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Denver Hashbrown Breakfast Casserole
This Denver Hashbrown Breakfast Casserole packs all the flavors of a classic Denver omelet into an easy, make-ahead dish.
Servings 12
Calories 244kcal
Ingredients
- 20 ounces refrigerated shredded hash browns or frozen, completely thawed
- 8 ounces cubed ham fully cooked
- 1 cup diced yellow onion
- 1 cup diced green peppers
- 8 eggs
- 12 ounces evaporated milk (you can substitute with 12 ounces of milk)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3qt baking dish or spray with cooking spray.
- In the prepared dish, combine the hashbrowns, onions, green bell pepper, and 2 cups of cheese. Gently mix to combine, then add the ham and lightly fold it in, keeping most of the ham on top.
- Pour the egg mixture over the hashbrowns, then sprinkle the remaining 1/2 cup of cheese on top.
- Bake uncovered for 55-65 minutes or until cooked through.
Video
Nutrition
Calories: 244kcal | Carbohydrates: 14g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 626mg | Potassium: 315mg | Fiber: 1g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 9mg | Calcium: 272mg | Iron: 1mg