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 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.
Easy Breakfast Casserole Recipe
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.
Brenda DiNino says
I made this just as the recipe said and it was delicious. I served it with salsa and sour cream and everyone loved it. If I half the recipe how ling would I cook it forg? FYI: I have made this the night before as well as right away and came out perfect both ways.
Judy says
I am going to make this for our Sunday school class this coming Sunday and I will let you know how it went .
Jerry Smith says
I don’t have hashbrowns but I have potatoes that I can peel and shred in the food processor. Do I need to adjust the cooking time doing it this way?
Pat Willis says
I would microwave the potatoes a bit first.
Teresa says
What do you do when edges start to over cook and the middle is still runny?
M says
Easy and delicious!! You can add your own spice to it too! I added a small can of green Chili’s. Yummy!!
Rachel Rose says
This is great! We have 8 chickens and sometimes too many eggs, so this recipe uses a lot of them up. I use it all the time. Thank you!
Scott says
I have the same “problem” ☺️ but I have always loved farm fresh eggs, which is why I have my chickens in the first place, but you can do SO MUCH with eggs! they’re so versatile! check out this recipe, just in case you want egg salad and potato salad, with bacon!
6 medium russet potatoes (about 2 lb.), peeled, cut into 1″ pieces
2 Tbsp. plus ½ tsp. kosher salt
3 large eggs
4 slices bacon
1 cup mayonnaise
½ cup sour cream
2 Tbsp. dill relish
1 Tbsp. Dijon mustard
1 Tbsp. garlic powder
1 Tbsp. freshly ground black pepper
1 cup halved cherry tomatoes
½ cup halved pitted black olives from a can
Preparation
Step 1
Place potatoes in a large pot and pour in cold water to cover by 2″. Add 2 Tbsp. salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the dressing).
Step 2
Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (whites and yolks will be set). Drain; transfer to a bowl of ice water and let cool. Drain, peel, and quarter eggs.
Step 3
Cook bacon in a large skillet over medium heat, turning halfway through, until brown and crisp, 8–10 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1″ pieces. Reserve 2 Tbsp. bacon fat in pan.
Step 4
Whisk mayonnaise, sour cream, relish, mustard, garlic powder, pepper, and remaining ½ tsp. salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer salad to a platter and top with remaining bacon.
Gina Kinney says
I have made individual portions in muffin tins and froze them. I just pull out however many I want to to heat up for my husband and me or just myself. That way you always have an easy breakfast on hand. If you’re doing low carb you can eliminate the hash browns and it takes great too. I also substitute the ham for bacon crumbled sausage.
JJ says
How do you reheat from frozen?
Cathleen says
How long do you bake in the muffin tin?
Kati says
Delicious!
I added some sautéed onions but other than that followed just followed the recipe.
So easy and yummy.
My husband said it was the bomb 😏
Carlos perez says
If I were to add bacon and sausage, would I need to cook before? Or could I just add it raw in the dish and bake it
Leslie says
Definitely cook before adding to casserole.
Lots of grease in it otherwise.
Juliana Salazar says
Do you think I could substitute half and half for the milk?
Suzy123 says
I used half and half – was great! Nice creamy texture.
Amanda says
Do you think this can be made the night before and then reheated? And if so, how long and what temp to reheat?
Amanda says
Can you cook it the night before and then reheat it?
Carolyn Woloski says
Do you thaw your frozen hash browns before adding?
Marlene says
Can I use sausage instead of bacon and how much?
Marion OHalloran says
Made this several times and it was always a big hit. I use hash browns with peppers and onions in it, very tasty. Will make this recipe again for Easter brunch
Crystal says
What about getting the middle cooked without burning the edges? Adjust the cook time? Cover?
Kaycee Westfall says
I’m having the same problem. I think next time I’m going to opt to use a bigger pan so that my casserole is thinner because I think that’s part of the problem
Michelle Wazny says
It says 24 oz of potatoes but also says about 8 cups? That can’t be right?
Grace says
I used frozen bag of ‘Hash Brown O’Brian’ which has the little chunks of veggies in it and was very delicious this way!!!👍🏼
Judy says
How far ahead can I prep this casserole? Can I prep it on Friday evening and keep it in the frig till I bake it on Sunday morning? I’ve made it the night before and that is fine but I need an extra day this time.
Pam cassada says
This was delicious and they cleaned out my dish!!! Can I half the recipe and still cook at 350 degrees for 1 hour?
Larissa says
Takes longer than a hour to bake.. give yourself some
Extra time if needed. Going to be late for mops. 😂
courtnay c steckley says
This was fantastic! I added a few squirts of dijon mustard to the egg mixture. Really added a subtle yet fabulous flavor!!!
L.Perez says
Hi. Can casserole be pre-made? Would it be soggy if pre-made a few days ahead??
Heather says
Instead of milk I put heavy cream and is it amazing!!
Annemarie Dolci says
Absolutely perfect! Followed directions and had a terrific casserole for dinner! That’s right, breakfast for dinner!
Tim says
Anyone else have issues with casserole being “eggy” in the middle? We’ve made it several times, first couple times was perfect. Last few times it hasn’t cooked in the middle and had runny egg….. We love this recipe it’s delicious just gotta figure out why it’s not cooking in the middle.
Annette says
Took it to a church brunch potluck and it was really good. Simple to make. Going to save leftovers for breakfasts this week.
Sharon Rush says
This was a great recipe. Our car club met for a carry in at one of the members house a while back and I took it there. It was a hit and it was gone. I’m making it again to take to a carry in. It’s so easy to make.
Rohan Tharoor says
Worked really well, make a vegetarian version with Mushrooms instead of ham and added some Spinach, tomato, onion pepper and cayenne! Halved the ingredients and made it in an 8×8 dish. Would probably use slightly less cheese next time!
Marsha says
I had this at a church potluck and it was a major hit, nothing left! I made this for family who came into town. I mixed it the night before and left in the fridge in a 9 x 13. Popped it into the oven for 1 hour next morning and it was perfect. I did sub heavy cream for milk and season salt for regular salt.
**How long will this last (COOKED) in the fridge?**