Easy Breakfast Casserole

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Easy Breakfast Casserole has hash browns, ham, cheese, and eggs.  This hash brown breakfast casserole can be made overnight.  Perfect for a Holiday breakfast!

Slice of Hash Brown Breakfast Casserole with salsa on top

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.

Baked Egg Casserole with ham and cheese in a baking dish

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.

Eggs being poured over frozen hash browns, cheddar cheese, and ham for Easy Breakfast Casserole

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:

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.

Find more of my recipes on TikTok

Slice of breakfast casserole with hash browns, ham, and cheese with salsa on top

Easy Breakfast Casserole Recipe

4.93 from 155 votes
This Easy Breakfast Casserole Recipe has hash browns, ham, cheese, and eggs.  This hash brown breakfast casserole can be made overnight.  Perfect for a holiday breakfast!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Video

Servings 12 servings
Calories 208 kcal

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.

Nutrition

Serving: 1/12th of the recipe | Calories: 208kcal | Carbohydrates: 13.2g | Protein: 17.3g | Fat: 9.8g | Saturated Fat: 4.4g | Cholesterol: 223mg | Sodium: 359mg | Fiber: 1.4g | Sugar: 2.1g
Course Breakfast, brunch
Keyword easy breakfast casserole, egg casserole recipe, hash brown breakfast casserole
Cuisine American
Author Amanda Finks
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Comments

  1. 5 stars
    Yummy and super easy! I left out the ham and added chives 😋 My family loved it for dinner served with brioche bread 💫

  2. 5 stars
    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.

  3. 3 stars
    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.

  4. 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.

  5. 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.

  6. 5 stars
    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.

  7. 3 stars
    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.

  8. 5 stars
    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..

    1. 5 stars
      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!!!!

    1. 5 stars
      Assemble the breakfast casserole according to the directions.
      Cover with plastic wrap.
      Refrigerate overnight.
      Remove plastic wrap and bake

  9. 5 stars
    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?**

  10. 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!

  11. 5 stars
    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.

  12. 5 stars
    Took it to a church brunch potluck and it was really good. Simple to make. Going to save leftovers for breakfasts this week.

  13. 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.

  14. 5 stars
    Absolutely perfect! Followed directions and had a terrific casserole for dinner! That’s right, breakfast for dinner!

  15. 5 stars
    This was fantastic! I added a few squirts of dijon mustard to the egg mixture. Really added a subtle yet fabulous flavor!!!

  16. Takes longer than a hour to bake.. give yourself some
    Extra time if needed. Going to be late for mops. 😂

  17. This was delicious and they cleaned out my dish!!! Can I half the recipe and still cook at 350 degrees for 1 hour?

  18. 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.

  19. I used frozen bag of ‘Hash Brown O’Brian’ which has the little chunks of veggies in it and was very delicious this way!!!👍🏼

  20. 5 stars
    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

      1. 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

  21. Do you think this can be made the night before and then reheated? And if so, how long and what temp to reheat?

  22. 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

  23. 5 stars
    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 😏

  24. 5 stars
    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.

  25. 5 stars
    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!

    1. 4 stars
      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.

  26. 5 stars
    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?

  27. 5 stars
    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.

    1. I am going to make this for our Sunday school class this coming Sunday and I will let you know how it went .

      1. Did you use the roll sausage? And did u use a 16 oz‽ also I would like to use real bacon bits wonder how much bacon bits I would use I. Would think 1lb would be to much?

  28. I also have this recipe but use cubed white bread instead of potato and you make it all up the night before and bake next day. If using 9×13 and full recipe, use 10-11 slices of cubed white bread

  29. 5 stars
    This casserole is so good everyone wanted seconds. I added 1 tsp. of dried mustard to the egg mixture. It baked perfectly in one hour. Reheats great. Good recipe for diabetics. I will definitely fix it again!

  30. 5 stars
    Loved this recipe! Was looking for something easy to make for Christmas brunch – found it!! I made half the dish with ham cubes, and half with sausage – also added chopped bell pepper and onion. Made it yesterday to make sure I liked it – did not want to chance ruining brunch if I did not like it. Hope the rest of my family enjoys as much as I did.

  31. I made a double batch: the first batch I baked that morning and it tasted like… well, hash browns. The egg sort of blended in and disappeared. The ham and cheese flavors came through somewhat but since the egg made the dish wet it tasted like soggy ham and cheese hash browns.
    The second batch was left separate for the next day. I was planning to mix the prepared egg into the prepared cheese/ham/hash right before baking. I ended up baking the hash browns as they were and cooking the eggs up separately. Yes it’s an entirely different dish but it solved the problem. Second attempt was tasty.

  32. Use cooked sausage instead of ham & saute a small onion & add. Bake as directed. Makes a great filling for breakfast tacos. Serve with flour tortillas and salsa.

  33. 5 stars
    I halved the recipe and made it as written. It served 4 adults with leftovers. Delicious! I love the trifecta of fast, easy, and good. Will definitely make again. Thank you!

  34. 5 stars
    I doubled the batch and served it in a chafing pan for Bosses day at work today. Everyone has raved how good it was. Now I’m sharing the recipe and they will know how easy it was:)

    Made it the night before and I used Jimmy Deans precooked breakfast meat mix with extra cubed ham.

  35. I used 1/1 and 1/2 an the eggs did not come out fluffy. I always use 1/2 and 1/2 in scrambled eggs and they are delicious. Could this be the reason the eggs did not set up properly?

  36. 5 stars
    Simple and easy. As others, I halved the recipe and also added red peppers, a dash of dried mustard and a small amount of onion flakes. I did use ham, but will try again with sausage and/or bacon. Thank you.

  37. This is a super easy, super delicious recipe. I fed 6 adults and had leftovers to spare. The only thing I did different was add green onions (personal preference). I wondered about browning the hash browns but I ran out of time, you absolutely do not need to brown them. Just follow the directions. This is a keeper. Thank you!

  38. This is the best and the easiest breakfast casserole. We are also “breakfast for dinner” people so it makes a fantastic busy night dinner. I make it the night before and pull it out of the fridge in time for dinner the next day. I also add whatever diced vegetables I have around, a little hot sauce, or a variation on the cheese. We make it again and again

  39. 5 stars
    Awesome recipe —- definitely a keeper! Easy, fast and delicious! As someone suggested above, I added onion, red and green pepper, used sausage rather than ham, and also halved the recipe, which was plenty for four healthy appetites with leftovers. Loved by all! Appreciate the great comments from all!

