Cheesy Hashbrown Breakfast Casserole
A delicious and easy breakfast casserole made with hashbrowns, cheese, and ham.
Equipment
- 9x13-inch baking pan
Ingredients
Main Ingredients
- 26 oz frozen hashbrowns
- 3 cups shredded cheddar or colby jack cheese
- 8 oz diced ham pre-cooked
- 8 large eggs
- 0.5 cup milk
- 0.33 cup melted butter
- 1 teaspoon salt
- 0.5 teaspoon ground pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 cup minced green onion or chives for garnish
Instructions
- Preheat your oven to 375°F. Grease a 9x13 inch baking pan. If using glass/ceramic, place it in the oven as it preheats to prevent shattering.
- Spread the frozen hashbrowns evenly in the baking pan. Sprinkle half (1 1/2 cups) of the cheese on top. Add the diced ham over the cheese, and gently mix them together in the pan.
- In a mixing bowl, whisk together the eggs, milk, and melted butter until smooth. Add all the spices, mixing well. Pour this mixture over the hashbrowns, cheese, and ham in the pan, gently combining everything.
- Sprinkle the remaining 1 1/2 cups of cheese over the top of the casserole. Bake for 35-40 minutes until the casserole is set in the middle and no longer liquid.
- Once baked, remove from the oven and sprinkle the top with green onions. Slice into squares and serve warm.
Notes
For overnight preparation, cover the casserole with plastic wrap and refrigerate overnight. Bake as directed in the morning.