Featuring crispy edges and a creamy, cheesy interior, this hearty meal is a delicious way to greet the day.
Ham, Egg, and Cheese Hash Brown Casseroles
Makes 4 servings
- 1 tablespoon vegetable oil
- 8 ounces chopped ham
- 2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 4 egg whites
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 1 (8-ounce) package sharp Cheddar cheese, shredded
- ½ cup unsalted butter, melted
- 4 large eggs
- Garnish: ground black pepper
- Preheat oven to 450°. Spray 4 (6-inch) cast-iron skillets with cooking spray. Place skillets on a large baking sheet.
- In a large cast-iron skillet, heat oil over medium heat. Add ham, onion, and bell peppers; cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
- In a large bowl, whisk together egg whites, salt, black pepper, and red pepper until well combined. Stir in potatoes, cheese, cooked ham, cooked vegetables, and melted butter until combined.
- Divide potato mixture among prepared skillets (about 2 cups in each). Using the back of a spoon, make a shallow indentation in center of mixture in each skillet. Crack 1 egg into each indentation; sprinkle eggs with black pepper, if desired.
- Bake until edges of hash browns are golden brown and crisp and eggs are cooked to desired doneness, 20 to 25 minutes. Let stand for 5 minutes before serving.
Casseroles can be assembled through step 4 without the eggs, covered, and refrigerated overnight. Let the skillets stand at room temperature while the oven preheats, and add eggs just before baking. The mixture can also be made as one large casserole in a 12-inch skillet.