Ham & Egg Hash Brown Casserole

egg-and-hash-brown-casserole

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.

Alexia-Organic-Hashed-Browns

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.

ham-and-cheese

Then with a fork, I tossed it all together.

blended

And spread it in a glass 13×9 pan.

in-the-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.

eggspouring

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.

hash-brown-casserole

It was delicious. Everyone ate it up and asked for seconds.

hash-brown-casserole

Ham & Egg Hash Brown Casserole
 
Prep time
Cook time
Total time
 
This delicious breakfast casserole is hearty enough for dinner or lovely for a holiday brunch. You can make it ahead if you'd like, but it's not necessary.
Author:
Recipe type: Breakfast
Serves: 8-10
Ingredients
  • 16-ounce bag of frozen hash browns, thawed
  • 8 oz cheddar, shredded
  • 8 oz diced ham
  • 5 eggs
  • 1-1/4 cups whole milk
Instructions
  1. With a fork, lightly toss the hash browns, shredded cheddar and diced ham together in a mixing bowl. Spread into a greased 13x9-inch glass baking pan.
  2. Whisk to combine the milk and eggs. Pour over the mixture in the pan.
  3. 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.

 

Comments

  1. says

    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!!!

  2. Beth says

    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!

  3. Lee Ann says

    I think I will be making this tonight! I have leftover broccoli to add to it, and I may try some shredded sweet potatoes.

  4. courtney says

    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 :-)

  5. mindy says

    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…

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