Coach Sarah's Make-Ahead Egg Bake

by Sarah
Summer has finally arrived! Our family enjoys camping throughout the summer. To make life a little easier, we try to plan our meals ahead of time. One of my go-to recipes for a camping breakfast is an egg bake! I make it the day before we leave and it lasts us all weekend. That way our day gets started with a good meal! 

Make-Ahead Ham, Cheese, Veggie and Hash Brown Egg Bake


  • 1 container (8 ounces), honey ham, chopped 
  • 12 eggs 
  • 1 ½ cups cheddar cheese 
  • 1 small onion, chopped 
  • 5 cups shredded hash browns, thawed if bought frozen 
  • 1 medium green bell pepper, chopped 
  • 1 cup 2% milk 
  • Salt, pepper, or preferred seasonings 
  • Salsa or ketchup as a topping when served 

Putting It Together:

  • **Thaw the hash browns overnight or earlier in the day in a 9 x 13 inch pan in the fridge.**
  • When ready to cook, preheat the oven to 350 degrees. 
  • Chop all vegetables and ham into bite size pieces. You can add whatever vegetables you would usually want in an omelet! 
  • In a mixing bowl, beat the eggs and milk together until scrambled. Add salt, pepper, or any seasoning you prefer to the egg mixture. 
  • Pour the egg mixture over the hash browns in the 9 x 13 inch pan. Add in the vegetables, ham, and shredded cheese. 
  • ​Bake for 45-55 minutes uncovered until the middle of the mixture is cooked through. (Toothpick comes out cleanly.) 
To avoid extra moisture when storing, once it’s cooled you can add a piece of paper towel over the top of the eggs to soak up extra condensation, then cover as usual. I enjoy my egg bake with salsa or a little bit of ketchup! 

Enjoy and happy camping! 

Be Well, 


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