Egg Casserole with Hash Browns
User Reviews
4.8
Egg Casserole with Hash Browns
Description
This casserole starts with frozen hashbrowns tossed with melted butter and seasonings, baked until lightly browned. Next, diced ham and a blend of sharp and pepper jack cheeses are spread over the potatoes, then covered with an egg mixture seasoned with kosher salt, black pepper, seasoned salt, onion powder, and smoked paprika. The dish is baked until the eggs are set, yielding a creamy yet firm texture with a golden crust.
The mixture of cheeses gives a mildly spicy and mellow richness, while the ham adds savory depth. It's a suitable dish for feeding a group, with leftovers reheatable easily. The flexibility to bake immediately or after refrigeration adds convenience for preparing ahead.
Using breakfast ham steaks or leftovers works well in this recipe, and alternatives like cooked sausage or bacon can substitute the ham. The casserole benefits from the combination of melted butter and seasoning to flavor the potatoes and eggs uniformly.
Ingredients
- 30 ounces hashbrowns shredded, frozen
- 1/2 cup butter melted, salted
- 1 teaspoon kosher salt divided
- 3/4 teaspoon black pepper divided
- 8 large egg
- 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 cheddar cheese shredded, sharp
- 1 1/2 - 2 cups ham either leftover or 2 (7-ounce) ham steaks, diced
- 2 green onions chopped
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
- Use leftover ham or breakfast ham steaks found near breakfast meats.
- Substitute diced ham with 1 pound cooked, crumbled sausage or bacon if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 185mg | 62% |
| Sodium | 654mg | 27% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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