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 194 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


Servings 12 servings
Calories 208 kcal


  • 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


  • 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.


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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  1. 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?**

  2. 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!

  3. 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.

  4. 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.

  5. 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.

  6. 5 stars
    Absolutely perfect! Followed directions and had a terrific casserole for dinner! That’s right, breakfast for dinner!

  7. 5 stars
    This was fantastic! I added a few squirts of dijon mustard to the egg mixture. Really added a subtle yet fabulous flavor!!!

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

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

  10. 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.

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

  12. 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

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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