The Best Breakfast Casserole

The Best Breakfast Casserole is a thick and creamy egg base with shredded potatoes, chunks of ham and flavorful cheese blends that bakes up in no time. Make ahead or enjoy the morning of during the holidays!

Breakfast for the holidays is a favorite for us! If you love breakfast casseroles as much as I do try this Slow Cooker Breakfast Casserole, Overnight Breakfast Casserole or Overnight Cinnamon Apple French Toast Casserole.

breakfast casserole in a dish baked

Breakfast Casserole

A delicious and hearty breakfast casserole that is the BEST that you will make!

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 love this casserole because it is 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 is my favorite part.

Simple ingredients for a simple egg base that is exploding with flavor.

Your family will love this easy breakfast casserole this holiday season.

It is perfect for baking ahead of time or making it the morning of.

This breakfast casserole is sure to please your entire family this holiday season!

What you need to make a breakfast casserole

This breakfast is perfect any time of the year but great for Christmas!

Simple and easy recipe that bakes up perfectly and can feed a crowd.

All the right ingredients that are simple and comes together quickly.

It is packed and loaded with all the favors you will love.

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, 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!

  • Shredded potatoes: frozen and they do not need to be thawed.
  • Salt and pepper: to taste
  • Eggs: whisked together
  • Half and half: adds creamy texture and thickness.
  • Season salt: more flavoring
  • Cheddar cheese: grated
  • Pepper jack cheese: grated
  • Ham: chopped to your liking. I prefer thicker pieces but go as little as you would like.

process photos of steps being taken to make breakfast casserole

How to make a breakfast casserole

This breakfast casserole is the BEST for so many reasons.

One of which, is how simple this breakfast casserole recipe comes together quickly and is in the oven in minutes.

There is not a lot of planning and prepping for this breakfast casserole recipe.

It makes it simple and easy to throw together and place in the oven to bake.

Make this ahead of time and when ready to bake simply take out of the refrigerator and bake.

This tried and true breakfast casserole is so simple and everyone loves the blended flavoring.

Try the BEST breakfast casserole with your family this holiday season!

  • Prepare pan and add ingredients: Grease a 9×13 inch pan. Add the frozen and shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
  • Whisk eggs: In a large bowl, whisk the eggs together.
  • Add remaining ingredients: Then add half and half, season salt, cheddar cheese, pepper jack, and chopped ham.
  • Pour into pan and refrigerate: Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
  • Bake your breakfast casserole: Bake covered in foil at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.

What to serve with a breakfast casserole

Make this a complete meal by adding a little extra on the side.

This breakfast casserole recipe has all the greatness inside it and can be a great breakfast all by itself.

If you are looking for a more complete meal, add sides that will make this breakfast casserole recipe more complete.

With these extra sides, this breakfast casserole will be one amazing meal all together.

Here are some ideas of what can go along with this breakfast casserole recipe during the holiday season.

breakfast casserole baked in a pan

Variations of breakfast casserole

There are so many fun things to add into the breakfast casserole to make it even more better and flavorful.

Switch ingredients around or add in new ones that you prefer for your family.

This breakfast casserole recipe continues to get better and better. That is why it is the BEST!

There are so many options with this breakfast casserole recipe that it makes it so fun to make often.

Make this Tater Tot Breakfast Casserole by substituting the frozen hash browns for a layer of frozen tater tots.

Adding and substituting ingredients makes this breakfast casserole better every time you make it.

Try some of these fun variations in this breakfast casserole and find what you enjoy best!

  • Vegetables: bell peppers, spinach or kale, tomato (fresh or canned), broccoli, mushrooms or onions are great add ins.
  • Meat: bacon, variations of sausage, shredded chicken, ground beef or left over turkey.
  • Cream: not a fan of half and half, you can use whipping cream for a thicker, richer breakfast casserole or simply use milk that you have on hand.
  • Cheese: Swiss cheese, Colby jack or mozzarella work well and melt perfectly in this breakfast casserole.
  • Spicy: red pepper flakes, green chilies or green onions are fun way to add a little heat to your breakfast casserole recipe.
  • Potatoes: rather than shredded potatoes, diced or flavorful frozen potatoes will work great in this breakfast casserole.

Tips for making the breakfast casserole

Here are some tips for making this breakfast casserole even better and easier on you.

This recipe is fun to make different variations, make ahead or even the morning of.

There are so many great things that make this breakfast casserole the BEST!

These tips will help you better understand how to bake this breakfast casserole for you to enjoy with your family.

