Breakfast Casserole

Categorized:

Tagged:

Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
Melt butter in a large 12-inch non-stick skillet over medium high heat. Spread hash browns into an even layer in pan, season with salt and pepper. Let cook until golden brown on bottom about 6 - 8 minutes, then turn potatoes and continue to cook 3 minutes longer.
Pour hash browns into prepared baking dish, set aside.
Add eggs to a large mixing bowl. Break yolks and stir together with a fork until blended.
Stir in half and half, cheddar, Swiss, ham, green onions, parsley and season with salt and pepper to taste.
Pour mixture evenly over hash brown layer then spread out with a spatula to even out top as needed.
Bake in preheated oven until center is just set, about 40 - 50 minutes. Let cool about 5 minutes before slicing and serving.

If you’d like it can also be made with 1 (24 oz) bag frozen hash browns. If doing so thaw hash browns, skip sautéing step (therefor omitting butter) and add to casserole dish and proceed as directed.
This can be made in advance. Prep up through step 6. Cover and refrigerate, the following morning remove from fridge while oven preheats. Add about 10 - 15 minutes to bake time listed.
Switch up the cheese. I recommend other smooth melting cheeses like Monterey jack, muenster, provolone, colby, pepper jack, gruyere etc.
Swap ham for cooked bacon or even diced Canadian bacon.
Add veggies like sautéed mushrooms or bell peppers.
Try it with cooked breakfast sausage or cooked Italian sausage instead of ham.
Use other herbs.
Serve it topped with sliced or diced avocado and/or tomatoes.
Top with warm hollandaise sauce to make it fancier.

Breakfast Casserole#