Ham and Cheddar Hash Brown Breakfast Casserole
Make two pans for a team breakfast.
Ingredients
- 12 oz breakfast sausage links
- 4 oz diced fully cooked ham
- 9 eggs, large
- 3 cups milk, whole or 2%
- 1½ teaspoons dry mustard
- ½ teaspoon black pepper
- ½ teaspoon garlic salt, optional
- 1 tablespoon onion flakes, optional
- 1 teaspoon liquid smoke, optional
- 30 oz frozen hash brown potatoes
- 2 cups shredded sharp cheddar cheese, reserve ½ cup for topping
Instructions
- Using kitchen scissors or sharp knife, cut sausage links into bite-size pieces. Cook over medium-low heat until fully cooked. Drain grease.
- Heat oven to 350°F. Lightly butter or grease 9x13 pan.
- In a large bowl, whisk eggs until well beaten. Whisk in milk, dry mustard, pepper, and optional garlic salt, onion flakes, and liquid smoke.
- Stir in 1½ cups shredded cheese, sausage, ham, and hash browns.
- Pour into baking pan. Top with ½ cup shredded cheddar. Cover with foil. Let sit overnight in refrigerator, or bake right away. (If refrigerating overnight, remove from fridge 30 minutes before baking.)
- Bake at 350°F for 70-85 minutes, REMOVE FOIL AFTER THE FIRST 40 MINUTES of baking. Dish is done when the center is set. Remove from oven. Let rest 10 minutes. Slice and serve. Refrigerate leftovers.
Notes
If you double the recipe and bake two 9x13 pans at once, it may take longer than 85 minutes for them to bake fully. They may take about two hours. You can use any mixture of meats and/or vegetables you like. Bacon, ground sausage, broccoli, mushrooms, etc., to equal about 3 cups of filling.
Nutrition
Calories: 191kcalCarbohydrates: 10gProtein: 11gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 105mgSodium: 366mgPotassium: 260mgFiber: 1gSugar: 2gVitamin A: 293IUVitamin C: 4mgCalcium: 143mgIron: 1mg
All text and images © Staci Mergenthal • Random Sweets
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