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I dreamed up this recipe on my drive home from a really long 12-hr shift. I set out to make this cheesy breakfast casserole the next day and it was a hit! My husband and son just loved it and had seconds. They both seemed to really like it with ketchup #oldschool.
I love that this is a one pan meal. It goes from the stove straight into the oven. This means less dishes for me (which is one of my goals in life). If you don’t have an oven safe pan, you can use a regular skillet and transfer your hash browns to a baking dish. P.S. This breakfast casserole is a great choice if you have company over for breakfast.
Ingredients for Breakfast Casserole:
2 Tbsp butter, divided
1 small onion (1/2 cup) finely chopped
4 medium mushrooms, sliced
1 Tbsp olive oil
1 lb frozen hashbrowns
6 large eggs
1/4 cup sour cream
1/2 tsp Mrs. Dash salt-free seasoning, or your favorite seasoning
1/4 tsp sea salt and 1/8 tsp pepper, or to taste
4 oz (about 1/2 cup) ham, sliced into 1″ long strips.
1 cup shredded Mexican cheese, divided
To Garnish:
6-8 baby red tomatoes, halved
Cilantro or Fresh chives for garnish
What you’ll need:
I used an 8″ cast iron skillet OR You can also use a regular pan for the hash browns and then bake in a deep pie pan or a casserole dish.
How to Make Hashbrown & Egg Breakfast Casserole:
Pre-heat oven to 350˚F.
1. Heat your skillet over medium heat. Melt in 1 Tbsp butter then add chopped onion and saute until golden. Remove onion to a plate. Add sliced mushrooms to the hot skillet and saute until golden and soft. Remove to the same plate as the onions.
2. In the same pan over medium heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Layer the hash browns evenly into the bottom of the pan and sautee until golden on the bottom (about 7 minutes total). Flip hash browns over a few times while sauteeing. Once they are golden brown and nearly cooked through, remove from heat.
Note: If you are baking in a casserole dish, transfer your potatoes to that dish and set aside.
3. In a large bowl, whisk together 6 large eggs, 1/4 cup sour cream, 1/2 tsp seasoning along with about 1/2 tsp salt and 1/8 tsp pepper. Whisk together until well combined then stir in sauteed onion and mushrooms. Stir in sliced ham and 1/2 cup cheese just until combined.
4. Pour the egg mixture evenly over the hashbrowns and top with remaining 1/2 cup shredded cheese.
5. Cover loosely with foil and Bake at 350˚F for 25 minutes then remove foil and Bake another 5-7 minutes or until cheese is bubbly and starting to brown. Garnish with halved baby tomatoes and fresh cilantro or sliced green onions.
Enjoy it with sour cream, hot sauce, or ketchup (of course) ;).
Cheesy Hash Brown and Egg Breakfast Casserole
I love that this is a one pan meal. It goes from the stove straight into the oven. If you don’t have an oven safe pan, you can use a regular skillet and transfer your hash browns to a baking dish. This breakfast casserole is a great choice if you have company over for breakfast. Enjoy it with sour cream, hot sauce, or ketchup (ofcourse) ;).
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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Pre-heat oven to 350F. Heat your skillet over medium heat. Melt in 1 Tbsp butter then add chopped onion and saute until golden. Remove onion to a plate. Add sliced mushrooms to the hot skillet and saute until golden and soft. Remove to the same plate as the onions.
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In the same pan over medium heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Layer the hash browns evenly into the bottom of the pan and sauté until golden on the bottom (about 7 minutes total). Flip hash browns over a few times while sautéing. Once they are golden brown and nearly cooked through, remove from heat. Note: If you are baking in a casserole dish, transfer your potatoes to that dish and set aside.
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In a large bowl, whisk together 6 large eggs, 1/4 cup sour cream, 1/2 tsp seasoning along with about 1/2 tsp salt and 1/8 tsp pepper. Whisk together until well combined then stir in sautéed onion and mushrooms. Stir in sliced ham and 1/2 cup cheese just until combined.
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Pour the egg mixture evenly over the hashbrowns and top with remaining 1/2 cup shredded cheese. Cover loosely with foil and Bake at 350˚F for 25 minutes then remove foil and Bake another 5-7 minutes or until cheese is bubbly and starting to brown. Garnish with halved baby tomatoes and fresh cilantro or sliced green onions.
Thank you for visiting my blog, trying the recipes and sharing them with those you love. I hope you and your families enjoy this recipe. If you make it (and especially if you change it up and add something unique), do let me know!
