Recipes: Mom’s Famous Breakfast Bake

I’m not much of a casserole fan but man alive, I’ve always loved my mom’s breakfast bake. It’s a combination of all my favorite things and I don’t feel a wee bit guilty if I serve it for dinner.

Which I have done many,  many times.

We recently had a bunch of friends over to watch LDS General Conference and I made this dish. My friend’s entire family of eight liked it so much she asked for the recipe so here ’tis!

Warning: my mother is a domestic goddess so anytime I ask for a recipe, it is met with frustration because the woman does not work in exact measurements. However, for a recipe like this it totally works because you can add a little or as much as you’d like of certain ingredients depending upon your preference. And this recipe has always turned out for me.

Maman’s Famous Breakfast Bake


Shredded hashbrowns
Shaved ham (bonus if you have leftover ham from Thanksgiving!)
Grated cheddar cheese
2-3 large Tomatoes
Sliced green onions
6-8 eggs
Half and half cream
Salt, pepper and parsley
Hollandaise sauce


  • Preheat the oven to broil. Cover a 9X13 pan with hash browns. Broil them well on each side (until tips are lightly browned).
  • Turn down the temperature to 350 degrees. Cool slightly and cover the hashbrowns with a layer of shaved ham (about 250 grams).
  • Sprinkle with grated cheddar cheese (about 2 cups, depending upon how much cheese you like).
  • Cover with sliced green onions (about 1/3 cup).
  • Slice 2-3 large tomatoes and add these as the next layer.
  • Beat 6-8 eggs, add approximately 1/4 cup of cream. Add salt, pepper and parsley to flavor and pour evenly over the breakfast bake.

Bake at 350 degrees for 40 minutes or until lightly browned and the eggs are firm.  To serve, cut into squares and top with a dollop of Hollandaise sauce!

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