Egg Casserole with Hashbrowns
This Egg Casserole with Hashbrowns has all your favorites like ham, eggs, green peppers, and cheddar cheese baked in one pan!
There are some mornings when a bowl of cereal or piece of toast just won’t cut it. For days like that you need a hearty breakfast bake.
This simple egg casserole with hashbrowns features some of our morning time favorites. Eggs combined with cured ham, hashbrowns, peppers, onions, and cheddar cheese.
If you’re looking for something a little lighter, we’ve got you covered with eggs in a basket, fluffy scrambled eggs, hashbrown waffles or some banana muffins.
How to make an egg casserole with hashbrowns?
First things first, go ahead and dice the ham, onions and green peppers.
Also, shred the cheese, spray a baking dish with non-stick cooking spray and preheat your oven to 350°F.
Next, grab a large mixing bowl and crack twelve eggs into the bowl. Pour in a cup of milk and add the salt and pepper.
- A quick word on adding the spices. You can always wait until the casserole is done before adding salt and pepper to taste. Nobody wants over seasoned food.
After that, in another large mixing bowl, mix the hashbrowns, cheddar cheese, green peppers, and onions.
- When it comes to cheese, keep in mind that type and quality does make a difference. For this egg baked casserole with ham, I recommend a Cabot Brand Vermont cheddar.
Then, once the hashbrowns and other ingredients are mixed, pour them into the prepared baking dish. Spread them out evenly.
Afterward, pour the egg mixture into the baking dish. Make sure to evenly pour it over all the hashbrowns so they can soak up the whipped eggs.
If needed, use a spatula to press the hashbrowns and other ingredients down into the egg mixture.
Now, place the hashbrown breakfast casserole (uncovered) into your preheated oven for about an hour.
You’ll know that it’s done when the center no longer jiggles, the edges and top are browned, and a knife inserted in the center comes out clean. Take a look at the photo above as a reference.
Last, remove the hashbrown casserole from the oven and let it cool for about five minutes before serving.
That’s it, your cheesy breakfast casserole recipe is done! Kim and I hope you enjoy the meal and wish you all the best 🙂
Frequently Asked Questions
Other breakfast casseroles you may enjoy:
- Crescent Roll Breakfast Casserole
- Overnight Blueberry French Toast Casserole
- Sausage Hashbrown Breakfast Casserole
- French Toast Bake
- Biscuits and Gravy Casserole
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Ingredients
- 12 large eggs
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 24 ounces frozen shredded hashbrowns
- 16 ounces ham, diced
- 8 ounces sharp cheddar cheese, about 2 cups shredded
- 1 ¼ cups green bell pepper, about 1 large pepper, diced
- ½ cup white onion, about ½ medium onion
Instructions
- Preheat the oven to 350 degrees, and spray a 9 x 13-inch baking dish with cooking spray. Set aside.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.12 large eggs1 cup whole milk1 teaspoon salt½ teaspoon ground black pepper
- In a separate large bowl, toss together the hashbrowns, ham, cheese, bell pepper and onion. Transfer the hash brown mixture to the prepared baking dish, then pour the egg mixture over the top. The egg mixture should soak down into the dish. If necessary, use a spatula to spread out the eggs and hashbrowns, so they are evenly distributed in the pan.24 ounces frozen shredded hashbrowns16 ounces ham8 ounces sharp cheddar cheese1 ¼ cups green bell pepper½ cup white onion
- Bake uncovered for 50 to 60 minutes until the center is set and the edges are brown.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients and a serving size of one square piece when the casserole has been cut into fifteen (15) equal sized pieces. Actual calories will vary.
- The cheesy breakfast casserole with hashbrowns can be stored, covered, in your fridge for up to three days.