This easy, savory Hashbrown Breakfast Casserole is made with simple ingredients in under 10 minutes of actual work. It’s loaded with healthy protein and veggies, always gets rave reviews, and is a million times better than a bowl of cereal.

A slice of hashbrown breakfast casserole with ham on a white plate.

Table of Contents
  1. This Hashbrown Breakfast Casserole is an all time favorite
  2. Why you'll love this Breakfast Casserole with Hash Browns
  3. Hash Brown Breakfast Casserole Ingredients
  4. How to make Egg Casserole with Hash Browns
  5. Hash Brown Breakfast Casserole Variations
  6. Tips for making this Breakfast Casserole with Hash Browns
  7. How to store leftover Hashbrown Breakfast Casserole
  8. More favorite breakfast ideas
  9. Egg Casserole with Hash Browns Recipe

This Hashbrown Breakfast Casserole is an all time favorite

If you need to make breakfast for a crowd by don’t want to spend your morning standing over an oven flipping eggs and bacon, this easy Hashbrown Breakfast Casserole is a better solution. It’s got shredded hashbrowns, plenty of eggs and ham, sausage, or bacon for protein, and just the right amount of melted cheese so the whole thing tastes fantastic. Best of all, you can assemble it the night before so it’s ready to pop in the oven first thing in the morning so you can sleep in a little longer without worrying about what’s for breakfast!

I love, love, love a good savory breakfast casserole. A group of moms in my area used to do a back-to-school brunch where everybody would drop off their kids on the first day then meet up and enjoy a relaxed brunch, potluck style, and sampling all of the breakfast casseroles was my favorite part.

The ones made with hashbrowns were always the best! It's so satisfying to slice into a casserole that is fully loaded with all sorts of delicious meat and cheese and potatoes. It's so hearty and filling, and it's become one of our favorite things to do breakfast casseroles for holidays, even though that's not something I grew up with.

We love celebrating Christmas or Easter morning with something sweet like Cinnamon Rolls or Star Bread, and a savory option, like this one. Some of our other favorites are my Green Chili Egg Casserole or Biscuits and Gravy Casserole.

A cheese breakfast casserole topped with green onions.

Why you'll love this Breakfast Casserole with Hash Browns

  • Protein-packed - Start your day out right with a hearty, healthy breakfast that will keep you full and energized all the way thru until lunchtime.
  • Customizable - Feel free to add more chopped peppers or onions for extra veggies, or switch the ham for your favorite breakfast protein.
  • Feeds an army - Okay, not a literal army, but this makes a lot and goes even farther if you pair it with some fresh fruit or a pan of cinnamon rolls for something sweet.

I love being able to prep this easy breakfast casserole with ham and hashbrowns the night before while the kids are still settling down. Then the kitchen is all clean and tidy before I go to sleep and all I have to do in the morning is preheat the oven and bake!

Not that it's much work at all to begin with. You could easily make the whole thing in the morning. It just takes an extra 30 minutes to bake the hashbrowns first before adding the eggs, ham, and cheese.

I don't just save this recipe for holidays, either. It's also a great dish to make AFTER the holidays to use up some of that leftover holiday ham! I will make a breakfast casserole and freeze individual slices for easy breakfasts during the week sometimes. Then you can just reheat individual servings in the microwave.

Sometimes I even take the reheated casserole and wrap it up in a warmed flour tortilla with a little sour cream and salsa (and maybe an extra strip or two of bacon if I'm feeling extra ambitious) and it's an instant breakfast burrito that my kids love!

A close image of breakfast casserole with ham.

Hash Brown Breakfast Casserole Ingredients

  • Frozen hashbrowns: You don't even need to thaw the hashbrowns first before using them. Just throw the frozen hashbrowns into your baking dish and proceed to Go!
  • Eggs: Where would be without eggs for breakfast? They are a great, healthy protein and are delicious in this dish. There are just enough to bind the casserole together without making it overly "eggy".
  • Ham: If I have leftover ham on hand or in the freezer, that's my preferred choice. But you can pick up a couple of ham steaks at the store (they are usually in the breakfast meats section) and dice those up instead, which is why I did when I made this breakfast casserole.
  • Evaporated milk: I like the extra richness of using a can of evaporated milk in this casserole, but you could also sub whole milk. You can even use half-and-half or cream for an extra rich and delicious breakfast casserole.
  • Cheese: Pepper Jack and sharp cheddar are my favorite combo for this breakfast casserole because they melt well and give great flavor, but Montery Jack is a good alternative.
  • Butter: A stick of melted butter gets drizzled over the hashbrowns before they are baked and helps crisp them up a bit before adding the other ingredients, as well as adding wonderful flavor.
  • Salt, pepper, and spices: A little kosher salt, seasoned salt, pepper, onion powder, and smoked paprika give this casserole a flavor boost! Nobody wants a bland breakfast!
  • Green onions: The fresh taste and crunch of some chopped green onions sprinkled over the casserole after baking is the perfect way to garnish this dish.
Ingredients for hashbrown breakfast casserole.

