Ham and Hashbrown Breakfast Casserole Recipe

Medium Brush Stroke

Breakfasts with warm protein are filling! Shredded potatoes, ham, green pepper, eggs, and cheese make this Ham and Hashbrown Breakfast Casserole creamy. Bake it in the morning after cooking overnight. Breakfast casseroles are fantastic weekend breakfasts.  

– 2 tablespoons butter – 1/2 cup finely diced yellow onion – 1/2 cup finely diced green bell pepper – 10 large egg – 1½ cups heavy cream – 1 teaspoon kosher salt – ¾ teaspoon garlic powder – ½ teaspoon black pepper – 1 bag (20 oz) refrigerated shredded potatoe – 1 cup diced fully cooked ham – 1 cup shredded cheese

Ingredient

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Preheat the oven to 375°F. Cooking spray a 9x13 baking dish generously. Set aside.  

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Step 1

Instructions

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Add butter, onion, and green pepper to a small skillet over medium-high heat. To soften vegetables, sauté for 3-5 minutes, stirring periodically.  

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Step 2

Stir eggs in a large bowl with a wire whisk. Mix in heavy cream, salt, garlic powder, and black pepper. Mix with whisk. Add shredded potatoes and cheese and mix well.  

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Step 3

Put it in the baking dish. Bake for 45 minutes or until a knife/toothpick inserted into the dish comes out clean.  

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Step 4

Add more shredded cheese, sliced green onions, or a few dashes of hot sauce or salsa to the top of the dish while it's still warm.  

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Step 5

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Calories: 432kcal | Carbohydrates: 16g | Protein: 18g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 315mg | Sodium: 731mg | Potassium: 428mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1258IU | Vitamin C: 14mg | Calcium: 178mg | Iron: 2mg

Nutrition

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Also see

Also see

Cinnamon Roll Pancakes Recipe