"This Mexican-inspired breakfast bake is perfect for a brunch, a special breakfast, or anytime you want something delicious and rib-sticking. Hashbrowns, ham, green pepper, sour cream, and eggs all bake to a golden brown, then are topped with pico de gallo and a dollop of Daisy." — Daisy Brand
Watch video tips and tricks
frozen shredded hashbrowns, thawed
cooked ham, chopped
green bell pepper, chopped
Mexican cheese blend, shredded
1 1/4 cups
Daisy Brand Sour Cream
pico de gallo
I made a couple small changes, only due to what I had on hand. I used cooked breakfast sausage instead of ham, diced red pepper instead of green, I omitted the extra salt and I added a teaspoon each of garlic and onion powder as well as a shake of Frank's Hot Sauce. I made these into little handheld "muffins". I just sprayed my muffin tin with non-stick spray and poured 1/4 cup's worth into each sprayed muffin tin. 350* for a half hour and it was ready to go. I made whole wheat toast to go with and it was a very hearty breakfast. All I tasted was sour cream but the boys and husband thought this was really good, though my husband did think that it was a little bland. If this hadn't been served with salsa, there wouldn't be a whole lot of flavor to this meal. Even with that said, there's almost nothing leftover, they've eaten pretty much all of it. Next time, I'll try to throw in more vegetables (like fresh onion, garlic, spinach and shredded zucchini) and maybe a can of mild diced green chilies. I think I could cut back on the sour cream a bit and maybe add more eggs, as that is a lot of sour cream. For me, that's really all I could taste, aside from the cheese. I like the potential of this recipe.
It was pretty good but I think cooked breakfast sausage would be better than the ham.
Made it this morning for Easter brunch. Everyone loved it. I used turkey sausage instead of ham and reduced the milk to 3/4 c. Also added chopped green onion. Recipe came out firm. I would not use so much oregano next time either. Personal taste. All and all would make again.
Being from New Mexico we add green chili to most everything. I added 1/2c HOT fresh cut up green chili to potato mixture (can use can or jar), 1 small jalapeno chili pepper (seeded & chopped fine), 1t red pepper flakes, 1/2t dry cumin, 1T jar garlic, 1/4c finely chopped yellow onions. After fully cooked, we garnished with chopped fresh cilantro leaves and green onions. My family's favorite Sunday breakfast.
LOVED this recipe. So easy, so flavorful. I had to use the cubed hash browns since my store didn't have the shredded. I also added a small package of cut-up sausage links.
Very good! I used shredded potatoes and left out the oregano. My potatoes were a bit crunchy but I see why now...I only cooked for 30 minutes instead of the 45 recommended. Oops!
Big hit with all 20 family members at Easter brunch. Will definitely make again! Used fat free cheese and sour cream, family didn't even know!
This is a great recipe, and really convenient, because you don't have to lei it to sit overnight, you can just throw it together and put it in the oven. I use the southwestern style hash browns that come already thawed, that way you don't have to add the spices.
* Percent Daily Values are based on a 2,000 calorie diet.
Hashbrown Breakfast Bake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 267
See how to make savory or sweet breakfast casseroles in advance.
This hearty casserole is cheesy and filling, perfect for brunch.
Watch how to make a classic country-style brunch casserole.