This hearty breakfast casserole is perfect for busy mornings or holiday gatherings. It’s packed with layers of hash browns, ham, and cheese, all baked in a rich egg mixture. You can prepare it the night before, making it an easy and satisfying meal for the whole family.
Ingredients
- 6 cups frozen shredded hash browns
- 2 cups grated Monterey Jack cheese
- 2 cups diced ham
- 1/2 cup chopped green onions
- 8 large eggs, beaten
- Two 12-oz cans evaporated milk
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
Instructions
1. Preheat the Oven
Heat your oven to 350°F (175°C) when you’re ready to cook.
2. Assemble the Layers
Spread the frozen shredded hash browns evenly in a 9×13-inch baking dish.
Top with the grated Monterey Jack cheese, diced ham, and chopped green onions, creating even layers across the dish.
3. Mix the Custard
In a large bowl, whisk together the beaten eggs, evaporated milk, garlic salt, and pepper.
Pour this mixture slowly and evenly over the layered ingredients so it soaks through the hash browns and ham.
4. Bake
If baking immediately:
Bake uncovered for about 1 hour and 15 minutes, or until the center is fully set and the top is lightly golden.
If baking after refrigerating overnight:
Bake uncovered for about 1 hour and 30 minutes, or until the casserole is firm in the center.
