The Best Breakfast Casserole

 

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!

4.5 from 33 reviews
The Best Breakfast Casserole
 
Prep time
Cook time
Total time
 
A delicious and hearty breakfast casserole that is the BEST that you will make!
Author:
Serves: 12
Ingredients
  • 24 oz frozen shredded potatoes
  • salt and pepper
  • 12 eggs
  • 2 C half and half
  • 1 t season salt
  • 1½ C cheddar cheese, grated
  • 1½ C pepper jack cheese, grated
  • 2 C 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.
Notes
Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Microplane Grater
Nordic Wave 13x9 Baking Dish
Utopia Kitchen Cooking Knives

Recipe from Taste of Home

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

  6. 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. 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. 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. 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.

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