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.
Do you thaw your frozen hash browns before adding?
Can you cook it the night before and then reheat it?
Do you think this can be made the night before and then reheated? And if so, how long and what temp to reheat?
Do you think I could substitute half and half for the milk?
I used half and half – was great! Nice creamy texture.
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
Definitely cook before adding to casserole.
Lots of grease in it otherwise.
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 😏
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.
How do you reheat from frozen?
How long do you bake in the muffin tin?
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!
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.
Easy and delicious!! You can add your own spice to it too! I added a small can of green Chili’s. Yummy!!
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?
I would microwave the potatoes a bit first.
What do you do when edges start to over cook and the middle is still runny?
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.
I am going to make this for our Sunday school class this coming Sunday and I will let you know how it went .
I cut the recipe in half and only cooked it for 35 minutes. I also used sausage instead of ham.
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?
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
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!
Will this bake up correctly if I don’t add the cheese?? I have 2 non cheese eaters. (lactose issues)
Thanks!
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.
Should the hash browns be thawed before using?
I made this twice now and both times the center does not cook, I dont know what I’m doing wrong
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.
Easy, delicious and very adaptable to use sautéed vegetables instead of ham!
Can you cook it the day before then heat up in microwave early next morning for deer hunters?