Hash Brown Patty Breakfast Casserole
Crispy hash brown patties layered with ham, cheddar, and eggs bake into a hearty, gluten free, low FODMAP breakfast casserole everyone will love.
Servings: 9 Servings
Equipment
Ingredients
- 9 hash brown patties (Note 1)
- 8 slices thick-cut ham (Note 2)
- 8 slices cheddar cheese (Note 3)
- 6 large eggs
- ¼ cup milk (Note 4)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon green onions optional (Note 5)
Instructions
- Preheat the oven to 375 degrees F.
- Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides, and lightly grease.
- Layer a single hash brown patty, a slice of ham, and a slice of cheese alternating until the pan is full.
- In a bowl, whisk eggs, milk, salt, and pepper, then pour evenly over the layers, keeping it inside the parchment.
- Bake at 375 degrees F for 60 to 70 minutes, until golden and crisp on top.
- Let cool 10 to 15 minutes. Then carefully lift it out using the parchment, sprinkle with green onions (if using), and slice to serve.
Notes
Note 1: Rectangular (or rectangle-shaped) hash brown patties can be found in the frozen aisle.
Note 2: I love presliced ham found in the meat aisle. Make sure it isn’t sweetened.
Note 3: Grab a package of presliced cheddar cheese, or have it sliced for you at the deli.
Note 4: Use any type of milk except for skim. Unsweetened almond milk or lactose free milk will also work.
Note 5: To keep this recipe low FODMAP, use only the tops of the green onions.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 196kcalCarbohydrates: 6gProtein: 15gFat: 13gSugar: 1g
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