How to make Egg Casserole with Hash Browns

  1. Bake the hashbrowns: Start by dumping the frozen hashbrowns into a 9x13-inch baking dish that has been sprayed with cooking spray for easier cleanup. There is no need to thaw the potatoes first! Drizzle them with melted butter and season with a little salt and pepper, before baking them in a 400 degree oven for about 30 minutes until just starting to brown a bit on top.
  2. Make the egg mixture: While the hashbrowns are baking, whisk together some eggs, evaporated milk, seasoned salt, salt, pepper, onion powder, and smoked paprika (one of my favorite ingredients of all time) in a large bowl and set aside.
  1. Assemble: When the hashbrowns are ready, sprinkle the shredded cheese and diced ham on top and lightly toss them together a bit so the ham and cheese are evenly dispersed throughout the breakfast casserole. Pour the egg mixture over the top, making sure to pour around the edges of the pan and not just the center so that it is evenly distributed. OVERNIGHT OPTION: At this point, you can stick the casserole in the fridge overnight or proceed straight to baking.
  1. Bake: Decrease the oven temp to 350 degrees F (or preheat if you went the overnight route and are now baking in the morning). Bake the breakfast casserole for 40-45 minutes until it is browning around the edges and the middle is set and no longer jiggly. You might need to cover the casserole with foil if it looks like it is browning too quickly.
  2. Slice & enjoy!: Sprinkle the chopped green onions over the hashbrown breakfast casserole, then slice into generous squares and serve! This is especially delicious with some fresh fruit on the side.
A baked hashbrown breakfast casserole.

How to make an Egg Bake with Hash Browns in advance

If you want to make this into an overnight breakfast casserole, just prep to the point of baking the whole thing, then refrigerate it overnight and bake in the morning.

Hash Brown Breakfast Casserole Variations

  • Add some veggies! Want more veggies in your life? Add in a chopped yellow onion with the hashbrowns and butter before baking. Finely dice two red, orange, yellow, or green peppers and add them along with the diced ham.
  • Tater tot breakfast casserole: You could use tater tots or country potatoes instead of hashbrowns. There is no need to bake the tater tots first like you do with the hashbrowns.
  • Bacon or sausage: If you don't have ham on hand and don't feel like running to the store, a pound of cooked and crumbled bacon or sausage is another great option.

Tips for making this Breakfast Casserole with Hash Browns

  • Use high-quality ingredients. Fresh vegetables, good-quality hashbrowns, and your preferred choice of cheese will make a difference.
  • Thaw frozen hashbrowns before using to ensure even cooking.
  • Choose a melting cheese like cheddar, Monterey Jack, or a blend of cheeses for a gooey texture.
  • Whisk the eggs well before incorporating them into the casserole mixture.
  • Prepare the casserole the night before and refrigerate it. This allows the flavors to meld and makes breakfast preparation quicker.
A slice of breakfast casserole on a plate with raspberries.

How to store leftover Hashbrown Breakfast Casserole

Let the casserole cool completely before covering tightly with plastic wrap, foil, or a lid and storing in the refrigerator for up to 3 days. You can also freeze individual slices in freezer-safe bags for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or oven until hot all the way through before serving.

Freezing Breakfast Hashbrown Casserole

I recommend freezing the baked casserole as individual servings rather than as a whole thing. That way they can be easily reheated in the microwave for a quick, filling breakfast whenever you want one. Just let the baked casserole cool, then line a baking sheet with parchment paper and arrange individual slices so they aren't touching. Freeze for 2-3 hours, then transfer the now-frozen slices to a freezer-safe ziploc bag for longer storage of up to 2 months.

More favorite breakfast ideas

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Stay in the know

Egg Casserole with Hash Browns

4.78 from 31 votes
Amy Nash
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Savory Breakfast
Cuisine American
Servings 12 servings
Nothing satisfies like this Easy Hashbrown Breakfast Casserole! It's loaded with eggs, ham, cheese, and of course, shredded potatoes, all seasoned perfectly and baked to savory, comforting perfection. This makes a fantastic Christmas morning or weekend breakfast and can even be made ahead so there is less prep in the morning.


