Breakfast Casserole

December 20, 2019

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A perfect homestyle Breakfast Casserole recipe! Filled with the works – including hash browns, eggs, ham, two kinds of cheese and fresh herbs. Then of course there’s some butter and half and half included to make it a richer breakfast worthy of holidays, celebrations and weekends!

Slice of breakfast casserole filled with eggs, hash browns, ham and cheese on a white serving plate.

Breakfast Casserole

My sister served this breakfast casserole at a brunch and every one loved it (myself included), so I asked for the recipe so I could share it here. The only changes I made were to add green onions and parsley for a extra hint of flavor and color.

It’s incredibly easy to make, and basically foolproof. It’s just a few simple ingredients and a quick prep method.

Sure casseroles seem a little old fashioned (back to the 1950’s) but I think they’ll continue to stand the test of time. Besides, old fashioned recipes are some of the best!

Good casseroles like this just make us feel back at home. There comforting, soul warming, hearty, satisfying, rich, family friendly dishes that we can rely on and turn to time and time again.

Here nothing fancy just simple, back to basics food that’s worthy of a space in the recipe box. People of all ages will enjoy it!

Overhead image of breakfast casserole in a baking dish cut into slices.

Ingredients for Breakfast Casserole:

  • Refrigerated hash browns – these are sometimes found by the dairy at grocery stores and at other places I’ve even found them in the meat section. Ask a clerk if you have trouble locating them.
  • Butter – salted or unsalted butter works fine here. This is used to saute the hash browns, which adds more flavor and helps soften them a little since they start out as crisp raw potatoes.
  • Eggs – free range eggs are the best tasting and most humane of the grocery store options, if you can afford it go for those.
  • Half and half – wondering what half and half even is? It’s basically a blend of half milk and half cream so if needed just use 3/4 cup milk 3/4 cup cream.
  • Cheddar cheese – for bolder flavor go for sharp cheddar.
  • Swiss cheese – you can also switch up the cheeses listed with others you may have.
  • Cooked ham – this recipe is a great way to use up leftover ham if you have some from a roast ham. Otherwise you can use pre-diced package ham or a ham steak and dice that up.
  • Green onions – for a stronger onion flavor feel free to double up the amount listed.
  • Fresh parsley – parsley is one of those things that I love to add for color. It doesn’t add a ton of flavor but it always makes a dish look prettier.

Image of ingredients for breakfast casserole.

How to Make Breakfast Casserole:

  • 1. Heat oven, prepare baking dish: Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
  • 2. Cook potatoes: Melt butter in a large 12-inch non-stick skillet over medium high heat. Spread hash browns into an even layer in pan. Let cook until golden brown on bottom about 6 – 8 minutes, then turn potatoes and continue to cook 3 minutes longer.

Sautéed hash browns in a large skillet.

  • 3. Spread potatoes into dish: Pour hash browns into prepared baking dish, set aside.
  • 4. Mix eggs: Add eggs to a large mixing bowl and break yolks and stir together with a fork until blended.

12 eggs in a glass bowl, hand shown starting to mix with a fork. Whisking eggs with a fork in a glass bowl.

  • 5. Stir in remaining ingredients: Then stir in half and half, cheddar, Swiss, ham, green onions, parsley and season with salt and pepper to taste.

Pouring half and half into glass bowl filled with eggs, ham, shredded cheese, green onions and parsley.

  • 6. Pour liquid mixture over hash browns: Pour evenly over hash brown layer in baking dish then spread out with a spatula to even out top as needed.

Pouring breakfast casserole mixture into casserole dish.

  • 7. Bake until set: Bake in preheated oven until center is just set, about 40 – 50 minutes. Let cool about 5 minutes before slicing and serving.

Egg casserole shown finished after baking.

Can I Make it Ahead of Time?

Yes. You can prep the night before then refrigerate. Let it rest at room temp while oven preheats. Then add about 10 – 15 minutes to bake time since it will be colder (no warm hash browns).

You can also bake ahead of time then just reheat individual servings in the microwave. Such a delicious make ahead breakfast!

