Hash Brown Crust Breakfast Casserole

• Gluten free

• Meat

  • 1 cup Ham, cooked

• Produce

  • 1/4 tsp Garlic powder
  • 1/4 cup Green onion
  • 3 cups Hash brown potatoes

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1/3 cup Butter
  • 1 cup Cheddar cheese
  • 1/2 cup Milk

Found on foodlovinfamily.com

Ingredients

• 3 cups shredded hash brown potatoes
• ⅓ cup melted butter
• ½ tsp salt -divided
• ½ tsp pepper -divided
• ¼ tsp garlic powder
• 3 eggs, beaten
• 1 cup diced cooked ham
• ¼ cup chopped green onion
• 1 cup shredded cheddar cheese
• ½ cup milk

Directions

• Preheat oven to 425 degrees.
• Thaw hash browns and then use a paper towel to squeeze moisture out of the hash browns.
• Place hash browns in a bowl and add ¼ tsp salt, ¼ tsp pepper, and garlic powder. Stir.
• Press the hash browns onto the bottom and sides of 9 inch pie plate. Using the back of a measuring cup to press down and flatten the hash browns.
• Drizzle melted butter over hash browns and bake for 25 minutes or until slightly browned.
• In a bowl, combine ham, green onion, and cheese.
• In a separate bowl, combine eggs, milk,1/4 tsp salt, and ¼ tsp pepper.
• Once crust is ready, spread ham mixture on the bottom and then cover with egg mixture.
• Reduce oven to 350 degrees. Bake casserole for 25 minutes or until cooked through.