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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 food! The gooey cheese, smoky ham, and cozy smells take me right back to lazy mornings with my family. It’s perfect as is, but you can easily swap the meat, cheese, or potatoes, or toss in some veggies. If you love this one, try my Amish Breakfast Casserole too. It’s similar, but made with crispy bacon instead of ham for a slightly different (and equally delicious) twist.
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 up until you are ready to bake. Cover it with aluminum foil or a lid, and place it in your fridge. When you’re ready to bake, simply remove it and Bake uncovered at 350 degrees Fahrenheit for 60-75 minutes. This can sit in the fridge for up to 2 days before baking. If you’re looking for another easy make-ahead breakfast, try my breakfast enchiladas!
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.
No sure how it tastes yet but still cooking after 1 hr and 45 mins middle is complete liquid still followed recipe to the T and now flipped on broil and trying to scramble in the Pyrex.
that’s crazy because i pulled mine out ten minutes early and it was so overdone is was just moments from being completely inedible.
I don’t have any hash browns or potatoes, can I just omit them and how would that affect the cook time?
The hash brows are necessary and act as a base to hold the entire casserole together. I wouldn’t skip that ingredient.
How many carbs? There is an add covering this info.
2g carbohydrates
Will this work with heavy cream?
I haven’t tried that before but I think it would be delicious!
Loved this recipe. Will be making for my mom soon!
Will this work to bake in large muffin pan?
That should work! What a good idea to make individual servings!
Is this 24oz by weight or volume of shredded potatoes?
This recipe uses about 5 cups of shredded hashbrowns.
Do you think this would turn out with a dairy free milk like almond? My daughter can’t have dairy.
I think that would work fine! Let me know how it turns out!
Hey there, did you try this with almond milk? I’m worried it may be too thin.
I used Almond Milk and it was perfect
Can It be prepared and freeze before it is cooked.
This is so yummy! Always a big hit when we have guests- i want to try adding onions next time. Do you think they’ll hold up when cooking?
When we make this, we get the frozen potatoes with peppers and onions. Delish!
Question…
Is it precooked ham or sausage? Thanks so much for the help! Pumped to make this recipe.
Yes, make sure your meat is cooked before adding it to the casserole.
I don’t have frozen potatoes, can I use fresh shredded potatoes?
Yes, that will work fine!
Excited to try this recipe? What if you don’t put meat in it, how long would you cook it for?
The cook time will remain the same!
Does it have to be refrigerated before baking?
It looks yummy, can’t wait to try it.
It doesn’t need to be refrigerated before baking but make sure to store any leftovers in your fridge in an airtight container!
If it doesn’t need to be refrigerated for at least 2 hours, why is that in the recipe instructions? I’ve found when I follow this recipe and refrigerate overnight, it takes much longer to bake. I would prefer to mix everything and bake immediately.
Hi, this recipe does need to be refrigerated for at least 2 hours before baking!
I’m just wondering if this recipe can be cut in half using an 8 X 8 pan? Thanks so much!
Sure! That will work!
Do you decrease the cook time when you halve the recipe?
I would decrease it by a few minutes and keep an eye on it. Are you planning on baking it in an 8×8 dish?
This recipe is terrific ?. I found the 1-1/2 hour cooking time to be perfect when covered with foil….it allows the egg mixture to percolate, creating tiny bubbles and allowing the mixture to rise to a more soufflé consistency. Thank yo Alyssa!