Description
This Cheesy Egg, Ham and Hashbrown Breakfast Casserole is the easiest breakfast recipe and only takes about 10 minutes to prep. Pop it in the oven and you'll have a protein packed morning casserole, great for weekends and Holidays!
Ingredients
Scale
- 20 ounce Simply Potato Shredded Hashbrowns (plain, not seasoned)
- 1/2 cup yellow onion, diced
- 8 ounces diced ham
- 3/4 cup sour cream
- 1.5 cups cheddar cheese, shredded (grate on largest setting)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 eggs
- 1/2 cup whole milk
Instructions
- Preheat the oven to 375 degrees. Grease a 9x13 casserole dish with butter or vegetable oil. In a large bowl, combine the hashbrowns, diced ham, onion, salt and pepper, sour cream and 1 cup of cheddar cheese. Stir to combine. Transfer to the 9x13 baking dish.
- Whisk together the eggs and milk until nice and smooth.
- Slowly pour the eggs over the entire top of the hashbrown casserole. Use a spoon to spread the eggs into the casserole. Most of them will just sink into the mixture.
- Top with remaining 1/2 cup of cheddar cheese. Cover with tin foil. Bake for 30 minutes. Uncover and bake for another 15 minutes.
- Allow the breakfast casserole to cool for a few minutes. Then, slice into squares.
- Serve and enjoy! You may want to have ketchup available. There's always someone who asks (not me)!
Notes
- Make sure to whisk the egg and milk together really well before pouring over the hashbrown casserole.
- Use fresh hashbrowns, Simply Potatoes shredded hashbrowns, if possible to avoid extra moisture in the casserole.
- For the cheese, I recommend a block to shred it fresh for the best melt. Bagged cheese doesn't melt as well because of the anti-caking agent added.
- I recommend using a standard 9 x 13 casserole dish to keep the same cook time as these instructions.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: breakfast
- Method: bake
- Cuisine: American