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.
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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.
Has anyone ever frozen this dish?
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!!!!!!!!!!!!!!!!
Easy recipe and it tastes great!!
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!
Fantastic texture…. and good flavor. Plain, but in a good way. I do like to add veggies to it sometimes but we love it.
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 ?
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.
This was so good, even though I forgot the milk! Haha. Whoops!
If the recipe is cut in half will it still take an hour to bake?
Yes it’ll take about the same amount of time if I’m like an 8×8 or 9×9
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!
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 🙂
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.
This was super easy. I added frozen diced onions and diced red and yellow peppers and this turned out really good.
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!
Turns out great every time. I from time to time substitute sausage instead of the ham.
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.
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.
Rhat sounds delicious! Thanks for sharing!
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.
I use Jimmy Dean Sausage instead of ham It’s our go to weekend breakfast dish on Sundays after church.
Threw in some asparagus…friends and family loved it, as did I
Can this be made the night before and cooked in the morning?
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.
How well does this freeze?