Hashbrown Egg Breakfast Casserole

Serves 4 to 6 people

  • 16 ounces frozen hash brown potatoes, thawed
  • 4 thin deli slices smoked ham, chopped
  • 4 green onions, chopped
  • 1 ½ cups sharp cheddar, shredded and divided
  • 4 eggs
  • 1 cup milk
  • ¼ to ½ tsp salt
  • ¼ tsp freshly ground black pepper
  1. Preheat oven to 350F. Grease an 11” x 7” casserole dish.
  2. In a large bowl, mix together the hashbrowns, ham, green onions, and 1 cup of the cheese. Turn into greased casserole dish.
  3. In a bowl, beat together the eggs, milk, salt, and pepper. Pour evenly over the potato mixture.
  4. Sprinkle remaining ½ cup of cheese on top.
  5. Bake, uncovered, for 50 to 60 minutes, until top is golden brown.
  6. Rest for 5 minutes before serving. Good with hot sauce!
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Filed under food, Protein

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