This Cheesy Hashbrown Breakfast Casserole is everything you need on Christmas morning! (Or anytime you have guests for breakfast!) Hashbrowns are baked til crispy, then topped with eggs, cheese, and black forest ham. It’s an overnight recipe, so you have more time for stockings in the morning! Make ahead breakfasts are always a win at the holidays. This recipe was originally posted on December 7, 2012.
Table of Contents
- Overnight Breakfast Casserole with Hash Browns, Ham, and Egg
- Hashbown Breakfast Casserole ingredients
- How to make Hash Brown Breakfast Casserole
- Hash Brown Potato Casserole variations
- Egg Bake with Hash Browns FAQs
- What do you eat with hash brown casserole?
- How long can you keep hash brown casserole in the fridge?
- And that’s your hashbrown casserole, folks.
- You will love these other breakfast ideas!
- Breakfast Hashbrown Casserole Recipe
- Blast from the past
- More Recipes you will Love!
Overnight Breakfast Casserole with Hash Browns, Ham, and Egg
I have a zit on my chin right now, and my 2-year-old Valentine keeps poking her finger at it. “Whazzat mommy, whazzat?” It’s a pimple honey. “Oh, hippo, mommy?” No, child, but it’s about the size of one.
I don’t know what it is with my face breaking out like a 13 year old’s, maybe it’s because I’m 31 now and my body switched up the numbers on my age?? What is the deal?
In less awkward news, I am here today to introduce you to my favorite easy breakfast casserole of all time. I posted this recipe back in 2012, when my blog was still just a baby. I started with all my greatest recipes, and this is definitely one of the greats. Easy? check. Feeds a crowd? check. Tons of flavor? check. CHEESE??? Hello.
Hashbown Breakfast Casserole ingredients
Here’s what you’ll need to grab at the store for your cheesy hashbrown breakfast casserole. (Quantities given in the recipe below.)
- Frozen, shredded hashbrowns.
- Butter. I use salted butter, but unsalted butter is fine too.
- Monterey Jack cheese. You can shred this from a block or buy it pre-shredded.
- Cheddar cheese. Again, pre-shredded is totally fine!
- Black forest ham, cut into bite-size pieces. Any kind of smoked ham will work in this recipe, or even deli sliced ham will do. If I don’t have leftover ham, I often buy a $5 ham steak from the store. You can also use an equivalent amount of cooked bacon or sausage. It’s hard to go wrong here!
- 8 large eggs
- Evaporated milk OR heavy cream. Evaporated milk comes from a can in the baking aisle of a grocery store. Heavy cream (sometimes called whipping cream) comes in a small carton in the refrigerated section, next to the milk.
- Seasoned salt. Where my Lawry’s fans at?? This stuff is gold. An off-brand works fine too.
- Kosher salt. Kosher salt is my favorite and I use it for everything. If all you have is table salt, use half the amount.
- Pepper
- Dry mustard powder (optional)
- Onion powder (optional)
How to make Hash Brown Breakfast Casserole
Here are the basics! (The full recipe is included below, in the recipe card.)
- Melt butter and pour it over a 9×13 inch pan full of frozen hashbrowns. (See photos)
- Bake up the buttered hashbrowns in a dish in the oven, until they get nice and crispy. This is essential for achieving non-soggy potatoes.
- Layer some cheese on top (any kind you like really–this recipe calls for Monterey Jack and cheddar)
- Layer ham over the cheese.
- Soak the whole thing with a creamy mixture of eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder.
- Pop it in the oven!
I love the flavor of the baked crispy hashbrowns with the cheesy eggs and smoked ham. It is seriously the best combo! My mother-in-law Kris found a version of this recipe in a cookbook years ago (before I married into the family) and we’ve had it for Christmas breakfast ever since.
How to make Christmas Morning Casserole the night before
You can make this hashbrown breakfast casserole and bake it up right away, or do it the night before and pop it in the oven before your guests wake up. Who doesn’t love the smell of overnight breakfast casserole in the oven, especially when someone else is making it for you? Your family is going to love you this year.
- Melt butter and pour it over a 9×13 inch pan full of frozen hashbrowns. (See photos)
- Bake up the buttered hash browns in the oven, until they get nice and crispy. This is essential for achieving non-soggy potatoes! Say no to the sog!
- Layer some cheese on top (Swiss! Gouda! Mozzarella! Sky is the limit here.)
- Layer ham over the cheese.
- Cover tightly and refrigerate overnight.
- In a large bowl, mix eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder.
- Cover and refrigerate the bowl of eggs overnight.
- In the morning, preheat your oven to 350 degrees F.
- Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
- Pop it in the oven!
