Description
This Golden Ham and Hashbrown Breakfast is cozy, filling, and exactly what I make when mornings feel busy. It’s simple, forgiving, and smells incredible while it bakes.
Ingredients
Units
Scale
- 4 cups frozen Hashbrowns, thawed and lightly squeezed dry
- 2 cups shredded sharp cheddar cheese, divided
- 500 g cooked ham, cubed
- 12 spring onions, finely chopped
- 6 XL eggs, well beaten
- 350 ml evaporated milk
- 1/2 tsp salt, plus extra to taste
- 1/4 tsp black pepper
- Butter or cooking spray, for greasing
Instructions
- Generously grease a 3 L rectangular baking dish with butter or cooking spray so nothing sticks later.
- Spread the 4 cups of thawed frozen Hashbrowns evenly across the bottom of the dish, breaking up any clumps.
- Sprinkle over 1 1/2 cups shredded sharp cheddar cheese, followed by the 500 g cubed cooked ham and the 12 chopped spring onions.
- In a bowl, whisk together the 6 XL beaten eggs, 350 ml evaporated milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Slowly pour the egg mixture over the Hashbrowns and fillings, gently pressing everything down so it’s mostly covered.
- Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top.
- Cover tightly and refrigerate overnight, so the flavors settle, and the eggs soak in properly.
- The next day, preheat the oven to 350°F.
- Bake covered for 30 minutes, then uncover and bake another 10 to 20 minutes until the center is set and the top is lightly golden.
- Let the casserole rest for 10 minutes before slicing.
Notes
Created, prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
