This scrambled egg hash brown casserole with ham, cheese, and peppers is an easy make-ahead breakfast for brunch or holidays.

The baked cheesy breakfast casserole in a pan.

This scrambled egg hash brown casserole is made with eggs, shredded hash browns, ham, cheddar, bell pepper, and onion.

The eggs are whisked and bake into a light, fluffy texture similar to scrambled eggs, and everything cooks in a flavorful and filling casserole. It’s a hearty breakfast for brunch, holiday mornings, or a lazy weekend.

I really like this recipe because the prep is so simple and then the rest of the time is hands off. It can also be made ahead, which is a big plus for Christmas morning or weekends when I want one pan and breakfast ready for everybody.

I love to serve this hash brown casserole with a little homemade salsa, a side cheesy, flaky biscuits, and a small bowl of fresh fruit or a light fruit salad.

How to make scrambled egg hash brown casserole

Twelve eggs and whole milk in a mixing bowl. — In a large bowl, whisk together the eggs, milk, salt, and pepper.

Hash browns, cheese, peppers and other ingredients in a bowl. — In a second bowl, combine the shredded hash browns, ham, cheddar cheese, diced bell pepper, and onion.

The hash browns mixture and eggs combined in a baking dish. — Spread the hash brown mixture into the prepared pan, then pour the egg mixture evenly over the top. Bake for 50 to 60 minutes, or until the center is set and a knife inserted into the middle comes out clean.

A few tips before you start

The center needs to be fully set before you pull it from the oven. If it still jiggles, give it more time.
If the top starts browning too much before the middle is done, loosely cover the pan with foil and keep baking.
You can add extra vegetables, but keep the amount reasonable. Too much added moisture can affect the texture.

One pieces of the easy breakfast casserole on a plate.

Make-ahead breakfast casserole with hash browns

You can assemble the casserole, cover it, and refrigerate it for up to 48 hours before baking.

Before baking, let the dish sit at room temperature for about 30 minutes so it cooks more evenly.

This is one of the reasons it works well for brunch and Christmas morning.

Easy ways to change it up

Ham is great in this dish, but it’s not the only option.

Cooked bacon works well, and pork sausage or turkey sausage can be used too. If you use sausage, cook it first in a large skillet over medium heat and drain the fat before adding it to the casserole.

Sharp cheddar is my first choice, but colby jack or mozzarella will also work.

You can also add green onions, mushrooms, or a small amount of broccoli. If you use mushrooms, cook them first so they don’t add too much moisture.

An aerial view of the baked casserole with ham.

Storing leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat individual portions in the microwave. For larger portions, cover the casserole with foil and warm it in the oven.

To freeze it, let it cool completely, then wrap the portions well and store them in a freezer-safe container for up to 2 months.

Can I make this egg casserole ahead of time?

Yes. Assemble it up to 48 hours in advance, cover it tightly, and keep it in the refrigerator until you’re ready to bake it.

Can I use diced hash browns instead of shredded hash browns?

Yes. The texture will be different, but diced potatoes should still work.