An easy to prepare ham and cheese breakfast casserole that can be made ahead then baked when ready to serve. This is a great way to use up leftover baked ham. A perfect option for brunch, allowing you to enjoy your company and not stress over a stove.
Add all but 1 cup of the hash browns into your baking dish. Lightly sprinkle with a pinch of salt and pepper. Toss to combine then spread it out evenly on the bottom.
Top with 1 cup of cheese over the top of the potatoes. Layer on the ham evenly..
Whisk together the eggs, diced onions, remaining potatoes, remaining cheese, heavy cream, kosher salt, pepper, and Dijon mustard.
Pour the egg mixture evenly over the top of the casserole. Gently tilt the baking dish to make sure everything is covered.
Bake for 55 - 60 minutes or until bubbly with the outer edges set. The middle will still jiggle slightly, but it will continue to cook as it cools.
Notes
If making ahead, follow the recipe but don’t bake. Instead, cover with foil and refrigerate overnight. Remove and let it sit out 30 minutes while the oven preheats. You may need to add a few minutes to the baking time.
The trick is to not overcook or you’ll have a rubbery slab of eggs, cheese, potatoes, and ham. Please check around the 53 minute mark and go from there as ovens run inconsistent. The edges should be puffed, golden, and set, while the center should jiggle slightly. It will continue to set as it cools.