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HashBrown Breakfast Casserole (With Eggs & Keema)
5 from 3 votes

HashBrown Breakfast Casserole (With Eggs & Keema)

This delicious and hearty hashbrown breakfast casserole has a crispy crust with spicy keema, fluffy eggs, fresh vegetables, and gooey cheese.

Prep Time
40 mins
Cook Time
30 mins
Additional Time
15 mins
Total Time
1 hr 25 mins
Servings: 8 people
Calories: 336 kcal
Course: Breakfast
Cuisine: American, International, Pakistani

Ingredients

The keema
  • 1 lb ground beef extra lean
  • ⅓ cup neutral cooking oil generic cooking oil
  • 1 yellow onion
  • 2 Roma tomato
  • 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 ginger see notes, crushed
  • ⅓ cup cilantro
The vegetables
  • 2 tablespoon neutral cooking oil generic cooking oil
  • ½ yellow onion
  • 1 Roma tomato (see notes)
  • 1 green bell pepper
  • ½ teaspoon salt
  • ¼ teaspoon black pepper powder
The casserole
  • cooking spray nonstick
  • 1 lb hashbrowns
  • 1½ cups mozzarella cheese
  • ½ cup feta cheese
  • 8 egg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon red chili flakes

Instructions

The keema
    Cup of Yum
  1. Chop the onions, tomatoes, green chili, and cilantro and set aside.
  2. Peel the ginger and crush it in a mortar or pestle, or grate it using a hand held grater.
  3. Preheat the cooking oil and saute the chopped onions to a dark brown.
  4. Add the ginger paste to the onions and saute for 30 seconds to allow the garlic to bloom.
  5. Add the ground beef and saute until you can no longer see pink.
  6. Add the chopped tomatoes and 1 cup of water, cover, and simmer to allow the tomatoes to cook down.
  7. Uncover, turn the heat to high and cook until all the water has evaporated.
  8. Add all the spice powders and saute continuously for 5 minutes.
  9. Add the chopped green chili and crushed ginger and saute for another 5 minutes.
  10. Turn the heat off, add the chopped cilantro, cover and set aside to cool.
The vegetables
  1. Finely chop the onion, tomato and bell pepper.
  2. Preheat the 2 tablespoons of cooking oil and add all the vegetables to it.
  3. 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.
  1. Preheat the oven to 400℉.
  2. Spray your casserole dish with the nonstick spray.
  3. Mix the hashbrowns and 1 cup of the mozarella and press firmly into the base and sides of the dish until completely lined.
  4. Bake in the oven for 15 minutes until the edges start to turn brown.
  5. Crack open the eggs, add the salt, black pepper and red chili flakes and hand beat.
  6. Mix the feta with the egg mixture and stir to blend.
  7. Remove, leaving the oven on, and layer with the keema, sauteed vegetables and egg mixture, in that order.
  8. 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

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%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 336

% 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.