Ham and Cheese Hashbrown Breakfast Casserole
This Ham and Cheese Hashbrown Casserole is the perfect way to use up leftover ham! Extra cheesy and delicious, this casserole takes just minutes to throw together and feed a crowd!
Servings: 8 servings
- 1 tbsp olive oil 1 to 2 tbsp
- 1 onion diced
- 1 bell pepper diced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 6 eggs
- 12 oz evaporated milk 1 can
- 2 cups 8 oz shredded cheese (cheddar, Monterey jack, any will work)
- 30 oz frozen hash brown potatoes 1 bag - keep frozen
- 12 oz diced ham
Preheat oven to 350F. Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
Heat the olive oil in a medium saute pan over over medium heat. Add onion and bell pepper and season with salt and pepper. Cook, stirring occasionally, for 4 to 5 minute until onions are translucent.
In a large bowl, beat the eggs. Whisk in the evaporated milk.
Stir in the cheese, frozen hash brown potatoes, and the ham.
Stir in the onion and pepper mixture.
Transfer the contents of the bowl to the baking dish and bake for 70 minutes or until eggs are set.
Calories: 405kcal | Carbohydrates: 26g | Protein: 25g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 184mg | Sodium: 1088mg | Potassium: 672mg | Fiber: 2g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 30mg | Calcium: 288mg | Iron: 2mg