CHEESY OVERNIGHT HASHBROWN BREAKFAST CASSEROLE RECIPE
Tuesday, February 25, 2020
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It's a cheesy Hashbrown breakfast casserole is all you would like on Christmas morning! Or whenever you've got a guest for breakfast!
Hashbrowns are baked with crispy, then topped with eggs, cheese, and HAM within the Black Forest . this is often an overnight recipe, so you've got longer to stockings within the morning! Make breakfast ahead of always winning on vacation.
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| CHEESY OVERNIGHT HASHBROWN BREAKFAST CASSEROLE RECIPE |
First you bake some butter hashbrowns during a plate within the oven, until they get good and crisp. it's important to succeed in non-wet potatoes. Then you layer some quite cheese whatever you wish and HAM on top, soak the entire thing with some soft drink , and enter the oven! i really like the crispy-baked hashbrowns flavored with a cheesy egg and smoked HAM. it's seriously the simplest combo!
You can make this hashbrown breakfast casserole and bake it directly , or roll in the hay the night before and enter the oven before your guests awaken . Who doesn't just like the smell of the overnight breakfast casserole within the oven, especially when others make it for you? Your family will love you this year.
INGREDIENTS:
- 1 package (30 oz) frozen shredded hashbrowns
- 1/2 cup (1 stick) melted butter
- salt and pepper
- 1 and 1/2 cups (packed) Monterey Jack cheese, shredded
- 1 and 1/2 cups (packed) cheddar cheese, shredded
- 1 and 1/2 to 2 cups black forest ham, cut into bite-size pieces
- 8 large eggs
- 1 and 1/3 cups evaporated milk OR cream
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dry mustard powder (optional)
- 1/4 teaspoon onion powder (optional)
INSTRUCTIONS:
- Preheat your oven to 400 degrees F.
- Spray a 9x13 inch pan with nonstick spray, or grease with butter.
- Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
- Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
- Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
- Remove the casserole and reduce the oven temperature to 350.
- Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
- In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
- Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
- Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
- If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
OVERNIGHT INSTRUCTIONS:
- Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
- Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
- In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
- Cover the egg mixture and refrigerate overnight.
- In the morning, preheat your oven to 350 degrees F.
- Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
- Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
- If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
