The Best Breakfast Casserole
A hearty breakfast or brunch dish with layers of crispy hash browns, creamy eggs, and a choice of meats and cheeses, perfect for feeding a crowd.
Ingredients
Base Ingredients
- 24 ounces frozen shredded hash brown potatoes You can substitute with freshly grated potatoes for better texture.
- to taste Salt and pepper
Egg Mixture
- 12 large eggs
- 2 cups half and half
- 1 teaspoon seasoned salt
Cheeses
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded pepper jack cheese
Meats
- 2 cups chopped ham Can substitute with sausage or bacon.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
- Add the frozen shredded hash brown potatoes to the bottom of the prepared baking dish. Season with salt and pepper to taste.
- In a large bowl, whisk together the eggs.
- Add the half and half and seasoned salt. Whisk until well combined.
- Stir in the cheddar cheese, pepper jack cheese, and chopped ham.
- Pour the egg mixture over the frozen hash browns, making sure the potatoes are evenly covered.
- Cover the dish with aluminum foil and refrigerate for at least 2 hours or overnight.
Baking
- Just before serving, bake the casserole uncovered for 60 to 75 minutes, or until it is set and lightly golden on top.
- Let it rest for 10 minutes before serving.
Notes
For added flair, you can garnish with chopped green onions or a dollop of sour cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.