HashBrown Breakfast Casserole (With Eggs & Keema)
This delicious and hearty hashbrown breakfast casserole has a crispy crust with spicy keema, fluffy eggs, fresh vegetables, and gooey cheese.
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 lb extra lean ground beef
- 1/3 cup cooking oil
- 1 yellow onion
- 2 Roma tomatoes
- 1 tbsp garlic paste
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 green chili ((see notes))
- 2 tbsp crushed ginger ((see notes))
- 1/3 cup cilantro
- 2 tbsp cooking oil
- 1/2 yellow onion
- 1 Roma tomato ((see notes))
- 1 green bell pepper
- 1/2 tsp salt
- 1/4 tsp black pepper powder
- nonstick spray
- 1 lb hashbrowns
- 11/2 cup mozarella
- 1/2 cup feta
- 8 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp red chili flakes
Instructions
- 1
Chop the onions, tomatoes, green chili, and cilantro and set aside.
- 2
Peel the ginger and crush it in a mortar or pestle, or grate it using a hand held grater.
- 3
Preheat the cooking oil and saute the chopped onions to a dark brown.
- 4
Add the ginger paste to the onions and saute for 30 seconds to allow the garlic to bloom.
- 5
Add the ground beef and saute until you can no longer see pink.
- 6
Add the chopped tomatoes and 1 cup of water, cover, and simmer to allow the tomatoes to cook down.
- 7
Uncover, turn the heat to high and cook until all the water has evaporated.
- 8
Add all the spice powders and saute continuously for 5 minutes.
- 9
Add the chopped green chili and crushed ginger and saute for another 5 minutes.
- 10
Turn the heat off, add the chopped cilantro, cover and set aside to cool.
- 11
Finely chop the onion, tomato and bell pepper.
- 12
Preheat the 2 tablespoons of cooking oil and add all the vegetables to it.
- 13
Add the salt and black pepper and saute for 3-5 minutes, until everything is just slightly cooked and set aside to cool. (see notes)
- 14
Preheat the oven to 400℉.
- 15
Spray your casserole dish with the nonstick spray.
- 16
Mix the hashbrowns and 1 cup of the mozarella and press firmly into the base and sides of the dish until completely lined.
- 17
Bake in the oven for 15 minutes until the edges start to turn brown.
- 18
Crack open the eggs, add the salt, black pepper and red chili flakes and hand beat.
- 19
Mix the feta with the egg mixture and stir to blend.
- 20
Remove, leaving the oven on, and layer with the keema, sauteed vegetables and egg mixture, in that order.
- 21
Add the remaining half cup of mozarella and return the casserole to the oven and bake for 15 minutes, or until the eggs are cooked to an internal temperature of 160℉. (see notes)