Hashbrown Breakfast Casserole

What You'll Need:

Shredded Hashbrowns Salted Butter Kosher Salt Black Pepper Large Eggs Evaporated Milk Seasoned Salt Onion Powder Smoked Paprika Pepper Jack Cheese Sharp Cheddar Cheese Diced Ham Green Onions

Place the hashbrowns in a baking dish sprayed with cooking spray. Drizzle with melted butter, season with salt and pepper, and bake at 400°F for about 30 minutes.

While the hashbrowns are baking, crack the eggs into a large bowl and add the evaporated milk.

Whisk these together with the seasoned salt, salt, pepper, onion powder, and smoked paprika, then set aside.

When the hashbrowns are ready, sprinkle the cheese and ham on top and lightly toss them together a bit so the ham and cheese are evenly dispersed throughout the breakfast casserole.

Pour on the egg mixture, all the way to the edges of the pan for even distribution. At this point, you refrigerate the casserole overnight or proceed straight to baking.

Preheat the oven to 350°F and bake for 40-45 minutes until the edges are browned and the middle is set. You might need to cover the casserole with foil if it looks like it is browning too quickly.

Remove from the oven and sprinkle the chopped green onions over the hashbrown breakfast casserole.

Slice into generous squares and serve! This is especially delicious with some fresh fruit on the side.

You can assemble it the night before and refrigerate it overnight so it’s ready to pop in the oven when you wake up!

Hashbrown Breakfast Casserole has got shredded hashbrowns, plenty of eggs and ham, sausage or bacon for protein, and just the right amount of melted cheese so the whole dish tastes amazing!

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