Ham and Egg Casserole With Cheese And VeggiesLoaded with veggies, and a crust made from hashbrowns, this ham and egg casserole with cheese is a real winner! People tell me it's the best breakfast casserole they have ever eaten!The great thing about this recipe is that you can change it up if you don't like some of the vegetables that I've used. You can add whatever vegetables you like.
Here's what you'll need:
Here's what you need to do:
Drain the thawed hashbrowns well on paper towels. Getting as much moisture out of the hashbrowns as possible.
Put the hashbrowns in a 9 x 13 baking dish (do not grease). Add the stick of melted butter and 1 teaspoon of the salt. Toss the hashbrowns to coat. Press in the bottom of the baking dish and about 1/2 inch up the side.
Bake 20 to 25 minutes at 450 degrees F. Remove from oven and reduce oven temperature to 350 degrees F.
Here's the rest of what you'll need.
In a large bowl, whisk together the eggs and the milk.
Add the onions, red bell pepper, green bell pepper, mushrooms, ham, the other 1/2 teaspoon of salt (if your ham is salty, you may want to omit this 1/2 teaspoon of salt), the pepper and the cheese.
Pour the egg mixture on top of the partially baked hashbrowns.
Bake at 350 degrees F for about 45 minutes or until the center is set. Remove from oven and cool for 10 minutes before cutting. I know this is Breakfast Casserole you're really going to enjoy!
Return To Breakfast From Ham and Egg Casserole
New! CommentsHave your say about what you just read! Leave me a comment in the box below. |
Chosen as one of the 50 Best Southern Food Blogs by
Top3 in the Category: | |
 | |
If you like my website, you're gonna love my new ecookbook Tried and True Recipes from Mama's Kitchen.
