This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
The Best Breakfast Casserole is a thick and creamy egg base with shredded potatoes, chunks of ham, and flavorful cheese blends that bake up in no time. Make this to enjoy Christmas morning or brunch.
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.
- Family Favorite: Your family will love this easy breakfast casserole this holiday season. I have our traditional Sticky buns on the menu for Christmas along with this amazing casserole.
What you need to make a Breakfast Dish
This breakfast is perfect any time of the year but great for Christmas! All the simple ingredients come together quickly. Try it out for yourself! You will agree that it is amazing! Exact measurements are at the bottom of the post.
- Shredded potatoes: You can use frozen ones, and they do not need to be thawed.
- Salt and pepper: To taste!
- Eggs: Used to bind everything together.
- Half and half: Adds creamy texture and thickness.
- Season salt: The secret ingredient that adds all of the right flavors.
- Cheddar & Pepper Jack Cheese: Gives the melty cheesy top and complements the ham.
- Ham: Gives a hearty, meaty flavor and texture.
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 and is in the oven in minutes. This tried and true breakfast casserole is so simple, and everyone loves the flavor.
- 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, then 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 Delicious Breakfast Casserole
This casserole can stand alone, but if you are looking for a more complete meal, add some tasty side. Here are some ideas of what will go well with this breakfast casserole during the holiday season.
- Fruit: Christmas Fruit Salad or The Best Winter Fruit Salad
- Bread: Buttermilk Biscuits
- Potatoes: Skillet Potatoes with Peppers or Baked Parmesan Hash browns Recipe
- Meat: Bacon, sausage or ham from my Classic Honey Glazed Ham recipe.
- French Toast: Secret Ingredient French Toast Recipe or Creme Brûlée French Toast
- Pancakes: The Best Buttermilk Pancakes or Best Ever German Oven Pancake
- Muffins: Blueberry Oatmeal Muffins or Fruit Explosion Muffins
Mix It Up!
Try some of these fun variations in this breakfast casserole and find what you enjoy best!
- Vegetables: Add in some veggies like bell peppers, spinach or kale, tomato (fresh or canned), broccoli, mushrooms, or onions are great.
- Meat: You can use bacon, variations of sausage, shredded chicken, ground beef, or leftover turkey.
- Cream: I’m not a fan of half and half; you can use whipping cream for a thicker, richer breakfast or simply use milk you have on hand.
- Cheese: Switch up which cheese you use. Try swiss cheese, Colby jack, or mozzarella which all work well and melt perfectly when baked.
- Spicy: By adding red pepper flakes, green chilies, or green onions, is a fun way to add a little heat.
- Potatoes: Diced or flavorful frozen potatoes will work great in place of shredded potatoes.
Tips for Making the Perfect Breakfast Casserole
Here are some tips for making this breakfast casserole even better and easier on you. This recipe is fun to make with different variations, make ahead, or even make it the morning of. There are so many great things that make this casserole the BEST! These tips will help you better understand how to bake this breakfast for you to enjoy with your family.
- Covering or Not Covering: This is an option. I recommend not covering the baking dish, so the topping can get that nice crisp edge. If you prefer to cook it covered be sure to uncover the last 10 to 15 minutes.
- Keep your potatoes frozen: There is no need to thaw the potatoes, because they will cook frozen.
- How to know when breakfast 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 see if the breakfast casserole has reached 165 degrees Fahrenheit.
- Drain grease: If you use any other meat in the breakfast casserole, drain the meat before adding it to the dish.
- Gluten-free: Make this gluten-free by following this breakfast recipe. Check your labels on other ingredients to make sure.
Storing Breakfast Casserole
There are so many options and plans for this breakfast casserole to make your holiday mornings even easier and better.
- Reheat: To reheat the breakfast casserole, add it to the microwave or cover it in the oven. Check it occasionally until it has been warmed through.
- Make Ahead: Simply follow the instructions until you are ready to bake. Cover it with aluminum foil or a lid and place it in your refrigerator. When you are ready to bake, simply take it out of the refrigerator and bake it according to the instructions. This can sit in the fridge for up to 2 days.
- Can you freeze a casserole? 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. When ready to warm up, place on a baking sheet and bake until warmed through about 50 min.
More Breakfast Casserole Ideas
Pin this now to find it later
Pin It
The Best 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
- Grease a 9×13 inch pan. Add the frozen and shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
- In a large bowl, whisk the eggs together. Then add half and half, season salt, cheddar cheese, pepper jack, and chopped ham.
- Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
- Bake uncovered at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today. I made it exactly as the recipe stated. Very good and so easy. Thank you for sharing!
I made this today! Just heaven in a pan. I followed recipe exactly. My husband ate with gusto!
Thank you so much. This is one of my favorite keepers!
Can’t wait to try these recipes.
Looks So yummy can’t wait to make
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!
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.
Oh I am glad you can modify it to your liking!! I am sorry it didn’t turn out for you! I hope it can work out the next time!! Xo
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!!!
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.
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
Did you cook the tater tots first?
Hi Alyssa,
There are just a few people in our house who would like eggs done this way and I’m anxious to try it but I was wondering how much of the ingredients would be needed to cut this recipe in half because health wise 12 eggs is too many. Hoping to hear from you soon because I really want to try this real soon.
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
Did you make fry the taster tots first?
You’ve imsespred us all with that posting!
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?
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.
It states in the recipe to cover it only during the refrigeration, not during the actual cooking. It says “bake uncovered at 350 degrees for 90 minutes”. This is likely why the recipe didn’t work for you. I baked mine uncovered for about 15 minutes less even than the recipe stated and it was perfect.
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.
I split this into 2 separate 9×13 pans. I personally think the batch is way too big for just 1 pan. It cooks much better separating them into 2.
I would suggest you check the oven temperature for accuracy, perhaps your oven isn’t cooking at the correct temp.
Also, make sure you are baking covered. You can always uncover to brown the last five or so minutes. Hope this helps.
Try using a larger dish so it spreads out a little more.
Meant to say this is a really good recipe! Cant wait to take it to church next week. I will add a little color with peppers.
Can you make this ahead and freeze?
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!
I’m excited to make this recipe! Do you think it could be frozen and cooked later?
I really want the potatoes to be crunchy like I fried them. Does this recipe give that affect or should I fry them first
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.
Did you make covered or uncovered?
I baked covered as the recipe stated. Then for the last 5 minutes or so, I uncovered it to get a little texture on top and lightly brown the cheese. It turned out moist (sorry for the use of that word, lol) and tender.
The recipe says to bake uncovered.
This was soooo good! A definite hit a my school’s potluck? Also I used chorizo and green chili
what school???
just curious
If it better to cook/crisp the shredded potatoes first? How do they come out in the finished product? Are they browned?
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!
Can you do this in a crock pot?? Thanks!!
I actually have this overnight breakfast casserole here. 🙂 https://therecipecritic.com/overnight-breakfast-casserole/