Breakfast doesn’t get much easier than dumping all of your ingredients into one bowl. And no, I’m not talking oatmeal here. I’m talking about hearty, good for filling up your belly, from the heartland, egg and hash brown casserole.
This was actually the first time I’ve ever tried making an overnight egg casserole, and I was surprised it came out editable and tasty. And it was pretty easy, too.
- 8 eggs
- 1 cup of milk
- 1/2 cup of heavy cream
- diced ham (already cooked, leftover from the holidays), about 1/2 cup
- 1 large leek, diced
- 1 bag of cubed frozen hash browns
- 1.5 cups of shredded swiss cheese
- 1.5 cups of shredded cheddar cheese
- salt and pepper
- 9 by 13 baking dish
- large frying pan
- canola or vegetable oil
- First, I heated some canola oil in a frying pan on the stove, then tossed in the diced leeks. I cooked until they were tender, then removed from the oil.
- Using the same “leek oil,” I cooked the hash browns according to the package instructions. I seasoned them with salt and pepper while they were cooking, and when they were done, laid them out on a paper towel to catch the extra grease.
- In a large mixing bowl, I combined the eggs, milk, and cream, then whisked until smooth. Next, I folded in the ham cubes and leek, and I even added half of each cheese to the egg mixture. I also seasoned my egg mixture with salt and pepper.
- Then, I spread the cooked hash browns out on the bottom of the baking dish.
- Pour the egg mixture into the baking dish, covering the hash browns. Make sure the bits of ham and leek are spread out evenly.
- Finish by sprinkling the casserole with the remaining cheese.
- Cover with foil, and keep overnight in the fridge until you are ready to bake.
- To bake, preheat oven to 350 degrees. Remove foil, and place in oven for about 35 minutes. The eggs should be solid when the mixture is done, and a knife inserted into the middle should come out clean.
- Serve immediately, but watch out – it will be very hot!