Ham and Egg Bake

I love when a recipe comes back around after being lost in the files. My sister brought this recipe to a holiday weekend at our home many years ago. It was given to her by her friend Leslie. We made it that weekend and it was outstanding! I tucked it away in my “favorite recipes” binder in between some other pages and it got lost. Well as luck would have it I was flipping through and there it was handwritten on a grocery list page.

I had a few of my besties over for a girls weekend and I made it the night before. It was better than I remember and too good not to share. Thanks so much Leslie for sharing this with us so many years ago.

This recipe calls for ham, but you can certainly use any meat you like along with complimenting veggies. You don’t have to wait for ham leftovers, just stop and the deli and ask for a chunk of ham, maybe 1-2 inches thick. Or do I as did and buy a ham steak. It can be made the day before so it’s ready to pop in the oven the next morning. I hope you enjoy it as much as we did!


6 cups frozen (do not thaw) shredded hash brown potatoes

2 cups diced, fully cooked smoked ham

2 cups shredded Swiss cheese

7 ounces roasted red peppers, drained and chopped

1 - 4 oz. can of sliced mushrooms, drained

6 large eggs

1/3 cup milk

1 cup small curd cottage cheese

1/4 tsp. ground black pepper


Preheat the oven to 350 degrees. Grease a rectangular baking dish (13x9x2) with butter.

Sprinkle 3 cups of the potatoes evenly in the bottom of the pan. Layer with ham, Swiss cheese, peppers and mushrooms. Sprinkle the remaining potatoes over the mushrooms.

Beat the eggs with the milk, cottage cheese and pepper with a fork or wire whisk until blended. Pour the egg mixture over the potatoes.

Bake uncovered for 45-50 minutes or until lightly golden brown and set in the center.

This dish can be prepared ahead and placed in the refrigerator for up to 24 hours before baking, if doing so, increase the baking time to 55-60 minutes.