Hash Browns and Egg Breakfast Casserole With Ham

Hash Brown Breakfast
John E. Kelly/Photolibrary/Getty Images
Ratings (12)
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
609 Calories
45g Fat
25g Carbs
27g Protein
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Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories 609
% Daily Value*
Total Fat 45g 57%
Saturated Fat 25g 123%
Cholesterol 341mg 114%
Sodium 902mg 39%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 9%
Protein 27g
Calcium 569mg 44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This breakfast bake is made with hash browns and eggs. The casserole gets loads of flavor from cheese, bell pepper, and diced ham.

Ingredients

  • 3 cups frozen shredded potatoes
  • 1/3 cup butter (melted)
  • 1 cup diced cooked ham
  • 1 cup shredded cheddar cheese
  • 1/4 cup finely chopped green bell pepper
  • 2 large eggs (beaten)
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Steps to Make It

  1. Thaw potatoes between layers of paper towels to remove excess moisture.

  2. Heat the oven to 425 F (220 C/Gas 7).

  3. Press potatoes into bottom and up sides of an ungreased 9-inch pie plate; drizzle the melted butter over potatoes.

  4. Bake for 25 minutes, or until lightly browned; cool on a rack for 10 minutes.

  5. Reduce the oven temperature to 350 F (177 C/Gas 4).

  6. Combine ham, cheese, and bell pepper; spoon into potato shell.

  7. Whisk together the eggs, milk, salt, and pepper, blending well; pour egg mixture over ham mixture.

  8. Bake for 25 to 30 minutes, or until set; let stand for 10 minutes before serving.