Description
This Hash Brown Egg Casserole is so quick and easy using frozen hash brown patties! Prepare it the same morning or the night before. Great recipe for breakfast, brunch, or dinner.
Ingredients
8 precooked frozen hash brown patties (thawing is not necessary)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups diced leftover ham (about ¾ pound)
2 scallions, diced
9 large eggs
1 cup whole milk
½ teaspoon salt
½ teaspoon dry ground mustard (optional but recommended)
¼ teaspoon garlic powder
Instructions
Preheat oven to 350°F and grease a 9×13 baking dish.
Arrange frozen hash brown patties in the dish in a single layer.
Sprinkle the cheeses, ham, and scallions evenly over the hash browns.
In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder.
Pour the egg mixture evenly over the ham mixture.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean.
Allow to cool for 5-10 minutes, then cut into portions and serve.
Notes
Use a different potato: Tater Tots can replace hash brown patties but require an extra 5-10 minutes of cooking time. Shredded or refrigerated hash browns need to be pre-cooked before using.
Swap out the ham: Use leftover holiday ham or dice a ham steak. You can also substitute with cooked crumbled sausage, bacon, or sautéed vegetables for a vegetarian option.
Try a different cheese: Pepper Jack can add heat, or you can experiment with other cheeses based on preference.
Nutrition
- Serving Size: 1 portion
- Calories: 259 kcal
- Sugar: 3g
- Sodium: 660mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 262mg