Description
This hearty Hashbrown Breakfast Casserole is a delicious and satisfying morning meal that’s perfect for feeding a crowd or meal prepping. Layers of crispy hash browns, savory ham, cheese, and a creamy egg mixture come together for a flavorful breakfast bake.
Ingredients
Scale
Hashbrown Layer:
- 1 bag (30 ounces) frozen shredded hash browns, thawed
- 1/2 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Filling:
- 2 cups shredded cheddar cheese, divided
- 1 cup diced cooked ham (or cooked bacon or sausage)
- 1/2 cup chopped onion
Egg Mixture:
- 8 large eggs
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer ingredients: Spread thawed hash browns in the dish. Drizzle with butter, season with salt and pepper. Add 1 1/2 cups cheddar, ham, and onion.
- Prepare egg mixture: Whisk eggs, milk, garlic powder, and paprika. Pour over hash brown mixture.
- Bake: Sprinkle remaining cheddar on top. Bake for 45–50 minutes until set and golden. Rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- You can assemble this casserole the night before, cover, and refrigerate, then bake in the morning.
- For a spicier version, use pepper jack cheese and add diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 210 mg
