Sheet Pan Ham and Cheese Hashbrowns
Fruit Salad with Yogurt Dip and Blueberry Muffins
Ingredients
- 1 (30-oz) pkg frozen shredded hashbrowns, thawed
- ½ cup butter, melted
- 2 large eggs, lightly beaten
- 1 (8-oz) pkg shredded Cheddar cheese, divided
- 1 (8-oz) pkg diced cooked ham, drained
- 1 tsp salt
Instructions
- Preheat oven to 400°F. Stir together hash browns, melted butter, eggs, 1 cup cheese, ham, and salt. Press mixture into a lightly greased 18- x 13-inch rimmed baking sheet.
- Bake 30 minutes or until hashbrowns are browned and crisp. Sprinkle with 1 cup cheese; bake 10 minutes longer.
Side Dish Ingredients
- 2 (7-oz) pouches blueberry muffin mix
- 2 (6-oz) cartons strawberry yogurt
- 2 Tbsp honey
- 1 (2-lb) container fruit salad
Side Dish Instructions
- Prepare muffins according to package directions.
- Stir together yogurt and honey in a bowl. Serve with fruit.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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- Matching Grocery List
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