Hash Brown Egg Casserole
Hash Brown Egg Casserole
Ingredients
- 8 frozen hash brown patties, pre-cooked
- 1 1/2 cups diced ham, cooked
- 2 cups shredded cheese, (cheddar and Monterey Jack blend recommended)
- 2 scallions, diced
- 9 large eggs
- 1 cup whole milk
- 1/2 teaspoon coarse salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground dry mustard, optional, but recommended
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
Place the 8 pre-cooked frozen hash brown patties in a single layer at the bottom of the greased baking dish. Ensure the hash browns are frozen, not thawed.
⏱️ 2 min
- 3
Evenly sprinkle the 1 1/2 cups of diced ham over the hash brown patties. Follow this with a generous layer of 2 cups of shredded cheese. Finally, scatter the 2 diced scallions over the cheese.
⏱️ 3 min
- 4
In a separate bowl or large measuring cup, whisk together the 9 large eggs until well combined. Add 1 cup of whole milk, 1/2 teaspoon of coarse salt, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of ground dry mustard (if using). Whisk all these ingredients together until thoroughly mixed.
⏱️ 3 min
- 5
Pour the prepared egg custard evenly over the layers of ham, cheese, and hash browns in the baking dish. Cover the baking dish tightly with aluminum foil.
⏱️ 2 min
- 6
Bake the covered casserole in the preheated oven for 25 minutes.
⏱️ 25 min•🌡️ 350
- 7
After 25 minutes, carefully remove the aluminum foil. Return the casserole to the oven and continue baking for an additional 20 minutes. The casserole is done when the edges are golden brown and a knife inserted into the center comes out clean, indicating the eggs are fully set.
⏱️ 20 min•🌡️ 350
- 8
Let the casserole cool slightly before slicing and serving. It's suitable for breakfast, brunch, or even "breakfast for dinner."
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hash Brown Egg Casserole
Ingredients
- 8 frozen hash brown patties, pre-cooked
- 1 1/2 cups diced ham, cooked
- 2 cups shredded cheese, (cheddar and Monterey Jack blend recommended)
- 2 scallions, diced
- 9 large eggs
- 1 cup whole milk
- 1/2 teaspoon coarse salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground dry mustard, optional, but recommended
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
Place the 8 pre-cooked frozen hash brown patties in a single layer at the bottom of the greased baking dish. Ensure the hash browns are frozen, not thawed.
⏱️ 2 min - 3
Evenly sprinkle the 1 1/2 cups of diced ham over the hash brown patties. Follow this with a generous layer of 2 cups of shredded cheese. Finally, scatter the 2 diced scallions over the cheese.
⏱️ 3 min - 4
In a separate bowl or large measuring cup, whisk together the 9 large eggs until well combined. Add 1 cup of whole milk, 1/2 teaspoon of coarse salt, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of ground dry mustard (if using). Whisk all these ingredients together until thoroughly mixed.
⏱️ 3 min - 5
Pour the prepared egg custard evenly over the layers of ham, cheese, and hash browns in the baking dish. Cover the baking dish tightly with aluminum foil.
⏱️ 2 min - 6
Bake the covered casserole in the preheated oven for 25 minutes.
⏱️ 25 min•🌡️ 350 - 7
After 25 minutes, carefully remove the aluminum foil. Return the casserole to the oven and continue baking for an additional 20 minutes. The casserole is done when the edges are golden brown and a knife inserted into the center comes out clean, indicating the eggs are fully set.
⏱️ 20 min•🌡️ 350 - 8
Let the casserole cool slightly before slicing and serving. It's suitable for breakfast, brunch, or even "breakfast for dinner."
⏱️ 5 min