Cheesy Hashbrown Breakfast Casserole with Ham
A delightful, cheesy breakfast casserole with hashbrowns and ham, perfect for a cozy morning.
Equipment
- 1 9x13 inch baking dish greased
Ingredients
Main ingredients
- 1 (30-ounce) package frozen shredded hashbrowns this is your hearty base
- ½ cup melted butter (1 stick) adds creamy richness and helps browning
- Salt and pepper gotta season just right
- 1 & ½ cups shredded Monterey Jack cheese melts smooth and mild
- 1 & ½ cups shredded Cheddar cheese sharp and flavorful punch
- 1 & ½ cups black forest ham cut into bite-size pieces, smoky and tender protein
- 8 large eggs binder that holds everything together
- 1 & ⅓ cups evaporated milk or cream brings creamy moisture to the mix
- 1 teaspoon seasoned salt (I like Lawry's) gives that extra flavor kick
- ¼ teaspoon dry mustard powder kinda subtle but boosts the flavor
- ¼ teaspoon onion powder kinda subtle but boosts the flavor
Instructions
Instructions
- Preheat your oven to 350°F. Yeah, you gotta bake this after the cooker part to get that golden top.
- In a big bowl mix the melted butter with seasoned salt, kosher salt, and pepper. You want the seasoning spread evenly so every bite sings.
- Whisk the eggs and evaporated milk (or cream) until smooth. This combo is the secret sauce that ties your hashbrowns and ham together.
- Now stir in the hashbrowns, ham, Monterey Jack, and Cheddar cheese. Mix it up real good till everything is coated and looking like a delicious mess.
- Pour that mixture into a greased 9x13 inch baking dish. You sure don’t wanna stick your breakfast to the dish.
- Bake for 30-35 minutes or until the casserole sets and the top turns golden and bubbly. Let it cool a few minutes after baking before you dive in—patience pays off with this one.
Notes
Serve warm for a cozy breakfast delight.