  40. After mixing all the ingredients can you freeze it are should you cook it first then freeze it are can you not freeze it at all

    1. I make and freeze this unbaked to take to the beach every summer for the first mornings breakfast. My whole family love this casserole.

  41. 5 stars
    I halved the recipe, and it still turned out great! I used gruyere cheese and substituted half of the hash browns with riced cauliflower. Took the advice of another reviewer and browned the hash browns and cauliflower a little and added a tbsp of onion powder before mixing it with the ham and cheese. Also added a pinch of cayenne to the egg mix. I would have totally gone with the potatoes O’Brien others have mentioned, but that’s a hard no from my husband. It’s good enough for me that I could sneak in the cauliflower!

    1. This is great! I made 2/3 of a recipe. I used bacon instead of ham. I also put in 2 chopped apples instead of the vegetables. Oh and 1/4 cup of maple syrup to sweeten it. I left out the salt and pepper. Thanks for the recipe. It was delicious.

  42. 5 stars
    I added 1 tsp ground mustard and 1/2 tsp black pepper. I also added onion, green onion, and red pepper. This recipe is delicious! Finally a breakfast casserole that the whole family loved. Thank you!

    1. I have made this several times and everytime I visit my best friend, they made sure they have the ingredients so I can make it for them!!!

    2. Yum!! My family loved this! Everyone had an idea what would be good added to it. Next time, and the next time and the next time! Great breakfast basic…now go crazy enhancing it. Me, I liked it just the way this recipe worked up.

  43. 5 stars
    I made this casserole a few days ago. This was the best breakfast casserole I’ve ever made. SOOOOOO EASY. I substituted bulk breakfast sausage for the ham. EXCELLENT!!!!!!!!!!!!!!!!

  44. I agree with what some others have said, the O’Brien potatoes give it a prettier look and a little extra flavor! I would add that if you defrost the potatoes in the microwave a couple of minutes before mixing, it puffs up a little and is prettier also. Thanks for the easy delicious breakfast!

  45. 5 stars
    Fantastic texture…. and good flavor. Plain, but in a good way. I do like to add veggies to it sometimes but we love it.

  46. Help Please

    I am trying this for dinner tonight. I’ve shredded potatoes. Do I need to brown the potatoes before adding them at the bottom of the casserole dish before baking ?

    1. Frozen hashbrowns are usually a thicker piece than you would get using a cheese grater. They are also usually blanched.

      You also want to press all the excess water out.

      A lot of people recommend a salad spinner after pressing.
      I think if you crisped them up they would taste good.
      As a chef on food network star says… “brown food tastes good!”

      If I were giving you my opinion just stick with the frozen bagged potatoes.

  47. Hi! I’m vegetarian and would like to make this recipe without the ham. Would you suggest any changes to the remaining ingredients (e.g. adjustments to how much milk, etc)
    Thanks!

    1. I’ve made without meat, with bacon, with sausage, with both, with added veggies, split in to 2 containers. All works. When added a lot more stuff I kind of would recommend added more eggs and a little more milk. But it’s really good. I think tastes best with the sausage but anything will be good 🙂

  48. 4 stars
    Very good but mine burned at 400degrees for 50 minutes. I will cook at 350 next time which is recommended in another recipe. I also added two 8 oz cans of green chilies.

  49. 5 stars
    This was super easy. I added frozen diced onions and diced red and yellow peppers and this turned out really good.

  50. Can this be frozen? And if so, can it be frozen uncooked or does it need to be baked first? Expecting a new baby in about a week or so and need to prep some meals!

  51. 5 stars
    Wonderful and too easy! We love breakfast at dinner so we made this and everyone wanted seconds. For a family of 4 we emptied the dish. I added Asian Zing to mine and my daughter used ketchup.

  52. 5 stars
    Hi and thank you for the breakfast casserole recipe. It was quick, and as one other person mentioned, versatile. I used Potatoes O’Brian, but halved the recipe for just two old people! Added garlic powder, chopped bacon, Some chopped onion, a chopped tomato, chopped Jalapeño, topped with a sprinkle of chili paper and hot paprika for a little extra color. Served with salsa and sour cream. I appreciate this quick and nutritious recipe.

  53. 5 stars
    I never made a breakfast casserole before. For this to be my first time, I made it for my Church and it came out perfect. They are all still alive (smile).
    My husband being a chef, loved it.
    Thank you for a simple great recipe.

  54. I use Jimmy Dean Sausage instead of ham It’s our go to weekend breakfast dish on Sundays after church.

    1. Yes, I made this Christmas eve for Christmas morning. I did use 1c sour cream and cut milk in half but followed the recipe otherwise. It was delicious and sliced and served nicely keeping its square shape. We ate it for breakfast for several days and am pretty sure it would freeze well after baking. Freezing was my plan but there was none left to try freezing.

  55. 5 stars
    Really good! I improvised a bit, adding a layer of defrosted frozen spinach, chopped onions and mushrooms on top of the hash browns. Also added a cup of sour cream along with the milk and eggs, resulting in a very moist casserole. Holds its shape nicely when slicing and serving.

    1. 5 stars
      This recipe is awesome! I used OreIda frozen hash browns, half of a yellow onion, frozen chopped spinac thawed and drained well, cheddar, and then placed slices of prosciutto on top. It’s so good!

  56. 5 stars
    Love this dish! It has become a Christmas tradition to us. The recipe is delicious as-is, but I use a 30 oz bag of Potatoes O’Brien (the red and green pepper and onion provide color and flavor). I also sprinkle the potatoes, ham and cheese liberally with ground mustard before tossing them (it tends to clump if added to the eggs). And, I add 1/8 teaspoon cayenne pepper to the eggs. Reading the comments, I am eager to try using a combination of milk and sour cream. Thank you for this recipe!

