Cheesy Hashbrown Breakfast Casserole
An egg-based breakfast bake with two cups thawed hashbrowns, cooked ham, and shredded cheese.
Ingredients
Main Ingredients
- 2 cups Frozen hashbrowns shredded; thaw in refrigerator and drain well
- 6 large Eggs
- 2 cups Cheese (e.g., cheddar) Shredded
- 1 cup Black forest ham fully cooked, diced
- 1/2 cup Milk Or low-fat milk for a lighter option
- 1 teaspoon Salt To taste
- 1/2 teaspoon Pepper To taste
- 1/4 cup Green onions optional garnish after baking
Instructions
- Thaw 2 cups shredded hashbrowns under refrigeration and remove excess moisture. Prepare a greased 8-inch square dish and heat the oven to 350°F.
- Beat the 6 eggs and milk with the seasonings; stir in potatoes, fully cooked ham, and cheese.
- Level the filling in the dish. Bake now, or cover and refrigerate for the following morning; overnight holding is extra time.
- Bake uncovered about 40–50 minutes, extending for a cold or deeper dish. The firm center must reach 165°F; tent if the top browns early.
- Let the bake settle for five minutes. Scatter the optional onion garnish over it and portion into eight pieces.
Notes
Use fully cooked ham and drained thawed potatoes. The center of the finished casserole must reach 165°F. Overnight refrigeration is optional extra time.