Can I make this casserole the night before?

Yes! Assemble everything up to the step where you pour the egg mixture over the hash browns, then cover and refrigerate overnight. When ready to bake, let it sit at room temperature while the oven preheats, then add an extra 10-15 minutes to the baking time.

Can I use fresh potatoes instead of frozen hash browns?

Absolutely. Shred fresh potatoes and squeeze out excess moisture with a towel before using. You may need to pre-cook them slightly to achieve the same texture as frozen hash browns.

How do I know when the casserole is fully cooked?

The edges should be golden, and the center should be set without being jiggly. Insert a knife or toothpick in the middle—if it comes out clean, it's done.

Can I freeze this casserole?

Yes, bake the casserole first, then let it cool completely. Wrap it tightly in plastic and foil, then freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F for about 30 minutes until warmed through.

Hash Brown Egg Casserole

Name: Hash Brown Egg Casserole
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 8 precooked frozen hash brown patties (thawing is not necessary); 1 cup shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 ½ cups diced leftover ham (about ¾ pound); 2 scallions, diced; 9 large eggs; 1 cup whole milk; ½ teaspoon salt; ½ teaspoon dry ground mustard (optional but recommended); ¼ teaspoon garlic powder

Description

This easy hash brown egg casserole is the perfect make-ahead breakfast. With crispy hash browns, cheesy eggs, and savory ham, it’s a hearty, one-pan dish ideal for brunch or meal prep.

Ingredients

Scale

8 precooked frozen hash brown patties (thawing is not necessary)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups diced leftover ham (about ¾ pound)
2 scallions, diced
9 large eggs
1 cup whole milk
½ teaspoon salt
½ teaspoon dry ground mustard (optional but recommended)
¼ teaspoon garlic powder

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Arrange the hash browns: Place the frozen hash brown patties in a single layer at the bottom of the prepared baking dish. No need to thaw them first.
Add the toppings: Evenly sprinkle the shredded cheddar and Monterey Jack cheese over the hash browns. Scatter the diced ham and chopped scallions over the cheese layer.
Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, dry mustard (if using), and garlic powder until well combined.
Assemble the casserole: Slowly pour the egg mixture over the layered hash browns and toppings, ensuring everything is evenly coated.
Bake the casserole: Cover with foil and bake for 25 minutes. 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.
Cool and serve: Let the casserole cool for 5-10 minutes before slicing into portions. Serve warm with your favorite sides or condiments.

Notes

For extra crispy hash browns, pre-bake them for 10 minutes before adding the toppings.
Swap out the ham for cooked bacon, sausage, or sautéed vegetables for a vegetarian version.
Add a little heat with diced jalapeños or pepper jack cheese.
This casserole can be prepared the night before and baked fresh in the morning.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 259 kcal
Sugar: 3g
Sodium: 660mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 23g
Cholesterol: 262mg