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Cheesy Hashbrown Breakfast Casserole

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A hearty and satisfying breakfast casserole made with crispy hashbrowns, gooey cheese, and savory ham, perfect for busy mornings or family gatherings.

Ingredients

Scale
  • 1 (30-ounce) package frozen shredded hashbrowns
  • 1/2 cup melted butter
  • Salt and pepper to taste
  • 1 and 1/2 cups shredded Monterey Jack cheese
  • 1 and 1/2 cups shredded Cheddar cheese
  • 1 and 1/2 cups Black Forest ham, cut into bite-size pieces
  • 8 large eggs
  • 1 and 1/3 cups evaporated milk or cream
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dry mustard powder (optional)
  • 1/4 teaspoon onion powder (optional)

Instructions

  1. Preheat your oven to 400°F. Spray a 9×13 inch pan with nonstick spray or grease with butter.
  2. Pour the frozen hashbrowns into the pan (no need to thaw). Melt the butter and pour it over the potatoes. Sprinkle with salt and pepper and toss gently.
  3. Bake at 400°F for 25-30 minutes until tender and lightly browned. Check with a fork to ensure they’re done.
  4. Reduce oven temperature to 350°F. Layer Monterey Jack and Cheddar cheese over the potatoes and add the ham.
  5. In a bowl, whisk together eggs, evaporated milk or cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well and pour evenly over the casserole.
  6. Bake at 350°F for about 40 minutes until bubbly. If the center is wobbly but the top is browning too much, cover with foil for the last few minutes.
  7. For overnight preparation, follow steps 1-5 and refrigerate before baking. In the morning, preheat the oven to 350°F, whisk the egg mixture again, pour over the casserole, and bake at 350°F for 45-55 minutes.

Notes

Can be made ahead of time and customized with different proteins or vegetables.

Nutrition

Find it online: https://easyumrecipes.com/cheesy-hashbrown-breakfast-casserole/