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Breakfast Corned Beef Hash Casserole
If you love casseroles, then this Corned Beef Hash Casserole is going to be a new favorite. It’s perfect for breakfast or any meal! The bell peppers and onions are a great addition to flavor the creamy eggs and hash browns.
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings:
10
Calories:
390 kcal
Course:
Side Dish, Main Course
Cuisine:
American
Ingredients
- 7 cups hashbrowns divided, frozen, cubed
- 3 tablespoons vegetable oil
- 1 red pepper chopped
- 1 green pepper chopped
- 1 yellow onion chopped, medium
- 1 pound corned beef ¼ in thick, chopped in ½ inch squares, deli
- 8 large egg
- 1 ½ cups whole milk
- 1 teaspoon mustard powder dry
- 4 ½ cups cheddar cheese divided
Instructions
- Preheat the oven to 450F. Grease a 9x13-inch baking dish non-stick spray. Evenly spread 4 cups of the frozen hashbrowns, drizzle with 2 tablespoons oil and bake for 30 minutes.
- Allow the hashbrowns to cool for about 15 minutes while you add the remaining 1 tablespoon oil in a large skillet over medium-high heat to cook the onion, red and green peppers. Stirring periodically.
- Add in the corned beef and cook for a couple minutes.
- In a large bowl whisk 8 eggs, 1 ½ cups whole milk, 1 teaspoon dry mustard.
- Sprinkle ½ cup of the cheese over the potatoes in the casserole dish, then evenly distribute the vegetables overtop.
- Pour egg mixture over, sprinkle 1 ½ cups cheese, then add the remaining 3 cups of frozen hashbrowns.
- Cover with foil, bake for 30 minutes then remove foil and bake for 30 more.
- Change your oven setting to broil (no need to change the grill placement) and sprinkle with the last cup of cheese and place back in the oven uncovered for about 5 minutes until the hashbrowns are golden and the cheese is melted.
- Remove from the oven and allow it to sit for about 15 minutes before serving.
Cup of Yum
Notes
- Don’t overcook the casserole: Use the times provided as well as your best judgment! Cooking it too long will result in a dry casserole.
- Add a garnish: Top with chopped parsley or green onion for a pop of color and freshness.
- Don’t overseason: Corned beef has a lot of salt and flavor and the dry mustard adds enough seasoning to this casserole recipe, in my opinion. However, add a pinch of salt and pepper or even garlic powder to the eggs if you want more seasoning.
Nutrition Information
Calories
390kcal
(20%)
Carbohydrates
6g
(2%)
Protein
28g
(56%)
Fat
29g
(45%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.04g
(2%)
Cholesterol
228mg
(76%)
Sodium
696mg
(29%)
Potassium
213mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1202IU
(24%)
Vitamin C
26mg
(29%)
Calcium
448mg
(45%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 390
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 228mg | 76% |
| Sodium | 696mg | 29% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1202IU | 24% |
| Vitamin C | 26mg | 29% |
| Calcium | 448mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.