Hash Brown Breakfast Casserole

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.

You might be interested in these recipes too:

Breakfast Fried Rice

Blackberry Syrup

Print Recipe

Hash Brown Breakfast Casserole

This hash brown breakfast casserole is easy to make, with very few ingredients. It feeds quite a few people and the leftovers make a good filling for a breakfast burrito the next day! It's also freezer friendly and gluten free.

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

breakfast

Cuisine

America

Keyword

5 ingredient recipe, breakfast

Prep Time

15 minutes

Cook Time

50 minutes

Servings

people MetricUS Imperial

Ingredients

• 10-16 ounces frozen hash browns or make your own, 1 bag
• 8 ounces chopped deli ham you can also use leftover chopped ham
• 3.5 cups shredded sharp cheddar
• 12 whole eggs you can get away with 10 if you need to
• 1/2 cup milk
• 2 slices cooked bacon optional for garnish, also chopped green onion goes well as a garnish
• salt and pepper to taste

Course breakfast Cuisine America Keyword 5 ingredient recipe, breakfast Prep Time 15 minutes Cook Time 50 minutes Servings people MetricUS Imperial Ingredients 10-16 ounces frozen hash browns or make your own, 1 bag 8 ounces chopped deli ham you can also use leftover chopped ham 3.5 cups shredded sharp cheddar 12 whole eggs you can get away with 10 if you need to 1/2 cup milk 2 slices cooked bacon optional for garnish, also chopped green onion goes well as a garnish salt and pepper to taste

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat oven to 350.
2. Optional - I like to partially cook hash browns according to package directions or in the oven on a baking sheet. You can skip this step if you like. Salt and pepper the hash browns either way.
3. While hash browns are going, chop the ham into a large bowl. Mix 3 cups of the cheese with the ham. When the hash browns are done, combine those with the ham and cheese.
4. Whisk the eggs in a separate bowl with the milk and some salt and pepper to taste.
5. Grease an 8.5x11 casserole dish. Dump the hash brown mixture into the casserole dish. Pour the egg mixture over the top. Tap the pan to even out the egg mixture and make sure it is evenly distributed.
6. Bake for about 50 minutes, until the eggs are cooked and set. In the last 10 minutes, sprinkle the remaining cheese on top and the bacon if you're using that. If you're using green onion, sprinkle that over the top when it comes out of the oven.

To Freeze:

1. Follow all the above directions but let it cool all the way after baking.
2. Wrap tightly in plastic wrap and then in a layer of foil. Freeze.
3. When you are ready to use it, thaw completely (I pull it out the night before). Then bake at 350 until warmed through. It takes 30-45 minutes.

Share this Recipe