  57. 5 stars
    Made this for holiday department meeting at school and it was raved about. I’m emailing recipe out to the whole department to share with their friends and families. The only thing I did differently was thaw hash browns and then attempted to brown a bit in skillet but didn’t get the effect I desired as far as browning, but it didn’t matter at all! I added cooked bacon and some onion powder and two extra eggs and a splash more milk. I put cheese on top too and incorporated some chives…Delicious! Salsa is a must on the side. Thank you so much for sharing this 🙂

    1. I have added green onions. Enhanced the flavor a bit. Been thinking I want to try with green pepper & white onion this weekend.

    2. Yes adding green onion adds a great taste to ity. My family are meat lovers a actually add Jimmy Dean sausage with the ham and I go the extra mile buy cooking bacon and crumbling it on top. I jyst loved this meal especially since I can prepare it on the night before. Pop it in the oven jump in the shower and start my day!

    3. I made it with green onions and chopped green bell peppers. I sautéd the onions and peppers before adding them to the mixture but you wouldn’t have to. It added good flavor (and some good veggies).

  58. 5 stars
    I made this for a church Christmas Party and everyone loved it…. most importantly, all four of my kids loved it, which is a huge win! This recipe was super easy and it came out of the pan without sticking, unlike other recipes I’ve tried. This is definitely a keeper and I can tell already it will be a family favorite. Thank you so much!

  59. I’m wondering if this can be frozen before I bake it? I am having a baby soon and I wanted to make this for Christmas breakfast but I don’t know if I’ll be up to prepping it the day before.

  60. Fabulous! Made the night before and popped in the oven for an easy Thanksgiving breakfast. Leftovers to be frozen for Mom to eat as individual meals later.

  61. 5 stars
    I made 2 of these for a post-wedding breakfast and they were huge hit. I added mushrooms and subbed bacon for ham. Spice-wise, adjust for your taste. I added onion and garlic powder for more flavor. The cook time was spot on.

  62. If making this right after prepping it bakes for nearly two hours. It’s also a little heavy on the potatoes. I recommend cutting the potatoes to 6 cups and definitely letting it set in the fridge overnight.

  63. 4 stars
    Overall this is pretty good! I assembled mine the night before and put it in the fridge. I thawed the potatoes out first, added some garlic powder, ended up increasing the temp to 375 halfway through, and cooking it for about 1hr 20min. Could probably cook at at 375 the whole time to make sure the center cooks in time. I think it could use some personalization depending on your tastes. More spices, veggies, different meat, different cheeses, etc. It could be really fantastic depending on how you change it! Enjoy!

  64. Won’t the frozen hash browns make this dish “watery & runny ” when the hash browns thaw, if prepared overnight? *Otherwise, sounds & looks fantastic!*

  65. 5 stars
    I put mild sausage, Canadian bacon and 8 oz of cubed country ham and put the sharp cheddar cheese on 30 minutes after cooking. Was delicous and full of flavor!!

  66. 5 stars
    5 stars! This has been my go to dish when I don’t have time to make a big breakfast or it’s my turn to bring something yummy to a breakfast gathering. It’s easy and delicious. My family and friends love it!

  67. 5 stars
    Made this for a breakfast tailgate and everyone loved it. I’ll definitely make it again. I would probably add onion powder and garlic powder the next time. I made it exactly as the recipe this first time.

  68. 5 stars
    I couldn’t find cubed ham at my grocer so I bought a package of mild sausage, cooked it, and mixed it in with the hash browns and cheese. It was delicious!

  69. Can you cut the recipe in half? Would that reduce cook time? I only need to feed three people and don’t want leftovers as we will be traveling. Thanks!

  70. I have frozen my cooked egg casserole in slices, put in baggies, and it is great for breakfast on the go! Can grab one or more slices at a time. Re-heat in the microwave for about 1 min or so.

  71. 5 stars
    I’ve made this twice in a week. Took it for a potluck at work and everyone loved it. I am curious if anyone has freezed it. Using as meal prep this week.

    1. Yes, in fact I will sometimes prepare to have for individual servings for my husband as he eats a bigger daily breakfast than I.

      1. 5 stars
        I absolutely love this recipe! I’m vegetarian, so I don’t eat it, but I make it frequently for the residents of the group home I work at. It’s so easy and the guys love it. I usually put the eggs and milk in a blender to speed up the process and then just pour from the blender over the meat and potatoes. I’ve also made it with sausage in place of the ham.

        1. I’m supposing you would cook and drain it first. Most similar recipes I’ve used called for browning it first. Seems it might be too greasy if added raw and the grease soaked into the filling.

        2. Precook the sausage and drain before putting it in the casserole. It will be delicious but with a higher fat and calorie count.

  72. 5 stars
    I make this often but I use tater tots..( just enough to cover the bottom of the pan)…and I add a little onion and chopped green pepper. We love it!! I assemble it the night before and cover it with foil….keep overnight in the frig. and let it sit on the counter for about 15 min before baking. Some fresh fruit and biscuits rounds it out for a wonderful weekend brunch!

  73. Hello, my family and I like to eat this for breakfast and dinner. Super yummy! Can this recipe be put in the freezer after it has been baked?

  74. 5 stars
    I usually reduce the milk to a half cup and add one cup of sour cream. I love how it tastes when sour cream is added before baking. I also toss in some lightly sauted diced mushrooms red, green and yellow peppers because it adds color to the dish. Food always look colorful at my house! You may want to save some of the cheese until the casserole is almost done cooking. Spread it on about 5 minutes before your timer sounds and enjoy. This is a fabulous recipe and we’ve used it for family brunches many times then enjoyed any leftovers for lunch or a quick dinner. Now that’s a versatile dish!

  75. MY HUSBAND, THE CHEF, USED THICKER CUT HASHBROWNS, AND WE LIKED THE TEXTURE. HE SUBSTITUTED CANADIAN BACON FOR THE HAM AND USED SHREDDED MEXICAN STYLE CHEESE. HE ALSO ADDED MORE SPICES. WE LOVED IT AS DID OUR GUESTS. I REALLY LIKE THAT THERE ISN’T SO MUCH CHEESE AS OTHER RECIPES HAVE.

  76. 5 stars
    I was a little worried about not using any flour. But they were perfect! A big hit. They are not dry. I added the blueberries once the batter was in baking dish. I also added almond astract.
    I used three small bananas. And three eggs. Baked for exactly 15 minutes.

  77. 5 stars
    I want to try and make this for a potluck luncheon. Does it need to be kept hot or warm or can it be served at room temp?

