If you are searching for a hearty and comforting morning meal that brings everyone together, this Hashbrown Breakfast Casserole Recipe is an absolute game-changer. With its golden, crispy edges, creamy cheesy center, and savory bites of ham and green onions, it’s the perfect dish to start the day with a smile. Whether it’s a weekend brunch or a special occasion breakfast, this casserole packs all the flavors and textures that will make your taste buds sing. You’ll quickly find it becoming a beloved staple in your breakfast rotation.
Ingredients You’ll Need
These ingredients are straightforward, yet each plays an essential role in creating the ultimate balance of flavor, texture, and color. From crispy hashbrowns forming the base to the creamy egg mixture binding everything together, every component works in harmony to make this dish truly special.
- Frozen hashbrowns (30 oz): The star of the show, providing the crispy, golden base with a tender inside.
- Shredded cheddar cheese (1 cup): Adds a rich, melty, and slightly sharp flavor that blankets the casserole.
- Large eggs (6): Create a fluffy, custard-like texture that holds all the ingredients together.
- Milk (1 cup): Lightens the egg mixture and helps achieve that creamy consistency.
- Salt (1 teaspoon): Enhances all the savory flavors throughout the dish.
- Black pepper (1/2 teaspoon): Provides a mild kick and depth to balance the richness.
- Diced cooked ham (1 cup): Brings a savory, smoky note that pairs perfectly with the eggs and potatoes.
- Chopped green onions (1/4 cup): Offer a fresh, mild onion flavor and vibrant color to brighten the casserole.
How to Make Hashbrown Breakfast Casserole Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This temperature is perfect for cooking the casserole evenly, allowing the eggs to set nicely without drying out while crisping the outer edges of the hashbrowns.
Step 2: Combine the Base Ingredients
In a large mixing bowl, toss together the frozen hashbrowns, diced cooked ham, and chopped green onions. Mixing these first ensures even distribution of flavors and textures throughout the casserole.
Step 3: Whisk Together the Egg Mixture
In a separate bowl, whisk the six large eggs with the milk, salt, and black pepper. This creates the creamy base that will soak into the potatoes and ham, tying the whole dish together beautifully.
Step 4: Combine and Stir
Pour the egg mixture over the hashbrown mixture. Stir gently but thoroughly to make sure every bit of potato and ham is coated with the egg custard, setting the stage for that perfect breakfast casserole texture.
Step 5: Transfer to Baking Dish
Grease a 9×13 inch baking dish generously, then spread your combined ingredient mixture evenly in the dish. This makes sure the casserole bakes uniformly and prevents sticking.
Step 6: Add the Cheese Topping
Sprinkle the shredded cheddar cheese evenly on top. This layer melts into a golden, savory crust that crowns your casserole with irresistible cheesiness.
Step 7: Bake Until Golden and Set
Bake for 45 to 50 minutes, or until the casserole is fully set and the top is a beautiful golden brown. You’ll know it’s done when a knife inserted in the middle comes out clean, and the edges begin to crisp up.
How to Serve Hashbrown Breakfast Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or extra green onions adds a burst of color and fresh flavor that brightens up the casserole just before serving. A dollop of sour cream on the side can also add a creamy tang that complements the cheesy richness perfectly.
Side Dishes
This Hashbrown Breakfast Casserole Recipe pairs wonderfully with fresh fruit salad or a light mixed greens salad for a balanced meal. You can also serve it alongside crispy bacon or sausage links if you want to make the breakfast feast extra hearty.
Creative Ways to Present
Try slicing the casserole into individual squares and serving them in small ramekins for a buffet-style brunch. Alternatively, you can layer it with sautéed vegetables like bell peppers or mushrooms for an extra layer of flavor and nutrition that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. It keeps well and tastes just as delicious when reheated, making it a perfect make-ahead breakfast or snack option.
Freezing
This casserole freezes beautifully. Wrap it tightly with plastic wrap and aluminum foil before storing it in the freezer for up to 2 months. When ready to eat, thaw it in the refrigerator overnight to maintain its texture and flavor.
Reheating
Reheat individual servings in the microwave for about 1-2 minutes until warmed through. For a crisper top, pop leftovers into a preheated oven at 350°F (175°C) for 10-15 minutes, which will bring back the casserole’s delicious golden crust.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can make this recipe with freshly shredded potatoes, but be sure to squeeze out excess moisture to avoid a soggy casserole. Frozen hashbrowns save time and help maintain a consistent texture.
Is it possible to make this dish vegetarian?
Absolutely! Simply omit the ham and feel free to add your favorite veggies like bell peppers, mushrooms, or spinach to keep the dish just as satisfying.
Can I prepare this casserole the night before?
Definitely. Assemble the casserole the evening before, cover tightly, and refrigerate. In the morning, just bake it fresh for the best texture and flavor.
What cheese works best for this recipe?
Cheddar cheese is a classic choice for its sharpness and meltability, but you can also experiment with Monterey Jack, mozzarella, or a blend for different flavor profiles.
How do I know when the casserole is fully cooked?
Look for a golden brown top and the casserole being set in the middle. A knife inserted near the center should come out clean without any runny egg mixture.
Final Thoughts
This Hashbrown Breakfast Casserole Recipe is a delicious way to bring warmth and joy to your breakfast table. It’s simple, satisfying, and endlessly adaptable, making it a fantastic dish to share with friends and family. Trust me, once you try it, this casserole will become your go-to for cozy mornings and cheerful gatherings alike!
Print
Hashbrown Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A hearty and delicious Hashbrown Breakfast Casserole combining crispy hashbrowns, savory ham, and melted cheddar cheese, all baked into a comforting dish perfect for morning gatherings or a wholesome family breakfast.
Ingredients
Hashbrown Mixture
- 1 bag frozen hashbrowns (30 oz)
- 1 cup diced cooked ham
- 1/4 cup chopped green onions
Egg Mixture
- 6 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Combine Hashbrown Ingredients: In a large bowl, mix together the frozen hashbrowns, diced cooked ham, and chopped green onions thoroughly.
- Whisk Egg Mixture: In a separate bowl, whisk together the eggs, milk, salt, and black pepper until well combined and smooth.
- Mix Egg and Hashbrown Mixtures: Pour the egg mixture over the hashbrown mixture and stir gently but thoroughly to combine all ingredients evenly.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish lightly, then transfer the combined mixture into the dish, spreading it out evenly.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese uniformly over the top of the mixture.
- Bake: Bake the casserole in the preheated oven for 45-50 minutes, or until the casserole is set in the center and the cheese is golden brown on top.
Notes
- For a vegetarian version, substitute ham with sautéed mushrooms or your preferred vegetables.
- You can prepare this casserole the night before and refrigerate, then bake in the morning, adding a few extra minutes to the cooking time.
- Use low-fat milk and reduced-fat cheese for a lighter dish.
- Make sure to thaw the hashbrowns slightly and drain any excess moisture to prevent sogginess.
- This casserole reheats well and can be frozen for up to 3 months—thaw overnight before reheating.
