Easy Denver Omelet Hash Brown Casserole Recipe – This egg casserole is loaded with eggs, potatoes, ham, cheese, and all the veggies in a Denver omelette.
Easy Breakfast Casserole has been one of my most popular recipes since 2013. It’s great because it comes together so quickly.
This easy hash brown casserole recipe takes just a few extra steps to chop up some vegetables. But, it’s definitely worth it!
How to make this egg casserole:
- In a large bowl, add frozen hash browns.
- Add chopped ham.
- Add shredded cheddar cheese.
- Add chopped bell pepper and chopped yellow onion.
- Add halved cherry tomatoes and minced garlic.
- Stir together.
- Spray a large baking dish with cooking spray.
- Pour the hash brown mixture into the dish.
- In a large bowl (I use the same bowl from the hash browns), add eggs.
- Add milk, salt, and pepper.
- Whisk to combine.
- Pour the eggs over the hash brown mixture.
- Bake for 1 hour.
- Cool at least 10 minutes before slicing.
Try these other great breakfast recipes.
- My Avocado Bacon Crustless Quiche
- Biscuits and Gravy from Self Proclaimed Foodie
- Hashbrown Breakfast Casserole from A Mindfull Mom
- Easy Pancake Recipe from Julie’s Eats and Treats
Watch the step by step video for Easy Denver Omelet Hash Brown Casserole Recipe below.
Easy Denver Omelet Hash Brown Casserole
Easy Denver Omelet Hash Brown Casserole Recipe - This egg casserole is loaded with eggs, potatoes, ham, cheese, and all the veggies in a Denver omelette.
Servings: 12 servings
Calories: 234kcal
Print Recipe Pin Recipe Rate this RecipeIngredients
- 6 cups frozen hash browns -about 18 oz.
- 16 oz. cubed ham
- 2 cups shredded cheddar cheese
- 1 cup cherry tomatoes -halved
- 1 medium green bell pepper -chopped
- ½ medium yellow onion -chopped
- 4 garlic cloves -minced
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Add the frozen potatoes, ham, cheese, tomatoes, bell pepper, onion, and garlic to a large bowl. Stir to combine. Pour the mixture into a 9x13 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 2).
- Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
- Bake for one hour. The center should be set and the edges should be golden brown.
- Let the casserole rest for 10 minutes before slicing and serving.*
Notes
*The center will continue to set as it rests.
Nutrition
Serving: 1/12th of the recipe | Calories: 234kcal | Carbohydrates: 11g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 205mg | Sodium: 886mg | Potassium: 282mg | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 14.9mg | Calcium: 193mg | Iron: 1.7mg
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Julie @ HostessAtHeart says
I am always looking for breakfast casseroles for company and the holidays. This one is definitely a keeper!
Amanda Finks says
Hi Julie.
I agree! This will probably be my breakfast this Christmas morning.
Jeni says
This looks like the most complete breakfast! I’m sure my family will love this!
Amanda Finks says
Thanks Jeni! I hope you like it!!
Linda H. says
I’m sure it’s a little more expensive and maybe not quite as good, but this makes a good “go to in a hurry” meal if you use frozen Potatoes O’Brien instead of preparing the real potatoes, onion and bell pepper. I know it is better to cook from scratch, but if I keep the Potatoes O’Brien, cheese and ham in the freezer (I always buy hams at holidays and either freeze or can much of the meat), with the help of my chickens, it is on hand for anyone to easily put together if I have company for dinner or for breakfast or if I am ill.
Chrissy says
Can this be frozen cooked or uncooked
Gina Krasny says
I have made this ahead of time and placed it into a ziplock and frozen until I needed it. I placed in the fridge the night ahead of time to defrost and into the oven the next morning… worked beautifully.
Gina Krasny says
I have made this ahead of time and placed it into a ziplock and frozen until I needed it. I placed in the fridge the night ahead of time to defrost and into the oven the next morning… worked beautifully.
Jan says
Can I make this and refrigerate all night and bake the next morning?
Dorian says
You could do that with any egg mixture/omelette setup. Just make sure to cover it properly b4 refrigeration. Maybe give it a quick stir/whisk before putting it in the oven.
You could keep it in the fridge for a few days if you need to.
ronald jolly says
trying it now, great recipe. Making one of your chili dishes too THX 🙂
rebecca w says
I find this idea to be brilliant for times if ever I have ended up not having time to cook dinner after work, I came across this five days back and I very much am thankful to you for sharing your idea on here.
Tammy Ellis says
My family loved this casserole. They left no leftovers. Will make many more times. Very easy, very good.