    1. I wondered the same thing, so I googled it. Pillsbury says if recipe says bake at 350° for an hour then you’d cook it to 8-10 hours on low. That seems like a long time for eggs…I’d experiment at half the time and go from there. That’s what I plan on doing.

  78. Just 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 🙂

  79. 5 stars
    I 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

  80. 5 stars
    I 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!

  81. 5 stars
    Great simple recipe. I used sausage instead of ham, but kept everything else the same. Everyone loved it at out Easter brunch.

  82. Great recipe idea! I added a little onion powder, garlic powder, and chives to the recipe then made them in individual ramekins!

  83. I 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. !!!

  84. It’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.

  85. 5 stars
    Delicious…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.

  86. 5 stars
    Super 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!

  87. 5 stars
    Added sausage and bacon and a can of cream of celery soup really took it over the edge using south west style egg beaters.

  88. 5 stars
    I 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.

  89. Can I make this dairy free? What is the best milk alternative to use for this dish? Thank you for your help!

  90. Not 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.

  91. 5 stars
    DELICIOUS! 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 🙂

  92. I modified this as a winter camp breakfast, over an open fire, in a dutch oven. Served with a side of sausage gravy. Everyone was satisfied with warm bellies and a hardy breakfast before a winter hike. Clean up was very easy. Our troop says we will make a version of this at every winter camp out from now on.

  93. 5 stars
    We enjoyed it. I cut the recipe in half, I used a different cheese, some bacon..I baked it for 1hr 5 min. In a 8x 8 glass dish. When I make it on Sunday for my Family I am going to follow the recipe using all cheddar cheese, ham…cause it will give it more flavor. My husband said more bacon would have been good! Still pleased with consistency and it wasn’t burnt. I think I’ll put salsa on the side, too.

  94. 5 stars
    Made this recipe this morning for my neighbors and I and it was a HUGE hit! I did add 1 pound of sausage, a half of pound of bacon, and a little dry mustard to mine. Was worried it may come out a little salty with all 3 meats in it, but it wasnt at all. Very happy with this recipe and would recommend it to anyone!

  95. Making this for meal prep breakfast burritos. Will be perfect filling and be able to freeze. Hubby can grab and heat before work.

  96. 5 stars
    I was thinking these would be great for a quick weekday breakfast. So has anyone made these in a muffin pan for small individual servings? Freeze them and pop out and microwave warm up before work or school?

  97. 5 stars
    Just made this and I loved it! I could only find a 30 oz of hash browns so mine was a little potato-heavy, but still great. Probably should have added some extra cheese to balance it, but I think it would be perfect if following the recipe to the letter.

    Mine did need some extra baking as well, so did 1 hour 15 and it was great (that may have been due to the heavy potato content, no idea how that works though).

  98. 5 stars
    I made this today. After reading the reviews I baked it for 90 minutes. It came out perfect. Just delicious and very easy. Highly recommend!

  99. 5 stars
    We have been making something similar every Christmas morning for years. We use cream of mushroom soup instead of milk. The liquid firms up when you let it sit for 15 minutes before serving. We usually use tater tots instead of hash browns. 2 square pans instead of one 9×13 might bake quicker?

  100. 5 stars
    This was a hit at work. I changed it up a bit and it turned out perfect! I wanted to separate it into two (2) 8×8 pans and i baked both glass pans on the center rack at 375 for 1 hour!

  101. I also add some onion to mine. But the best way to make this is in a crock pot! Turn on high for 8-10 hours. Wake up to the smell of breakfast…yum.

  102. I love this receip however, every time I make it, the middle isn’t done. Does anyone have any suggestions as to what I can do to fix this issue? I’ve adjusted the time. Cooked longer (but then it’s dry). I just need suggestions please. Thanks

    1. Are you cooking this in a deep dish? Maybe try using a larger but more shallow dish? I don’t really know, but thought this might help. Also, start with thawed hash browns and maybe crisp them up in a fry pan first.

    2. 5 stars
      Use a larger pan so it won’t be so thick or 2 medium pans and cook half way throu and freeze one, and finish cooking the other one in the morning you are going to serve it!

  103. I’m going to use real potatoes and brown them like someone else did in the comments, use bacon and sausage, Mrs Dash seasoning,milk and cheese and of course eggs. I’m making it tonight to take to a friends house for breakfast for Thanksgiving morning.

  104. 5 stars
    I’d actually recommend baking this at 400 instead of 350. It took me 2 hours to get the middle to set completely. Otherwise it was great! I also added chopped green peppers, crushed garlic,and bacon pieces for a little extra flavor.

  105. Delicious! I did use real potatoes-grated them- removed liquid-browned them up in cast iron skillet-10 minutes-put in baking dish-rest of ingredients on top. Perfectly done in one hour! I used canned milk. Yum!

  106. I added red, orange and green peppers as well sliced mushrooms. I mixed all of that with the hash browns did cheese then topped it with the eggs. I baked it last night for 45 minutes then put it in the refrigerator. I got it out this morning and put it in the oven to bake the rest the way. It looked mostly cooked last night. I also used refrigerated hashbrowns which was only a 20 ounce bag.

    1. I let the eggs come to room temperature. I used frozen O’brian potatoes instead of hash browns and I thawed them out in the microwave. That way everything will came to heat faster

      1. Did it take a hour then with the modifications? I have done it before and it has always been longer but am under a time constraint

  107. 5 stars
    I just made this for some out of town guest, but I put pork sausage instead of ham. They loved it!!
    I made everything last night, including eggs, milk, salt and pepper in a bowl, put in refrig. Pork sausage in a separate bowl put in refrig. So this morning put hash browns in bottom of dish, then sausage, then cheese and then topped with egg mixture. So easy so good.

        1. You just made my day!! I have a group of 6 friends tomorrow for breakfast and this dish is what I wanted. Love this version with the sausages. Thank you so much.

  108. If I cut the recipe in half (6 servings) and cook it in an 8×8 glass dish, will it still need to cook for a full hour?

    1. Well hash browns technicallly are potatoes!! Might be frozen but someone in a factory peeled them, grated them ( or a machine anyway), then did all that work, and froze them.

