Cheesy Hash Brown and Egg Breakfast Casserole
I love that this is a one pan meal. It goes from the stove straight into the oven. If you don't have an oven safe pan, you can use a regular skillet and transfer your hash browns to a baking dish. This breakfast casserole is a great choice if you have company over for breakfast. Enjoy it with sour cream, hot sauce, or ketchup (ofcourse) ;).
Ingredients
- 2 Tbsp unsalted butter, divided
- 1 small onion, 1/2 cup finely chopped
- 4 medium mushrooms, sliced
- 1 Tbsp olive oil
- 1 lb frozen hash browns
- 6 large eggs
- 1/4 cup sour cream
- 1/2 tsp Mrs. Dash salt-free seasoning, or your favorite seasoning
- 1/4 tsp sea salt and 1/8 tsp pepper, or to taste
- 4 oz about 1/2 cup ham, sliced into 1" long strips.
- 1 cup shredded Mexican cheese, divided
To Garnish:
- 6-8 baby red tomatoes, halved
- Cilantro or Fresh chives for garnish
What you'll need:
- I used an 8" cast iron skillet OR You can also use a regular pan for the hash browns and then bake in a deep pie pan or a casserole dish.
Instructions
- Pre-heat oven to 350F. Heat your skillet over medium heat. Melt in 1 Tbsp butter then add chopped onion and saute until golden. Remove onion to a plate. Add sliced mushrooms to the hot skillet and saute until golden and soft. Remove to the same plate as the onions.
- In the same pan over medium heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Layer the hash browns evenly into the bottom of the pan and sauté until golden on the bottom (about 7 minutes total). Flip hash browns over a few times while sautéing. Once they are golden brown and nearly cooked through, remove from heat. Note: If you are baking in a casserole dish, transfer your potatoes to that dish and set aside.
- In a large bowl, whisk together 6 large eggs, 1/4 cup sour cream, 1/2 tsp seasoning along with about 1/2 tsp salt and 1/8 tsp pepper. Whisk together until well combined then stir in sautéed onion and mushrooms. Stir in sliced ham and 1/2 cup cheese just until combined.
- Pour the egg mixture evenly over the hashbrowns and top with remaining 1/2 cup shredded cheese. Cover loosely with foil and Bake at 350˚F for 25 minutes then remove foil and Bake another 5-7 minutes or until cheese is bubbly and starting to brown. Garnish with halved baby tomatoes and fresh cilantro or sliced green onions.
