Ham Breakfast Casserole – Delicious Recipe Ever: A simple and delectable mix of ham, cheese, hashbrowns, and eggs is called ham and cheese breakfast casserole. Simple to put together in the morning or to prepare ahead of time. For this dish, we used Crockpot Honey Ham and leftover Honey Baked Ham, but you may also use store-bought.
Ham Breakfast Casserole – Delicious Recipe Ever
It’s necessary to occasionally change up the morning routine. In our daily lives, we become so busy that there are moments when it is simpler to press repeat and go on. We decided to try something a little different because we were feeling a little under the weather when it came to breakfast. This breakfast casserole was delicious, and the kids and I both enjoyed how easy it was to prepare.
Ingredients
- 8 cups shredded hash browns
- ½ cup (1 stick or 113g) melted butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups (170 g) Monterey Jack cheese, shredded
- 1½ cups (170 g) cheddar cheese, shredded
- 2 cups cooked ham, diced
- 8 large eggs
- 1⅓ cups (327 g) evaporated milk, you can also substitute heavy cream
- 1 teaspoon seasoned salt
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon dry mustard powder
- ¼ teaspoon onion powder
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Instructions
Set oven temperature to 400°F.
Grease a 9-by-13-inch pan with butter or use nonstick spray.
Shredded hashbrowns should be added to the pan.
In a small bowl, melt one stick of butter and distribute it equally over the potatoes. Add a little pepper and salt to the potatoes. Spread it out evenly after gently tossing everything together with a spoon.
Bake the potatoes for 25 to 30 minutes, or until they are soft and have a light golden crust. Take from oven, give it a swirl, and cook for an additional ten minutes.
After taking out the hashbrowns, lower the oven’s temperature to 350 °F.
Eight eggs, evaporated milk, kosher salt, pepper, dry mustard, and onion powder should all be whisked together in a big basin.
Stir in cheese and ham after adding them.
Evenly cover the top of the hashbrowns with the mixture.
Bake for about forty minutes, or until the centre comes out of the pan when you shake it, and the sides begin to brown.
Notes
How to Make Ham and Cheese Breakfast Casserole
To make the hash brown crust extremely crispy, we bake it twice. There are two steps to this. You can omit the first step if you’re searching for overnight potatoes, but the hashbrowns might not be as crispy. It will taste fantastic nonetheless!
Step 1: bake the potato crust beforehand.
Preheat the oven and generously butter a baking dish. The bake shouldn’t adhere to the edges. Add the shredded hash brown potatoes and season with salt, pepper, and melted butter. Scatter everything and give it a pat. Place it in the oven and let it crisp up a bit. Occasionally, I will remove it from the oven midway through and turn the potatoes over to ensure even baking on all sides. On its own, this should cook for thirty to forty minutes. As that cooks, you can move on to the following stage.
Step 2: Get the Egg Mixture Ready
Combine the eggs, evaporated milk, dry mustard, onion powder, seasoned salt, and pepper. Mix thoroughly. Incorporate the ham and cheese, mixing everything thoroughly. Transfer the mixture onto the baked hash browns and place it back in the oven for around forty minutes. Generally speaking, you want to ensure that the centre cooks, so it shouldn’t wobble when you shake the pan.
