This hash brown casserole is a great way to use up leftover ham! Peppers, onions, mushrooms and cheese make this breakfast casserole delicious and filling!
1 tablespoon olive oil
2 cups red and green peppers, diced
1/2 cup onion, diced
2 cups mushrooms, cleaned and sliced
1 tablespoon chopped garlic
1 1/2 teaspoons kosher salt
Fresh black pepper to taste
1 cup whole milk or cream
5 cups frozen hash browns
3 cups cooked, diced ham
2 cups shredded Monterey Jack cheese, divided
Preheat the oven to 375 degrees.
Add the oil to a skillet along with the mushrooms, onions and peppers. Cook for 8-10 minutes while stirring until the vegetables have softened and the mushrooms are browned.
Remove the skillet from the heat and let the vegetables cool.
Whisk the eggs in a large bowl then add the salt, pepper, milk, hash browns, ham and 1 1/2 cup of the cheese. Mix the filling together to combine.
Spray a 9″ x 13″ baking dish with non-stick cooking spray, then pour in the egg filling. Add the remaining 1/2 cup of cheese to the top of the casserole.
Bake for 35-40 minutes until the eggs have set. Slice into squares and serve.
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