those of you who grew up with me know more of the back story. I was in very reflective mood this holiday season and this post just flowed out. Your mother was a huge influence on my cooking and igniting my passion for food! The MERT/L dinners are some of my favorite childhood memories. Have a wonderful 2015!
angela@spinachtiger
I love how life has a way of having its way with us. I never ever ever planned on writing a food blog either. It found me like it found you. Isn’t that great that we didn’t miss it. Happy New Year, Jane.
Jane Bonacci
I am incredibly grateful Angela and can’t imagine how I lived before writing about food. You are such a wonderful inspiration to so many Angela. We are incredibly lucky you share your creativity and beauty! Happy 2015!!