Ham & Cheese Hash Brown Frittata #BrunchWeek

Ham & Cheese Hash Brown Frittata is an easy, delicious hearty egg dish perfect for your next brunch or family gathering, everyone will want a slice.

When it comes to breakfast I love eggs, all types of egg recipes make me want to dig right in. My sister and I always have a debate about which is better, frittata or quiche? I guess you could say its easy to see which way my vote goes in the matter. I don’t just love frittata because it is delicious, I love how simple and infinitely customizable it is too!

This Ham & Cheese Frittata is perfect served with a side of your favorite fresh fruit, it reheats well and can be enjoyed for Brunch or dinner. A big thanks to England’s Best and Cabot Cheese for being the stars of todays recipe on my final share for #BrunchWeek. I hope you will make it soon and that you love it as much as my family does, enjoy and happy baking!

Print

Ham & Cheese Hash Brown Frittata

Prep 10 mins

Cook 25 mins

Total 35 mins

Author Emily Dicks

Yield 4 servings

Ingredients

• 5 eggs, Eggland's Best extra large
• 1/2 c shredded Cabot Alpine Cheddar Cheese
• 1/2 c diced cooked ham
• 1/2 c frozen hash brown style potatoes
• 3 Tbs milk
• salt & pepper to taste
• 1/4 c onion, finely chopped
• 1 Tbs butter

Instructions

1. Preheat your oven to 375º and prepare a pie pan or cast iron skillet with butter.
2. In a large bowl whisk together the eggs, ham, cheese, hash browns, milk and salt & pepper.
3. In a skillet over medium heat melt the butter and add the onion, cook until tender; about 4-5 minutes.
4. Once the onion has cooled a few minutes, add it to the egg mixture and stir to combine.
5. Pour into the pan and bake for 20-25 minutes, until it is set in the center and the edges are golden.
6. Remove carefully from the oven, cool 10 minutes; slice and serve.

Courses Breakfast

Take a look at what the other #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Sparkling Strawberry Ice Tea from Daily Dish Recipes
Texan 75 from Forking Up
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Egg & Veggie Casserole from The Chef Next Door

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
Coconut Doughnuts from Mildly Meandering
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Raspberry Lime Parfaits from Eat Move Make

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Related posts:

Breakfast Tarts Ham & Potato Quiche Creamy Potato & Ham Soup for Two Chicken Cordon Bleu Mac N Cheese