Description
A hearty and delicious Hashbrown Breakfast Casserole combining crispy hashbrowns, savory ham, and melted cheddar cheese, all baked into a comforting dish perfect for morning gatherings or a wholesome family breakfast.
Ingredients
Scale
Hashbrown Mixture
- 1 bag frozen hashbrowns (30 oz)
- 1 cup diced cooked ham
- 1/4 cup chopped green onions
Egg Mixture
- 6 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Combine Hashbrown Ingredients: In a large bowl, mix together the frozen hashbrowns, diced cooked ham, and chopped green onions thoroughly.
- Whisk Egg Mixture: In a separate bowl, whisk together the eggs, milk, salt, and black pepper until well combined and smooth.
- Mix Egg and Hashbrown Mixtures: Pour the egg mixture over the hashbrown mixture and stir gently but thoroughly to combine all ingredients evenly.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish lightly, then transfer the combined mixture into the dish, spreading it out evenly.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese uniformly over the top of the mixture.
- Bake: Bake the casserole in the preheated oven for 45-50 minutes, or until the casserole is set in the center and the cheese is golden brown on top.
Notes
- For a vegetarian version, substitute ham with sautéed mushrooms or your preferred vegetables.
- You can prepare this casserole the night before and refrigerate, then bake in the morning, adding a few extra minutes to the cooking time.
- Use low-fat milk and reduced-fat cheese for a lighter dish.
- Make sure to thaw the hashbrowns slightly and drain any excess moisture to prevent sogginess.
- This casserole reheats well and can be frozen for up to 3 months—thaw overnight before reheating.
