This is an easy to make breakfast casserole that’s freezable and gluten free!
Very Few Ingredients make this hash brown breakfast casserole easy to assemble!
Eggs- I originally came up with this to use up some eggs. I have 12 chickens and I have a lot of eggs. Even though some of my ladies are older and only lay about once a week now, some of my others are new and laying almost every day, and I have every age in between. So when I was staring down a pile of more than 7 dozen eggs, I did a breakfast freezer meal day and used up about 5 dozen of them.
Hash browns- This casserole was made during that time (the time of the egg over abundance). I put in hash browns because more than half my family likes potatoes in their breakfast things. Breakfast burritos, casseroles, etc… they like potato and I used frozen hash browns as a shortcut. If you want to be totally from scratch you can make your own hash browns.
Ham- I also used deli ham for this. I used about a half pound per casserole. I had ham to use up before a trip but you can use regular chopped ham too. I would totally make this with leftovers from a Christmas ham!
Cheese- Of course. There has to be cheese. I used sharp cheddar. You can experiment if you like.
Salt and Pepper- because potatoes and eggs both need seasoning.
Milk- Just a little bit. I used 1/3 to 1/2 cup per casserole, just to thin and fluff the eggs a bit.
Making the hash brown breakfast casserole is as simple as mix, pour, bake.
Optional! – First off, I like to partially cook the hash browns. You don’t have to, but I like that little bit of baked potato flavor and browning. Most hash brown casseroles don’t call for you to pre-cook them though so you can get away with not doing it. I spread them out on a cookie sheet with oil and salt and pepper and bake them on a high heat (like 450 ish) for about 20, until I start to notice some browning.
While those are baking I chop the ham and start cracking eggs. I use about a dozen eggs. You can get away with 10 if you’re trying to conserve rather than use up.
Once the hash browns are partially cooked, toss them in a large bowl with the chopped ham and lots of cheddar.
Get them into a greased casserole dish. I whisk the eggs with milk, salt and pepper. Then pour that over the hash brown mixture. Bake it in the oven on 350 for about 50 minutes. In the last 10 minutes I sprinkle more cheese on top and a little bit of chopped, cooked bacon for garnish. Green onions are also nice on this.
I often make this as part of a batch cooking breakfast freezer meal day.
To freeze these and use them, just make and bake them as directed. Cool completely. Wrap in saran wrap and then foil to freeze. When ready to use, take them out of the freezer the night before to thaw. Unwrap and bake at 350 for 30-45 minutes or until warmed through. Whenever it’s warm in the middle it’s ready.