Cheesy Ham Breakfast Casserole

Panko bread crumbs add a crispy coating to these hearty wedges packed with hash browns, ham and cheese.

Yield

6 servings

Casserole Ingredients

5 eggs
3/4 cup milk
1/2 cup chives-and-onion cream cheese spread (from 8-ounce container)
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups refrigerated southwest-style shredded hash brown potatoes (from 20-ounce bag)
1 cup shredded Cheddar cheese (4 ounces)
1/4 cup diced red bell pepper
2/3 diced cooked ham (from 8-ounce package)

Topping Ingredients

1/2 cup panko crispy bread crumbs (e.g. Progresso®)
1/4 cup shredded Parmesan cheese (1 ounce)
1 tablespoon butter, melted

Directions

Grease 8- or 9-inch square baking dish with butter or cooking spray.

In large bowl, beat eggs, milk and cream cheese until well blended. Stir in mustard, salt, pepper, potatoes, Cheddar cheese, bell pepper and ham. Pour mixture into baking dish. Cover; refrigerate 4 hours or overnight.

Preheat oven to 350°F (177°C). Uncover baking dish.

Bake for 40 minutes. In small bowl, combine topping ingredients. Sprinkle over casserole. Bake 10 to 15 minutes longer or until set and top is golden brown. Cut into 6 squares and cut each square in half diagonally.

Estimated Time

Preparation Time: 15 minutes
Chill Time: 4 hours
Bake Time: 55 minutes
Total Time: 5 hours 10 minutes

Additional Information

Refrigerated hash browns are a great fit for this recipe, although frozen hash browns may be used. If using frozen potatoes, make sure you thaw and pat them dry before using.

Nutritional Information

Amount per serving: Calories 330 (Calories from Fat 180), Total Fat 20 g (Saturated Fat 10 g, Trans Fat 0 g), Cholesterol 225 mg; Sodium 750 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g, Sugars 4 g), Protein 18 g; Exchanges: 1 Starch; 2 Fat; Carbohydrate Choices: 1

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