by Alyssa Rivers
When I tell you that this is the BEST breakfast casserole it is no joke. I have made a few breakfast casseroles in my day and this one became an instant favorite! I especially loved this casserole because it was so hearty and full of wonderful breakfast goodness. It is a classic breakfast casserole with amazing flavor. It has hash browns packed right inside which was my favorite part.
This breakfast is perfect any time of the year but great for Christmas! You take everything out the night before and throw it in the oven in the morning. It can feed a lot of people which is awesome. I have our traditional Sticky buns on the menu for Christmas along with this amazing casserole. When I made it last week for my hubby and I we couldn’t seem to get enough of it! Luckily it makes a big casserole and is enough to feed a small army! Try it out for yourself! You will agree that it is amazing!
The Best Breakfast Casserole
Ingredients
- 24 oz frozen shredded potatoes
- salt and pepper
- 12 eggs
- 2 C half and half
- 1 t season salt
- 1 1/2 C cheddar cheese grated
- 1 1/2 C pepper jack cheese grated
- 2 C chopped ham Or your preferred meat, sausage would also be great
Instructions
- Grease a 9x13 inch pan. Add the frozen and shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
- In a large bowl, whisk the eggs together. Then add half and half, season salt, cheddar cheese, pepper jack, and chopped ham.
- Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
- Bake covered in foil at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.
If it better to cook/crisp the shredded potatoes first? How do they come out in the finished product? Are they browned?
This was soooo good! A definite hit a my school’s potluck? Also I used chorizo and green chili
what school???
just curious
I really want the potatoes to be crunchy like I fried them. Does this recipe give that affect or should I fry them first
I make this all the time. Place thawed hash browns in greased 9×13 baking dish. Bake at 400 for 20 to 25 min. Let cool for a bit. Put rest of ingredients on top and bake at 350 for 35 to 40 min.
Did you make covered or uncovered?
I baked covered as the recipe stated. Then for the last 5 minutes or so, I uncovered it to get a little texture on top and lightly brown the cheese. It turned out moist (sorry for the use of that word, lol) and tender.
I’m excited to make this recipe! Do you think it could be frozen and cooked later?
Can you make this ahead and freeze?
I froze an egg casserole and it came out really runny. I wouldnt recommend freezing it. Better to make it a day before and reheat. My hint for bacon in anything – chop it up in pieces before you fry it. Makes life so much easier!
Meant to say this is a really good recipe! Cant wait to take it to church next week. I will add a little color with peppers.
Hoping someone will respond to this thread even though it’s from a while ago! I’ve tried to make this twice now and every single time the middle of this casserole doesn’t cook. I cook it for the full 90 minutes and the center won’t cook. The outside cooks perfectly but the center always comes out soupy and watery. What am I doing wrong?
Mine was the same. I baked it for 30 extra minutes, as someone else had mentioned they did, but the last 15 min I baked it with the foil off. Rested out of the oven 10 minutes. I had let it chill in the fridge overnight. Not sure if this was a contributing factor, but I’m guessing not.
The frozen hash browns are why it gets soggy. I precious them about half way done so they are defrosted and won’t add water to casserole.
You’ve imsespred us all with that posting!
Made this for a mother’s day brunch. Used ham, green onion, and tater tots. Tater tots were a great substitution. Everyone loved it! Keeping this one in my kitchen arsenal.
That is awesome! I love to hear all your additions and adjustments to the recipe to make it your own! I am glad it tasted so great! Thanks for sharing! Xo
Your Recipe Critic,
Alyssa
Did you cook the tater tots first?
Hi, did you put the tator tots frozen or you cooked them first? And, this you placed them on the bottom of the pan or did you mix them with the egg mixture. thanks
Did you make fry the taster tots first?
I made this last night and baked it up this morning!! Pretty good! I worried that it didn’t look quite done, but after it sits a bit with the foil on it – it finished cooking. I didn’t want to overcook & turn it rubbery – especially since it w/b reheated – my son w/use this dish for his breakfast before work dish! : ) I think next time I will brown the hash brown to give them some color, I know that this w/decrease the cooking time the next morning but w/give it more flavor & a better appearance. I also w/try the lawry’s salt and add some onions to the potatoes. This is a great recipe, easy too!! Thank you for sharing!!!
