Overnight Southwest Breakfast Casserole
This overnight Southwest breakfast casserole layers Southwest-style hash browns, diced ham, eggs and pepper jack cheese in one dish. Assemble it the night before, then bake it (or slow cook it) in the morning for an easy holiday breakfast that feeds a crowd.
Ingredients
- Cooking spray
- 20 ounce Simply Potatoes Southwest Style Hashbrowns refrigerated (or frozen shredded hash browns, thawed; see notes)
- 1 ½ cup ham diced (fully cooked)
- 4 eggs
- ¼ cup milk
- 1 cup pepper jack cheese shredded
Instructions
Oven Method (Make Ahead Overnight)
- Spray a 9x13-inch baking dish with cooking spray. Spread the hash browns in an even layer and scatter the diced ham over the top.
- In a medium bowl, whisk the eggs and milk until smooth. Pour the egg mixture evenly over the potatoes and ham, then sprinkle the shredded pepper jack cheese over the top.
- Cover the dish tightly with foil (or its lid) and refrigerate overnight, 8 to 12 hours.
- In the morning, if you used a plastic lid, swap it for foil. Place the cold, covered dish in a cold oven, then set the oven to 350°F (175°C). Starting a cold glass or ceramic dish in a cold oven keeps it from cracking. Bake covered for 35 minutes.
- Remove the foil and bake 15 to 20 minutes more, until the eggs are set in the center, the cheese is bubbly and the edges are golden. Let stand 5 minutes, then cut into squares and serve.
Slow Cooker Method
- Spray the slow cooker insert with cooking spray. Add the hash browns and top with the ham. Whisk the eggs and milk together, pour over the potatoes and ham, and top with the pepper jack cheese.
- Cover and cook on LOW for about 4 hours, until the eggs are set in the center. A programmable slow cooker can be set to 4 hours so it switches to warm on its own.
- To prep the night before, cover and refrigerate the filled insert, then set it in the base in the morning and allow an extra 30 minutes of cooking time. Don't leave the assembled casserole at room temperature overnight.
Notes
Frozen hash browns: Swap the Simply Potatoes for 20 ounces (about 5 cups) of frozen shredded hash browns. Thaw them in the refrigerator overnight or in the microwave, then squeeze out the extra water in a clean towel so the casserole doesn't turn soggy. Frozen diced Potatoes O'Brien (with onions and peppers) are the closest match to the Southwest Style flavor; with plain hash browns, add ½ cup diced bell pepper, ¼ cup diced onion and ½ teaspoon each chili powder and cumin.
Food safety: Don't leave the assembled casserole sitting out at room temperature overnight. Keep it covered in the refrigerator (in the baking dish or the slow cooker insert) until it's time to cook.
Storage: Refrigerate leftovers, covered, for up to 4 days. Freeze baked, cooled portions for up to 3 months; thaw overnight in the fridge and reheat at 350°F until hot in the center.
Nutrition
Calories: 211kcalCarbohydrates: 13gProtein: 14gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 112mgSodium: 446mgPotassium: 330mgFiber: 1gSugar: 1gVitamin A: 240IUVitamin C: 6mgCalcium: 136mgIron: 1mg
Nutrition details are an estimate, per serving.
