Easy Breakfast Casserole has hash browns, ham, cheese, and eggs. This hash brown breakfast casserole can be made overnight. Perfect for a Holiday breakfast!
What makes this hash brown casserole easy?
Seriously, it took me longer to preheat my oven than it did for me to prepare this egg casserole. I used frozen hash browns, shredded cheese, and cubed ham. So, the only real prep work that I had to do was crack open the eggs.
This casserole will feed a crowd. It makes 12 portions.
It would be perfect around the holidays since you only need to spend about 5 minutes in the kitchen putting it together. Then, just let it bake.
How to make Breakfast Casserole:
*Note: The full printable recipe card is at the bottom of this post.
- In a large bowl, add frozen shredded hashbrown potatoes.
- Add chopped ham and shredded cheddar cheese.
- Mix well. Then, pour into a baking dish.
- Add 12 eggs to a large bowl (use the same bowl from the first step).
- Add milk, salt, and pepper. Whisk together.
- Pour the eggs over the hash brown, ham, and cheese.
- Bake.
How to make Overnight Breakfast Casserole
- Assemble the breakfast casserole according to the directions.
- Cover with plastic wrap.
- Refrigerate overnight.
- Remove plastic wrap and bake.
What to serve with this Egg Casserole:
- Crock Pot Apple Cinnamon Roll Casserole from Bitchin Brunch
- To Go Baked Oatmeal with your Favorite Toppings
- Tropical Green Smoothie
- Banana Peanut Butter Oat Muffins
- Honey Lime Fruit Salad from Cooking Classy
I always put salsa on my eggs. So, I serve salsa with this recipe. Hot sauce and sour cream would be good too.
Watch the step by step video for this Easy Breakfast Casserole Recipe below.
Easy Breakfast Casserole Recipe
Watch The Recipe Video Here
Ingredients
- 24 oz. frozen hash browns -about 8 cups
- 16 oz. cubed ham
- 8 oz. sharp cheddar cheese -shredded
- 12 large eggs
- 1 cup milk -I used skim
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- cooking spray
Instructions
- Preheat oven to 350 degrees F.
- Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray.
- In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1).
- Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
- Bake for one hour, uncovered. The center should be set and the edges should be golden brown.
Nicole says
January 27, 2019 at 2:46 PMDELICIOUS! I did 20 oz refrigerated hashbrowns, 2 1/2 cups shredded cheddar cheese and 2 lbs of cooked sausage and cooked bacon (we love meat)! Poured the eggs-milk mixture on top. I cooked for an hour on 375. PERFECT. The combination was perfect. We topped with either country gravy or maple syrup 🙂
Angela says
April 28, 2019 at 10:09 AMWe love this casserole! Absolutely a favorite or my family!
Sandra R Dunn says
February 12, 2019 at 4:53 PMNot sure if this is the same recipe I tried, but anyway I added green peppers and onion to mine because I love a western omelet. The recipe called for 350 for 1 hr, but I had to add 10 more minutes because the middle wasn’t firm. It was excellent. Think I may add bacon or sausage next time. Had to freeze some so we’ll see how that goes later. Love the recipe.
Kirsten Jagger Roberson says
February 13, 2019 at 10:02 AMCan I make this dairy free? What is the best milk alternative to use for this dish? Thank you for your help!
Karla says
February 18, 2019 at 8:16 AMI made it without a dairy alternative or dairy. Tasted great!
Tracy says
May 14, 2019 at 5:31 AMI used Silk Protein Nutmilk and it worked great!
Lori says
February 18, 2019 at 9:24 AMI add diced onions and green peppers to the potatoes, 1/3 of the cheese, then after adding egg/milk mixture, sprinkle remaining cheese on top, press down, cook 75 minutes, perfect every time.
Brenda says
February 18, 2019 at 10:39 AMCan u make and freeze then bake when taken out for f freezer?
Chris Condit says
February 19, 2019 at 11:51 AMOur family loves this meal! And, for a kicker, just add some green chili’s to it! Yummy!
Joanne says
March 1, 2019 at 9:46 AMReally delicious and very easy!
Charlie says
March 10, 2019 at 10:01 AMAdded sausage and bacon and a can of cream of celery soup really took it over the edge using south west style egg beaters.
Curious says
March 21, 2019 at 2:26 PMSoup instead of the eggs?
Martha says
March 18, 2019 at 6:49 PMVery easy! Everyone loved it!