Tips for the Best Breakfast Casserole:

  • Saute the hash browns before adding to the casserole for added flavor.
  • Don’t over-beat the eggs or you’ll add lots of air making them too puffy.
  • Be careful not to over-bake or eggs will be tough.
  • On the other hand be sure to bake long enough or eggs will be raw and runny in the center (if you want to do a toothpick test it should come out without runny egg and the center should not be jiggly).
  • Use freshly shredded cheeses for the best flavor.
  • Serve it warm. Cold scrambled style eggs and hash brown potatoes are no good.

Variations:

  • Switch up the cheese. I recommend other smooth melting cheeses like Monterey jack, muenster, provolone, colby, pepper jack, gruyere etc.
  • Swap ham for cooked bacon or even diced Canadian bacon.
  • Add veggies like sauteed mushrooms or bell peppers.
  • Try it with cooked breakfast sausage or Italian sausage instead of ham.
  • Use other herbs.
  • Serve it topped with sliced or diced avocado and/or tomatoes.
  • Top with hollandaise sauce to make it fancier.

Image of make ahead breakfast casserole.

More Breakfast Recipes You’ll Love:

Breakfast Casserole

5 from 3 votes

A perfect homestyle breakfast casserole recipe! Filled with the works - including hash browns, eggs, ham, two kinds of cheese and fresh herbs. Then of course there's some butter and half and half included to make it a richer breakfast worthy of holidays, celebrations and weekends!

Servings: 12
Prep Time 15 minutes
Cook Time 50 minutes

Ingredients

  • 1 (20 oz)pkg. refrigerated shredded hash browns
  • 1/4 cup butter
  • Salt and pepper, to taste
  • 12 large eggs
  • 1 1/2 cups half and half
  • 1 cup shredded medium or sharp cheddar cheese
  • 1 cup shredded swiss cheese
  • 8 oz. diced ham, break up any clumps
  • 1/3 cup chopped green onions
  • 2 1/2 Tbsp chopped fresh parsley

Instructions

  1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.

  2. Melt butter in a large 12-inch non-stick skillet over medium high heat. Spread hash browns into an even layer in pan, season with salt and pepper. Let cook until golden brown on bottom about 6 - 8 minutes, then turn potatoes and continue to cook 3 minutes longer.

  3. Pour hash browns into prepared baking dish, set aside.

  4. Add eggs to a large mixing bowl. Break yolks and stir together with a fork until blended.

  5. Stir in half and half, cheddar, Swiss, ham, green onions, parsley and season with salt and pepper to taste.

  6. Pour mixture evenly over hash brown layer then spread out with a spatula to even out top as needed.

  7. Bake in preheated oven until center is just set, about 40 - 50 minutes. Let cool about 5 minutes before slicing and serving.

Recipe Notes

  • If you'd like it can also be made with 1 (24 oz) bag frozen hash browns. If doing so thaw hash browns, skip sautéing step (therefor omitting butter) and add to casserole dish and proceed as directed.
  • This can be made in advance. Prep up through step 5. Cover and refrigerate, the following morning remove from fridge while oven preheats. Add about 10 - 15 minutes to bake time listed. 

Possible Variations:

  • Switch up the cheese. I recommend other smooth melting cheeses like Monterey jack, muenster, provolone, colby, pepper jack, gruyere etc. 
  • Swap ham for cooked bacon or even diced Canadian bacon.
  • Add veggies like sautéed mushrooms or bell peppers.
  • Try it with cooked breakfast sausage or cooked Italian sausage instead of ham.
  • Use other herbs.
  • Serve it topped with sliced or diced avocado and/or tomatoes.
  • Top with warm hollandaise sauce to make it fancier.
Nutrition Facts
Breakfast Casserole
Amount Per Serving
Calories 287 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 261mg87%
Sodium 460mg20%
Potassium 281mg8%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 798IU16%
Vitamin C 6mg7%
Calcium 212mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Breakfast Casserole
Author: Jaclyn