Description
A hearty and delicious Denver Omelette Hashbrown Casserole perfect for breakfast or brunch. This gluten-free dish is easy to prepare and packed with flavor, making it a great option for busy mornings or special occasions.
Ingredients
Scale
- 1 pound frozen hashbrowns
- 1 tablespoon olive oil
- 1 cup diced ham
- 1 cup bell peppers, diced (red and green)
- 1/2 cup onion, diced
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/4 teaspoon paprika (optional)
- Chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the diced onion and bell peppers, sautéing for 3-4 minutes until softened. Stir in the diced ham and cook for an additional 2-3 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and paprika (if using) until well combined.
- In a greased 9×13 inch baking dish, spread the frozen hashbrowns evenly across the bottom.
- Pour the egg mixture over the hashbrowns, followed by the sautéed ham and vegetable mixture.
- Sprinkle the shredded cheddar cheese on top to complete your Denver Omelette Hashbrown Casserole assembly.
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Let cool for a few minutes before slicing.
- Garnish with chopped green onions before serving your Denver Omelette Hashbrown Casserole.
Notes
- Adjust the seasonings to taste for your Denver Omelette Hashbrown Casserole.
- Feel free to add other vegetables like mushrooms or spinach.
- This Denver Omelette Hashbrown Casserole can be prepared in advance and baked the next morning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 240mg