I will always remember one Christmas a few years ago when we were busy getting this hashbrown breakfast casserole together in the morning. My mother-in-law Kris had it all baked up and ready to go, and it was warming on the bottom rack in the oven.
She had also made some fabulous star bread, kind of like cinnamon rolls, but in a star shape. It was completely done and already on the glass serving tray, ready to be set on the table. She put it in the warm oven on the rack above our beloved hashbrown breakfast casserole. You can see what’s coming…
Yes, the glass serving tray shattered from the heat in the oven, and we ended up with glass all over the top of our beautiful breakfast casserole. SO SAD!! I remember we had to keep holding Bumpa back (Eric’s grandpa) from stealing bites. “It’s fine!” he said. We finally got a hold of it to throw it out so that we didn’t end up taking Bumps to the ER on Christmas day.
Just look at those crispy edges. Mmmm.
Hash Brown Potato Casserole variations
Endless variations, I tell you! This recipe is THE BEST for cleaning out your fridge.
- Veggies: Add 1 to 2 cups of any pre-cooked veggies such as broccoli, asparagus, zucchini, bell peppers, or mushrooms.
- Protein options: If you’re not a ham fan, try swapping it out for chorizo, cooked breakfast sausage, or crumbled bacon! Make sure whatever meat you add is fully cooked first.
- Cheeses: They make a bazillion cheeses for a reason. Sso you can have endless variety! Try Pepper Jack, Mozzarella, Asiago, Gouda, smoked cheddar, Havarti, or Colby jack!
- Add-ins: green chilis, jalapenos, pickled jalapenos, pimientos, olives, or roasted bell peppers.
Egg Bake with Hash Browns FAQs
I love this recipe because you DON’T have to defrost the hashbrowns first. You DO have to bake them before you mix them with the other ingredients. That’s how you make them crispy and not soggy!
Yep, you sure can. Peel and shred your potatoes; using a food processor here is going to be easiest. Once you have about 30 ounces, follow the recipe as indicated! You might need to increase the time on baking the buttered potatoes (before adding the egg mixture.) You will know they are done when the tops are turning golden and they are fork tender.
What do you eat with hash brown casserole?
Side dish options, here we go!
- Breakfast: Serve alongside forever favorites like the best pancakes I’ve ever made (I swear), Liege waffles, or check out my best french toast recipe.
- Lunch: How about serving it on a plate piled with fried bacon, Flaky Buttermilk Biscuits, and collard greens?
- Dinner: Pair it with a big ol’ salad and call it good! Try this Apple Gorgonzola Salad.
- Christmas morning: Keep it simple by serving your Christmas casserole alongside a fruit tray, some baked bacon, and a big glass of orange juice or even eggnog. Or don’t keep it simple (I mean, it IS Christmas) and serve it with Cinnamon Rolls, Golden Santa Bread, or these decadent Caramel Pecan Rolls! The latter level of decadence is usually how we roll in our family. Why choose between sweet and savory breakfasts?? To quote Parks and Rec: “Why would anyone eat anything besides breakfast food?” “Because people are idiots, Leslie.”
How long can you keep hash brown casserole in the fridge?
It will keep in the fridge for about 3-5 days. After that, get your leftovers in the freezer!
Can I freeze hash brown casserole?
Yes, you can freeze leftover hashbrown casserole in an airtight container for up to 3 months.
For a make-ahead recipe, follow the recipe as usual, baking until it is not quite as browned as you would like it. Let cool completely, then seal well with foil or plastic wrap. Freeze for up to 3 months. You can either let it thaw in the fridge overnight and then follow the normal baking instructions, or bake straight from frozen. At 350, it will take about 60-90 minutes.
How do you reheat hash brown casserole?
- If you’ve got a significant portion to heat, I recommend popping it in the oven for 15-25 minutes at 350 degrees.
- If you’re catching a quick lunch from leftovers, use the microwave. Loosen the casserole with a fork and cook on high about 1 minute.
And that’s your hashbrown casserole, folks.
This is definitely the casserole your family needs this year, minus the shattered glass. Make it happen. Christmas only comes once a year! (Although I don’t know why we limit ourselves like this. You could totally section up this casserole and freeze individually. Then toss one serving into the microwave on a busy morning, and eat like a king on a random Tuesday. Try it! I have some in my freezer right now.)
UPDATE! I just posted a variation of this casserole. I used sausage and peppers and onions instead of ham. IT’S SO GOOD! Check it out here: Easy Sausage Breakfast Casserole (Overnight)
You will love these other breakfast ideas!
- Cheesy Overnight Bacon and Egg Breakfast Casserole << this is my other favorite for company.
- Creamy Make Ahead Scrambled Eggs for a Crowd << these are so easy and perfect for when you have lots of guests!
