Description
A ham, hashbrown, egg and cheese breakfast casserole made in the slow cooker or baked in the oven.
Ingredients
Scale
- 8 ounces ham cubes
- 12 ounces frozen hashbrown potatoes
- 1 cup sliced mushrooms
- 1 (4 oz) can green chiles
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups shredded colby jack cheese, divided
- 2 cups milk
- 4 eggs
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp butter
Instructions
Slow Cooker Instructions:
- Spray inside of slow cooker with non-stick cooking spray.
- Add in the ham, hashbrowns, mushrooms, green chiles, onion powder, garlic powder, kosher salt, black pepper and 1 cup of the cheese. Stir well.
- In a bowl add the flour, baking powder and salt. Cut the butter into the mixture until crumbly. Whisk in the milk and eggs. Pour over the hashbrown mixture.
- Sprinkle with the remaining cheese.
- Cover and cook on low for 3-4 hours.
- Serve and enjoy topped with salsa or ketchup.
Oven Instructions:
- Spray a 9×13 inch pan with non-stick cooking spray.
- In a bowl stir together the ham, hashbrowns, mushrooms, green chiles, onion powder, garlic powder, kosher salt, black pepper and 1 cup of the cheese. Add to the pan.
- In a bowl add the flour, baking powder and salt. Cut the butter into the mixture until crumbly. Whisk in the milk and eggs. Pour over the hashbrown mixture.
- Sprinkle with the remaining cheese.
- Bake at 375 for 45 minutes.
- Serve and enjoy topped with salsa or ketchup.
Notes
Instead of using the flour, baking powder, salt and butter you can use 1 cup of bisquick baking mix.
- Category: Breakfast
- Method: Slow Cooker or Oven