Ham and Egg Casserole With Cheese And Veggies
Loaded 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:
1 bag of frozen hashbrowns (30 ounce), thawed and drained
1/2 cup (1 stick) of butter
1/3 cup of onion, chopped
1/2 of a large green pepper, chopped
1/2 of a large red pepper, chopped
1 (4 ounce) can of mushrooms, chopped
1 cup of diced ham
2 cups of Colby Jack Cheese
1 cup of milk
1 1/2 teaspoon of salt
1/2 teaspoon of pepper
Here's what you need to do:
Preheat oven to 450 degrees F.
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!
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