Tasty Hash Brown Egg Casserole

I didn’t make my first egg casserole until I was hosting brunch for the first time and panicking about timing. How was I supposed to get eggs on everyone’s plate while they were still hot? My neighbor suggested a casserole, and I almost laughed. Casseroles were for dinner, not breakfast.

Turns out I was completely wrong. Breakfast casseroles are a game-changer when you’re feeding a group. You just prep everything the night before, pop it in the oven in the morning, and you’re done. No standing over the stove flipping eggs while your coffee gets cold. This hash brown version is my go-to now because it’s basically everything you’d want in a breakfast, all baked together in one dish.

What Kind of Hash Browns Should I Use?

For this casserole, you’ll want to grab the precooked frozen hash brown patties from your grocery store’s freezer section – the kind that come individually shaped and ready to heat. Brands like Ore-Ida or store brands work perfectly fine, and the best part is you don’t need to thaw them before using. If you can’t find the patties, you could substitute with frozen shredded hash browns, though you might need to adjust the amount slightly to cover the bottom of your baking dish. Just avoid the refrigerated fresh hash browns for this recipe, as they have too much moisture and won’t give you the same crispy base that makes this casserole so good.

Options for Substitutions

This breakfast casserole is easy to customize based on what you have in your kitchen:

• Hash brown patties: If you don’t have frozen patties, you can use about 4 cups of shredded frozen hash browns instead. Just spread them evenly in the bottom of your baking dish.
• Cheese: Feel free to mix and match your cheeses! Try using all cheddar, or swap in pepper jack for some heat, Swiss for a milder flavor, or even mozzarella. Just stick with about 2 cups total.
• Ham: No leftover ham? Use cooked bacon, breakfast sausage, or diced turkey instead. For a vegetarian version, try sautéed mushrooms and bell peppers.
• Whole milk: You can use 2% milk or even half-and-half if that’s what you have. Heavy cream will make it richer, while lower-fat milk works too but may be slightly less creamy.
• Scallions: Regular yellow or white onion works fine here – just use about 1/4 cup diced. Chives are another good option for a milder onion flavor.
• Dry mustard: If you don’t have dry mustard powder, you can use 1 teaspoon of prepared yellow mustard instead.

Watch Out for These Mistakes While Baking

The biggest mistake with hash brown casseroles is not pressing the hash brown patties firmly into the bottom of the pan, which can leave gaps that cause the egg mixture to seep underneath and create an uneven texture – use the back of a spatula to really pack them down.

Skipping the dry ground mustard might seem fine, but it actually adds a subtle depth that balances the richness of the cheese and eggs, so don’t leave it out if you have it on hand.

Another common error is pouring the egg mixture too quickly, which can disturb your carefully arranged layers – pour slowly and evenly over the back of a spoon to distribute it gently.

Finally, resist cutting into the casserole right away; letting it sit for 10 minutes after baking allows the eggs to finish setting and makes slicing much cleaner.

What to Serve With Hash Brown Egg Casserole?

This hearty breakfast casserole is pretty filling on its own, but I love serving it with fresh fruit on the side – think sliced melon, berries, or a simple fruit salad to balance out all that cheesy goodness. A stack of buttered toast or some warm biscuits is always a hit for anyone who wants a little extra something to round out their plate. If you’re feeding a crowd for brunch, consider adding some crispy bacon or breakfast sausage links, even though there’s already ham in the casserole. A light side salad with a tangy vinaigrette also works surprisingly well if you’re serving this for lunch or dinner instead of breakfast.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It’s great for breakfast meal prep since you can just grab a piece and go throughout the week.

Freeze: You can freeze this casserole for up to 3 months, either as a whole or in individual portions. I like to cut it into squares and wrap each piece separately so I can pull out just what I need. Make sure it’s completely cooled before freezing to keep the texture nice.

