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What happens when you replace the crust in a breakfast quiche with hashbrowns? Magic, that’s what. Throw a dollop of sour cream on top, and you’ve got yourself a spectacularly savory slice of breakfast pie.MORE+LESS-
tablespoons vegetable oil
package (16 oz) Cascadian Farm™ organic frozen hashbrowns
cups shredded Gruyère cheese (6 oz)
cup chopped baby spinach
cup chopped fully cooked ham (about 4 oz)
teaspoons Dijon mustard
cup sliced green onions
In 10-inch nonstick ovenproof skillet with a lid, heat oil over medium heat.
Add frozen hashbrowns; cover and cook 10 minutes, stirring halfway through. Uncover, add salt and pepper; cook 10 to 12 minutes, stirring halfway through, until hashbrowns are tender and golden brown in spots. Remove from heat.
Heat oven to 400°F. Using back of spoon, carefully press hashbrowns into even layer in bottom and up side of skillet.
Top with cheese, spinach and ham. Beat eggs, half-and-half, Dijon mustard and 3 tablespoons of the green onions in 2-cup glass measuring cup or small bowl; pour over ham.
Bake 28 to 33 minutes or until eggs are completely set in center and internal temperature is at least 160°F. Let stand 10 minutes before serving. Garnish with remaining 1 tablespoon green onion.
- Cut down on costs by substituting the Gruyère with equal parts cheddar cheese.
Serving Size: 1 Slice
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper (to taste)
- 2 cups diced cooked ham
- 1 package (24 ounces) frozen hash brown potatoes (thawed*)
- 1 (10-ounce) package frozen chopped spinach (thawed and drained well)
- Optional: 1 cup soft breadcrumbs tossed with 2 tablespoons of butter
Preheat the oven to 350 F/180 C/Gas 4. Grease a 2 1/2 to 3-quart baking dish or spray the inside with nonstick cooking spray.
In a medium saucepan over medium heat, melt the butter. Add the flour and cook, stirring, until smooth. Continue cooking and stirring for 2 minutes. Gradually add the milk.
Cook, stirring, until thickened. Stir in the cheese and mustard until well blended. Continue cooking and stirring, until cheese has melted. Taste and add salt and pepper, as needed.
Arrange half of the diced ham in the bottom of the baking dish. Top the ham with half of the thawed hash brown potatoes and half of the cheese sauce. Repeat with the remaining ham, hash browns, and cheese sauce.
If desired, top with buttered breadcrumbs.
Bake for 45 to 55 minutes.
To thaw hash browns, place them in a container in the refrigerator for several hours or overnight. Pat dry and use in the recipe. If you are in a hurry, put the hash browns in a colander and thaw under cold running water. Put them on paper towels and pat dry or put them in a salad spinner.
How do you make an egg casserole in the slow cooker?
If you want to make an egg casserole in your slow cooker, here is the basic recipe. Then you can add in any toppings you like
- 12 eggs (or a combination of eggs and egg whites)
- 1/4 cup of milk
- Salt and pepper
- 10 oz. hashbrown potatoes (shredded or diced)
- 2 cups of toppings
- Directions: Whisk together the eggs with the milk, salt, and pepper. Spray the slow cooker with cooking spray. Add the hashbrown and toppings to the bottom of the slow cooker. Pour the eggs over top. Cook on low for 8 hours or high for 4 hours until eggs are cooked through and puffed up.
How to Make Hash Brown Breakfast Skillet
The first part of this recipe is to make the hash brown crust. This took a little longer than I thought it would, so give yourself up to an hour for the hashbrowns to become golden brown. First, preheat the oven to 400°F. Then, in a large bowl, mix together the hash browns, 2 eggs, salt, and pepper. Add the oil to your oven-safe skillet and firmly press in the hash brown mixture. Bake for 45-60 minutes.
After you remove the baked hash browns from the oven, it’s time to layer all the goodness on top. Start with the homemade cheddar cheese sauce. Then, add the crumbled bacon and chopped tomato. Next, crack 5 eggs over the top of the tomatoes, followed by sprinkling with salt and pepper. Put this back into the oven to bake for another 15 minutes or so. I like a runnier yolk, but if you prefer the yolk to be cooked a little longer, add 3-5 minutes to the baking time.
Ham & Cheese Breakfast Casserole with Spinach
We all have a friend or two who are amazing cooks, right? . That person who, when they tell you about a delicious dish they've cooked, you just know it's going to be good. No questions asked. You gather up every one of their recipes you can get your hands on, collecting them and hoarding them like sacred treasures.
Well let me tell ya, this Ham & Cheese Breakfast Casserole with Spinach is one of those sacred treasure recipes from one of my gather-up-her-recipes-amazingly-fabulous-cook friends. When this friend tells me about a dish, there's no doubt I'm going to ask for her recipe. And there's no doubt I'm going to love it when I make it.
But when my friend told me about this Ham & Cheese Breakfast Casserole, I will admit, one ingredient gave me pause .
Yes . for just a flash of a moment, I questioned my friend's dish.
Because this breakfast casserole contains something I had never used in a breakfast casserole before . or any casserole, for that matter .
Mmmm hmmmm, Ham & Cheese Breakfast Casserole starts out with a layer of Italian-seasoned croutons. Scattered in the bottom of the baking pan, and then layered with ham, spinach, cheeses, and eggs.