Description
A hearty Breakfast Hashbrown Casserole featuring layers of tender baked shredded hashbrowns, melted Monterey Jack and Cheddar cheeses, savory Black Forest ham, and a creamy seasoned egg mixture. Perfect for a comforting family brunch or make-ahead breakfast option.
Ingredients
Scale
Potatoes and Butter
- 1 (30-ounce) package frozen shredded hashbrowns
- 1/2 cup melted butter (1 stick)
- Salt and pepper, to taste
Cheese and Meat
- 1 1/2 cups shredded Monterey Jack cheese (packed)
- 1 1/2 cups shredded Cheddar cheese (packed)
- 1 1/2 cups Black Forest ham, cut into bite-size pieces
Egg Mixture
- 8 large eggs
- 1 1/3 cups evaporated milk or cream
- 1 teaspoon seasoned salt (such as Lawry’s)
- 1/2 teaspoon kosher salt (use 1/4 teaspoon if using table salt)
- 1/2 teaspoon pepper
- 1/4 teaspoon dry mustard powder (optional)
- 1/4 teaspoon onion powder (optional)
Instructions
- Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the hashbrowns.
- Prepare Baking Dish: Spray a 9×13-inch pan with nonstick spray or grease it with butter for easy removal later.
- Add Hashbrowns: Place the frozen shredded hashbrowns directly into the prepared baking pan; no thawing necessary.
- Butter and Season: Melt a stick of butter and drizzle evenly over the potatoes. Sprinkle with salt and pepper, then gently toss using a spoon to distribute evenly. Spread the mixture out in an even layer.
- Bake Hashbrowns: Bake at 400°F for 25-30 minutes until potatoes are tender and lightly browned on top. Test doneness with a fork if desired.
- Adjust Oven Temperature: Remove the dish and reduce oven heat to 350 degrees Fahrenheit.
- Add Cheese and Ham: Layer Monterey Jack and Cheddar cheese evenly over the potatoes, packing the cheese generously. Add the Black Forest ham pieces. Either layer as is or gently toss for even distribution.
- Whisk Egg Mixture: In a large bowl or stand mixer, whisk together eggs, evaporated milk or cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder until well combined.
- Pour Egg Mixture: Evenly pour the egg mixture over the layered casserole, making sure all ingredients are moistened.
- Bake Casserole: Return to oven and bake at 350 degrees for about 40 minutes until bubbly, edges begin to brown, and the center is set without wiggling when gently shaken.
- Manage Browning: If the center is still wobbly but the top browns too fast, cover loosely with foil for the final minutes to prevent burning.
- Overnight Option – Phase 1: Follow steps 1-5 to bake the potatoes, then cool slightly.
- Overnight Option – Phase 2: Layer cheese and ham, cover tightly, and refrigerate overnight.
- Overnight Option – Phase 3: Prepare and cover the egg mixture and refrigerate overnight as well.
- Morning Preparation: Preheat oven to 350°F. Whisk the refrigerated egg mixture again and pour it over the potatoes in the casserole dish.
- Final Baking: Bake uncovered for 45-55 minutes until bubbly, edges brown, and center is firmly set.
- Final Browning Adjustment: If necessary, cover with foil near the end to avoid excess browning while ensuring the center is fully cooked.
Notes
- This casserole can be prepared the night before for convenience; just refrigerate the layered ingredients and egg mixture separately and bake the next morning.
- The dry mustard and onion powder are optional but add subtle depth of flavor.
- Feel free to substitute the Black Forest ham with cooked bacon, sausage, or omit for a vegetarian version (adjust diet accordingly).
- Use nonstick spray liberally or grease well to prevent sticking.
- Make sure to pack the cheese tightly when layering to maximize cheesiness.
- Monitor the casserole closely during baking to avoid over-browning, using foil as needed.
