This recipe is yummy just the way it is, but my family loves cheese! I mean, who doesn’t right? I usually sprinkle a few handfuls of whatever we have over the top and serve with a side of homemade bread… delish!
Here’s an extra tip from me: try adding your favorite vegetables in this! It’s a super easy way to include some greens in your picky eater’s diet. The first time I made this, it was actually for dinner since I needed to get something done quickly, with the ingredients I had at hand. It turned out so tasty that we’ve been making it for breakfast ever since!
Ingredients
1 bag (32 oz) shredded hashbrowns, thawed
4 Tbsp Land O’ Lakes butter, melted
¼ tsp salt
¼ tsp pepper
3 cups ham, chopped
2¼ cups sharp cheddar cheese, grated, divided (save ¼ cup of topping)
8 Eggland’s eggs
1 cup McArthur milk
Instructions:
Preheat oven to 350 F. Spray a 13×9 baking dish with cooking spray.
Combine hashbrowns, butter, salt and pepper in the baking dish. Add ham and cheese and stir until well combined.
The pan is going to be very full, so feel free to use a large bowl to mix the ingredients first, if you think it’s easier.
In a separate bowl, combine the eggs and milk. Pour over the hash brown mixture and top with ¼ cup cheese.
Bake in the preheated oven for 45 minutes. Cover dish with foil and continue cooking for about 15 minutes more or until a knife inserted in the center comes out clean.
Make Ahead:
Mix casserole following instructions. Cover in plastic wrap and place in refrigerator over night. Remove 30 minutes before baking. Bake following instructions.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: This recipe makes 8-10 servings.