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This is truly the BEST Breakfast Casserole! It has a thick and creamy egg base loaded with shredded potatoes, chunks of ham, and flavorful cheese blends that bake up in no time. Make this to enjoy Christmas morning or brunch any time of year.
Reasons You’ll Love This Recipe
- Easy to Make: This is so easy to throw together. It only takes about 5 minutes to get everything together. The hard part is waiting for it to be done cooking!
- Make Ahead: Make this ahead of time, and when ready to bake, simply take it out of the refrigerator and bake.
- Change up the Meat: If you love more meat or prefer a different protein, go ahead and switch the ham up with bacon or sausage instead!
Family Tradition
Breakfast casserole is pure comfort! The gooey cheese, smoky ham, and cozy smells take me right back to lazy mornings with my family. It’s perfect as is, but feel free to switch up the cheese, meat, or potatoes—or throw in some veggies!
Ingredients Needed
***Do I Need to Thaw the Frozen Hash Browns? There is no need to thaw the potatoes because they will thaw as they sit in the refrigerator. However, they would cook up perfectly if they were to cook from frozen!
How to Make a Breakfast Casserole
This breakfast casserole recipe is the BEST because of how simple it comes together and is in the oven in just minutes. This tried-and-true breakfast casserole tastes amazing, and I know your whole family will love it!
- Prepare Frozen Hash Browns: Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Add the frozen shredded hash browns to the bottom of the prepared pan. Season with salt and pepper.
- Whisk Eggs/ Add Remaining Ingredients: In a large bowl, whisk the eggs. Add the half and half and seasoned salt, then whisk to combine. Stir in the shredded cheese and chopped ham.
- Pour Into Pan and Refrigerate: Pour over the top of the frozen hash browns, then cover with foil and refrigerate for 2 hours or overnight.
- Bake: Bake uncovered at 350 degrees Fahrenheit for 60-75 minutes. Let rest for 10 minutes before serving.
Make-Ahead Instructions
Simply follow the instructions until you are ready to bake. Cover it with aluminum foil or a lid, and place it in your fridge. When you are ready to bake it, simply take it out and bake it according to the instructions. This can sit in the fridge for up to 2 days before baking.
Mix It Up!
Try some of these fun variations in this breakfast casserole and find what you enjoy best!
- Can I add vegetables? Add in some veggies like bell peppers, spinach or kale, tomato (fresh or canned), broccoli, mushrooms, or onions.
- Do I have to use ham? You can use bacon, variations of sausage, shredded chicken, ground beef, or leftover turkey.
- Do I have to use Half & Half? If you’re not a fan of half and half, you can use whipping cream for a thicker, richer breakfast, or you can simply use milk.
- Can I use any kind of cheese? Switch up which cheese you use. Try Swiss cheese, Colby Jack, or mozzarella, which all work well and melt perfectly when baked.
- How can I make this spicy? Adding red pepper flakes, green chilies, or green onions is a fun way to add a little heat.
- Can I use different potatoes? Diced or flavorful frozen potatoes will work great in place of shredded potatoes.
Tips for Making Breakfast Casserole
Here are some tips for making this breakfast casserole even better and easier on you. These tips will help you better understand how to bake this breakfast for you to enjoy with your family.
- How Do I Know When the Casserole Is Done? Once the outside edges become golden brown and the egg mixture in the middle is firm. You can check by slightly shaking the pan to see if it jiggles. Use a toothpick or knife to check if it is completely cooked through the middle. You can also use a thermometer to see if the breakfast casserole has reached 165 degrees Fahrenheit.
- Short on Time? Allowing your casserole to refrigerate ahead of time creates the best results, and I highly recommend it! But if you’re short on time, you can assemble the casserole and bake it right away without refrigerating.
Storing Breakfast Casserole
There are so many options and plans for this breakfast casserole to make your holiday mornings even easier and better.
- In the Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-5 days.
- To Reheat: To reheat the breakfast casserole, microwave individual servings until warmed through.
- In the Freezer: Yes, this is perfect for freezing. Make and bake your breakfast casserole. Once it has completely cooled down, place it in an airtight container or ziplock bag. Lay flat in your freezer for up to 1 month. Thaw from frozen in the refrigerator overnight. Warm individual servings in the microwave until warmed through.
