Hash Brown Breakfast Casserole
Finding breakfast recipes that I actually like has proved to be much harder than I ever thought it would be. I admit it, I’m picky, either I’m picky and don’t like something, or I like it but it makes me sick so I don’t eat it. So, it’s not really a win for me. But, this casserole that my mom used to make all the time growing up, that I refused to try because I was a punk, is something I now love! We’ve made it and taken it to work when we work early, and it reheats well, tastes great, and it quite filling. We use lunch meat for our ham, and just cut it into cubes, but you could use whatever you prefer.
Ingredients
30 oz bag of frozen, shredded has browns, thawed
1 cube butter, melted
3/4 lb. cubed ham
16 oz grated cheddar cheese (or any cheese blend you want)
5 eggs
1 cup milk
ketchup, for serving
salsa, for serving
sour cream, for serving
Instructions
1
Preheat oven to 425.
2
Spray a 9×13 pan with nonstick spray, then add hash browns.
3
Pour melted butter over the top of the hash browns.
4
Bake at 425 degrees for 25 minutes.
5
Remove the hash browns from the oven, sprinkle ham on top. Sprinkle cheese over the top of the ham.
6
Grab a mixing bowl, mix the eggs and milk with a whisk until combined. Pour over the top of the casserole.
7
Change oven to 375 and bake for 40 minutes. Serve with ketchup, sour cream, and salsa as desired.
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