Easy Denver Omelet Hash Brown Casserole Recipe – This egg casserole is loaded with eggs, potatoes, ham, cheese, and all the veggies in a Denver omelette.
Easy Breakfast CasseroleÂ has been one of my most popular recipes since 2013.Â It’s great because it comes together so quickly.
This easy hash brown casserole recipe takes just a few extra steps to chop up some vegetables. Â But, it’s definitely worth it!
How to make this egg casserole:
- In a large bowl, add frozen hash browns.
- Add chopped ham.
- Add shredded cheddar cheese.
- Add chopped bell pepper and chopped yellow onion.
- Add halved cherry tomatoes and minced garlic.
- Stir together.
- Spray a large baking dish with cooking spray.
- Pour the hash brown mixture into the dish.
- In a large bowl (I use the same bowl from the hash browns), add eggs.
- Add milk, salt, and pepper.
- Whisk to combine.
- Pour the eggs over the hash brown mixture.
- Bake for 1 hour.
- Cool at least 10 minutes before slicing.
Try these other great breakfast recipes.
- My Avocado Bacon Crustless Quiche
- Biscuits and Gravy from Self Proclaimed Foodie
- Hashbrown Breakfast Casserole from A Mindfull Mom
- Easy Pancake Recipe from Julie’s Eats and Treats
Watch the step by step video for Easy Denver Omelet Hash Brown Casserole Recipe below.
Easy Denver Omelet Hash Brown Casserole
- 6 cups frozen hash browns -about 18 oz.
- 16 oz. cubed ham
- 2 cups shredded cheddar cheese
- 1 cup cherry tomatoes -halved
- 1 medium green bell pepper -chopped
- Â½ medium yellow onion -chopped
- 4 garlic cloves -minced
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- Â½ teaspoon ground black pepper
- Preheat oven to 350 degrees F.
- Add the frozen potatoes, ham, cheese, tomatoes, bell pepper, onion, and garlic to a large bowl. Stir to combine. Pour the mixture into a 9x13 baking dish that has been sprayed with cooking spray.
- In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 2).
- Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
- Bake for one hour. The center should be set and the edges should be golden brown.
- Let the casserole rest for 10 minutes before slicing and serving.*