Hashbrown Breakfast Casserole
Hashbrown Breakfast Casserole made with shredded hashbrowns mixed with eggs, cream, diced ham, veggies, and cheddar cheese baked until golden brown on top, ready in under an hour!
Servings: 8 servings
Calories: 382kcal
Equipment
- 1 9x13-inch baking dish
- 1 medium mixing bowl
Ingredients
- 30 ounces shredded hashbrowns thawed (about 1 frozen bag)
- 2 cups cooked ham cubed
- 1 cup baby spinach roughly chopped
- 1 medium red bell pepper seeded, chopped
- 1 medium shallot sliced
- 2 cups cheddar cheese shredded, divided
- 10 large eggs
- 1 cup half and half
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Preheat oven to 350°F. Grease a large baking dish.
- Add the hashbrowns, half of the cheese, spinach, bell pepper, shallot, and ham to the casserole dish. Stir everything together until combined.
- In a large mixing bowl, whisk together the eggs, half and half, and spices. Pour the egg mixture evenly over the hashbrown mixture. Use a spoon to gently mix everything together.
- Sprinkle the rest of the cheese on top and bake uncovered for 45-50 minutes, or until cooked through.
- (optional) If you'd like more of a golden brown top, turn the broiler on for 2-3 minutes, or until caramelized.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate leftovers for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container. Cut the casserole into serving sizes and store in individual containers before freezing.
Cooking Tips
- You don't have to cover the casserole while it bakes, but if it starts to burn around the edges add some aluminum foil on top until it's cooked through.
- Make sure the casserole is set and the middle is not jiggly before removing it from the oven. When it's totally cooked, a toothpick should come out clean.
- Make sure you thaw the hashbrowns first. If you use them frozen, they can release water and cook unevenly with the rest of the ingredients.
- Shred the cheese from a block. Pre-shredded cheese has anti-caking ingredients that can prevent it from melting the same way.
- Use a deep casserole dish, like the kind you'd cook a lasagna in.
- If you make this the night before, the baking time might increase by a few minutes because the ingredients will be cold from the refrigerator.
Nutrition
Calories: 382kcal | Carbohydrates: 23g | Protein: 23g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 292mg | Sodium: 791mg | Potassium: 599mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1607IU | Vitamin C: 36mg | Calcium: 287mg | Iron: 3mg
