I present my take on an Omelette Casserole that blends thawed hash browns with eight large eggs, diced ham, cheddar, Monterey Jack cheese and fresh parsley. It is a comforting homestyle dish with a rich medley of flavors crafted carefully with salt and pepper. Read on for more details.

Jump to Recipe

I recently experimented with a twist on traditional Denver Omelet Casserole recipes and couldn’t wait to share it with everyone. I started with a 15 oz bag of thawed frozen hash browns as the base and then mixed in 8 large eggs, a cup of diced ham, and both cheddar and Monterey Jack cheeses.

A half-cup of milk brought everything together and a quarter cup of freshly chopped parsley added a burst of brightness. I kept things simple with just a dash of salt and a bit of pepper to enhance the flavors.

This dish reminded me of an Omelette Bake with a touch of Denver Casserole style and even a hint of Breakfast Casserole No Potatoes flair. I know it sounds like a lot, but trust me, the blend of these ingredients creates an unexpected, deliciously satisfying breakfast that will have you coming back for more.

Why I Like this Recipe

I like this recipe because it’s super hearty and packs in so many flavors all in one dish. I love how the hash browns get nice and crispy at the bottom while the eggs and cheeses create this comforting, melty layer on top. I really appreciate how the fresh parsley and pepper bring a little brightness and balance out the saltiness of the ham and cheeses. Plus the simplicity of layering everything in one dish makes it a no-fuss meal that I can whip up even on busy mornings.

Ingredients

Print Recipe (No Advertisments)

Frozen hash browns: Provide carbs and fiber making the dish hearty and filling.
Eggs delivers top-notch protein; they help build muscle and keep your energy up.
Ham adds umami, savory flavor and extra protein, though it can be a bit salty.
Cheddar cheese brings sharp, tangy taste and creamy texture with some fats.
Monterey Jack offers mild flavor and smooth melt which enriches the casserole.
Milk adds moisture and creaminess plus calcium to support strong bones.
Fresh parsley provides vitamin bursts and brightness, making the dish a bit lively.
Salt and pepper bring out the natural flavors without overpowering the dish.

Ingredient Quantities

1 (15 oz) bag frozen hash browns, thawed

8 large eggs

1 cup diced ham

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup milk

1/4 cup chopped fresh parsley

Salt to taste

Pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.

2. Spread the thawed hash browns evenly over the bottom of your dish.

3. Sprinkle the diced ham on top of the hash browns.

4. Mix together the shredded cheddar and Monterey Jack cheeses and layer them evenly over the ham.

5. In a large bowl, beat the eggs with the milk, then add salt and pepper to taste.

6. Stir in the chopped fresh parsley into your egg mixture.

7. Pour the egg and parsley mix evenly over the hash browns, ham, and cheese.

8. Place the dish in the oven and bake for 30 to 35 minutes, or until the eggs are set and the top is beginning to turn golden.

9. Remove from the oven and let it cool for a few minutes before serving.

10. Enjoy your hearty and homestyle breakfast casserole for a perfect start to your day!

Equipment Needed

1. Oven set to 350°F
2. 9×13 inch baking dish (lightly greased)
3. Large mixing bowl (for beating eggs, milk, salt, and pepper)
4. Whisk or fork (to mix the egg mixture)
5. Measuring cups and spoons (for ingredients like milk and diced ham)
6. Spatula (to spread hash browns and stir the layers)
7. Knife and cutting board (for chopping fresh parsley if not pre-chopped)

FAQ

Q: Can I prep this casserole ahead of time?

A: Sure, you can mix the ingredients the night before and keep it in the fridge. Just be sure to let it sit at room temp for about 15 minutes before baking so it heats evenly.

Q: What do I do if my casserole seems too wet?

A: If it feels too wet, you can try letting it sit in the oven for a few extra minutes after it’s done to let some steam escape. Also, making sure the hash browns are well-drained can help.

Q: Can I use a different type of cheese?

A: Absolutely! You can substitute any cheese you like, though keep in mind that different cheeses melt differently. Just use around a cup of whichever cheese melts best for you.

Q: Is it possible to make this recipe without ham?

A: Yes, you can leave out the ham if you prefer a vegetarian version. Just consider adding extra veggies like bell peppers or spinach to keep the flavor interesting.

Q: Which baking dish should I use?

A: A 9×13 inch baking dish works great for this casserole. If you dont have that size, any oven safe dish with similar capacity should be fine.

Breakfast Casserole Recipe Substitutions and Variations

If you dont have frozen hash browns, you can grate some fresh potatoes and squeeze out the extra water before using them
If you dont have diced ham, try using cooked bacon bits or even some crumbled sausage as a substitute
You can swap the cheddar cheese with something like Swiss or pepper jack if youre looking for a different flavor
If you dont have milk, non-dairy alternatives like almond, soy, or oat milk work just fine
Fresh parsley can be replaced with dried parsley; just use about a third of the amount stated

Pro Tips

1. Make sure you spread the hash browns really thin so they crisp up nicely at the bottom instead of getting all soggy when mixed with the eggs.
2. Beat the eggs with the milk really well and let seasoning sit in for a minute before pouring. This helps every bite taste balanced instead of having spots that are too bland.
3. Try not to skip grating your own cheese if you can since the pre-shredded kind might have additives that make your casserole a bit watery.
4. If you like a little extra flavor, feel free to toss in a pinch of other dried herbs like basil or oregano along with the parsley, just be careful not to overdo it.