Delicious Cheesy Overnight Hashbrown Breakfast Casserole

This punk Hashbrown Breakfast Casserole is everything you wish on Christmas morning! (Or anytime you have got guests for breakfast!) Hashbrowns are baked til tender, then topped  with eggs, cheese, and Schwarzwald ham.

It’s Associate in Nursing nightlong direction, thus you have got longer for stockings within the morning! build ahead breakfasts are invariably a win at the vacations.  

Delicious Cheesy Overnight Hashbrown Breakfast Casserole
Delicious Cheesy Overnight Hashbrown Breakfast Casserole

I don’t apprehend what it's with my face breaking out sort of a thirteen year old’s, perhaps it’s as a result of I’m thirty one currently and my body switched up the numbers on my age?? what's the deal?

In less awkward news, i'm here these days to introduce you to my favorite simple breakfast casserole of all time. I announce this direction back in 2012, once my journal was still simply a baby. I started with all my greatest recipes, and this can be undoubtedly one among the greats. Easy? check. Feeds a crowd? check. loads of flavor? check. CHEESE??? howdy.

Delicious Cheesy Overnight Hashbrown Breakfast Casserole

Ingredients:

  •  1 package (30 oz) frozen shredded hash browns
  •  1/2 cup (1 stick) melted butter
  •  salt and pepper
  •  1 and 1/2 cups (packed) Monterey Jack cheese, shredded
  •  1 and 1/2 cups (packed) cheddar cheese, shredded
  •  1 and 1/2 to 2 cups black forest ham cut into bite-size pieces
  •  8 large eggs
  •  1 and 1/3 cups evaporated milk OR cream
  •  1 teaspoon seasoned salt
  •  1/2 teaspoon kosher salt
  •  1/2 teaspoon pepper
  •  1/4 teaspoon dry mustard powder (optional)
  •  1/4 teaspoon onion powder (optional)

Instructions:

  1. Preheat your oven to 400 degrees F. 
  2. Spray a 9 x 13 inch pan with nonstick spray, or grease with butter.
  3. Dump the bag of frozen hash browns into the pan. (There is no need to thaw first.)
  4. Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even. 
  5. Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.  
  6. Remove the casserole and reduce the oven temperature to 350.
  7. Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
  8. In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
  9. Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
  10. Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
  11. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

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