    1. 5 stars
      I think I have kept it a couple of days in fridge, or at least the left overs I did. I usually only fix this for brunch when my kids and grandkids are here- usually not any left overs with five teenagers! I have one in the oven right now and added extra cheese, chopped onion and green pepper and sliced black olives. Am thinking about serving with Picante Sauce. Hope I didn’t ruin it. Never met an egg that couldn’t use some flavoring of some sort.

  109. Has anyone prepared this the night before? I’m making it for a potluck, could I bake it then pit it in a crockpot to keep warm?

    1. Can it set overnight in the refridge and be baked in the morning? Will the potatoes get watery?
      Thank you. Mary

  110. Making this for a camping trip, am I able to make it the day before and reheat on grill or fire?!

  111. Can you make this in a 9×9 pan? I won’t have that many mouths to feed and would cut the recipe in half.

    Thanks!

  112. I’m making this recipe my own!Trial n error is the way I live I’ve cut recipe in half with eggs n milk n added two chorizo sausages that are precooked about 12oz of frozen shredded tators n a mixture of Mexican, cheddar n fontina cheese!:)My man is sleeping so I’m sure he’s gonna love me all over again in AM!#Stay tunes…😉

  113. 5 stars
    I made this recipe ahead of time by mixing everything together except the eggs and milk and froze in a 2 gallon ziplock bag. The morning I made it I just poured the bag contents in a 9 x 13 Pan, mixed up the eggs, milk and seasonings and poured on top and baked per instructions. It really doesn’t get any simpler than that!

  114. Can you shred raw potatoes if you don’t have any frozen on hand? Also, do I add them in raw or doni cook them some first?

  115. Your food sound scrumptious and healthy. I would definitely like to try out some of the recipes you have listed.

      1. Would I be able to use the hash brown Patty like the ones served at McDonald’s? For example could I later the hash browns in the bottom of the casserole? Or do they need to be cooked or fried first?

        1. I have used those patties, i cut them up and it worked great, this year I think I might try frying them up a bit first, also needs longer then an hour more like 1 1/2,, some comments suggest a higher temp. but not sure if the would dry it out or just help cook it faster.

  116. I made a half recipe and baked for about 55 minutes- it was still pretty wet and getting too brown after 45 so I covered with foil and cooked another 10 and it’s perfect.

  117. Can you put this together the night before since it uses frozen hash browns? Don’t want it to be soggy.

    1. I’ve never made this one in particular, but one with a bunch a veggies in it as well and I always make that one the night before. The hash browns do not crisp up in this either way. I always thaw the hash browns before adding.

  118. Can you make the night before and put in fridge to bake the next morning? I wasn’t sure because of frozen hashbrowns. Thank you!

    1. I do! I make a few different breakfast casseroles (1 per week) I portion.It out into sservings and it’s our breakfast for work all week long

      1. 5 stars
        Thank you for sharing this dish….it was a big hit! I made it the night before, got up and stuck it in the oven for an hour (yes it takes at least and hour). My picky husband loved it. Thank you again (wish I had taken a photo of it as well ).

  119. 5 stars
    This is a simple family favorite-add biscuits or rolls on the side, fresh fruit, veggie tray for a full array of healthy choices for family & friends. Great for holiday brunches at home, church gatherings or other. It is super easy & nourishing. Recipe can be easily tweaked by adding diced peppers, red onions or you choose. Have fun with this super easy recipe!

  120. 5 stars
    This was so yummy! I’m not a fan of some of the breakfast casseroles that contain bread, they are always too mushy for my taste. This was delicious. I did broil the has browns a bit before putting it together, hoping it wouldn’t be mushy, and it worked out great. Thank you!

  121. 5 stars
    We were looking to try something new and this recipe did not disappoint! I added precooked bacon pieces and it was a hit. For an extra bonus it tastes great on it’s own or served on a tortilla for breakfast burritos. Quick and easy preparation is great for a large family and little mess to clean up!

  122. I’m going make two halves, one with meat and one without meat but add veggies because we have vegetarians in the family.

  123. 5 stars
    For a first timer, this recipe was great!!! Thanks for giving me a baseline to start with. Let the experimentation begin!!! 🙂

  124. 5 stars
    This recipe is a lifesaver if you have to make breakfast for a bunch! I’ve made it twice now, following the recipe exactly as written. I agree with some folks here that bacon would be nice instead of ham, but the reason I love it as written is that it literally takes minutes to prepare with the ham (I bought already diced). I just make some toast with it while it’s baking, and there you have a nice breakfast and don’t have to do much work! Thanks Amanda, the Wholesome Dish!

  125. 5 stars
    We make this every year on breakfast night for VBS at church. make some with ham, some with sausage, some ham and sausage, and 1 vegetarian (peppers, mushrooms, onions). Works great to feed a large crowd. This year it was between 130-140 people. Also keeps well enough to have leftovers the next day if we have extra!

  126. 5 stars
    I made 7 pans of this for a large brunch at church. I made several with bacon, some with sausage, and some with ham. All of them turned out perfectly and were delicious. All got rave reviews. The recipe was easy to follow. I will definitely make this again. Thank you!

  127. Would like to try this recipe in an 18 qt. Roaster for about 30 people for our Church’s Easter breakfast. Do you think it would work the same as baking in the over? Thinking triple the recipe for each roaster?
    Thank you!

  128. 5 stars
    I made this and used smoked sausage sauteed with onions and peppers instead of ham….amazing! Thanks for the great recipe.

  129. Would this recipe still work if the frozen hash browns were removed and I kept the rest of the recipe the same?

  130. Can this recipe be doubled? Also can I make it the night before? Need to make it for church tomorrow. Eating breakfast at 8:00, in the morning. Please email me back.

  131. 5 stars
    I made this for the office. I cook the night before and preheated the next morning. Instead of cured ham, I used sliced black forest ham and served on the side salsa, sour cream and hot sauce. It was a hit…..so delicious! Making it for the family Christmas morning.

    1. How did you rehead it? For how long? I am thinking on baking this the night before I take into work for a potluck, Thanks!

  132. can this be frozen for a later date? if so, do you cook it first? or mix it all together then freeze. also, what temp and how long do you cook if frozen?

  133. 5 stars
    I I made this last night and cooked it this morning. It was so good. Some changes I made:
    Used tater tots instead of hashbrowns
    Bacon and sausage instead of ham.