More Breakfast Casserole Ideas
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The Best Breakfast Casserole
Ingredients
- 24 ounces frozen shredded hash brown potatoes
- salt and pepper to taste
- 12 large eggs
- 2 cups half and half
- 1 teaspoon seasoned salt
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded pepper jack cheese
- 2 cups chopped ham sausage, bacon, or preferred meat
Instructions
- Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Add 24 ounces frozen shredded hash brown potatoes to the bottom of the prepared baking dish. Season the potatoes with salt and pepper.
- In a large bowl, whisk together 12 large eggs. Add 2 cups half and half and 1 teaspoon seasoned salt, then whisk to combine. Stir in 1 ½ cups shredded cheddar cheese, 1 ½ cups shredded pepper jack cheese, and 2 cups chopped ham.
- Pour the egg mixture over the frozen hash browns. Cover with aluminum foil and refrigerate for at least 2 hours or overnight.
- Bake uncovered at 350 degrees Fahrenheit for 60-75 minutes. Let rest for 10 minutes before serving. Garnish with green onions, if desired!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be put in the freezer for a month or two and reheated? Like would it be a good freezer meal for new parents?
Yes, this is perfect for freezing. Make and bake your breakfast casserole. Once it has completely cooled down, place it in an airtight container or ziplock bag. Lay flat in your freezer for up to 1 month. Let them know to thaw from frozen in the refrigerator overnight. Then they can warm individual servings in the microwave until warmed through.
Do the hash browns get soggy or should I brown them first
They don’t get soggy for me, and I just use them straight from frozen. You could brown them first if you want, but it isn’t necessary.
We can only get bags of hash unfrozen. Would that mess up the texture?
Hi Jill, thanks for the question! You can use unfrozen hash browns, it won’t change the texture! The frozen potatoes called for in the recipe will thaw as it sits in the refrigerator, so starting with no frozen hash browns will work just fine.
Can this be made baked and reheated the next day?
Yes, definitely!
This was easy to make, and was enjoyed at our Mother’s Day brunch on Sunday. A couple of notes: as others suggested, I reduced the cook time by 1/2 hour (baked 40 mins covered, and uncovered for the last 20 mins).
And subbed the hash browns on the bottom for extra crispy tater tots on top. *Hubby isn’t a potato fan, so I thought I’d make it easy for him to work around them. Surprise, surprise! he loved the tots and ate every one on his plate! And my grown son said next time, add more tots! Go figure…
I would like to use biscuits instead of potatoes.seen it done but do you think it would work?Bottem or top? Time?
Thanks
Jax
The recipe is easy to put together. I warn you- Do not cook this for an hour and a half. I checked the casserole at one hour and it was already very brown. Eggs were set and so I took it out of the oven. It was done.
What are your thoughts on making in cupcake pan for individuals? I am planning a breakfast potluck for about 55.
This breakfast casserole recipe would be great for that!!
I’ve been looking for a recipe to make for Christmas morning or any occasion that’s quick and easy. Found it! Easy recipe to follow and simple ingredients. Being able to take it out the next day and bake it was just what I wanted. I checked it at 30 minutes then every 15 minutes and it was ready and golden in color after 60 minutes. I did keep it covered the first 45 minutes. It was so delicious and my family was very impressed! I served hot biscuits and fresh fruit with it. Thank you, this is a keeper!
If I want to split this recipe in half and bake in a 7×11 pan will that change the oven temp or cooking time?
The oven temperature would stay the same, but you would want to cook it for about 60 minutes instead.
Can the breakfast casserole be put together ahead of time and frozen, thawed and then baked?
Yes, it’s perfect for that!
I’m sorry but the 90 minute cook time was wayyy too long. Mine was charred on the top—not appetizing looking at all! I am quite disappointed because I got ingredients to make this specifically for a family member who is hosting us before a funeral. I wanted to save us all time in the morning before the service starts.
I mean, it’s always a great idea to keep checking on food that’s cooking too. Comments seem to agree that the time was off, but I’m assuming stoves probably vary a great deal in terms of temperature considering differences in brand, type, or age.