I’ve long been a fan of the breakfast casserole. I have several in my repertoire that I make often, especially when we have guests because you can make them ahead and then you’re not stuck in the kitchen scrambling eggs while your guests arrive.
The one type of breakfast casserole I had never tried was a hash brown based egg casserole. There are tons of these recipes floating around the interwebs, but hash browns have just never been a part of our diets. In fact, this was the first time I ever bought a bag in my life — to make this dish.
Well, now I’m sold.
I picked up a bag of Alexia Organic Hashed Browns when I was at Wegmans, and they weren’t quite as big as the package in the recipe that I was using so I adjusted it to work for me.
I had deli ham and a block of cheddar in the fridge, so that’s what I used. I just shredded the cheddar and diced the ham and put them in a bowl with the hashed browns.
Then with a fork, I tossed it all together.
And spread it in a glass 13×9 pan.
Then I whisked together 5 eggs and a little over a cup of whole milk and poured it evenly over the mixture in the pan.
After about an hour in the oven, it was golden brown on top and set in the middle. I did have to put it back in a few times to get it completely cooked through, so definitely go by that, rather than the time in the recipe. You don’t want a runny egg casserole… eww.
It was delicious. Everyone ate it up and asked for seconds.
- 16-ounce bag of frozen hash browns, thawed
- 8 oz cheddar, shredded
- 8 oz diced ham
- 5 eggs
- 1-1/4 cups whole milk
- With a fork, lightly toss the hash browns, shredded cheddar and diced ham together in a mixing bowl. Spread into a greased 13×9-inch glass baking pan.
- Whisk to combine the milk and eggs. Pour over the mixture in the pan.
- Bake in a 350-degree oven for 60-70 minutes or until the eggs are completely set in the middle. If it is getting too brown on top, you can lightly cover with tin foil.
shared at the Best Recipes of 2014 recipe linky
12 thoughts on “Ham & Egg Hash Brown Casserole”
Jumping over from instagram where I saw your casserole! I am not an egg fan but this looks great, the family loves eggs so this a perfect recipe to try, and you had me at has towns!!!
I don’t think I’ve made a casserole with hash browns before, though I think I’ve eaten one or two. If you liked it that’s good enough for me to try it, LOL. I’ve got ham and eggs in the fridge, so this will probably happen by the end of the week. I always need more quick breakfast options, so a casserole I can make and eat all week is perfect!
I think I will be making this tonight! I have leftover broccoli to add to it, and I may try some shredded sweet potatoes.
oh thank you. thank you. thank you. Perfect timing. We have family headed down for Eleanor’s bday and will be staying the weekend. this is perfect for everyone (including my sweet bday girl).
P.S. I am making the Tuscan Lemon Chicken for one of the dinners too 🙂
YAY! Let me know how you like them.
Do you think I could cut the recipe in half and bake in an 8×8-inch dish? Wonder how much baking time it would need? Thanks so much! My husband can’t wait for me to make it…
Definitely. I would just watch it. It probably would need a good 45-50 min.
It’s been a long time since I had hash brown or tater tot egg casserole. Yum! Thanks for linking up with us for The Best Breakfast Recipes of 2014.
Can you believe, I had NEVER had it until I made this? I didn’t know what I was missing!
I make this at least a couple of times a month….since finding on your blog. I do add more eggs and milk…..and use turkey sausage. But thanks for the basic recipe….my whole family loves it. Even picky kids!!!
can i make this ahead and keep in fridge overnight?
Yes! For sure. 🙂