Cheesy Hash Brown and Egg Breakfast Casserole

Name: Cheesy Hash Brown and Egg Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 -6
Ingredients: 2 Tbsp unsalted butter; 1 small onion; 4 medium mushrooms; 1 Tbsp olive oil; 1 lb frozen hash browns; 6 large eggs; 1/4 cup sour cream; 1/2 tsp Mrs. Dash salt-free seasoning; 1/4 tsp sea salt and 1/8 tsp pepper; 4 oz about 1/2 cup ham, sliced into 1" long strips; 1 cup shredded Mexican cheese; 6-8 baby red tomatoes; Cilantro or Fresh chives for garnish; I used an 8" cast iron skillet OR You can also use a regular pan for the hash browns and then bake in a deep pie pan or a casserole dish

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5.0

57 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 -6
Course
Breakfast
Cuisine
American

Cheesy Hash Brown and Egg Breakfast Casserole

Colin Brown

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I love that this is a one pan meal. It goes from the stove straight into the oven. If you don't have an oven safe pan, you can use a regular skillet and transfer your hash browns to a baking dish. This breakfast casserole is a great choice if you have company over for breakfast. Enjoy it with sour cream, hot sauce, or ketchup (ofcourse) ;).

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Ingredients

Servings

2 Tbsp unsalted butter divided
1 small onion 1/2 cup finely chopped
4 medium mushrooms sliced
1 Tbsp olive oil
1 lb frozen hash browns
6 large eggs
1/4 cup sour cream
1/2 tsp Mrs. Dash salt-free seasoning or your favorite seasoning
1/4 tsp sea salt and 1/8 tsp pepper or to taste
4 oz about 1/2 cup ham, sliced into 1" long strips.
1 cup shredded Mexican cheese divided

To Garnish:

6-8 baby red tomatoes halved
Cilantro or Fresh chives for garnish

What you'll need:

I used an 8" cast iron skillet OR You can also use a regular pan for the hash browns and then bake in a deep pie pan or a casserole dish.

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Instructions

Pre-heat oven to 350F. Heat your skillet over medium heat. Melt in 1 Tbsp butter then add chopped onion and saute until golden. Remove onion to a plate. Add sliced mushrooms to the hot skillet and saute until golden and soft. Remove to the same plate as the onions.
In the same pan over medium heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Layer the hash browns evenly into the bottom of the pan and sauté until golden on the bottom (about 7 minutes total). Flip hash browns over a few times while sautéing. Once they are golden brown and nearly cooked through, remove from heat. Note: If you are baking in a casserole dish, transfer your potatoes to that dish and set aside.
In a large bowl, whisk together 6 large eggs, 1/4 cup sour cream, 1/2 tsp seasoning along with about 1/2 tsp salt and 1/8 tsp pepper. Whisk together until well combined then stir in sautéed onion and mushrooms. Stir in sliced ham and 1/2 cup cheese just until combined.
Pour the egg mixture evenly over the hashbrowns and top with remaining 1/2 cup shredded cheese. Cover loosely with foil and Bake at 350˚F for 25 minutes then remove foil and Bake another 5-7 minutes or until cheese is bubbly and starting to brown. Garnish with halved baby tomatoes and fresh cilantro or sliced green onions.