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–+ servings
Breakfast Casserole in a rectangular glass baking with on a white and gray striped cloth napkin with fresh basil leave around it
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4.50 from 2 votes

Breakfast Casserole

Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Breakfast
Servings: 12
Calories: 202kcal
Author: Hayley Mason & Bill Staley

Ingredients

  • 20 ounces frozen shredded potatoes
  • ¼ cup (56.5 g) salted butter, melted
  • ¼ teaspoon (0.6 g) paprika
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • 6 large eggs
  • ½ cup (120 mL) half-and-half
  • 2 teaspoons (2 g) Italian seasoning
  • 3 cups (300 g) shredded mozzarella cheese
  • ½ cup (10 g) arugula
  • 4 pieces prosciutto
  • ½ tomato , sliced
US Customary - Metric

Instructions

  • Preheat the oven to 425°F.
  • Place the frozen, shredded potatoes in the bottom of a 9x13-inch glass baking dish. Evenly distribute and press up along the edges, too. Brush with the melted butter. Sprinkle potatoes generously with paprika and salt.
  • Bake on convection for 15-20 minutes, or regular bake for 20-25 minutes. The edges should get golden and slightly crispy on the potatoes.
  • Whisk together the eggs, half-and-half, and Italian seasoning. Set aside.
  • When the potato layer is done, lower the oven temperature to 350°F. Top potatoes with about two-thirds of the shredded mozzarella, then a layer of arugula, prosciutto, and finally the tomatoes.
  • Top with the remaining third of cheese, then pour the egg mixture over the entire dish. Bake at 350°F on convection for 35 minutes, or regular bake for 40 minutes.

Nutrition

Calories: 202kcal | Carbohydrates: 10g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 299mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 534IU | Vitamin C: 10mg | Calcium: 178mg | Iron: 1mg