Paleo Ham and Egg Breakfast Casserole with Hash Browns (Whole30, GF)

This Paleo ham and egg bake is an ideal way to clean out the fridge while making a crowd-pleasing brunch or easy Whole30 meal prep. It’s perfect for using leftover ham and turns into convenient grab-and-go breakfasts for the week. The hash brown crust is always a hit, and the recipe adapts well to different vegetables—try diced tomatoes, mushrooms, zucchini, or whatever you have on hand. If you swap vegetables, keep the same quantities to maintain the balance of eggs, ham, and hash browns.

Finding ham without added sugar or preservatives can be challenging. This recipe works best with a clean, pre-cooked ham—sliced ham makes assembly quick and simple. I often use pre-sliced, Whole30-approved ham when possible because it saves time and keeps the dish compliant with the program.

Make it Paleo and Whole30

This ham egg bake reheats well, though I prefer it fresh from the oven. Leftovers are perfect for breakfast throughout the week—slice into portions and store them in individual bags for quick reheating. The casserole also freezes nicely; thawed portions reheat in the microwave in just a few minutes, making this a practical option for freezer meal planning.

Serve slices with salsa or hot sauce, alongside crispy bacon, or with extra steamed or roasted vegetables for a more substantial meal. The combination of the crispy hash brown crust and a savory egg-and-ham filling makes it filling and satisfying.

Other Recipes with Whole30 Ham You Might Like

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

Ingredients

• 3 cups thawed hash browns
• 3 tablespoons melted ghee
• 1 cup diced cooked ham
• 8 eggs
• 1/2 cup diced green pepper
• 1/2 cup diced red pepper
• 1/4 cup diced onion
• 1/2 cup unsweetened dairy-free milk or almond milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Press the thawed hash browns into the bottom and up the sides of a medium casserole dish or quiche dish to form a crust.
3. Brush the crust with melted ghee.
4. Bake for 25 minutes, or until the hash browns are golden brown.
5. While the crust bakes, beat the eggs with the dairy-free milk and seasonings.
6. Stir in the diced vegetables and ham.
7. When the crust is golden, reduce the oven temperature to 350°F (175°C), pour the egg mixture over the hash brown crust, and return to the oven.
8. Bake until the eggs are set and no longer runny on top, about 25–30 minutes.
9. Optional: add cheese five minutes before removing from the oven if desired for part or all of the dish.

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