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–+ servings
Cheesy breakfast hashbrown potato casserole in a pan
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3.28 from 11 votes

Breakfast Mess

Cheesy Breakfast Potato Casserole is easy to make, customizable, and perfect for serving a large crowd. Loaded with hash browns, ham, and cheese, this breakfast mess is sure to be a family favorite.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 6 Servings
Calories: 366kcal
Author: Lalaine Manalo

Ingredients

  • 4 tablespoons canola oil
  • 1/2 onion, peeled and chopped
  • 1/2 red bell pepper, cored, seeded, and chopped
  • 1/2 green bell pepper, cored, seeded, and chopped
  • 1 cup ham steak, cubed
  • 6 eggs, well-beaten
  • salt and pepper to taste
  • 1 package (30 ounces) frozen hash browns (do not thaw)
  • 1 cup shredded Cheddar Jack cheese
US Customary - Metric

Instructions

  • In a wide non-stick skillet over medium heat, heat 1 tablespoon of the oil. Add onions and bell peppers and cook until softened.
  • Add ham and cook until lightly browned. Remove mixture from the pan and keep warm.
  • Wipe down the skillet if needed and heat 1 tablespoon of the oil over low heat. 
  • Add beaten eggs and allow to cook for about 20 to 30 seconds or just until they start to set. Using a spatula, swipe around the edges of the pan to create large soft curds. Don’t flip the curds over. Continue to gently push and fold the eggs to form curds for about 2 to 3 minutes or just until they're set and still slightly wet. Remove from heat immediately and keep warm.
  • Wipe down the skillet if needed and heat the remaining 2 tablespoons of the oil over medium heat. 
  • Add hash browns and cook, breaking apart with the back of the spoon, until cooked and lightly browned.
  • Add ham-vegetable mixture and scrambled eggs and gently stir to distribute. Season with salt and pepper to taste. 
  • Sprinkle shredded cheese on top. Cover, lower heat, and cook for about 4 to 5 minutes or until cheese is melted. Serve hot.

Video

Notes

  • Cook the scrambled eggs until set but still slightly wet, as they'll continue to cook when tossed with the other ingredients.
  • Use a wide non-stick skillet so you can easily wipe down any cooked-on food between steps.

Nutrition

Calories: 366kcal | Carbohydrates: 27g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 193mg | Sodium: 459mg | Potassium: 534mg | Fiber: 2g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 32.9mg | Calcium: 177mg | Iron: 2.5mg