Hashbrown Breakfast Casserole
Hashbrown Breakfast Casserole made with shredded hashbrowns mixed with eggs, cream, diced ham, veggies, and cheddar cheese, baked until golden brown on top, ready in under an hour!
This hashbrown breakfast casserole is the perfect recipe for busy mornings or meal prep, because you can prep it ahead of time and bake it when you’re ready! I make this differently all the time, using other vegetables or types of cheese. It’s easy to make using simple ingredients, and sure to be your new favorite breakfast casserole recipe!
If you loved this recipe, you may also love my Sheet Pan Eggs, and my Make Ahead Sausage Hash Brown Casserole!
Table of contents
Why You’ll Love This Recipe
Great for Leftovers – This breakfast casserole is perfect for leftovers from the night before! Try veggies like broccoli, green beans, spinach, mushrooms, kale, or meat like ham, sausage, or chicken.
Make-Ahead Friendly – You can make this the night before and refrigerate until the next morning. This is especially nice for Christmas morning or as a brunch recipe when you have guests!
Ingredients You’ll Need
Frozen Hash Browns. I’m using frozen shredded hashbrowns. Make sure you defrost them in the refrigerator the night before. The other option is to put them in a bowl and microwave them until they’re just defrosted (not hot) right before cooking.
Make sure they’re gluten free, because this can vary by brand.
Shallot. I like shallots in this recipe because they have a more mild flavor. But you can also use a small yellow onion or white onion.
Ham. This is a great way to use up leftover ham from the night before. You can also use a diced ham steak, or just cut up some deli ham.
Eggs. Besides for adding protein, the eggs help hold everything together. I use large eggs, if you have smaller eggs then add an extra one.
Cheese. I like to use cheddar cheese that I shred myself.
Half and Half. This adds some fat to the casserole and helps give it a creamy texture. You can also use regular milk, or heavy cream. For a lighter version, use 2% milk.
Vegetables. I like to add shallots, spinach, and red bell peppers. But you can use any veggies you’d like in this recipe. I use a red bell pepper to add some color to the dish.
Spices. Keep it simple with some onion powder, paprika, kosher salt, and black pepper.
Kitchen Tools
For this hash brown breakfast casserole recipe you’ll need a large mixing bowl and a 9×13-inch casserole dish.
How to Make Hashbrown Breakfast Casserole
Preheat the oven to 350°F. Grease a large baking dish.
Add the defrosted hash browns, half of the cheese, spinach, bell pepper, shallot, and ham to the casserole dish. Stir everything together until combined.
In a large mixing bowl, whisk together the eggs, half and half, and spices.
Pour the egg mixture evenly over the hashbrowns. Use a spoon to gently combine the eggs and hashbrowns.
Sprinkle the rest of the cheese on top and bake uncovered for 45-50 minutes, or until cooked through.
(optional) Once cooked through, broil for 2-3 minutes, or until golden brown on top.
Recipe Variations
- Instead of cheddar cheese, try using other types of cheese like Colby jack, Monterey jack cheese, feta cheese, pepper jack, provolone, or Swiss cheese.
- You can swap the ham for other meats like cooked Italian sausage, breakfast sausage, ground beef, or cooked bacon.
- Try adding some fresh herbs like chives or fresh parsley. Or some green onions for more flavor.
- You can use shredded hash browns or diced hash browns for this recipe.
- Make this spicy with some cayenne pepper, red pepper flakes, or hot sauce. You can also add diced jalapeno or poblano peppers, cumin, garlic powder, and chili powder.
- For a creamier texture, add some sour cream or cottage cheese, and mix with the eggs in a blender until smooth.
Recipe Tip! Make sure you thaw the hashbrowns first. If you use them frozen, they can release water and cook unevenly with the rest of the ingredients.
Frequently Asked Questions
You can make this the night before! Follow all of the directions to assemble the casserole, then instead of baking, cover the casserole dish and refrigerate. The next morning, take the casserole dish out of the refrigerator and let it warm up at room temperature for about 20 minutes, then bake as normal (uncovered) until cooked through.
Recipe Tip! Make sure the casserole is set and the middle is not jiggly before removing it from the oven. When it’s totally cooked through, a toothpick should come out clean.
More Breakfast Recipes
- Air Fryer Breakfast Potatoes
- Baked Scrambled Eggs
- Instant Pot Hard Boiled Eggs
- Instant Pot Steel Cut Oats
Storage
Refrigerate leftovers for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container. Cut the casserole into serving sizes and store in individual containers before freezing.
Cooking Tips
- You don’t have to cover the casserole while it bakes, but if it starts to burn around the edges add some aluminum foil on top until it’s cooked through.
- Shred the cheese from a block. Pre-shredded cheese has anti-caking ingredients that can prevent it from melting the same way.
- Use a deep casserole dish, like the kind you’d cook a lasagna in.
- If you make this the night before, the baking time might increase by a few minutes because the ingredients will be cold from the refrigerator.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Hashbrown Breakfast Casserole
Ingredients
- 30 ounces shredded hashbrowns, thawed (about 1 frozen bag)
- 2 cups cooked ham, cubed
- 1 cup baby spinach, roughly chopped
- 1 medium red bell pepper, seeded, chopped
- 1 medium shallot, sliced
- 2 cups cheddar cheese, shredded, divided
- 10 large eggs
- 1 cup half and half
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Equipment
- 1 9×13-inch baking dish
- 1 medium mixing bowl
Instructions
- Preheat oven to 350°F. Grease a large baking dish.
- Add the hashbrowns, half of the cheese, spinach, bell pepper, shallot, and ham to the casserole dish. Stir everything together until combined.
- In a large mixing bowl, whisk together the eggs, half and half, and spices. Pour the egg mixture evenly over the hashbrown mixture. Use a spoon to gently mix everything together.
- Sprinkle the rest of the cheese on top and bake uncovered for 45-50 minutes, or until cooked through.
- (optional) If you'd like more of a golden brown top, turn the broiler on for 2-3 minutes, or until caramelized.
Notes
- You don’t have to cover the casserole while it bakes, but if it starts to burn around the edges add some aluminum foil on top until it’s cooked through.
- Make sure the casserole is set and the middle is not jiggly before removing it from the oven. When it’s totally cooked, a toothpick should come out clean.
- Make sure you thaw the hashbrowns first. If you use them frozen, they can release water and cook unevenly with the rest of the ingredients.
- Shred the cheese from a block. Pre-shredded cheese has anti-caking ingredients that can prevent it from melting the same way.
- Use a deep casserole dish, like the kind you’d cook a lasagna in.
- If you make this the night before, the baking time might increase by a few minutes because the ingredients will be cold from the refrigerator.
Nutrition
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.
