Easy Breakfast Casserole has hash browns, ham, cheese, and eggs. Â This hash brown breakfast casserole can be made overnight. Â 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: Â 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. Â 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. Â 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 Amanda’s Easy Recipes
- 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.
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Easy Breakfast Casserole Recipe
Video
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.
could this be made in a nesco roaster or crock pot over night
This looks great. Will it be okay reheated?
Thanks.
My whole extended family loves this! It’s so easy and it’s my go to for large breakfasts. We’ve added bacon and sausage in the last too.
It heats up phenomenally!!!
Loved this recipe. All easy. I actually made three variations. One with ham. One with bacon. One with maple sausage. Cut into portion size and. freeze. Easy and quick for family to have a warm breakfast
Loved the recipe and and red and green peppers and onions. Took to work for our annual Thanksgiving feast and everyone raved about it! It was easy to put together the night before and put in the oven the next morning.
Great for company. I have made different variations with ham, regular sausage and hot sausage. Very good. Great reheated for the late sleepers.
Delicious and easy to make
First time making this recipe and my family (including teenagers) loved it. Added an extra 2 eggs and in addition to the sharp cheese I added 2 cups mild cheddar. I baked in 10×17 baking dish. Great recipe.
Fast & Easy to make. Great for family breakfast.
Yummy and super easy! I left out the ham and added chives 😋 My family loved it for dinner served with brioche bread 💫
Thank you so much for this eggcellent recipe… This is my go to recipe for brunch! We’re not big ham people so we substitute bacon for it.
Bell peppers and or asparagus are nice additions that we love, just remember to cook and soften them in a pan before adding to the cold casserole.
It’s fine but a little lacking in flavor. I think something as simple as diced onions or green onions would have given it enough to make it pretty good. I would use this as a base recipe next time and try to give it more personality with some peppers and onions or something.
I made this with potatoes I cooked in my instant pot instead of frozen hash browns. I also used bacon instead of ham and sautéed gr pepper and onion. It is a very good dish.
I Loved so many of your recipes . Plan to try all the ones I like just have to do them from my iPad . I’m a 76 yr old grandmother my 10 yr old granddaughter loves to cook & try different things . We’ll have a great time together with all these . Thank you.
Could you use bacon instead of ham?
Yes! I did and it was delicious!
Can I freeze this ?
This is the best casserole for breakfast, lunch or dinner. You can mix different meat and cheeses. I have made it vegetarian with vegetables, but need to use vegetarian cheese, egg and milk. Hint. When using fresh vegetables I microwave them till tender. Then mix all together and bake one hour.
Pretty bland and unexciting. My family didn’t rave over this and neither did i. I would add green and red peppers and onions to give this more flavor.
If I am tripling this recipe, does the cook time change, or is it still an hour? Thanks in advance.
Hello Amanda- Great recipe. Kiddos love. The only thing I ever change is I add garlic, cheese and top with tomato based homemade salsa. Sometimes I give it a Mexican touch with Chorizo, jalapeño cheddar & a bit of fresh cumin, top with Sour Cream & Salsa… Really enjoy your recipes and website. Thanks so much friend..
I’m trying to understand how 24 ounces equals 8 cups when a cup equals 8 ounces? Nice recipe btw.
Weight and liquid are different measurements
I love this recipe. I have made it several times. I am a widow and I don’t cook as often as I use to, plus when I do cook, I need to make something I know I will want to eat for several days. This recipe suits the bill! I will eat this casserole when I want something light before heading to bed after my 12 hour shift. Personally, I like breakfast morning, noon and night!!!!
This is my go-to recipe when I have to take food to church for adult Sunday school class. Everyone always brings sweets and I love savory for breakfast. And I found out lots of folks were happy to have savory for a change. We have some gluten-free folks and this recipe is perfect! I add red/green/orange peppers and some garlic and onion to give it some extra flavor and color. It’s rare I bring any back home. Thanks for such a simple and tasty recipe!
Can this be made the night before?
Assemble the breakfast casserole according to the directions.
Cover with plastic wrap.
Refrigerate overnight.
Remove plastic wrap and bake