I’m still trying to figure out ways to get my family to eat the leftover Easter ham that is taking up a ton of space in my refrigerator. Yesterday I shared a recipe that helped use up a nice chunk of ham, not to mention the leftover asparagus I had from the tasty Easter side dish that went with it.
The following recipe is ideal if you are looking to get rid of a large portion of ham (if you double the recipe you could probably use up all your leftovers). It also calls for hashbrowns and eggs, which are two ingredients that most children I know (even the pickiest) will readily eat. And because it is an egg bake it is about as simple as any recipe you’ve ever followed.
This particular dish calls for more ingredients than most average egg bakes, but none of them are hard to find (in fact, you probably have many of them in your kitchen right now). Each of the ingredients complements the other and in the end you are left with a hearty dish that feeds an army.
HAM AND HASHBROWN EGG BAKE
Ingredients:
4 cups diced ham
1-32 oz. frozen Southern style hashbrowns
1 stick (1/2 cup) butter, melted
1 tbsp onion salt
3/4 loaf white bread cut into cubes, discard crust
2 cups grated Monterey Jack cheese
3 cups grated cheddar cheese
2 bunches green onions, chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped yellow pepper
1-8 oz. container of fresh mushrooms, thinly sliced
1 large tomato, thinly sliced
7 eggs, beaten
1 1/2 cups milk
1 1/2 cup half and half
1 tsp dry mustard
Salt and pepper to taste
Directions:
Preheat oven to 350 degrees.
Thaw frozen hash browns in microwave for 2 minutes. Mix in 1/2-cup butter. Spread hashbrowns into greased 9×13 pan. Sprinkle with onion salt. Bake at 350 degrees for 20 minutes. Set aside to cool.
Sprinkle ham, chopped green onions, and the 2 cups of cheddar cheese over hashbrowns. Layer bread cubes over cheese. Sprinkle pepper mixture and mushrooms over bread. Sprinkle Monterey Jack cheese over veggies. Place 10 slices of tomato over cheese, then add 1/2 cup of grated cheddar cheese over tomatoes.
Beat 7 eggs, add milk, cream, dry mustard, salt and pepper, and mix together. Pour over all ingredients.
Cover and refrigerate overnight.
Bake in 350-degree oven for 45 minutes covered with aluminum foil. Uncover and place back in over for 15 minutes to let brown slightly. Let cool for approximately 10 minutes before slicing.
Serves 10-12 people.
Related Articles:
What to do with Leftover Easter Ham
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