Ham and Vegetable Hash Brown Breakfast Casserole
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.
Servings: 8 servings
Ingredients
- 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.
Notes
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.