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!

The Best Breakfast Casserole

4.46 from 37 votes
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Author Alyssa Rivers
Servings 12
A delicious and hearty breakfast casserole that is the BEST that you will make!
Course Breakfast
Keyword breakfast, casserole


  • 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


  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.
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.



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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  1. 5 stars
    Do you think it will work with hash browns. I’m not sure we have shredded potatoes in Canada. But this is exactly the type of recipe I wanted to make along with our usual Land Of Nod buns, that I also get ready the night before Santa arrives Merry Christmas

    1. 4 stars
      I made a very similar version with hash browns, turned out great. I used turkey sausage pieces instead of ham. I am sure both are equally good.

    2. shredded potatoes/hashbrowns are in the same section as cubed hash browns. I live in Canada and can find them everywhere

    3. Simply shred fresh potatoes (or use a grater with large holes) into water to stop them from browning. When ready to bake, drain well and mix as usual. Allows you to avoid all the extra/unnecessary additives in frozen shredded potato and it will taste like potatoes!

  2. Have you tried this with bacon? My family is not so much into ham and everything tastes better with bacon … 😉 want to make for Christmas morning. Thank you!!

    1. I actually plan on making it with Bacon on Christmas!! It will be fully loaded! And you are right… everything is better with bacon!!

      1. Awesome! Cant wait to try this. making it tomorrow for Christmas morning! Let me know what you think about the bacon. Thanks for a great recipe!

      2. Love all of your posts and recipes. I would like to make this for Christmas breakfast but will have several vegetarians in our midst. Can I make it without any meat and just serve bacon or sausage as side dishes for those that eat meat products?

        1. You could put vegetables in it, like chopped tomatoes, cooked mushroom, bell pepper, whatever you put in a vegetarian omelette would work. I make something very similar with biscuit instead of hashbrown and I’ve done vegetarian ones

    2. I have made breakfast casserole’s and have even made with using a mixture of ham, eggs and bacon. Turns out really good. Just cook your bacon crisp and then pinch into peices after draining on paper towel. Enjoy!

  3. Every time I try to pin this on Pinterest, it tells me it is blocked because it may lead to spam 🙁 There are other of your yummy recipes that do that same. I want to pin them!

  4. 4 stars
    I make this with 1/2 sausage and 1/2 bacon . I use 1/2 Hawaiian rolls (6 total) and 1/2 potatoes, a variation on “strata”. I only use 1-1/2 to 2 cups of cheese. 3 cups of cheese seems like waaaaaaay too much. I use 1/2 half-n-half and half milk. (Again, too rich for my druthers.) I use frozen chopped up potatoes (or fresh) instead of shredded. I prefer the texture.

    As you can see, this dish is EASILY adaptable to your personal tastes, likes/dislikes, preferences, etc.

    Even though I made a lot of modifications, it’s still a good recipe, as is. I just like to add more/less depending on my favorites.

    Thanks, Alyssa !

      1. I’ve just reached the 90 minute mark & a good portion of the center is still watery. Came here to see if anyone else had the same problem.

      1. Actually, half and half is about 2/3 skim milk and 1/3 cream. The name is very misleading. You can tell by fat content (and also by price).

  5. 5 stars
    I am a vegetarian. Instead of meat, I used portabello mushrooms (rough chop). For the seasoned salt, I used Morton’s Nature’s Seasons. The casserole was delicious! My family loves it. Thank you!

  6. Hi there! Can this be baked the night before and reheated in the morning? I need this for an early brunch that is 2 hours away!! Thanks!

  7. I halved this recipe recently and it turned out great. I used whole milk instead of half and half. I am making it again but this time I want to add veggies (gr and red pepper, onion). Any advice? Thanks!

    1. I added saute’ed mushrooms, red bell pepper, red onions and spinach. I used chicken sausage, homemade frozen hashbrowns and three different cheeses I had in the fridge. I layered it like a lasagna, topping each layer with the different veggies and cheese. The final topping was cheese. I made sure to season each layer with salt, pepper and some crushed red peppers as I cooked them. Just now putting it in the oven. I’ll let you know how it turns out if you like.

