This casserole will be easier to make if your hashbrowns are already thawed. I like to thaw in the fridge overnight so they're easier to break apart.
I used already diced ham from my grocery store's meat section. However, you could also use leftover ham. Leftover honey baked ham would be fantastic in this recipe.
I used hot Italian sausage in this recipe. However, you can use any variety you like. Mild or even maple would also work if you prefer.
You can tell egg casseroles are done when they are no longer jiggly in the center. This can be subjective so I like to use an instant-read meat thermometer. The casserole is cooked through when the temperature reaches 160 degrees F.
Mix the egg mixture with a whisk to incorporate extra air. This will lead to perfect fluffy eggs.
Line your casserole dish to make clean-up and the dishes a breeze!