Friday, December 6, 2019

Cheesy Overnight Hashbrown Casserole

This inferior Hashbrown Breakfast Casserole is everything you wish on Christmas morning! (Or anytime you've got guests for breakfast!) 

Hashbrowns area unit baked til crisp, then screw-topped with eggs, cheese, and forest ham. It’s AN long instruction, therefore you've got longer for stockings within the morning! Build ahead breakfasts area unit forever a win at the vacations.  

Cheesy Overnight Hashbrown Casserole
Cheesy Overnight Hashbrown Casserole

In less awkward news, I'm here these days to introduce you to my favorite straightforward breakfast casserole of all time. 

First you bake up some buttered hashbrowns in an exceedingly dish within the kitchen appliance, till they get nice and crisp. This is often essential for achieving non-soggy potatoes. Then you layer some cheese (any kind you like) and ham on high, soak the total factor with many creamy eggs, and pop it within the oven! I really like the flavour of the baked crisp hashbrowns with the inferior eggs and preserved ham. it's seriously the most effective combo! My in-law dagger found a version of this instruction in an exceedingly cookery book years agone (before I married into the family) and we’ve had it for Christmas breakfast ever since.

Cheesy Overnight Hashbrown Casserole

INGREDIENTS :

  •  1 package (30 oz) frozen shredded hashbrowns
  •  1 and 1/2 cups (packed) Monterey Jack cheese, shredded
  •  1 and 1/2 cups (packed) cheddar cheese, shredded
  •  1 and 1/3 cups evaporated milk OR cream
  •  1 teaspoon seasoned salt
  •  1/2 cup (1 stick) melted butter
  •  salt and pepper
  •  1 and 1/2 to 2 cups black forest ham, cut into bite-size pieces
  •  8 large eggs
  •  1/2 teaspoon kosher salt
  •  1/2 teaspoon pepper
  •  1/4 teaspoon dry mustard powder (optional)
  •  1/4 teaspoon onion powder (optional)

INSTRUCTIONS :

  1. Preheat your oven to 400 degrees F. 
  2. Spray a 9x13 inch pan with nonstick spray, or grease with butter.
  3. Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
  4. Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even. 
  5. Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.  
  6. Remove the casserole and reduce the oven temperature to 350.
  7. Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
  8. In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
  9. Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
  10. Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
  11. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking. 

OVERNIGHT INSTRUCTIONS:

  1. Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
  2. Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
  3. In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
  4.  Cover the egg mixture and refrigerate overnight.
  5. In the morning, preheat your oven to 350 degrees F.
  6. Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
  7. Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
  8. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking. 

No comments:

Post a Comment