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.
Servings 6 Servings
- 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
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.
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