  8. I have also used frozen Potatoes O’Brien w the onions and green pepper in them . Makes for a very flavorful casserole. I thaw out before using them.

  9. I was going to do this last night for my Bunco group tonight. I didn’t get a chance to. Will it be ok if I cook it right when I get home tonight and serve ??

      1. I have looked back through the responses and I never saw a response that said ‘without the foil’, always noted ‘WITH the foil’.
        Thanks for the recipe. I intend to try this with the hash browns and ham instead of my usual bread cubes and sausage.

  10. Can I substitute like potatoes obrien( chopped potatoes with peppers ) instead of hash Browns? and also my family is small. Would I BA able to cut this recipe in half u think? And just cut down the baking time by half ? Thanks 🙂

    1. I personally like shredded potatoes and I am not sure how chopped potatoes would turn out. I just made this and halfed the recipe and kept the cooking time the same. It turned out great!

  11. You say grease the pan, are you talking Crisco or can I use pam? It will be refrigerated over night so I’m not sure how the pam will hold up.

  12. Hey! I’m going to try to make this tomorrow. Thank you for sharing.
    One thing I will say, I have to give bloggers like you credit for posting recipes. People are so snappy in their comments/questions. You have been very patient. 🙂

    1. 4 stars
      I agree. I have scrolled through all the comments and you are very patient. Foil on when baking. 1/2 recipe full time. 2 hours at least for setting time in refrigerator. Cook meats before putting in casserole.
      I like the fact you actually give amounts for the recipe. This will help in cutting in half or multiplying for 2.
      Thanks Alyssa.

      1. I have seen her repeat the same thing, cook meats before adding, cook in the oven with FOIL ON, she’s very patient with her followers. She’s great, I’ve always wanted to try a egg casserole like this. So I’m going to try this on my hubby. I do believe I’m going add the red, yellow and green peppers, mushrooms, ham, bacon, sausage, and loads of cheese, I’ll cut the recipe in half since there’s only 2 of us and put the veggies only on one end. My hubby doesn’t like veggies meats and potatoes man

  13. I love this casserole!!! Thank you so much for sharing it! I have made it a handful of times and have been asked to share your recipe every time! I am about to have a baby and would love to have this waiting for me in the freezer. Do you or does anyone think there’s any chance I could freeze this after or before baking?

    1. I think that you could freeze it before baking. Just take it out the night before to thaw. 🙂 This is a favorite of ours as well!

  14. 5 stars
    I made this today and it was a hit with the family. I made some substitutions to make it vegetarian and lighter. I used milk instead of cream and part-skim cheese. I also substituted half the potatoes with a broccoli/carrot/red cabbage slaw mix. I used sauteed 2 portabella mushrooms with scallions to substitute for the meat. I took the foil off for the last 10 minutes to brown the top. Delish!! This recipe is a keeper.

  15. 4 stars
    I just made this last night/this morning for a breakfast meeting at my office. Everyone likes it, but I think it is just OK. It’s kind of bland, and the potatoes were wet in the middle of the pan. I will try this again in the future, but I might go ahead and thaw/drain the potatoes beforehand, and use bacon and sausage (instead of ham) to give it more flavor.

  16. 5 stars
    I made it this morning but when it came out it was a bit soupy in middle so I put it in for quite a bit longer. It still looked a bit soupy but we cut around the edges. In the meantime it appears the soupiness was re absorbed and was fine to eat. My question is, when you take it out of oven is it normal to be a bit soupy in middle or did I do something wrong?

    1. It shouldn’t be soupy but it is sometimes soft. I would put it back into the oven and cook it an additional 5 or so minutes without the foil on top.

  17. Thank you for this recipe! I made this this morning for our church. I didn’t make it the night before, or put in the refrigerator for two hours. I even forgot to put foil on, and it was still raved about! Will a definite Go-To for now on!

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