HashBrown Breakfast Casserole (With Eggs & Keema)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Additional Time
15 mins
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Total Time
1 hr 25 mins
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Servings
8 people
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Calories
336 kcal
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Course
Breakfast
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Cuisine
American, International, Pakistani
HashBrown Breakfast Casserole (With Eggs & Keema)
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This delicious and hearty hashbrown breakfast casserole has a crispy crust with spicy keema, fluffy eggs, fresh vegetables, and gooey cheese.
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Ingredients
The keema
- 1 lb extra lean ground beef
- ⅓ cup cooking oil
- 1 yellow onion
- 2 roma tomatoes
- 1 tablespoon garlic paste
- 1 teaspoon salt
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 green chili (see notes)
- 2 tablespoon crushed ginger (see notes)
- ⅓ cup cilantro
The vegetables
- 2 tablespoon cooking oil
- ½ yellow onion
- 1 Roma tomato (see notes)
- 1 green bell pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
The casserole
- nonstick spray
- 1 lb hashbrowns
- 1½ cups mozarella
- ½ cup feta
- 8 eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon red chili flakes
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Instructions
The keema
- Chop the onions, tomatoes, green chili, and cilantro and set aside.
- Peel the ginger and crush it in a mortar or pestle, or grate it using a hand held grater.
- Preheat the cooking oil and saute the chopped onions to a dark brown.
- Add the ginger paste to the onions and saute for 30 seconds to allow the garlic to bloom.
- Add the ground beef and saute until you can no longer see pink.
- Add the chopped tomatoes and 1 cup of water, cover, and simmer to allow the tomatoes to cook down.
- Uncover, turn the heat to high and cook until all the water has evaporated.
- Add all the spice powders and saute continuously for 5 minutes.
- Add the chopped green chili and crushed ginger and saute for another 5 minutes.
- Turn the heat off, add the chopped cilantro, cover and set aside to cool.
The vegetables
- Finely chop the onion, tomato and bell pepper.
- Preheat the 2 tablespoons of cooking oil and add all the vegetables to it.
- Add the salt and black pepper and saute for 3-5 minutes, until everything is just slightly cooked and set aside to cool. (see notes)
The casserole.
- Preheat the oven to 400℉.
- Spray your casserole dish with the nonstick spray.
- Mix the hashbrowns and 1 cup of the mozarella and press firmly into the base and sides of the dish until completely lined.
- Bake in the oven for 15 minutes until the edges start to turn brown.
- Crack open the eggs, add the salt, black pepper and red chili flakes and hand beat.
- Mix the feta with the egg mixture and stir to blend.
- Remove, leaving the oven on, and layer with the keema, sauteed vegetables and egg mixture, in that order.
- Add the remaining half cup of mozarella and return the casserole to the oven and bake for 15 minutes, or until the eggs are cooked to an internal temperature of 160℉. (see notes)
Notes
- The tomatoes: I used one giant Roma tomato for my recipe. If you source smaller ones, use two.
- The tomatoes: I used one giant Roma tomato for my recipe. If you source smaller ones, use two.
- The ginger: It's best to use fresh ginger, but if this is inconvenient, you can use a storebought paste instead.
- The vegetables: These are sauteed just enough to prevent them from watering and making the eggs runny. Overcooking them causes them to lose their flavor and color.
- The vegetables: These are sauteed just enough to prevent them from watering and making the eggs runny. Overcooking them causes them to lose their flavor and color.
- Cooking the eggs: The eggs must be set and not runny in the center. If you need to bake them a little bit longer, do so, but don't overcook them, or they will taste leathery. For perfect results, use a cooking thermometer.
Nutrition Information
Show Details
Serving
1g
Calories
336kcal
(17%)
Carbohydrates
3g
(1%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
265mg
(88%)
Sodium
744mg
(31%)
Potassium
386mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1017IU
(20%)
Vitamin C
17mg
(19%)
Calcium
213mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 336kcal | 17% |
| Carbohydrates | 3g | 1% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 265mg | 88% |
| Sodium | 744mg | 31% |
| Potassium | 386mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 17mg | 19% |
| Calcium | 213mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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