Baked for 2 hours due to runny center. It was good but a little bland for my taste. Might add some onions/green peppers or green chiles next time. Or swap out ham for sausage. I like that it makes a lot so there are leftovers.
Oh I am glad you can modify it to your liking!! I am sorry it didn’t turn out for you! I hope it can work out the next time!! Xo
Can’t wait to try these recipes.
Looks So yummy can’t wait to make
My family makes this all the time you just put in what you like. It doesn’t really have 2 rest in fridge 2 be good. We use dry mustard in ours Makes it super yummy!
I made this today! Just heaven in a pan. I followed recipe exactly. My husband ate with gusto!
Thank you so much. This is one of my favorite keepers!
I made this today. I made it exactly as the recipe stated. Very good and so easy. Thank you for sharing!
Can you freeze this?
Yes, after it is all cooked.
Aaaahh…got everything ready to go. Then I read refrigerate 2 hours first! My fault for sure but I wish there was a big heads up! I don’t have the time! $@&%! Going for it.
I use obriens hash browns with red and green peppers. Gives it a little more flavor. Trying spinach and Italian sausage next.
On the breakfast casserole did you have to to use half n half or can you use whole milk or 2% milk??
That will work too!
Would almond milk work?
Nicole,
It should work but I have not tried it and it could alter the taste or the outcome. Please let me know if you try it. I would love to know!!
Can you use o’brian potatoes instead of shredded potatoes?
That sounds delicious! Yes, let me know how it turns out! XOXO
Tried this last night, it was so good! I didnt have enough hashbrowns on hand, maybe 14oz and put sausage and onions in it. So good!! My son loves eggs so I make him one every morning. This is so much easier and he loves it!! Definitely will be making this weekly! Thanks!
Could you make this in disposable aluminum casserole dish?
Yes, that is a great idea! Hope you are sharing it with friends and family! XOXO
All your receipys are very helpful thank you for them.
Love these recipes!
Amazing
I have made this many times with some variations. Works really well for large family gatherings or holidays. I lost most of my cookbooks in a fire this past year, so I am trying to make up cookbook of favorites.
I made this as written and found it to be very dry, crumbly and tasteless. It definitely needs something to make it more moist and flavorful–Mushrooms, maybe?
Here
I am going to use sausage. Do I need to cook the sausage first? (I am not much of a cook as you can tell by my question…LOL
That is a great question! You will want to cook the sausage first. XOXO
How long would I bake this if I were to halve the recipe?
You would bake it for 30 minutes checking it and then adding another 20 minutes. Hope that helps! XOXO
i want to use fresh, real potatoes, what prep do i need to do instead of frozen potatoes
breakfast casserole
Took two hours to finish baking, but was perfect. Not overdone at all. So easy and good!
Delicious and perfect brunch recipe. One recipe fed my adult crowd of 7 with extra large portions perfectly! Thank you!
Big hit with work breakfast club – used sausage, bacon, asparagus and sun dried tomatoes. Used cheddar and swiss cheeses. Recommend removing foil for last 10 mins to let the cheese crisp up.
Jennifer!
Thanks for the feedback. I love this casserole as well. I am so happy that everyone liked it. xoxo
Any idea what the nutrition facts are for this recipe?
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. Hope that helps!
I make a version of this in a slow cooker. Great recipe.
Ok to put in the fridge overnight?
Yes! That will be great!
Coming back for this recipe for Father’s Day brunch tomorrow. Wanted to pop in to say that I made this last summer for a family brunch after my parents’ 50th wedding anniversary party & everyone in the family raved about it! So good! Definitely keeping this on permanent rotation for big breakfast events!! P.S. I subbed sausage for the ham & it’s SO tasty!
Made this recipe for breakfast on Sunday (actually made it Sat. nite), it is truly delicious.
Since there are only two of us, I cut the recipe in half. We had it for breakfast, I gave a piece to a neighbor,, had some with dinner, and have two pieces left for today.
Have made at least 10 of your recipes, all good! Thanks
I’ve had other egg bake type casseroles that I have used over the years, but none as soft and tender as this one. It was DELISH! Maybe it was the addition of the potatoes or the fact that this one baked covered, but this recipe will definitely replace my old ones! Ty for sharing!
You might want to up those carbs per serving by a lot. You need to look up the carbs in shredded potatoes.