Cheesy Hash Brown and Egg Breakfast Casserole

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.

	this recipe	typical
dairy	19%	39%
fat	14%	0%
protein add	75%	113%
vegetables and beans	959%	40%
salt	2%	0%
aromatics	50%	22%
liquid	19%	41%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

28 g	2 Tbsp unsalted butter (divided)
150 g	1 small onion (1/2 cup finely chopped)
	4 medium mushrooms (sliced)
14 g	1 Tbsp olive oil
454 g	1 lb frozen hash browns
300 g	6 large eggs
58 g	1/4 cup sour cream
3 g	1/2 tsp Mrs. Dash salt-free seasoning (or your favorite seasoning)
2 g	1/4 tsp sea salt and 1/8 tsp pepper (or to taste)
113 g	4 oz about 1/2 cup ham, sliced into 1" long strips.
113 g	1 cup shredded Mexican cheese (divided)
2877 g	6-8 baby red tomatoes (halved)
	Cilantro or Fresh chives for garnish
	I used an 8" cast iron skillet OR You can also use a regular pan for the hash browns and then bake in a deep pie pan or a casserole dish.

Method: 4 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Amazing and flavorful! Like everything on your website!! Its my go-to recipe for breakfast casseroles but I will be cooking breakfast for a group of people and was wondering if I can double it? And also if I can make it the night before and put it in the oven ” — a cook, 5.0★

“Definitely delicious breakfast this morning. Prepared last night. Added 2 cups of spinach and precooked beacon instead of the ham! I mixed eggs and the rest of ingredients in the morning, pour over hash brown, and backed for 46minutes! The result was fanta” — a cook, 5.0★