    Baked it the next morning for an hour and it was so good. Next time I may add some gravy towards the end.

  134. 5 stars
    Oh so yummy! I made it tonight and I was suprised how good the hashbrowns tasted. Thank you for sharing this quick and easy recipe.

  135. Made this in two 8×8 disposable square pans. I used 1lb pork breakfast sausage and a roll of chorizo. The bag I had of potatoes was 30oz. Next time I would follow recipe for 24oz and I would actually add some extra egg or egg whites. We like our breakfast casserole more fluffy. I also had to cook 30 min extra.

  136. Hello, I cannot wait to try this recipe! But I was wondering if I can make it with eggwhites instead. If so, should I change the quantity and/or temperature & cooking time?

  137. 5 stars
    After the hour cooking time, I actually turned on the broil setting on the oven to high to crisp the hash browns a little better! Was delicious and easy!

  138. Just made this over the weekend and it was good but there was so much liquid at the bottom. It filled up 1/3 of the pan when I took it out of the oven. Anyone else have that issue? I’d like to make this again but maybe with a 1/2 cup of milk.

  139. 5 stars
    I made this for my 9th grade advisement. They devoured it, not a crumb left!! No changes!! (And that doesn’t happen very often with me!!) I made and cooked it the night before and heated it up at school. No problems at all! I’m going to make another one this weekend, cut in squares, then freeze individual squares for a fast on the go breakfast for my husband and me during the week!

    1. Hi Allison, I’ve seen some other breakfast casserole recipes that are made in the crock pot. But, all the ones I’ve tried have turned out way overdone. So, I wouldn’t recommend it, at least not for a full 8 hours overnight.

  140. 5 stars
    This receipe was exactly what I was looking for. Your directions were so clear and the pictures were great. I made 2 small changes. I used cooked turkey bacon, because I don’t eat ham. Also, I substituted a carton of sour cream instead of the milk. I always do this when I make quiche, and I thought I’ try it here as well. Turned out exactly as I’d hoped. I was so happy to find your receipe. I looked over an hour, and none of the other receipes had all the ingredients that I wanted to use. Thank you for this perfectly presented receipe; you made this so easy!

  141. I’m not sure if I’m doing something wrong, but even when I halved the recipe, one hour baking is still not enough. 🙁 My oven is new and a double so I only heat up the smaller upper oven. after an hour the center is still super giggly. I’m pregnant so I have to make absolutely sure it’s cooked all the way through.

    1. Hi Mim,
      Not sure but there may be a temperature issue with the oven. I’ve made this many times, even in different ovens, and 1 hour has always been enough time to cook it through. I would definitely cook it longer if the center is very giggly. It would be best to check the temperature in the center of the dish. Egg dishes are safe at 160 degrees Fahrenheit.

      1. Hi Mim,

        I’ve made this several times and I always have to cook it for a minimum of two hours. I also upped the temperature to 375 degrees. The edges got quite browned and crispy, but there wasn’t a morsel left from the Easter Egg Hunt Brunch I took it to today!

        Hope that helps!
        Jessie

        1. HI Jessie! While I’m thrilled that you like this recipe, I’m surprised you have needed to cook it for so long. Just to be clear, the recipe is written in Fahrenheit.

  142. 5 stars
    Works great with real bacon pieces you can buy in the little pouches in the salad toppings section. Have used cubed hash brown potatoes and they were good too. Even mixed shredded with these one time and was still good. Also used heavy cream instead of milk once before. Yum. You can’t really mess this dish up. Go for it!

  143. 5 stars
    I made this recipe for Christmas morning this year. The only change I made, was I used 1lb of Jimmy Dean breakfast sausage. The longest part of preparing the meal was browning the sausage. It was a HUGE hit with my family. I will definitely be making this again! Thanks for sharing!

    1. Thanks Rachel! I’m so glad that your family liked this breakfast casserole! I love the idea of being a little part of your Christmas morning 🙂

  144. I know a lot of people above have asked about making this ahead for the holidays. However, I didn’t see any answers with thorough directions on how to do this. What I’m looking for is if you make it ahead and leave in fridge overnight if it takes longer or shorter to cook? Do you need to let it set out to room temperature for a couple hours? If you’ve done this was it successful or was there adjustments that needed to be made? If someone could give me details on this I would greatly appreciated it. Thanks.

    1. I’ve made recipes similar to this the night before, but don’t add the egg mixture till right before it goes in the oven. You can have the eggs all mixed and ready to go!

    2. Hi Tiff,
      I haven’t made it the night before, but I don’t expect it would change the cooking time. When you assemble the breakfast casserole, everything that’s going into it is cold, either coming from the refrigerator or the freezer. So, taking a pre-made casserole straight from the refrigerator to the oven should have around the same cooking time. I would check the center to make sure the eggs are completely set. And, I would make sure that your casserole dish can handle quick temperature changes.

  145. 5 stars
    Just made this for dinner tonight. First this dish was delicious and got rave reviews from my family! But it was also so easy!!!! I loved that there was no additional cooking before baking. Besides grating the cheese & cutting the ham, it almost has no prep. Thank you Amanda for sharing this awesomely simple & yummy recipe!

    1. Hi Lindsey! Thanks so much for your comment! I’m so happy that you thought it was easy to make and your family enjoyed it 🙂

  146. Perfect. A friend recently passed and we are preparing meals for the family. I am doing Breakfast on Saturday and will be making this along with a fruit salad.

    1. Hi Holly. So sorry to hear about your friend passing. It’s so nice of you to bring the family meals as they are coping with their loss. Thanks for the comment!

  147. 5 stars
    Thanks for sharing. Made this today for the adults to brunch we do with my best friends and the kids and it was a big hit.

  148. 5 stars
    Yum!! I made this for a Thanksgiving Day breakfast get together (I know, strange but that’s the only time we could all get together). I baked the potatoes in the oven at 425 first and then topped with the rest of the ingredients (I also added sautéed onions & more salt than it said)! It turned out so much better than I could have hoped for!! I didn’t even need the salsa or anything because it was so flavorful by itself!!

    Thanks for the recipe!! ????

