Hash Brown Breakfast Casserole

 

A few weeks ago, a friend posted on Facebook that she was putting together a group of ladies to do a meal prep class at a local grocery store. I’ve been wanting to try one out for a while, so I jumped at the chance—anything to make week-nites a little bit easier is amazing in my books.

 
 Hash Brown Breakfast Casserole on a blue Fiesta plate from  H.Prall & Co. 
 

10 of us ladies met at a local Hy-Vee store and when we got there, I was a little surprised—they had us set up in the dining area of their Market Grille with other guests eating their dinner! After we got over our stage fright of meal-prepping in front of the diners, the class itself was quick and painless. For about an hour of time + $150 dollars and some change, we all left with 10 ready-made meals we can pull out of the freezer at any time, making our lives a little bit easier. You can find a list of local Hy-Vee stores HERE and learn more about all the classes they offer.

One of my favorite meals from that first session (I just took part in my second!), was the Hash Brown Breakfast Casserole. It reminds me so much of a skillet meal my mom used to make that was everyone’s favorite in our house—there were never left-overs! The best part of this recipe is that you mix it all in one bowl and pour it into your baking dish—easy peasy!

 
 Hash Brown Casserole and a "I'm Kind of a Big Dill" kitchen towel from H.Prall & Co. 
 

What You’ll Need:

8 eggs

4 cups of frozen shredded hash browns—make sure they’re thawed-out b/f you bake.

1 12oz. can of low-fat evaporated milk

1 tsp. salt

1 cup onion, diced

1 tsp. ground pepper

1 ½ cups bell pepper, chopped—I used a blend of green and red peppers when I made this recipe for myself at home.

1/8 tsp. cayenne pepper—You can omit this if you want.

2 cups ham, diced

2 cups cheddar cheese, shredded

Directions:

  1. Mix eggs + milk in a bowl.

  2. Add the rest of the ingredients and mix well with eggs + milk. – When I made this recipe a second time at home, I sautéed the onions + peppers a bit to make sure they would be soft enough for my taste. This is totally a preference, though!

  3. Pour into a greased 9”x13” baking dish; bake (uncovered) for 45-50 minutes or until a toothpick comes out clean.

 
 Hash Brown Breakfast Casserole on a blue glass plate from H.Prall and Co. 
 

And that’s all she wrote, folks! How much easier could a recipe get? This would be the perfect dish to make for the holiday seasons, just make sure you fix a couple if you can, b/c everyone will love it! Weird fact, but I eat it with strawberry jelly—don’t knock it ‘til you’ve tried it. Ha!

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