I'm not really a morning person. If I'm making breakfast, it has to quick and easy. This Ham & Cheese Hashbrown Breakfast Casserole fits the bill. It can be assembled the night before and baked the next morning. I've even made the the night before and baked it the next night for dinner. We love breakfast for dinner in our house!
This Ham & Cheese Hashbrown Breakfast Casserole was a huge hit. It is loaded with ham, cheese and green onions. You could even add some bell pepper and mushrooms. Chicken Legs is still talking about how good this was. We ate this for dinner, but it is perfect for overnight guests, brunch or early football games. I'm planning on making this for Thanksgiving morning. It is the perfect holiday morning casserole!
Overnight Ham and Cheese Hashbrown Breakfast Casserole
- 1 (32oz) bag frozen shredded hash brown potatoes
- 2 cups shredded cheddar cheese
- 2 cups cooked ham, diced
- 1/4 cup chopped green onions
- 4 eggs, beaten
- 1 (12-oz) can evaporated milk
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Mix together hash browns, ham, green onions and cheese. Spread into prepared pan.
Whisk together eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in pan. Cover and refrigerate overnight. (You can also bake immediately)
Preheat oven to 350 degrees. Bake casserole for 55 to 60 minutes, until set.