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

4.47 from 39 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 uncovered 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. 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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