Breakfast Hashbrown Casserole
User Reviews
4.7
702 reviews
Excellent
Breakfast Hashbrown Casserole
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This Breakfast Hashbrown Casserole layers frozen shredded hashbrowns baked with melted butter, salt, and pepper until tender and browned, then topped with shredded Monterey Jack and Cheddar cheeses and diced Black Forest ham. A whisked mixture of eggs, evaporated milk, and seasonings binds the casserole, resulting in a rich, savory dish served warm for breakfast or brunch.
Description
Starting with frozen hashbrowns spread in a greased 9x13 inch pan and coated with melted butter, salt, and pepper, the potatoes bake at 400°F until lightly browned. Then shredded Monterey Jack and Cheddar cheeses and diced ham are layered or mixed in. A custard of whisked eggs, evaporated milk, seasoned salt, black pepper, and optional dry mustard and onion powder is poured over the top, and the casserole is baked again until set.
The result is a creamy, cheesy, and hearty casserole with a golden top and tender interior, combining the crispy edges of baked hashbrowns with moist, flavorful fillings. The inclusion of ham adds a smoky protein component.
This casserole can serve as a filling breakfast or brunch main and pairs well with fresh fruit or a simple green salad. Variations allow using different smoked or deli hams or substituting cooked bacon or sausage. It can be assembled the night before though the texture may be less crisp.
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Ingredients
- 1 (30-ounce) package hashbrowns shredded, frozen
- 1/2 cup butter 1 stick, melted
- salt
- black pepper
- 1 & 1/2 cups Monterey jack cheese packed, shredded
- 1 & 1/2 cups cheddar cheese packed, shredded
- 1 & 1/2 cups Black Forest ham cut into bite-size pieces
- 8 egg large
- 1 & 1/3 cups evaporated milk or cream
- 1 teaspoon seasoned salt I like Lawry's
- 1/2 teaspoon kosher salt use 1/4 if all you have is table salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard powder optional
- 1/4 teaspoon onion powder optional
Instructions
- Preheat your oven to 400 degrees F.
- Spray a 9x13 inch pan with nonstick spray, or grease with butter.
- Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
- Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
- Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
- Remove the casserole and reduce the oven temperature to 350.
- Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
- In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
- Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
- Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
- If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
Overnight instructions:
- Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
- Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
- In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
- Cover the egg mixture and refrigerate overnight.**
- In the morning, preheat your oven to 350 degrees F.
- Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
- Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
- If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
Notes
- Any smoked or deli ham works well; substitute with cooked bacon or sausage if preferred.
- Pouring the egg mixture over potatoes the night before is possible but may reduce crispness.
- This recipe is adapted from the author's mother-in-law, reflecting a family tradition.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
17g
(6%)
Protein
19g
(38%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
181mg
(60%)
Potassium
443mg
(9%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
713IU
(14%)
Vitamin C
6mg
(7%)
Calcium
308mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 181mg | 60% |
| Potassium | 443mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 713IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 308mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
702 reviews
Excellent
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