Individual Breakfast Casseroles are a hearty and satisfying breakfast, lunch, or dinner for two with eggs, bacon and cheesy crisp hash browns O’Brien all in convenient individual dishes.
The seasonings in this recipe are the perfect combination for a savory breakfast egg bake. You could easily add whatever else you have in the fridge like extra veggies or different types of cheese.
This dish is easy and quick, ready in just 30 minutes.
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How to make Baked Egg Casseroles
Preheat the oven to 400 degrees F.
Coat two 18.6 ounce individual oven safe baking dishes with nonstick spray. Click for 18.6 ounce baking dishes.
In a medium bowl, mix hash browns, olive oil, thyme, basil, oregano, and garlic powder. Gently toss to combine.
Cut the ham into 1 inch pieces (if not using diced) and add to the potato mixture. Stir to combine.
Sprinkle with salt and pepper, to taste. Add the melted butter and stir to combine well.
Pour the hash brown mixture into the dishes, divided evenly between the two.
Sprinkle each with the cheddar cheese, divided evenly.
Place into the oven and bake until the edges begin to brown, about 15 minutes.
Remove from the oven and create a well in the center of each dish. I press a large rounded serving spoon into the center to make the well. Be careful, dishes will be very hot.
Add one egg to each well, gently cracking the eggs to keep the yolk intact.
Sprinkle the eggs with Parmesan, divided evenly.
Season each with more salt and pepper, if desired.
Top each with some fresh chopped chives for garnish.
Place the dishes into the oven and bake until the egg whites have set, about 8 – 10 minutes.
Allow to cool 5 minutes before serving.
Serve on top of cork trivets to protect tables and counter tops from heat. Click for cork trivets.
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Individual Breakfast Casseroles
Individual Breakfast Casseroles are a hearty and satisfying breakfast, lunch, or dinner for two with eggs, bacon and cheesy crisp hash browns O’Brien all in convenient individual dishes.
Ingredients
- 2 cups frozen hash brown O’Brien potatoes
- 1 Tbsp olive oil
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 4 oz thin sliced shaved ham (or diced ham)
- Kosher salt and freshly ground black pepper (to taste)
- 2 Tbsp butter (melted)
- 2/3 cup shredded cheddar cheese
- 2 large eggs
- 2 Tbsp shredded Parmesan cheese
- 2 tsp chopped fresh chives
Instructions
- Preheat the oven to 400 degrees F.
- Coat two 18.6 ounce individual oven safe baking dishes with nonstick spray. Click for 18.6 ounce baking dishes.
- In a medium bowl, mix hash browns, olive oil, thyme, basil, oregano, and garlic powder. Gently toss to combine.
- Cut the ham into 1 inch pieces (if not using diced) and add to the potato mixture. Stir to combine.
- Sprinkle with salt and pepper, to taste. Add the melted butter and stir to combine well.
- Pour the hash brown mixture into the dishes, divided evenly between the two.
- Sprinkle each with the cheddar cheese, divided evenly.
- Place into the oven and bake until the edges begin to brown, about 15 minutes.
- Remove from the oven and create a well in the center of each dish. I press a large rounded serving spoon into the center to make the well. Be careful, dishes will be very hot.
- Add one egg to each well, gently cracking the eggs to keep the yolk intact.
- Sprinkle the eggs with Parmesan, divided evenly.
- Season each with more salt and pepper, if desired.
- Top each with some fresh chopped chives for garnish.
- Place the dishes into the oven and bake until the egg whites have set, about 10 - 15 minutes.
- Allow to cool 5 minutes before serving. Serve on top of cork trivets to protect tables and counter tops from heat. Click for cork trivets.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 898Total Fat: 57gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 294mgSodium: 1228mgCarbohydrates: 64gFiber: 7gSugar: 3gProtein: 36g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Vicki
Wednesday 25th of December 2019
This was delicious. I used already cooked bacon because that’s what I had. I’m not sure the raw bacon would have cooked to my liking. One thing for sure that I would change is to mix the cheddar cheese into the potato mixture. I didn’t like how it just made a solid sheet of cheese on the top. Overall a great breakfast for our Christmas morning, served with bloody Mary’s and toasted croissants.