Grammy's Kitchen · Breakfast Casserole · Ham and Cheese Hashbrown Breakfast Casserole
One of 85 breakfast casserole recipes we measured
from www.momontimeout.com
7 cooks on www.momontimeout.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.
| this recipe | typical | |
|---|---|---|
| dairy | 113% | 39% |
| fat | 5% | 0% |
| protein add | 189% | 113% |
| vegetables and beans | 323% | 40% |
| salt | 2% | 0% |
| aromatics | 50% | 22% |
| liquid | 113% | 41% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tbsp olive oil (1 to 2 tbsp) |
| 150 g | 1 onion (diced) |
| 120 g | 1 bell pepper (diced) |
| 6 g | 1 tsp salt |
| 1 g | 1/2 tsp freshly ground black pepper |
| 300 g | 6 eggs |
| 340 g | 12 oz evaporated milk (1 can) |
| 227 g | 2 cups 8 oz shredded cheese (cheddar, Monterey jack, any will work) |
| 850 g | 30 oz frozen hash brown potatoes (1 bag - keep frozen) |
| 340 g | 12 oz diced ham |
Method: 7 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.