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.
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.
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.
Whisk the eggs in a separate bowl with the milk and some salt and pepper to taste.
Grease an 8.5×11 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.
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.
Follow all the above directions but let it cool all the way after baking.
Wrap tightly in plastic wrap and then in a layer of foil. Freeze.
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.