Breakfast Hashbrown Casserole

If you are trying to eat better this year, this is a great breakfast recipe for you. You can use egg substitute to cut the calories and toss in lots of fresh veggies.

I host Christmas morning brunch at my house every year for my extended family. Traditionally we have sweet rolls, fresh squeezed orange juice and this cheesy baked breakfast hashbrown casserole.

The original recipe, Kelsie’s Hashbrown Breakfast Pizza by Kelsie Swindells, was printed in the Salt Lake Tribune in May, 2002. I’ve made it as a breakfast pizza a few times, but for a crowd it works better in a 9×13 pan. My family loves this hearty hashbrown casserole and I love how quick and easy it is to prepare.

Recently, I made it in my new cast iron skillet. I put the skillet in the oven while it preheated, spread a little oil in the bottom of the skillet before adding the hashbrown/egg mixture. The hashbrowns crisped up so much better cooking it in the skillet, but either way this casserole is a real crowd pleaser.

hashbrownCasserole2

Breakfast Hashbrown Casserole

Ingredients:

Crust

  • 1 (24-ounce) package shredded hash browns, fresh or thawed
  • 1/4 cup egg substitute or 1 egg, beaten

Topping

  • 1 3/4 cup egg substitute or 7 eggs, beaten
  • 1/2 cup milk
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1 1/2 cups cheddar cheese, shredded
  • 1 cup ham, chopped (optional)
  • 1/2 cup red pepper, chopped (optional)
  • 1/2 cup green pepper, chopped (optional)
  • Green onions (optional)
  • Mushrooms (optional)

Directions:

Heat oven to 450º. Spray 9×13 pan with nonstick cooking spray. Combine potatoes and 1 egg, mix well. Spread mixture into 9×13 pan and pat down firmly to create a crust. Bake for 10 minutes until edges start to crisp.

Whisk together eggs, milk, salt and pepper. Scramble eggs in a non-stick fry pan on medium high heat until set. Mix in ham and chopped veggies. Spread egg/veggie mixture over potato crust. Top with shredded cheese. Return to oven and bake 10 minutes or until cheese is melted and starting to crisp.

FYI: In the US we have liquid egg substitutes, such as Egg Beaters, that comes in a carton that is basically just egg whites. 1/4 cup of Egg Beaters equals one egg. You could use just egg whites to reduce the fat and calories in this recipe too.

This recipe is part of the A Breakfast Recipe Blog Carnival to Help Haiti roundup.