Ham and Cheddar Hash Brown Breakfast Casserole

• 2 cups shredded hash browns (frozen, thawed)
• 1 cup diced ham
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup chopped green onions
• 1/2 cup sour cream
• 1/2 cup milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a greased 9x13 inch baking dish, layer hash browns, ham, 1 cup cheddar, and green onions.
3. 3 In a bowl, whisk together sour cream, milk, eggs, salt, and pepper.
4. 4 Pour egg mixture evenly over the layers.
5. 5 Dot with melted butter.
6. 6 Bake for 45 minutes or until set and lightly browned.
7. 7 Sprinkle remaining 1/2 cup cheddar on top and bake another 5 minutes until melted.

Equipment

• 9x13 inch baking dish
• mixing bowl
• whisk

Variations

• Add sautéed mushrooms or diced bell peppers for extra veggies.
• Substitute Swiss cheese for cheddar for a nutty flavor.

Substitutions

• Use bacon in place of ham for a smokier taste.
• If sour cream is unavailable, use plain Greek yogurt as a substitute.

Pairings

• Orange juice
• Hot coffee

Nutrition

Tips

• Prepare through step 6 the night before and refrigerate; bake in the morning for a stress-free breakfast.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then bake covered at 350°F for 30 minutes, uncover and bake another 15 minutes.

Serving Suggestions

• Serve with fresh fruit salad.
• Pair with crispy bacon or breakfast sausage.

FAQ