This breakfast potato casserole recipe is on the tip-top of our family favorite easy breakfast ideas ’round these parts and I thought I would share it on the blog as it’s just plain delicious, but it’s also very inexpensive to make. In fact you can round up all of the ingredients for this breakfast recipe for less than $5 (that you don’t already likely have at your home right this minute). And, since almost every ingredient in this casserole frequently has coupons available, it’s a deal!
For this casserole you’ll need:
- 3 c. thawed hashbrowns (I usually put 3-4 cups worth in the fridge overnight to thaw) ($1)
- 1/3 c. melted butter ($0.50)
- Combine in a bowl:
- 1 c. diced ham ($1)
- 1 c. shredded cheddar cheese ($1)
- 1/2 c. finely chopped green pepper ($0.50)
- Mix together:
- 2 large eggs ($0.20)
- 1/4 tsp. pepper
- 1/4 tsp. salt (you can always add more)
- 1/2 c. milk
Preheat the oven to 425°. Press your thawed hashbrowns into a pie plate ( I have this one here and it does the trick) and drizzle melted butter over the hashbrowns.
Bake this “crust” for 25 minutes in the 425° oven. Once your crust is browned on the tips a little remove from the oven and lay the pepper, cheese and ham mixture in to the pie plate.
Pour the milk, egg, salt and pepper mixture over the casserole. Move the oven down to 350° and put in the oven for 25 minutes or until a toothpick comes out clean in the middle. Enjoy!