10 Minute Breakfast Casserole
When you have a big crowd to feed for breakfast, few things make as much sense as a hearty breakfast casserole. This is one that my mom has been making for years and it has everything that is good and holy; ham, potatoes, and tons of cheese (Almost 3 bags). I think my favorite part about this recipe is how easy it is. It’s everything that the lazy, busy, or overwhelmed home cook needs. You can make it ahead of time, it takes 10 minutes to prep, it feeds a crowd, and it saves well!
Picture this with me: It’s late, you’re feeling the wine, everyone is going to bed, maybe one or two lingerers, you know making breakfast in the morning will be the biggest hung-over, uphill battle. Enter the “10 Minute Casserole.” You just put it all together, cover and refrigerate, then go dream of sugar plum fairies and the impending stress of making Thanksgiving dinner. Wake up before everyone (like a good host), pop it in the oven, go back to bed for an hour, and boom, it’s done.
- 1 can of Carnations evaporated milk
- 7 large eggs
- 1 28oz bag of hash browns, preferably shredded, O’Brien peppers and onions style
- 1 pkg or 2 cups of cubed ham
- 1 8oz bag of shredded mozzarella
- 1 8oz bag of shredded cheddar
- ½ cup shredded parmesan
- salt and pepper to taste
- green onions to garnish
- large bowl
- ridiculously large bowl
- 9×13” pan
- Preheat your oven to 350 degrees.
- In the ridiculously large bowl, mix your frozen hash browns (breaking up any clumps), ham, and cheeses together. Put mixture into a greased 9×13” pan.
- In a separate bowl, mix your eggs and milk and salt and pepper to taste.
- Pour the egg mixture evenly over the hash brown mixture.
- If you are making ahead of time, cover with plastic wrap, put that bad boy in the fridge, and call it a night.
- When you are ready to bake your casserole, put it in the oven for an hour on 350 degrees and go climb back in bed. Don’t forget the timer!