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 to 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.
It can even be prepped the night before you want to serve it. Which makes it perfect to serve for the holidays.
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.
Try my Sweet Breakfast Casserole that's filled with fresh strawberries and blueberries.
Table of Contents
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📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Eggs
- Frozen Hash Browns
- Shredded Colby Jack Cheese
- Diced Ham
- Evaporated Milk
- Green Onion
- Salt
- Pepper
📌Quick Tip: If you are making this ahead of time, you can cover and store it in the refrigerator for up to two days until ready to bake. You can freeze this casserole before baking as well. Cover tightly and freeze for up to 3 months. See notes below for more information.
🥣Instructions
Step 1 | Prepare the Hash Browns
- 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 | Prepare the Egg Mixture
- 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.
Step 3 | Baking Instructions
- 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.
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Recipe 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.
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 Recipe 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
A favorite breakfast recipe is this Breakfast Casserole with Hash Browns. Eggs, ham, hash browns topped with cheese and baked until golden.
Ingredients
- 9 large eggs
- 6 cups Frozen Ore Ida Hash Browns
- 1 ½ cups shredded Colby Jack Cheese
- 2 cups diced ham
- 2 cans evaporated milk
- ⅓ cup green onions
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 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.
Notes
If you are making this ahead of time, you can cover and store it in the refrigerator for up to two days until ready to bake. You can freeze this casserole before baking as well. Cover tightly and freeze for up to 3 months.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 531Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 185mgSodium: 1108mgCarbohydrates: 40gFiber: 3gSugar: 7gProtein: 20g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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!