Cheesy Breakfast Casserole
This breakfast casserole is the perfect dish to make for brunch, dinner or holidays. It’s also easy enough that you can prepare it ahead of time and simply heat up when needed!
Servings: 12
Calories: 277kcal
Equipment
- 9x13 baking dish
Ingredients
- 20 ounces hash brown potatoes
- 12 large eggs
- 1 ½ cups half-and-half
- 1 teaspoon sea salt
- 8 ounces ham chopped
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 1 small onion diced
- 1 cup Cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
- ½ cup white Cheddar cheese shredded
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9 x 13 baking dish by lightly spraying it with nonstick cooking spray. Set the pan aside.
- Whisk together the eggs, half-and-half, and salt in a large bowl until the egg mixture is one beautifully blended color. Set aside.
- Line the bottom of the prepared baking dish with a layer of the (uncooked) hash browns.
- Pour the egg mixture over the layer of potatoes. Sprinkle the top of the eggs with ham (or sausage), bell peppers, and onion.
- Bake the casserole for 30 – 45 minutes. Once it has baked for 30 minutes, check the casserole. You want to bake it until the eggs have set. If the eggs are still runny or jiggly, continue to bake for an additional 10-15 minutes and then re-check.
- Once the eggs have set, layer the cheese on top and set the oven to BROIL on LOW. Keep an eye on it and broil until the cheese melts. Once it is bubbly, remove the casserole from the oven and let it cool for 5 minutes before serving.
Video
Nutrition
Serving: 1 | Calories: 277kcal | Carbohydrates: 12g | Protein: 17g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 626mg | Potassium: 362mg | Fiber: 1g | Sugar: 1g | Vitamin A: 902IU | Vitamin C: 25mg | Calcium: 206mg | Iron: 2mg