Hashbrown Breakfast Casserole
Budget-friendly breakfast casserole with a crispy shredded hashbrown crust, diced ham, cheddar cheese, green bell pepper, and a simple egg custard baked in a 9-inch pie plate.
Equipment
- 9-inch pie plate
- Mixing Bowl
- Whisk
Ingredients
Casserole
- 3 cups frozen shredded hashbrowns thawed overnight and blotted dry
- 1/3 cup butter melted, plus enough to grease the pie plate
- 1 cup diced ham fully cooked
- 1 cup shredded cheddar cheese
- 1/2 cup green bell pepper finely chopped
- 2 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Instructions
- Move the frozen hashbrowns from the freezer to the refrigerator the night before. Let them thaw for at least 6 to 8 hours, ideally overnight.
- Preheat the oven to 425°F. Butter a 9-inch pie plate generously, including the sides. Blot the thawed hashbrowns dry with paper towels, then press them firmly and evenly into the bottom and up the sides of the pie plate. Drizzle the melted butter over the hashbrowns.
- Bake the hashbrown crust at 425°F for 25 minutes, until the edges and tips are golden and crispy and the surface looks dry and set.
- Remove the crust from the oven. In a bowl, combine the diced ham, shredded cheddar, and finely chopped green bell pepper. Spread the mixture evenly into the baked hashbrown crust without packing it down.
- Whisk the eggs, milk, salt, and black pepper until fully combined. Pour the custard evenly over the ham and cheese layer, tilting the pie plate gently so it reaches the edges.
- Turn the oven down to 350°F. Return the casserole to the oven and bake for 25 minutes, until the egg is fully set in the center and a toothpick inserted in the middle comes out clean. If the center still moves, bake for 5 more minutes and check again.
- Let the casserole rest for 5 minutes before slicing so the custard firms up and the slices hold together cleanly.
Notes
Thaw and dry the hashbrowns before pressing them into the pie plate. Wet or frozen hashbrowns steam instead of crisping.
Use shredded hashbrowns, not diced hashbrowns, for the crust.
Grease the sides of the pie plate well so the crust releases cleanly.
Cooked bacon or cooked breakfast sausage can be used instead of ham.
Check the center for doneness, not just the edges.
Use shredded hashbrowns, not diced hashbrowns, for the crust.
Grease the sides of the pie plate well so the crust releases cleanly.
Cooked bacon or cooked breakfast sausage can be used instead of ham.
Check the center for doneness, not just the edges.
