Egg Casserole with Hashbrowns
Servings: 15 Servings
Ingredients
- 12 large eggs
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 24 ounces frozen shredded hashbrowns
- 16 ounces ham diced
- 8 ounces sharp cheddar cheese about 2 cups shredded
- 1 ¼ cups green bell pepper about 1 large pepper, diced
- ½ cup white onion about ½ medium onion
Instructions
- Preheat the oven to 350 degrees, and spray a 9 x 13-inch baking dish with cooking spray. Set aside.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.12 large eggs, 1 cup whole milk, 1 teaspoon salt, ½ teaspoon ground black pepper
- In a separate large bowl, toss together the hashbrowns, ham, cheese, bell pepper and onion. Transfer the hash brown mixture to the prepared baking dish, then pour the egg mixture over the top. The egg mixture should soak down into the dish. If necessary, use a spatula to spread out the eggs and hashbrowns, so they are evenly distributed in the pan.24 ounces frozen shredded hashbrowns, 16 ounces ham, 8 ounces sharp cheddar cheese, 1 ¼ cups green bell pepper, ½ cup white onion
- Bake uncovered for 50 to 60 minutes until the center is set and the edges are brown.
Notes
- The calories listed are an approximation based on the ingredients and a serving size of one square piece when the casserole has been cut into fifteen (15) equal sized pieces. Actual calories will vary.
- The cheesy breakfast casserole with hashbrowns can be stored, covered, in your fridge for up to three days.
Nutrition Facts
Egg Casserole with Hashbrowns
Serving Size
1 piece
Amount per Serving
Calories
237
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
30
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
167
mg
56
%
Sodium
680
mg
28
%
Potassium
331
mg
9
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
16
g
32
%
Vitamin A
414
IU
8
%
Vitamin C
14
mg
17
%
Calcium
156
mg
16
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
