Eggs, diced ham, hashbrowns topped with cheese and baked until golden, this Breakfast Casserole with Hash Browns is an easy recipe to make when you need to feed a crowd not only over the holidays, but all year long!
This is the exact recipe I served the wedding party and out-of-town family the morning of my son's wedding. Everyone loved it and I loved it because it was easy!
Check out all the other breakfast ideas that are a great way to start your day!
This is such a good recipe! And what makes it even better is how easy it is to prepare.
Just like my Sweet Breakfast Casserole that's filled with fresh strawberries and blueberries, this recipe can be prepped the night before you want to serve it.
Which makes it perfect to serve for a holiday celebration or special weekend brunch when friends and family are visiting.
Looking for More?
If you're looking for more prep-ahead or make-ahead breakfast recipes, take some time to look over Homemade Overnight Cinnamon Rolls or my Texas Toast Bread Casserole. Both of those recipes can be prepped the night before you need to serve.
Table of Contents
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📋Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Eggs
- Frozen Hash Browns
- Shredded Colby Jack Cheese
- Diced Ham
- Evaporated Milk
- Green Onion
- Salt
- Pepper
Substitutions and Variations
- Sausage- replace the diced ham with browned ground sausage.
- Bacon - add cooked, diced bacon to the casserole.
- Veggies - add more chopped veggies such as chopped peppers, onions, even broccoli would be great.
- Check out my Scrambled Egg Breakfast Muffins for a very similar recipe made in muffin tins.
🥣Step-by-Step Instructions
Step 1: Spread the frozen hash browns along the bottom of a 9X13 baking dish that's been sprayed with non-stick baking spray. Add the diced ham, cheese and chopped onions.
Step 2: In a large mixing bowl combine eggs, evaporated milk, green onions, salt and pepper. Whisk until fully combined. Pour the egg mixture on top of the hash browns.
⏲Baking Instructions
Step 3: Bake in a preheated 350°F oven for 50 to 60 minutes or until the center is set and firm. Allow to cool slightly before serving.
Before you Begin!
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Prep Ahead Tips
- You can prepare this recipe the night before and before baking, cover with aluminum foil and place in the refrigerator until the next morning.
- Or you can freeze the casserole unbaked for up to 3 months. Cover tightly first with plastic wrap and then foil.
- To bake a frozen breakfast casserole, remove from the freezer the night before you want to serve it. Place it in the refrigerator overnight and then continue with the baking instructions listed above.
- Please note, even though you removed the casserole from the freezer the night before, it might still be frozen the next morning so baking time might take longer.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave or oven. If you're choosing to reheat in the oven, wrap the leftovers with aluminum foil.
- You can freeze any baked leftovers for up to 3 months.
Top Tip
- Make this casserole your own by adding your family's favorite veggies or meat.
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📖 Recipe Card
Breakfast Casserole with Hash Browns
Ingredients
Equipment
Method
- Spread the frozen hash browns along the bottom of a 9X13 baking dish that's been sprayed with non-stick baking spray.
- Add the diced ham, cheese and chopped onions.
- In a large mixing bowl combine eggs, evaporated milk, green onions, salt and pepper.
- Whisk until fully combined.
- Pour the egg mixture on top of the hash browns.
- Bake in a preheated 350°F oven for 50 to 60 minutes or until the center is set and firm.
- Allow to cool slightly before serving.
Nutrition
Notes
Tried this recipe?
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Sharon says
This looks like a great recipe. I like being able to add extra veggies in too. I think a breakfast that contains veggies is a step toward a great day. Thanks for putting this out there.
Lois says
Thank you Sharon!