Breakfast Casserole with Hash Browns Recipe

Hash browns: These are shredded potatoes that are typically found in the frozen foods section. They provide a crispy and hearty base for the casserole.

Cheddar cheese: Shredded cheddar cheese adds a rich and creamy flavor to the dish.

Diced ham: This adds a savory and slightly salty element to the casserole. You can find it pre-diced in the deli section or dice your own from a ham steak.

Eggs: These bind the ingredients together and add protein to the dish.

Milk: This adds creaminess and helps to set the casserole.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of spice and depth to the flavor.

When preparing the hash browns for this breakfast casserole, ensure they are fully thawed and drained of any excess moisture. Excess water can make the casserole soggy instead of achieving a nice, golden top. To do this, spread the hash browns on a clean kitchen towel and pat them dry before mixing them with the cheese and ham. This step will help you achieve a better texture and flavor in your final dish.

• frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes can provide a similar texture and flavor, and they can be used directly without the need for freezing.

• shredded cheddar cheese - Substitute with shredded mozzarella: Mozzarella melts well and provides a creamy texture, though it has a milder flavor compared to cheddar.

• diced ham - Substitute with cooked bacon: Cooked bacon adds a smoky flavor and crispy texture, making it a great alternative to ham.

• eggs - Substitute with egg substitute: Egg substitutes, such as liquid egg products or tofu, can be used for those who prefer a plant-based option or have dietary restrictions.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a similar consistency and is a good option for those who are lactose intolerant or prefer a dairy-free alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the casserole.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but is less visually noticeable in the dish.

• Allow the breakfast casserole to cool completely at room temperature before storing.
• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3-4 days to maintain freshness and flavor.
• For longer storage, consider freezing the casserole. Cut it into individual portions for easy reheating.
• Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag or container.
• Label the containers with the date to keep track of freshness.
• The casserole can be frozen for up to 2-3 months without significant loss of quality.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C) and bake for 20-25 minutes or until heated through.
• For reheating from frozen, either thaw in the refrigerator overnight or bake directly from frozen at 350°F (175°C) for 45-50 minutes, or until the center is hot and the edges are crispy.
• Alternatively, microwave individual portions on high for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Oven Reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover breakfast casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to crisp up the top layer of hash browns and cheese.

• Microwave Reheating:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and stir if necessary. Continue heating in 30-second intervals until hot.

• Stovetop Reheating:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place a portion of the casserole in the skillet.
  4. Cover with a lid and heat for about 5-7 minutes, flipping halfway through, until the casserole is heated through and the edges are crispy.

• Air Fryer Reheating:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the casserole in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. The air fryer will give the hash browns a nice crispy texture.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Used to combine the hash browns, cheese, and ham.

• Another bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Used to beat the eggs and mix them with the milk, salt, and pepper.

• Greased baking dish: Used to transfer the combined mixture and bake it in the oven.

• Measuring cups: Used to measure out the hash browns, cheese, ham, and milk accurately.

• Measuring spoons: Used to measure out the salt and black pepper.

• Spatula: Used to stir the egg mixture into the hash brown mixture and to transfer the mixture into the baking dish.

Use pre-cooked ham: Save time by using pre-cooked ham instead of cooking it yourself.

Shredded cheese: Buy pre-shredded cheese to skip the shredding step.

Thaw hash browns: Thaw frozen hash browns overnight in the fridge for quicker mixing.

Mix in advance: Combine hash browns, cheese, and ham the night before.

Use a blender: Blend eggs, milk, salt, and pepper for a smoother mixture.