Overhead picture of ham and cheese brunch bake.
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Sherry, Ham and Cheese Brunch Bake

This Sherry, Ham and Cheese Brunch Bake is an easy main dish for brunch. It’s layered with so much flavor and you can make it ahead of time, too.
Course Breakfast, Brunch
Cuisine American
Keyword cheese, eggs, Ham
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 5 minutes
Total Time 1 hour 40 minutes
Servings 10 people
Calories 390kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

  • 2 teaspoons olive oil
  • 2 large shallots minced
  • 1/2 cup Holland House Sherry Cooking Wine
  • 20 oz package frozen hash brown potatoes
  • 8 Tablespoons salted butter melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 large eggs
  • 1 1/4 cups whole milk
  • 8 ounces precooked ham cut into 1/2-inch pieces
  • 1/2 teaspoon dry mustard powder
  • 2 Tablespoons fresh chopped dill
  • 2 cups shredded white cheddar cheese (8 ounces)
  • 1 cup shredded Parmesan cheese 4 ounces

FOR GARNISH:

  • freshly grated Parmesan cheese optional
  • fresh chopped dill optional

Instructions

  • Move oven rack to middle position and preheat to 400 degrees F. Generously grease a 9x13-inch baking dish (or another oblong 3-quart baking dish) with butter, and set aside.
  • In a 10-inch non-stick skillet, add the olive oil and preheat the pan over medium heat. Add shallots, and cook, stirring often, until softened and golden, about 7-8 minutes.
    Sauté the shallots.
  • Stir in Holland House Sherry Cooking Wine and cook until all the liquid is evaporated, about 3-5 minutes. Remove from heat.
    Add the Sherry and simmer with the shallots.
  • Add the frozen hash browns to the prepared pan. Pour the melted butter over the potatoes, and add the salt, pepper, and caramelized shallots.
    Place the caramelized shallots on top of the potatoes.
  • Use a spoon to give everything a good mix. Bake for 30 minutes, or until the potatoes are cooked through and some of the edges are beginning to brown. Remove the potatoes from the oven and reduce the temperature to 325 degrees F.
    Bake the potatoes until the edges are golden brown.
  • Sprinkle the cheese evenly over the potatoes followed by the ham.
    Sprinkle the cheese and have mover the cooked potatoes.
  • In a large measuring cup or small bowl whisk together the eggs, milk, mustard powder, and dill. Vigorously whisk until fully combined and the eggs start to become frothy, about 1 minute.
    Whisk together the milk, eggs, and dill.
  • Pour the egg mixture evenly over the potatoes, cheese, and ham.
    Pour the egg mixture over the potatoes, cheese, and ham.
  • Bake at 325 degrees for 35-40 minutes, or until the edges of the casserole are golden brown and the center of casserole doesn’t jiggle when you shake it.
    Bake the casserole until the eggs are set.
  • Cool for 5 minutes before slicing and serving. Serve with additional grated Parmesan cheese and chopped dill (both optional).
    Brunch bake ready for you to dig into.

Nutrition

Serving: 1slice | Calories: 390kcal | Carbohydrates: 14g | Protein: 21g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 240mg | Sodium: 876mg | Potassium: 324mg | Sugar: 2g | Vitamin A: 895IU | Vitamin C: 5mg | Calcium: 345mg | Iron: 1.8mg