  • 30 ounces frozen shredded hashbrowns
  • ½ cup salted butter, melted
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 8 large eggs
  • 1 ⅓ cups evaporated milk
  • 1 teaspoon seasoned salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • 1 ½ cups Pepper Jack cheese, shredded
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 ½ - 2 cups diced ham, either leftover or 2 (7-ounce) ham steaks
  • 2 green onions, chopped


  • Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.
  • Dump the frozen hashbrowns into the baking dish. Drizzle with the melted butter and season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Toss, then spread in an even layer.
  • Bake for 25 to 30 minutes until the hashbrowns are lightly browned on top and softened. While the hashbrowns are baking, combine the eggs, evaporated milk, seasoned salt, remaining ½ teaspoon kosher salt, remaining ½ teaspoon pepper, onion powder, and smoked paprika in a large bowl. Beat well and set aside.
  • Remove the hashbrowns from the oven and reduce the oven temperature to 350 degrees F or turn it off if using the overnight approach.
  • Sprinkle the ham and shredded cheese over the potatoes, tossing a bit to combine. Pour the seasoned egg mixture evenly over the potatoes, making sure to get some around the edges of the pan. At this point, the casserole can be baked immediately or refrigerated overnight and baked in the morning.
  • Make sure to preheat the oven to 350 degrees F if using the overnight approach. Bake for 40-45 minutes until the edges start to brown slightly and the center is just set and doesn't jiggle. Check on the casserole at the 25-30 minute point to see if it is browning too much and cover with foil, if needed.
  • Garnish with the chopped green onions, then cut into large squares and serve hot.


  • I like to use leftover ham or buy breakfast ham steaks for this casserole, which can usually be found near the breakfast meats in the grocery store.
  • Alternatively, 1 pound of cooked and crumbled sausage or bacon can be used in place of the diced ham.


Calories: 263kcal | Carbohydrates: 3g | Protein: 16g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 185mg | Sodium: 654mg | Sugar: 1g
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

Share This With the World


Related Recipes

About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Reader questions and reviews

  1. 5 stars
    This turned out amazing! I modified by using Jimmy Dean Hot breakfast sausage instead of ham because I like a little heat. I added a half of a yellow onion, 1 red bell pepper and 1 green bell pepper. Dangerously good! I’ve already shared the recipe with multiple people and will definitely make it again!

  2. 5 stars
    My MOPS mentor mom gave me this recipe and it’s AMAZING! I’ve made it once with sausage, once with bacon, and today making it with ham. Such an easy, affordable recipe to feed a crowd. Very filling too!

  3. So, I’m trying to make this for a little “brunch” graduation party. I need to leave my house at 7:30am to attend graduation. Me and all my guests will arrive back at my house together around 10am and I’d like to be serving food by 10:30.

    All that to ask: should I bake it fully before I leave at 7:30 and then re-heat it at 10 when we get home? Or do you have another suggestion?

    1. I would fully bake it, then reheat when you get back. You could even cover it in foil and leave it in a warm oven and I think it would be fine. The nice thing about breakfast casseroles is that they typically don't need to be served piping hot.

    1. If you are making ahead, just put in the oven at 350 F and bake for 40-45 minutes. If you are just reheating and you want to use the oven, bake at 350 F for about 20 minutes or until warmed through. If reheating individual slices in microwave I bet 40 seconds to a minute would work.

  4. 5 stars
    My very PICKY grandsons loved this! Very easy recipe, I let the casserole sit overnight and baked in the morning. Filling makes great breakfast burritos for the next morning (if you have any left). Will definitely be making again.

    1. The hashbrowns are the base of the casserole. After tossing them lightly with the ham and cheese, you just pour the egg mixture over it and it will fill in all the nooks and crannies.

  5. We love this dish! I’m contemplating making a half batch for a small girls weekend get away.. Amy thoughts on how I should change the baking time?

    1. Oh good! I am glad you like it! You can reduce the baking time for the hashbrowns probably by about 10 minutes and for the casserole, I would still bake it for 30-40 minutes. You want to make sure the egg mixture is set and doesn't jiggle. Just keep checking it! It may need longer, it may need shorter time. Cover it with tin foil if it looks like the top is browning but still needs more time to bake. Let me know if you have any more questions!

  6. 2 stars
    Way too much potato taste and texture for me. Made 2 pans for a large crowd and ended up with 1 1/2 pans leftover. If I ever made this again, I'd cut the amount of potatoes in half, double the spices and precook the potatoes til crispier.

  7. This is one that our crowd just couldn't get into. Too many potatoes....could barely taste anything else. Sorry, won't make this again.

  8. 3 stars
    It sounded great, and I made it as described. But, in my opinion, there was way too much potato in it. The flavor of other ingredients was masked by the overwhelming amount of hashbrowns. I may try it again with less potato.

  9. Absolutely wonderful! I didn’t put the smoked paprika in because I do not like it turned out fantastic! Thank you will make this again!