Frozen hash brown patties, eggs, cheese, and ham make this hash brown egg casserole so quick and easy! Prepare it the same morning or the night before. Perfect use for leftover holiday ham or swap it out for sausage instead. Great recipe for breakfast, brunch, or dinner!
If I had a dollar for every time someone asked me if they could double the recipe for my awesome hash brown quiche recipe, I’d be rich! And p.s. you can. But I came up with another solution, by converting it into this Hash Brown Egg Casserole. Get ready to fall in love with this recipe, too!
Breakfast Casserole with Hash Browns
Truly one of the best breakfast casserole recipes. Here’s why:
- Ridiculously easy: This casserole is truly effortless, assembled in minutes. Then pop it in the oven and 45 minutes later you have an awesome meal. Really great if you’ve got guests.
- It’s cheap! All the ingredients are simple, available at any common grocery store, and very affordable.
- Versatile: You can easily change out the protein, cheeses, and add in vegetables to suit different tastes. This recipe can also be doubled or halved.
- Gluten free: No flour in this baby, making it a great option for anyone with gluten sensitives. (Just make sure to double check the hash brown packaging, since all brands vary.)
- Hearty and filling: Packed with potatoes, meat, cheese, and eggs, it’s so satisfying.
- Make it ahead of time: Prep and serve right away, assemble it the night before, or freeze for later. So great for entertaining. Or, you know, when you’re a mom.
- Everyone loves it! A classic combination of meat, potatoes, and eggs is always a family favorite.
Hash Brown Egg Casserole Recipe
You only need a handful of simple ingredients for this casserole, all which can be found at a common grocery store.
(Scroll down to the detailed printable recipe card for exact measurements.)
- Hash Browns: precooked frozen hash brown patties, and you don’t even need to defrost them first. Easy!
- Diced Ham: this is a perfect use for any leftover holiday ham you might have from Thanksgiving, Christmas, or Easter. If not, purchase a ham steak and dice it up in minutes. You could also swap out the ham for cooked crumbled sausage or bacon, or a combination. For a vegetarian option, omit the meat and replace it with sautéed vegetables like onions, bell peppers, and mushrooms.
- Scallions: I love all onions and they always find their way into my egg recipes! If you don’t like them, simply leave them out.
- Cheese: my family loves Monterey Jack and sharp cheddar, but you can swap these out for different cheeses. Pepper Jack would be delicious for some added heat.
- Eggs: you’ll need 9 large eggs, which makes this breakfast casserole thick and filling.
- Milk: whole milk is my preference for taste and creaminess. 2% is fine, but I wouldn’t go below that. If you want it even richer, use half-n-half.
- Seasonings: simple seasonings like salt, garlic powder, and dry ground mustard add to the delicious flavor. The mustard is very subtle, but you can omit it, if preferred.
How to Make Hash Brown Egg Casserole
This egg breakfast casserole is legitimately no-fuss, with only a few steps.
*Scroll below for the detailed printable recipe card.
- Arrange hash brown patties in a greased 9×13 baking dish, in a single layer. Sprinkle with the cheeses, ham, and scallions.
- Whisk together the eggs, milk, and seasonings, then pour the mixture over the ham.
- Cover and bake, then uncover and bake some more until the cheese is golden and everything is cooked through.
- Cool for a few minutes, then slice and serve.
Breakfast Casserole Recipe Notes
- The pre-cooked hash brown patties do not need to be defrosted first. You certainly can bake them first before adding them to the casserole dish, which will make them crispy.
- Tater Tots can be used instead of the hash brown patties, but you’ll need to cook the casserole for an additional 5-10 minutes.
- You can opt to shred your own potatoes or buy refrigerated hash browns, but they will require pre-cooking, which does add an extra step.
Make in Advance and Storage
You can prep and serve this hash brown casserole right away, assemble it the night before, or freeze for later.
- Leftovers: cool completely, then store in an airtight container in the fridge for up to 3 days.
- Make it ahead of time: want to prep this the night before serving? No problem. Simply assemble as you would up to pouring the eggs over the hash browns. Then cover tightly with plastic wrap and refrigerate up to 24 hours in advance. Remove from the fridge when the oven is preheating and add an extra 10-15 minutes to the total baking time.
- Freeze for later: bake in a freezer-safe pan (like a foil disposable pan) and cool completely. Wrap well in plastic and again in foil and freeze for up to 2 months. Thaw overnight in the fridge, then cook at 350 degrees F for about 30 minutes until warmed through.
Watch it Being Made
What to Serve with Egg Casserole
I adore breakfast casseroles like this – simple, no fuss, filling, and delicious!
Hash Brown Egg Casserole
- 8 precooked frozen hash brown patties (thawing is not necessary)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 1/2 cups diced leftover ham (about 3/4 pound)
- 2 scallions , diced
- 9 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground mustard
- 1/4 teaspoon garlic powder
- Preheat oven to 350 degrees F. Grease a 9×13 baking dish.
- Arrange frozen hash brown patties in the dish, in a single layer, and sprinkle the cheeses, ham, and scallions evenly over the top.
- In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder; pour evenly over the ham mixture.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean.
- Allow to cool for 5-10 minutes, then cut into portions and serve.