This Paleo ham egg bake is the perfect “clean out the fridge” meal. It works for both hosting a brunch or simple Whole30 meal prep with leftover ham to have grab-and-go breakfasts for the week. The versatility of it for those reasons make it a hit no matter what you’re doing or who you’re feeding. Everyone loves the hash brown crust too! I’ve made this dozens of times with a variety of different veggies, so get creative and change things up!
You could try diced tomatoes, mushrooms, zucchini, whatever ya got handy! If you’re swapping them out, I’d be sure to still use the same measurements so the egg, Whole30 ham and hash brown ratio still stays the same as well.
It can be hard to find ham without added sugar or preservatives. I opt for Whole3o Approved Pederson’s Farm ham. In fact, this egg bake is a result of the leftover holiday ham I made! Egg bakes are a big holiday staple for the morning after Christmas in my family, so it was perfect! Plus it’s pre-cooked and sliced so I have to do about 4 minutes of actual “cooking”.
YOU CAN GET THIS PALEO AND WHOLE30 HAM IN THE ULTIMATE WHOLE30 BOX ON THE SIMPLE GROCER.
I’m not a huge fan of reheated eggs personally, but I love this right out of the oven and then my boyfriend takes every last bit of the Whole30 ham egg bake leftovers for his breakfast throughout the week. What I do is just cut it up and place each one in a baggie. Egg bakes also freeze really well! When you take it out of the freezer it will thaw and reheat in the microwave in just a few minutes so they’re really convenient that way if you’re a freezer meal fan!
You can serve this Whole30 ham egg bake by topping it with salsa, hot sauce, or with a side of crispy bacon and extra veggies! It’s so filling and satisfying, just the way I like my breakfasts.
Other Recipes with Whole30 Ham That You’ll Love:
Holiday Whole30 Ham (3 Ingredients!)
Pineapple Ham Sheet Pan Dinner
Slow Cooker Paleo Ham and Potato Soup
Hash Brown and Ham Quiche
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 4-6 1x
Ingredients
- 3 cups hash browns, thawed
- 3 tablespoons melted ghee
- 1 cup diced ham, cooked
- 8 eggs
- 1/2 diced green pepper
- 1/2 diced red pepper
- 1/4 diced onion
- 1/2 cup Original flavored Nutpods or almond milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley
Instructions
- Preheat oven to 400 degrees F.
- In a medium sized casserole dish or round quiche dish, press hash browns into bottom and up the sides to create a crust
- Brush melted ghee over hash browns
- Bake for 25 minutes or until golden brown
- While that’s baking, beat eggs with milk, and spices
- Combine with diced veggies and ham
- Once hash browns are golden, remove from oven, turn temp. down to 350 degrees F., pour egg mixture over hash browns and place back into oven
- Bake until eggs are no longer runny on top, about 25-30 minutes
- If you want to add cheese to it (or just half of it for the kids!), do so 5 minutes prior to removing from oven
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Dustin says
This is easy to assemble and delicious! Can’t really ask for much more! We will definitely be adding this into our regular meal prep rotation!
paleobailey says
Thank you so much, Dustin! This is so great to hear, and I appreciate you taking the time to let me know!
Jeanne says
This was really delicious. Everyone in the family loved it.
paleobailey says
I’m so happy to hear! Thank you so much!
Elizabeth says
Hi! This is exactly what I’m in the mood for a breakfast for dinner tomorrow. About the hash browns….If I don’t use store bought would I just use room temperature grated potatoes pressed into the pan? Thanks for your help!
paleobailey says
Yes! I think that would be just fine!
Lauren H says
My friends raves about this when I took it to our brunch. Thanks for the recipe!
paleobailey says
I’m so glad it was a hit! Thank you so much!
Jess Beacom says
Bailey, this looks so scrumptious and I’d love to make it – the only problem is that I am deathly allergic to eggs. I’m wondering if you have any suggestions for what I might use to replace the 8 eggs called for in the recipe?
paleobailey says
Thank you so much for this glowing 5 star review of this egg recipe you’re allergic to! Might I suggest replacing the eggs with mashed bananas? To keep your banana nice and hard prior to mashing of the banana, I’d recommending picking up a few of these: https://www.amazon.com/Banana-Bunker-Color-Yellow/dp/B000VY8836
Jess says
You are a genius! I never knew I needed a Banana Bunker until now. They’ll make the perfect gift for all of my food blogger friends, too.
Kate A. says
Hi Bailey! This looks delish! Question… what brand of hashbrowns and ham do you use? I can never find ham that is whole30 compliant and hashbrowns are questionable. I’m making the transition from 3 rounds of Whole30 to Paleo and didn’t know if there was more Paleo friendly versions of those ingredients?
p.s. I love following you on Instagram and now the blog. You are a big reason I started this lifestyle and I can’t thank you enough!
paleobailey says
Hi, Kate!! Thank you so much – I’m so glad you’re loving the blog so far! 🙂
I either grate my own hash browns or purchase them frozen. There’s ONE brand at Target (that I now for the life of me can’t remember the name of, I’m so sorry!) that are all natural and just potatoes. The Whole Foods brand one has a stabilizer in them and in a pinch I’ll use those.
I don’t get ham very often, because like you mentioned it’s hard to find! But when I do, I order it from Pederson’s (on Simplegrocer.com), from a restaurant that sources and sells meat and produce from it’s own farm. I’ve also had luck finding it a few times in butcher shops or the Whole Food’s meat counter (although it’s much more expensive from that store).