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Baked Egg Hashbrown Casserole

Updated on March 8, 2013
5 stars from 2 ratings of Baked Egg Hashbrown Casserole

I love having breakfast casseroles when overnight guests are around. They can generally be prepared ahead of time, which makes the morning more relaxed, leaving more time for the visit. We made this hashbrown casserole for Christmas morning this year, and it was a big hit!

It is modeled after Egg's Denver which is basically a baked egg in a hashbrown cup. When serving 8 people, I thought it would be easier to turn it into a casserole. My son doesn't like mushrooms, so you can see from the photo, I just left the vegetable mixture off his egg "cup".

I make the potato part the night before, and refrigerate, covered. I also sauteed the onion, pepper and mushroom mixture, and refrigerated that separately. This makes the morning just assembly, which is about all my brain can handle when entertaining out of town guests!


Cook Time

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: 8 servings

Ingredients

  • 1 small bag frozen hashbrown potatoes
  • 1 small onion, grated
  • 1 can condensed cream of chicken soup
  • 1 1/2 cup cheddar cheese, grated
  • 3 tablespoons mayonaise
  • 1 red pepper, diced
  • 5-6 mushrooms, diced
  • 1 small onion, diced
  • 8 slices ham
  • 8 tablespoons goat cheese
  • 8 eggs
  • fresh herbs, optional
  1. In a large bowl, combine hashbrown potatoes, condensed soup, cheese, mayonnaise. Grate the onion into the bowl to catch the juices. Season with pepper. Stir until well combined.
  2. Lightly spray a 9x13 casserole dish with vegetable spray. Press the potato mixture into the dish. Take a glass to create 8 indents in the potato mixture which will eventually hold the eggs. This can be covered and refrigerated over night to let the flavors meld.
  3. Bake the potato casserole covered in a 350F oven 40 minutes. Meanwhile in a fry pan sautee diced onion, peppers and mushrooms for 10 minutes over medium heat, until softened. This part can also be done the night before, and refrigerated separately.
  4. Remove casserole from oven. Lay a piece of ham on each hole, fill with pepper, mushroom mixture. Put a tablespoon of goat cheese on each. Crack an egg in each ham "cup". Season with pepper, and fresh herbs if desired. Bake for 15 minutes more or until the egg is done to your liking.
  5. Let sit for 1-2 minutes when removed from oven. Cut with a knife into 8 servings and carefully lift out of dish with spatula. Enjoy!

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    • kitkat1141 profile image
      Author

      kitkat1141 4 years ago from Ontario, Canada

      Sharkye11 thank you for looking. This would be a perfect breakfast for dinner meal!

    • Sharkye11 profile image

      Jayme Kinsey 4 years ago from Oklahoma

      This looks positively delicious! We are big fans of "breakfast-at-night", and this would be a wonderful change from our traditional menu. (not to mention it save some dirty skillets! Thanks for the great recipe!

    • kitkat1141 profile image
      Author

      kitkat1141 4 years ago from Ontario, Canada

      Thank you for looking MsDora. It is a delicious brunch! I have never tried it without the ham, but I am sure it would still taste great. You may consider using a cheese slice in it's place, so when you crack the eggs on top they stay in place! Let me know if you try it.

    • MsDora profile image

      Dora Isaac Weithers 4 years ago from The Caribbean

      Looks s-o-o-o-o good! Bet it tastes good too. I intend to try this, but without the meat. Thank you very much for the recipe.

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