Myself five years ago is staring, jaw-dropped in disbelief. I have really come to love more savory breakfasts over the sweet, dessert-y type of things. The breakthrough was realizing I don’t like breakfast casseroles that have mostly just egg as their bases. Hash browns or bread? I can get down with that. Possibly my all-time favorite breakfast is this savory bread pudding. It’s an example of a bread base. This ham breakfast casserole is of the potato hashbrown variety.
HAM & MUSHROOM BREAKFAST CASSEROLE
Serves 5-6
2 tablespoons butter
1 onion, diced
4 mushrooms, sliced
1 pound hash browns, frozen
6 eggs
1/4 cup sour cream
2 ham steaks, diced
1 cup mexican cheese, shredded
1/2 cup cherry tomatoes, halved
Basil
Salt & pepper
Preheat oven to 350 degrees. Saute onion with butter for 3-4 minutes in a skillet over medium heat. Add mushrooms and cook for 2 more minutes. Set aside. Cook hash browns in skillet over medium heat until browned, adding more butter if needed. Whisk together eggs and sour cream. Stir into hash browns. Remove from heat and combine hash brown mixture with onions, mushrooms, ham, and 1/2 cup cheese.
Transfer to a 9×13 greased baking dish. Top with remaining cheese. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for a final 5 minutes. Top with tomatoes and basil. Season with salt & pepper.
- 2 tablespoons butter
- 1 onion, diced
- 4 mushrooms, sliced
- 1 pound hash browns, frozen
- 6 eggs
- ¼ cup sour cream
- 2 ham steaks, diced
- 1 cup mexican cheese, shredded
- ½ cup cherry tomatoes, halved
- Basil
- Salt & pepper
- Preheat oven to 350 degrees.
- Saute onion with butter for 3-4 minutes in a skillet over medium heat. Add mushrooms and cook for 2 more minutes. Set aside.
- Cook hash browns in skillet over medium heat until browned, adding more butter if needed. Whisk together eggs and sour cream. Stir into hash browns.
- Remove from heat and combine hash brown mixture with onions, mushrooms, ham, and ½ cup cheese.
- Transfer to a 9x13 greased baking dish. Top with remaining cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for a final 5 minutes.
- Top with tomatoes and basil. Season with salt & pepper.
Adapted from Natasha’s Kitchen.