- Overnight Biscuits and Gravy Casserole << I LOVE BISCUITS AND GRAVYYYY. Casserole it up.
- Cherry Tomato, Leek, and Spinach Quiche << perfect meatless option if you are having a heavier meal later in the day.
- Breakfast Quesadillas from BellyFull
- Bacon Egg Toast Cups from The Noshery
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Breakfast Hashbrown Casserole
Ingredients
- 1 (30-ounce) package frozen shredded hashbrowns
- 1/2 cup melted butter, 1 stick
- salt and pepper
- 1 & 1/2 cups shredded Monterey Jack cheese, packed
- 1 & 1/2 cups shredded Cheddar cheese, packed
- 1 & 1/2 cups black forest ham*, cut into bite-size pieces
- 8 large eggs
- 1 & 1/3 cups evaporated milk OR cream
- 1 teaspoon seasoned salt, I like Lawry's
- 1/2 teaspoon kosher salt, use 1/4 if all you have is table salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dry mustard powder, optional
- 1/4 teaspoon onion powder, optional
Instructions
- Preheat your oven to 400 degrees F.
- Spray a 9×13 inch pan with nonstick spray, or grease with butter.
- Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
- Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it’s even.
- Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
- Remove the casserole and reduce the oven temperature to 350.
- Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
- In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
- Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
- Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
- If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
Overnight instructions:
- Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
- Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
- In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
- Cover the egg mixture and refrigerate overnight.**
- In the morning, preheat your oven to 350 degrees F.
- Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
- Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn’t wiggle when you shake the pan.
- If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
Video
Notes
Nutrition
Blast from the past
Here’s the old picture of our favorite Christmas breakfast casserole (sans broken glass):
And I’ll keep my old musings from back in 2012, as well:
Eric and I are always arguing about the lights in our house. (It has nothing to do with the electricity bill, which is what my parents were always yelling at me about.) I like to be able to see what I’m doing. Eric likes ambiance, which means lamplight only. This is great if you have lots of lamps. Bring on the ambiance, I say, if you have enough lamps.
But we don’t. So I always get into trouble when I walk into the kitchen and flip the lights on (to see what I’m doing) and I’m always moaning to Eric that I feel like I live in the 14th century or something.
The addition of the Christmas tree has decreased contention in our home considerably. Eric loves the extra ambiance. I love Christmas. (It makes me feel more goodwill toward men, i.e., less likely to complain about living in a cave.) It’s a win-win.
I think the moral of the story here is that Christmas solves all problems.
I don’t usually like hashbrowns in my breakfast casserole, however this was delicious! It was made for company on my son’s birthday weekend. I needed a protein to balance the doughnuts being served LOL and made it the same morning. The leftovers on the way to school drop off this morning were equally as good. My hashbrowns were 20 oz and I had to divide a package; next time I think I’ll stick to 20 oz/1 pkg. In our area Frick’s ham comes in a diced package and that worked well. I did a mix of shredded swiss and cheddar that skewed towards the sharp side. Those cheese flavors worked well together. I would absolutely make this recipe again. Already on my Pinterest board! The 4 out of 5 was the collaborative company review. Easy and excellent in my book; making it the night before would speed up breakfast. I’ll try that next time.
I followed the make the night before instructions and didn’t add the egg mixture until the morning. I also quadrupled the onion powder and dry mustard and could have even doubled this for taste.
The casserole cooked for 50 minutes and was thoroughly done, but by the time it cooled for about 30 minutes, it was very “soupy” with yellow liquid in the bottom of the casserole dish as if the egg mixture had “weeped”. Not sure if others have had this happen.
I knew it was done, but others may have thought the egg mixture was raw but the look of the casserole. Tasted very good.
This was very good! Made it for Christmas morning. It was just enough hash brown to egg to cheese ratio. Flavor was very good as well. Baked up as indicated. I wanted to add diced onion and forgot but the onion powder provided some of that flavor. I had a yellow pepper left over, and diced and added it…again, was very tasty. It’s a casserole that you can add whatever you and your family like. I will definitely make this again for a breakfast casserole. Enjoyed this again this morning!
This was DELICIOUS! Love the fluffy egg with the cream. Threw in some smoked hatched chilis I bought and froze this summer and it was so yummy. Sitting here on Christmas morning knowing this recipie will be in the regular dinner rotation. Thank you!
I love this recipe and make it all the time when we have guests! We often eat it a couple of mornings depending on how many people we have. It’s easy to tweak too. I sometimes add less hash browns or more eggs/milk depending on what I have on hand. Works great all the time! Thanks for the recipe!
