Egg Casserole with Hash Browns

Name: Egg Casserole with Hash Browns
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 30 ounces frozen shredded hashbrowns; 1/2 cup salted butter; 1 teaspoon kosher salt; 3/4 teaspoon black pepper; 8 large eggs; 1 1/3 cups evaporated milk; 1 teaspoon seasoned salt; 1/4 teaspoon onion powder; 1/4 teaspoon smoked paprika; 1 1/2 cups pepper jack cheese; 1 1/2 cups sharp cheddar cheese; 1 1/2 - 2 cups diced ham; 2 green onions

User Reviews

4.8

96 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
12 servings
Calories
263 kcal
Course
Breakfast
Cuisine
American

Egg Casserole with Hash Browns

Felix Long

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Nothing satisfies like this Easy Hashbrown Breakfast Casserole! It's loaded with eggs, ham, cheese, and of course, shredded potatoes, all seasoned perfectly and baked to savory, comforting perfection. This makes a fantastic Christmas morning or weekend breakfast and can even be made ahead so there is less prep in the morning.

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Ingredients

Servings

30 ounces frozen shredded hashbrowns
1/2 cup salted butter melted
1 teaspoon kosher salt divided
3/4 teaspoon black pepper divided
8 large eggs
1 1/3 cups evaporated milk
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1 1/2 cups pepper jack cheese shredded
1 1/2 cups sharp cheddar cheese shredded
1 1/2 - 2 cups diced ham either leftover or 2 (7-ounce) ham steaks
2 green onions chopped

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Instructions

Preheat the oven to 400°F. Spray a 9x13-inch baking dish with cooking spray.
Dump the frozen hashbrowns into the baking dish. Drizzle with the melted butter and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss, then spread in an even layer.
Bake for 25 to 30 minutes until the hashbrowns are lightly browned on top and softened. While the hashbrowns are baking, combine the eggs, evaporated milk, seasoned salt, remaining 1/2 teaspoon kosher salt, remaining 1/2 teaspoon pepper, onion powder, and smoked paprika in a large bowl. Beat well and set aside.
Remove the hash browns from the oven and reduce the oven temperature to 350°F or turn it off if using the overnight approach.
Sprinkle the ham and shredded cheese over the potatoes, tossing a bit to combine. Pour the seasoned egg mixture evenly over the potatoes, making sure to get some around the edges of the pan. At this point, the casserole can be baked immediately or refrigerated overnight and baked in the morning.
Make sure to preheat the oven to 350°F if using the overnight approach. Bake for 40-45 minutes until the edges start to brown slightly and the center is just set and doesn't jiggle. Check on the casserole at the 25-30 minute point to see if it is browning too much and cover with foil, if needed.
Garnish with the chopped green onions, then cut into large squares and serve hot.

Notes

I like to use leftover ham or buy breakfast ham steaks for this casserole, which can usually be found near the breakfast meats in the grocery store.
Alternatively, 1 pound of cooked and crumbled sausage or bacon can be used in place of the diced ham.

Nutrition Information

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Calories 263kcal (13%) Carbohydrates 3g (1%) Protein 16g (32%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 8g Cholesterol 185mg (62%) Sodium 654mg (27%) Sugar 1g (2%)