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.
Find more of my recipes on TikTok
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.
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.
Can I use dehydrated potatoes in this recipe?
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.
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?
Can I cook this in a roaster oven and how much do I need for 100 people
Easy go to that everyone loves.
Can I make this in the crockpot? For how long?
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.
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 🙂
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
I made this for Mother’s Day brunch. It was quick, easy and delicious.
love this recipe!!!
So good….so EASY!!!
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!
Great simple recipe. I used sausage instead of ham, but kept everything else the same. Everyone loved it at out Easter brunch.
Can I skip the ham and only use veggies instead?
Great recipe idea! I added a little onion powder, garlic powder, and chives to the recipe then made them in individual ramekins!
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. !!!
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.
Easy, really good recipe. I have substituted bacon bits for the ham, and like it even better.
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.