Ham and Hashbrown Breakfast Casserole

Step 1

Prep. Preheat oven to 400 degrees Fahrenheit. Grease a 9x13 pan with butter or butter spray.

Step 2

Season and pre-bake hashbrowns. Place frozen hash browns in the prepared pan. Pour melted butter over the top of the potatoes and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Stir ingredients together and then lay flat. Bake hashbrowns for 25 minutes and remove from the oven.

Step 3

Add ham and cheese. Lower oven temperature to 350 degrees Fahrenheit. Spread all shredded cheese and ham over cooked hashbrowns. Stir slightly to mix in.

Step 4

Make egg mixture and pour on top. In a medium bowl, whisk together eggs, evaporated milk, ¾ teaspoon salt, ½ teaspoon pepper, onion powder, garlic powder, and paprika. Pour egg mixture over hashbrowns.

Step 5

Bake. Carefully place the casserole in the oven and bake for 45-50 minutes, or until eggs are set. Check at 30 minutes and cover with aluminum foil to prevent too much browning.

Step 6

Cook and serve. Carefully remove the pan from the oven and let cool for 10-15 minutes. If desired, garnish the casserole with chopped green onions or chives and cut into the desired amount of serving pieces. Serve warm.