Reheat: Warm up leftovers in the microwave for about 1-2 minutes, or until heated through. If you’re reheating a larger portion, cover it with foil and pop it in a 350°F oven for about 15-20 minutes. The hash browns might soften a bit after storing, but the flavor is still delicious.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 110-125 g
• Fat: 140-155 g
• Carbohydrates: 105-120 g

Ingredients

For the base:

• 8 frozen hash brown patties

For the filling:

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• 1 1/2 cups diced cooked ham (about 3/4 lb)
• 2 scallions, chopped

For the custard:

• 9 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/2 tsp ground dry mustard (optional)
• 1/4 tsp garlic powder

Step 1: Preheat and Prepare Baking Dish

Preheat your oven to 350°F (175°C).

Grease a 9×13 inch baking dish thoroughly to prevent sticking during baking.

I find using a bit of butter or a non-stick spray works best.

Step 2: Arrange the Hash Browns

• 8 frozen hash brown patties

Place the frozen hash brown patties in the prepared baking dish, arranging them in a single even layer across the bottom.

Step 3: Layer the Cheese, Ham, and Scallions

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 1/2 cups diced cooked ham (about 3/4 lb)
• 2 scallions, chopped

Evenly sprinkle the shredded sharp cheddar cheese, Monterey Jack cheese, diced cooked ham, and chopped scallions over the hash brown patties.

Distribute each ingredient so every bite is flavorful.

Step 4: Prepare the Egg Custard

• 9 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/2 tsp ground dry mustard (optional)
• 1/4 tsp garlic powder

In a large bowl, whisk together the eggs, whole milk, salt, ground dry mustard (if using), and garlic powder until well combined.

The mixture should be smooth and fully blended.

I like to whisk for an extra minute to ensure the eggs and milk are well incorporated.

Step 5: Assemble and Bake the Casserole

• egg custard from Step 4
• layered hash browns, ham, cheese, and scallions from Step 3

Pour the egg custard evenly over the ham and cheese mixture in the baking dish, making sure the liquid covers everything.

Cover the dish with foil and bake in the preheated oven for 25 minutes.

After 25 minutes, carefully remove the foil and continue baking for another 20 minutes, or until the edges are golden and a knife inserted in the center comes out clean.

Step 6: Cool and Serve

Remove the casserole from the oven and allow it to cool for 5-10 minutes before slicing into portions and serving.

Allowing it to rest makes it easier to cut and helps the flavors set.

I like to top mine with a few extra chopped scallions for brightness.

Tasty Hash Brown Egg Casserole

Delicious Tasty Hash Brown Egg Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 21 minutes mins

Cook Time 44 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Calories 2200 kcal

Ingredients

  

For the base:

• 8 frozen hash brown patties

For the filling:

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 1/2 cups diced cooked ham (about 3/4 lb)
• 2 scallions, chopped

For the custard:

• 9 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/2 tsp ground dry mustard (optional)
• 1/4 tsp garlic powder

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly to prevent sticking during baking. I find using a bit of butter or a non-stick spray works best.
• Place the frozen hash brown patties in the prepared baking dish, arranging them in a single even layer across the bottom.
• Evenly sprinkle the shredded sharp cheddar cheese, Monterey Jack cheese, diced cooked ham, and chopped scallions over the hash brown patties. Distribute each ingredient so every bite is flavorful.
• In a large bowl, whisk together the eggs, whole milk, salt, ground dry mustard (if using), and garlic powder until well combined. The mixture should be smooth and fully blended. I like to whisk for an extra minute to ensure the eggs and milk are well incorporated.
• Pour the egg custard evenly over the ham and cheese mixture in the baking dish, making sure the liquid covers everything. Cover the dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, carefully remove the foil and continue baking for another 20 minutes, or until the edges are golden and a knife inserted in the center comes out clean.
• Remove the casserole from the oven and allow it to cool for 5-10 minutes before slicing into portions and serving. Allowing it to rest makes it easier to cut and helps the flavors set. I like to top mine with a few extra chopped scallions for brightness.