I’ve long been a fan of the breakfast casserole. I have several in my repertoire that I make often, especially when we have guests because you can make them ahead and then you’re not stuck in the kitchen scrambling eggs while your guests arrive.
The one type of breakfast casserole I had never tried was a hash brown based egg casserole. There are tons of these recipes floating around the interwebs, but hash browns have just never been a part of our diets. In fact, this was the first time I ever bought a bag in my life — to make this dish.
Well, now I’m sold.
I picked up a bag of Alexia Organic Hashed Browns when I was at Wegmans, and they weren’t quite as big as the package in the recipe that I was using so I adjusted it to work for me.
I had deli ham and a block of cheddar in the fridge, so that’s what I used. I just shredded the cheddar and diced the ham and put them in a bowl with the hashed browns.
Then with a fork, I tossed it all together.
And spread it in a glass 13×9 pan.
Then I whisked together 5 eggs and a little over a cup of whole milk and poured it evenly over the mixture in the pan.
After about an hour in the oven, it was golden brown on top and set in the middle. I did have to put it back in a few times to get it completely cooked through, so definitely go by that, rather than the time in the recipe. You don’t want a runny egg casserole… eww.
It was delicious. Everyone ate it up and asked for seconds.
- 16-ounce bag of frozen hash browns, thawed
- 8 oz cheddar, shredded
- 8 oz diced ham
- 5 eggs
- 1-1/4 cups whole milk
- With a fork, lightly toss the hash browns, shredded cheddar and diced ham together in a mixing bowl. Spread into a greased 13x9-inch glass baking pan.
- Whisk to combine the milk and eggs. Pour over the mixture in the pan.
- Bake in a 350-degree oven for 60-70 minutes or until the eggs are completely set in the middle. If it is getting too brown on top, you can lightly cover with tin foil.