  149. 5 stars
    Just made this for brunch for my family! (Thanksgiving weekend 2015.) I used frozen O’Brien potatoes (have chopped onions and red & green bell peppers for added color and flavor.) I did not use the tsp of salt because the ham already has plenty. My family loved it! Thanks for a great idea! Blessings, Lori

    1. Oh that’s wonderful Lori! I’m so glad that you and your family enjoyed this recipe for your holiday breakfast! Warms my heart 🙂

  150. Didn’t have frozen hash browns so shredded 6 potatoes, seemed pretty wet so halved the milk. Also crumbled precooked sausage patties, I think like 8 small ones, because that’s what had on hand. Didn’t have a whole lot of time so baked in muffin tins in convection oven at same temp for 15mins. Came out great! Next time I’ll add some onions for a little more flavor but kids loved them!

  151. i do something similar to this. I put a can of crescent rolls (unrolled and seams pinched together) on the bottom. I do the mixture the same way. Except I don’t like ham, I use bacon (baked in the oven) instead! Sometimes I add a but of cayenne pepper to give it a kick!

  152. 5 stars
    I have made this for the past 2 Easter brunches… and plan on making it again this year..it is a hit with my family…. I divide it into two 8×8 pans and use ham in one and bacon in the other as I have family that only like one or the other….and it re-heats well…..(if there are any leftovers..lol) this year I will also be adding muffin tin pancakes to the menu.. for the grand kids….( as found on Pinterest)… but may use the mini muffin tins for bite size morsels……

  153. Assembled this earlier today and have it chilling and ready to bake off tomorrow morning. Really was very quick and easy to throw together, and I love that I only needed one bowl!

    I added some cayenne just ’cause…I think it will be delicious. Can’t go wrong with cheese, eggs, ham, and potatoes, right?

    🙂

  154. Looks so good! I was just reading your quinoa crust recipe and was wondering if I could use that instead of the pie shells I bought? Going to make this into a quiche and thought combining the two might just work! 🙂

  155. Has anyone ever done several of these in the oven at the same time? Wondering if they will cook okay. It’s fine if it takes longer, I was just concerned about them not getting done properly.

  156. 5 stars
    Thanks for the recipe! I made this for the family over the holiday weekend. There wasn’t a bite left. I sprinkled bacon on top instead of ham and used 8 eggs and 4 egg whites and it worked great. Thanks for the inspiration!

  157. 5 stars
    I made this yesterday using bacon instead of ham. I also added some onion & garlic powder to the potato, cheese & bacon mixture. We were out of milk, so I used canned milk, which I think gave it a richer taste. All in all, this dish was a big hit! Even my picky eater nephew loved it! Plus it was so easy. I cooked the bacon & mixed up the eggs the day before. So all I had to do was mix everything together & pop it in the oven. Thanks for the recipe!

  158. 5 stars
    I made this breakfast on Christmas morning for 9 people and it was loved by everyone.
    So simple and so delicious. This is a definite keeper! Thank you for sharing.

  159. i made it last night and it’s cooking now..I also put crescent rolls on the bottom to give it a crust..hoping it turns out ok! I used bacon instead of ham..just bought real bacon bits and shook them in!

  160. 5 stars
    I make this dish all the time. I do add green onions and various cheeses. Depends on what I have around. I do something a little different. I put 3 TBS of butter on just the hash browns. Then bake for about 30 minutes, til golden brown. This could then be put in the fridge for tomorrow, but, I make it all at once. Then I just layer the other stuff. Don’t mix it, but, you sure could. If you do that first step of cooking the hash browns, it is ready to go in the morning. I suppose you could also do the eggs, cheese, milk, onions and anything else in a bowl and keep in the fridge until ready to cook. So many different ways to do this. I love the pre-cubed ham.

  161. 5 stars
    Just made this and it was fabulous. It was a big hit for the family. Instead of pepper I used Tastefully Simple’s Season Salt.

    1. I literally just made this tonight and since I’m not a fan of hash browns I left them out. It was sooo good!! I did add some green and red peppers and an onion and for the last five minutes I sprinkled extra shredded cheese on top (I’m from Wisconsin, we love our cheese). My 8 year old daughter loved it and my almost 3 year old said, “My good!”, which means she likes it. 🙂 It was such a hit that there are no leftovers.

    1. 5 stars
      I added diced bell peppers, red and green for a little Christmas color, and diced onion. Flavor and texture was great!

  162. For those of us with lactose intolerance, CABOT cheese from Vermont makes a great sharp cheddar cheese that is lactose free. Some Whole Foods carries it but you might have to hunt around for it in
    your local grocery stores. Then it’s perfect for me…GF and LF!!! Hurray…thank you for sharing.

  163. Wondering if anyone has tried refrigerating this overnight and baking in the morning. Would like to give to my parents on Friday night so they have it to bake/serve Saturday morning for company.

    1. I use the crockpot recipe for this and you can put it on right before you go to bed and you wake up to the best smell. I used sausage and bacon. I stir after it cooks awhile if I don’t do it at night since it will get a little crispy on the edges. Then I just add cheese on top again to make it look good again. Cook on low 4-5 hours. It didn’t last an hour and is so convient to take to work.

  164. Has anyone thought about making this in a muffin pan? This way you already have premade indivdual servings and would think this would be easy to freeze and reheat at a later time.

  165. Yum! Making this Christmas day. I’m going to half it and make it in an 8×8 pan. Can I use bacon? And how much would I use? Thanks!

    1. Valerie,
      Yes. Twelve eggs is correct in this recipe.
      You could play around with using less eggs and more milk, or using some egg whites if you wanted. But, that would change the taste and texture.

  166. 5 stars
    Made this for brunch with neighbors today, they loved it! I was even asked for the recipe! I did have to bake it longer…. actually almost and hour and a half for the middle to set. But it was great! 🙂

  167. Have you tried it with shredded potato vs the frozen hash browns? Just curious if anyone has tried that or think it would work. Thanks:0)

    1. Vicki,
      I think shredded potato would work just fine. But, it probably won’t take as long to cook as the frozen hash browns. I would make it the same way. But, start checking for doneness around 45 minutes or so.
      Hope this helps.

      1. I used the Simply Potatoes brand of shredded potatoes and it worked just fine. Just a heads up though – I used 2 bags of those which is 40 oz. because each bag has about 3.5 – 4 cups of potatoes in it.

        I’ve never purchased frozen hash browns so I’m not sure if the 24 oz. measurement for frozen potatoes in the recipe is correct or not.