  • Covering the breakfast casserole: Make sure to cover your breakfast casserole when baking. With 10 to 15 minutes remaining, cook uncovered if you prefer for that crisp crust on top.
  • Keep your potatoes frozen: No, there is no need to thaw the potatoes. They will cook frozen.
  • How to know when the best breakfast casserole is done: once the outside edges become golden brown and the egg mixture in the middle is firm ( check by rocking the pan). Use a toothpick or knife to check if it is completely cooked through. You can also use a thermometer to check to see if the breakfast casserole has reached 165 degrees Fahrenheit.
  • Drain grease: if you are using any other meat in the breakfast casserole, be sure to drain the meat prior to adding it in the breakfast casserole dish.
  • Gluten free: make this gluten free by keeping with this breakfast casserole recipe. Check your labels on other ingredients to make sure.

A slice of breakfast casserole.

Storing the best breakfast casserole

Make this ahead of time the night before or morning of, this breakfast casserole recipe is sure to please!

It makes it perfect for storing for the busy Christmas morning breakfast or weekend breakfast that you want to sleep in and wake up to it baking.

This is just another reason why this breakfast casserole recipe is the BEST or the BEST!

So many options and plans for this breakfast casserole to make your holiday mornings even easier and better.

  • Making the best breakfast casserole ahead: Simply follow the instructions until you are ready to bake. Cover with aluminum foil or lid and place in your refrigerator. When you are ready to bake, simply take it out of the refrigerator and bake it according to the instructions. This will sit in the refrigerator for up to 2 days.
  • Can you freeze breakfast casserole? Yes, this is perfect for freezing. Make and bake your breakfast casserole. Once it has completely cooled down, place in an airtight container or ziplock bag. Lay flat in your freezer for up to 1 month. When ready to warm up, place on baking sheet frozen and bake until warmed through about 20 to 25 minutes.
  • Warming up breakfast casserole: To reheat breakfast casserole add it to the microwave or covered in the oven. Checking it occasionally until it has been warmed through.

More delicious breakfast recipes

A slice of breakfast casserole on a plate.

 

The Best Breakfast Casserole

4.48 from 38 votes
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Author Alyssa Rivers
Servings 12 people

The Best Breakfast Casserole is a thick and creamy egg base with shredded potatoes, chunks of ham and flavorful cheese blends that bakes up in no time. Make ahead or enjoy the morning of during the holidays!

Course Breakfast
Cuisine American
Keyword breakfast, casserole

Ingredients

  • 24 ounces frozen shredded potatoes
  • salt and pepper
  • 12 eggs
  • 2 cup half and half
  • 1 teaspoon season salt
  • 1 1/2 cup cheddar cheese grated
  • 1 1/2 cup pepper jack cheese grated
  • 2 cup chopped ham Or your preferred meat, sausage would also be great

Instructions

  1. Grease a 9x13 inch pan. Add the frozen and shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
  2. In a large bowl, whisk the eggs together. Then add half and half, season salt, cheddar cheese, pepper jack, and chopped ham.
  3. Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
  4. Bake covered in foil at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.

Recipe Notes

Updated on December 7, 2019

Original Post on December 22, 2014

Nutrition Facts
The Best Breakfast Casserole
Amount Per Serving
Calories 225 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g50%
Cholesterol 206mg69%
Sodium 436mg18%
Potassium 138mg4%
Carbohydrates 2g1%
Sugar 1g1%
Protein 14g28%
Vitamin A 630IU13%
Vitamin C 0.3mg0%
Calcium 274mg27%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Breakfast casserole baked in a casserole dish.

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Casseroles

Comments

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    1. 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.

        1. 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.

    1. 1 star
      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!

  1. 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?

    1. 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.

    2. 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.

  2. 5 stars
    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.

    1. 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

    2. 5 stars
      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

  3. 5 stars
    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!!!

  4. 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.

      1. 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!

  5. 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.

    1. 5 stars
      I use obriens hash browns with red and green peppers. Gives it a little more flavor. Trying spinach and Italian sausage next.

  6. 5 stars
    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!

  7. 5 stars
    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.

  8. 1 star
    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?

  9. 5 stars
    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.

  10. 5 stars
    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!

  11. 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

  12. 5 stars
    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!

  13. This turned out good,I halved the recipe, I added olives,garlic and onion added a extra egg,and used a little less half and half,cooked about an hour

  14. 5 stars
    This was so easy and so good!!!❤️😊 I added green onions, sliced black olives and green chili’s which just bumped it up a bit. Took it to work and was well liked. Would highly recommend this dish to anyone!

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