Hashbrown Breakfast Casserole Recipe
A hearty Hashbrown Breakfast Casserole layered with frozen hash brown patties, eggs, ham, bell peppers, onion, and melted cheese. An easy make-ahead breakfast ideal for busy mornings or feeding a crowd.
Print
Pin
Servings: 12 slices
Ingredients
- 9 frozen hash brown patties
- 1 cup diced ham
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ½ cup diced yellow onion
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 5 large eggs
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Arrange the frozen hash brown patties in a single layer on the bottom of the prepared baking dish, covering the entire surface.
- Evenly distribute the diced ham, red bell pepper, green bell pepper, and yellow onion over the hash brown layer.
- Sprinkle the shredded cheese evenly over the vegetable and ham mixture.
- In a large mixing bowl, whisk together the eggs, milk, salt, garlic powder, and black pepper until fully combined.
- Carefully pour the egg mixture over the layered ingredients in the baking dish, ensuring even coverage.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15 to 20 minutes, or until the eggs are fully set and the casserole is lightly golden around the edges.
- Remove from the oven and allow the casserole to rest for 5 minutes before slicing and serving.
Notes
This recipe can be made gluten free by ensuring that the hash brown patties, ham, and shredded cheese are certified gluten free. Always check ingredient labels for potential gluten-containing additives or cross-contamination.