    1. Christina,
      Yes. You could substitute unsweetened non-dairy milk (like soy, almond, or coconut) for the dairy milk.
      Then, substitute a dairy-free cheese (like daiya) for the cheddar. Or leave out the cheese entirely. In which case, you will probably want to add a little extra salt to the dish.
      Hope this helps.

  168. Could this dish be made as a freezer meal? I’m looking for make ahead meals to quickly feed my family when school starts again.

    1. Whoa! I’m looking at breakfast posts/pins to get organized before my kiddos start school too and wanted to know if it could be baked and frozen for quick reheat in the AM … It’s like I already posted LOL *Following* 🙂

      1. Hi Jens 🙂
        I haven’t tried it, but I don’t think it would do well going straight from the freezer to the microwave. But, what you could do is freeze individual portions of the prepared casserole (either in Ziploc bags or Tupperware). Transfer what you need from the freezer to the refrigerator the night before. Then, microwave in the morning (in a microwave safe container). Hope this works out for you both!

        1. I would undercook the eggs if you do this. I’ve done breakfast burritos as ready to go freezer meal and found that the eggs turn out dry and rubbery from being over cooked when thawed and reheated. But when I have frozen them with slightly undercooked eggs they turn out perfect when reheated.

    1. Ali,
      I have only used frozen hash browns in this dish. But, it should work the same. It probably won’t take as long to cook if the hash browns aren’t frozen. So, I would make it the same way, but start checking for doneness at around 45 minutes.
      Hope you like it!
      Amanda

    2. 5 stars
      they worked great! I use the simply potatoes that are shredded. Any of the flavors would work. I tried with bacon and didn’t like it as much as the ham.

  169. 5 stars
    Alex I made half the recipe and it worked just fine. All oven temps seem to be different so I started checking my dish after 30 min of baking.

    1. Sheryl,
      Thanks for the good info! We don’t always need to feed a crowd of people for breakfast. So, it’s nice to know that this casserole can easily be made on a smaller scale. I’m glad it worked out for you!

    1. Alex,
      It should be perfectly fine if you half the recipe and use a smaller dish.
      I agree with Sheryl’s comment. I would start checking it at around 30 minutes to see if it’s done. Hope you like it!

      1. I’m going to cook this for my church easter Sunday. So let was wondering if you could double the recipe? If you can, how much would it use in this tecipe?

  170. Hi there
    I’m making this tonight. Do you recommend covering the dish before going into the oven?
    Thank you so much!

    1. Hi Abby.
      No. I don’t cover it.
      I’m sure you could if you wanted to. But, I’ve never had a problem with it overbrowning.
      Hope you like it!

    1. Amanda,
      I always prepare this casserole while my oven is preheating. Since it comes together so quickly, I haven’t tried preparing this dish ahead of time.
      I understand your concern. It seems like letting the hash browns soak in the eggs overnight may change the texture of the dish. However, I have noticed several comments for this recipe on Pinterest where people say that they prepared this dish the night before and it turned out fantastic. So, it sounds promising.
      If you try it this way, I would love to hear how it turns out.
      Hope you enjoy this recipe!

      1. 5 stars
        I always make this the night before and put it in the fridge. The texture is great and it is always a hit with family and friends.

      2. Hi Amanda, I am interested in making this recipe and would like to know if I can freeze it and if so do I cook it first. Looking forward to hearing from you. Ned to make 6 for our family reunion.

  171. Hi! I am excited to try this recipe! I assume that you used the hashbrowns while still frozen, but I thought I would check. Thanks!

    The Foodie RD

    1. Amber,
      Good question. Yes. You do add the hash browns while they are frozen. I see now that the word frozen is not actually anywhere in the recipe card. I will update the recipe card to make that more clear. Thanks for bringing that to my attention. Hope you enjoy this recipe!

    1. Elaine,
      Sure. You could use sausage instead of ham. But, it wouldn’t be quite as ‘easy’. You would need to cook the sausage and drain off the fat before you add it to the rest of the ingredients. Otherwise the casserole would end up being pretty greasy.
      I’m sure this casserole would be absolutely delicious with cooked sausage. If you try it, let me know how it turns out. Thanks!

      1. You can use frozen sausage links I buy the turkey kind because I don’t eat pork.
        but they sell already cooked sausage frozen, just cut it and mix in, without having to hassle with uncooked meat.

        1. Kiani,
          That’s a great idea! When I think of breakfast sausage, my mind automatically goes to raw pork breakfast sausage. But, you’re right. There are many types of precooked sausage that could easily be added to this dish. Thanks!

          1. 5 stars
            I’ve used sausage and bacon. I cooked both ahead of time and drained well on layers of paper towels. I’ve also prepared ahead of time and then froze before cooking. I just put in the refrigerator overnight then cooked the next morning. Great!!

      2. you can use Jimmy Dean’s sausage crumbles – or turkey crumbles – already cooked….in frozen meats or today I bought them and they were located in the cooler meats with the sandwhich meats.

      3. I was wondering if you have ever put in Onion or Green pepper to this? Would they cook okay with all of the other ingredients?

        1. I am thinking of doing this for my book club. I always sautée green onions and herbs before doing my scrambled eggs. So, I will use this recipe with the herbs in egg mixture. It will be great!

      4. 5 stars
        I made it with a full pound of sausage and everyone loved it. I browned the sausage, got as much fat drained and patted off with paper towels and then put it in a colander and rinsed and patted it dry again. I went that extra step because the sausage is pretty greasy. This worked great! It’s a little longer prep time but I got the sausage ready the night before and put everything together in the morning.

      1. 5 stars
        I have used a 10 oz frozen chopped spinach (thawed and drained, added with the potatoes) with great results. Try it!

    2. 5 stars
      We are a meat loving family so when I made this today I used 1lb of cooked, crumbled bacon AND 1 small ham steak, diced. I also added about half of an onion that I diced. And lastly, I used 1 1/4c milk instead of 1c. It turned out awesome!!

  172. I’m wondering if it would taste better if it had some peppers in it (either bell peppers or even some jalapeno peppers) as well as some onions. I haven’t tried it yet, but based on the ingredients listed, it sounds like it could use some spice added to it. And 12 eggs sounds like a lot!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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