Breakfast Prep Hashbrown Casserole
Breakfast Prep Hashbrown Casserole
Ingredients
For the Casserole Base
- 2 cups shredded hashbrowns, thawed
- 1 cup diced ham
- 1 cup shredded lite cheddar cheese
For the Egg Mixture
- 8 large eggs
- 1/2 cup milk
- 1/4 cup unflavored protein powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x9 inch glass baking dish with cooking spray or butter.
⏱️ 5 min•🌡️ 375
- 2
Spread the thawed shredded hashbrowns evenly across the bottom of the prepared baking dish, forming a compact layer.
⏱️ 3 min
- 3
In a blender, combine the large eggs, milk, unflavored protein powder, onion powder, garlic powder, black pepper, and salt. Blend until the mixture is completely smooth and well combined.
⏱️ 5 min
- 4
Carefully pour the blended egg mixture evenly over the hashbrown layer in the baking dish, ensuring the hashbrowns are fully covered.
⏱️ 2 min
- 5
Evenly distribute the diced ham over the egg and hashbrown layer.
⏱️ 2 min
- 6
Generously sprinkle the shredded lite cheddar cheese over the entire casserole.
⏱️ 3 min
- 7
Bake the casserole in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
⏱️ 45 min•🌡️ 375
- 8
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows it to set further and makes for cleaner cuts.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Breakfast Prep Hashbrown Casserole
Ingredients
For the Casserole Base
- 2 cups shredded hashbrowns, thawed
- 1 cup diced ham
- 1 cup shredded lite cheddar cheese
For the Egg Mixture
- 8 large eggs
- 1/2 cup milk
- 1/4 cup unflavored protein powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x9 inch glass baking dish with cooking spray or butter.
⏱️ 5 min•🌡️ 375 - 2
Spread the thawed shredded hashbrowns evenly across the bottom of the prepared baking dish, forming a compact layer.
⏱️ 3 min - 3
In a blender, combine the large eggs, milk, unflavored protein powder, onion powder, garlic powder, black pepper, and salt. Blend until the mixture is completely smooth and well combined.
⏱️ 5 min - 4
Carefully pour the blended egg mixture evenly over the hashbrown layer in the baking dish, ensuring the hashbrowns are fully covered.
⏱️ 2 min - 5
Evenly distribute the diced ham over the egg and hashbrown layer.
⏱️ 2 min - 6
Generously sprinkle the shredded lite cheddar cheese over the entire casserole.
⏱️ 3 min - 7
Bake the casserole in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
⏱️ 45 min•🌡️ 375 - 8
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows it to set further and makes for cleaner cuts.
⏱️ 5 min