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Hashbrown Egg Bake Casserole Recipe

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This recipe for Hashbrown Egg Bake Casserole, by , is from Good Food & Good Times, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elise Blaese


1 cup ham chopped
1 small onion
1 tbs butter or olive oil
1 bag simply potatoes hashbrowns
1 ¼ cup shredded cheddar
½ tsp salt
⅛ tsp white pepper
½ tsp dry mustard
5 eggs or 1 cup of egg whites (for low fat version)
¾ cup milk
½ cup yogurt (Greek yogurt works best)

Preheat oven to 350ºF

1) Prepare 8x11 baking dish (or if you have an oven proof large sauté pan, you can bake in the pan you sauté things in).

2) In large pan sauté ham and onion in butter or oil until onion is tender. Mix in potato. Mix in cheese. mix in spices. Pour into prepared baking dish.

3) In small bowl, mix eggs, milk and yogurt . (Whisk to make sure yogurt is thoroughly mixed into eggs and milk.) Pour over potato mixture and stir slightly to make sure it is well incorporated.

4) Bake for 50 Min until golden brown.

(option you can top with a mixture of ½ cup cornflakes crumbs and 2 tbs butter about 15 min before the end of baking)

Personal Notes:
Personal Notes:
You can substitute broccoli, mushrooms, and/or tomato for the ham... basically whatever you like.. for vegetarian version.




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