Marie says
March 27, 2019 at 9:48 AMWhat temperature and for how long for half the recipe?
Lynn says
March 30, 2019 at 10:08 AMSuper easy! I didn’t have hash browns, so used potato rounds instead (flat tator tots) and squished them after pre-baking them for about 20 min on 425. Then added the egg, ham & cheese mixture. I did half the recipe (only me and hubby, so didn’t need the large 9×13) and baked it for another 30 min. Super picky hubby loved it!
Joyce Halvorsen says
April 3, 2019 at 1:25 PMDelicious…however, I thought as I was preparing this dish that there was TOO MUCH potatoes for the size baking dish called for….but it is just right. Use all the ingredients listed and if you wish add chopped onions, green peppers, and red peppers. I added a variety of cheeses, because I like cheese. Other than that, this recipe is a keeper. I served it to guests who visited our house on their visit to Florida along with a fresh vegetable and fruit tray and coffee (their preference for drinks). I will serve this again. It is so adaptable.
John B Lewis says
April 5, 2019 at 11:26 AMEasy, really good recipe. I have substituted bacon bits for the ham, and like it even better.
Jacqueline Maki says
April 6, 2019 at 6:28 AMIt’s in the oven right now, and I can’t wait to serve it. I only had about 12oz. of hash browns on hand so I’m substituting the other 12oz. with Orieda golden French fries. I didn’t have sausage so I’m using a pound of bacon instead, and finally, I put it all into my 11×14 lasagna pan because a 9×11 seemed too small. I’m going to check it at 50 minutes. Thanks for the great recipe. I’m sure I’ll use it for years to come.
Kendra Henderson says
April 14, 2019 at 6:35 PMI have made this numerous times, With ham, bacon, sausage, spinach, mushrooms..whatever I have. I cut it in half (only 2 of us), and we always have Pico de Gallo on top. !!!
Manda says
April 20, 2019 at 8:15 AMGreat recipe idea! I added a little onion powder, garlic powder, and chives to the recipe then made them in individual ramekins!
Donna says
April 20, 2019 at 9:22 AMCan I skip the ham and only use veggies instead?
Carrie J. says
April 21, 2019 at 10:45 AMGreat simple recipe. I used sausage instead of ham, but kept everything else the same. Everyone loved it at out Easter brunch.
Jennifer says
April 23, 2019 at 1:37 PMI essentially followed this recipe to the letter except the market only had 30-ounce bags of hash browns so I compensated by throwing in an extra egg, an additional sprinkling of cheese, and a pinch more salt. No change to the flavor profile or list of ingredients.
Even without the extra volume it makes a lot so use your deepest 9×13! I used my lasagna dish which is slightly larger and deeper than an average 9×13 and it was perfect.
I assembled it the night before and started it in a cold oven in the morning…it needed just a few minutes more cooking time with this method. I tasted a tiny corner to test it and was surprised at how flavorful it was with such simple ingredients. I wanted more but it was for a school event and it would have been scandalous to drop off a casserole with a chunk missing. Hehehe.
Throughout the morning I received numerous texts and emails from people who loved it. Pinned for future use!
Amanda says
April 30, 2019 at 9:39 AMSo good….so EASY!!!
Lola J Harter says
May 8, 2019 at 8:27 AMlove this recipe!!!
Donna Daniele says
May 13, 2019 at 6:03 AMI made this for Mother’s Day brunch. It was quick, easy and delicious.
Sayward says
May 20, 2019 at 1:58 PMI want to make this for Memorial Day brunch. I am feeding 10 people and I know this recipe comfortably feeds 12- however most of my guests are men. Should I double the recipe? We like to eat in our family. Haha
Vegas Mom says
May 25, 2019 at 9:58 PMJust to note, if you alter this recipe as I did (ie. I cut it in half due to not having enough ham and shredded cheese on hand), the slider does not adjust the cup measurement for the hash browns. I ended up using more than 4 cups, which is what you should use if you half it. I was jumping back and forth between the computer to my prep area to my sick kiddo, not paying attention that her widget doesn’t account for that properly. My mistake, but something that should be noted. Hope it turns out okay as it’s currently in the oven. I also added green onions and sweet peppers 🙂
Emily says
June 1, 2019 at 9:40 AMCan I make this in the crockpot? For how long?
Anne S says
June 10, 2019 at 5:37 PMEasy go to that everyone loves.
Shirley says
June 12, 2019 at 7:13 PMCan I cook this in a roaster oven and how much do I need for 100 people