This back to school season you’ll need to feed the kiddos a nice hearty breakfast. This Ham and Vegetable Hash Brown Breakfast Casserole fits the bill! It’s delicious and comes together in no time.
Hey there guys! Less than one week and it’ll be Labor Day. The unofficial end to summer.
Most kids will be in school right after, so I thought what better time to share a hearty breakfast casserole recipe.
This Ham and Vegetable Hash Brown Breakfast Casserole is loaded with onions, peppers, mushrooms, so you’ll get in your daily dose of veggies. I’ve also added some refrigerated hash browns and diced ham to make it extra hearty and of course I had to throw in some freshly shredded cheese, because we all know cheese makes everything better.
Why You’ll Love this Recipe
This is a stick to your bones kinda breakfast. If your child’s belly is growling all morning, chances are he or she is not going to be paying attention during class. This hearty casserole is sure to help withe that.
This casserole is totally customizable too. Not a fan of ham? Substitute sausage. The veggies can also be changed out to whatever you prefer too, as well as the cheese.
Ingredients You’ll Need
- olive oil
- white button mushrooms
- yellow onion
- green pepper
- large eggs
- heavy cream
- salt
- pepper
- Dijon mustard
- diced ham
- Colby Jack cheese
- refrigerated shredded hash brown potatoes
Step-By-Step Instructions
The first step is to cook your mushrooms in a skillet until they’re nice and brown, followed up by your onions and peppers. You’ll continue to cook the veggies until they’re just slightly softened.
The second step is to whisk your eggs in a large bowl before adding your heavy cream, Dijon mustard and salt and pepper followed by your ham, veggies, hash browns and about 1 1/2 cups of your freshly shredded cheese. I really like to freshly shred my cheese. It melts smoother than the bagged shredded cheese from your market.
The third step is to pour the egg mixture into your prepared 9×13 pan and then top the casserole with the remaining cheese. You’ll bake for 35-40 minutes until knife inserted in the middle of the casserole comes out clean and the top is lightly browned.
We actually enjoy this breakfast casserole for any meal of the day. It’s perfect for breakfast and delicious served with a side salad for lunch or dinner. It’s a comfort food casserole that satisfies the heartiest of appetites.
Hope everyone has a great school year!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Ham and Vegetable Hash Brown Breakfast Casserole
As I mentioned above, feel free to substitute with any veggies you prefer, as well as the cheese.
I sometimes substitute the ham with breakfast sausage. You’ll cook your breakfast sausage in a skillet until no longer pink and then add to the remaining ingredients.
More Delicious Breakfast Recipes to Enjoy
Ham and Vegetable Hash Brown Breakfast Casserole
Print Recipe Pin RecipeIngredients
- 2 Tbsp. olive oil
- 8 oz. sliced white button mushrooms
- 1 cup yellow onions, finely chopped
- 1 cup green pepper, finely chopped
- 12 large eggs
- 1 cup heavy cream
- 1 tsp. salt
- 1 tsp. pepper
- 1 1/2 Tbsp. prepared Dijon mustard
- 1 8-oz. package diced ham
- 2 cups freshly shredded Colby Jack cheese
- 1 lb. package refrigerated hash brown potatoes
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with nonstick spray and set aside.
- In a large skillet heat your olive oil over medium-high meat. Add your mushrooms and cook, stirring often until browned, about 5-6 minutes. Add your onions and peppers and continue to cook until they're just slightly softened, about 3-4 minutes. Remove from the heat and set aside.
- Whisk your eggs in a large bowl before adding your heavy cream, Dijon mustard and salt and pepper. Add your ham, veggies, hash browns and about 1 1/2 cups of your freshly shredded cheese and mix with a rubber spatula until well combined.
- Pour the egg mixture into your prepared 9x13 pan and then top the casserole with the remaining cheese. Bake for 35-40 minutes until knife inserted in the middle of the casserole comes out clean and the top is lightly browned.
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