So Karen. I’ve made this recipe a couple of times — love it. But the way our holidays are stacked this year, it looks like I might need to make this via the overnight directions — but with a day in-between prepping the potatoes and eggs and baking it. (For example: I have time to prep the hash browns and mix the eggs on Dec. 23. But I don’t want to bake it until the morning of Dec. 25.)
My question is: Will the extra 24 hours hurt the final product?! I don’t want to mess up a much anticipated holiday breakfast.
Hey Kelly! I haven’t tried this. Here’s what I would do: Bake the hashbrowns with butter. Top with ham and cheese and whatever toppings you’re doing. Cool and seal tightly. Refrigerate. Mix up the egg stuff and store in a ziplock or bowl in the fridge. Then the night of the 24th, dump the eggs on top. Refrigerate overnight and then bake. if you add the eggs 24 hours in advance, I would worry that this would get a lil TOO soggy you know? Let me know how this works out Kelly!! Merry Christmas!
Reporting back: I actually did this a few day before Christmas, as I was providing breakfast for family friends after their daughter’s wedding — and it worked! The casserole “parts” didn’t suffer from an extra 24 hours of wait time in the fridge. Thought I’d let you know, Karen, plus leave the note for future readers.
Kelly…..such good timing! Did you mix the whole thing up and refrigerate? Or add the eggs the night before? I’d love to take of this TODAY for Christmas morning! But I was also worried it would get too soggy! Gonna start with just the hash browns and sausage for now. Please let me know! We make this every year. I think this is the 4th year with this recipe! It really is the best!
Hi Danielle! Check out the overnight instructions in the recipe card, this one is great for making ahead!
I added the egg just before baking. I did everything through step 8 — cooked the hash browns with the butter, added cheese and ham + mixed up the eggs — and then I kept them separate in the fridge for 24 hours and combined while my oven was preheating. Merry Christmas!
I’m making this as I type for probably (not kidding) the 20th time since finding the recipe (yeah, yeah, I’ve already reviewed a couple times). I will say it is *very* forgiving. A few tips from someone who has last minuted this, sometimes doesn’t have cream/evaporated milk, etc.
Take your hashbrowns out of the freezer and let them get out of that stupid big chunk they are in since you are a planner and didn’t buy them today or it was the last bag at the bottom of the grocery store freezer. Set them on the counter for 10-20 minutes until you can break them up in the bag, makes life easier. Put the salt & pepper on, stir it all, then put your melted butter on and stir again (then the salt & pepper don’t stick to the butter in clumps). Don’t use a spoon, use your double pronged meat fork or something like that to stir to break stuff up. Bake until you feel it is done. If it’s actually brown on the top, that’s too long (I use the bake night before method & don’t mix, and might have got distracted once… or twice). Your hashbrowns will be overcooked if you let them get *brown* and will be more chewy. You are looking for a light tan. Overcooked, trust me, they will *still* eat it! But you’ll know…
Don’t have cream/evaporated milk & forgot that tomorrow is the day you have to take this to work and too lazy to go to the store? Use milk. The eggs will *not* be near as creamy, but 90% of the world will not notice. If you want to impress, absolutely go get that cream! Missing a spice? No one and whoever you have cooked this from the actual recipe and are foodies (not the ones who just love food in general) will notice.
Over half the time I have followed the recipe to a T, but obviously since it’s my co-workers’ favorite, sometimes I improvise. Going off of informal polling (aka people’s comments) ham & bacon combined is the top meat combo. Cheese, I usually use a mexican blend rather than the straight cheddar, but that’s personal preference, I did cheddar a couple of times, even put in chihauhua cheese & cheddar once and they said it was great! It’s what you have on hand.
Obviously, on permanent rotation for any birthday, office food day, etc. Top requested, the second one is the scones. Only because I’m lazy & only do scones on special birthdays… so only part of the office knows about them. ;)
This is so real Lynette and these tips are GOLD! Thanks so much for taking the time to share all this. It means so much :-)
Lynette I’m dying that only part of the office knows about your special scones 😂😂 keepin it real over here haha!! SO happy you are loving this casserole, you are officially the pro!
Well, scones are a lot of freezer space, and mine is limited. So it’s the rare time that I can make them ahead! I really do need to make another batch because apparently your recipe is better than the local bakery…
I actually am making it tomorrow and Sunday due to a couple of events! Believe it or not, I asked a local shop owner if she did scones (because I was feeling lazy, imagine that!) and her reply was no, has been thinking about it. I said I had an awesome recipe, let me know, but you have to credit her, I’ll keep you posted. ;)
This was okay, but not wonderful. I think the hash browns need to be cooked until browned, not just by following the time. I don’t think all the butter, cheese, and half-and-half was necessary. In future I would cut down those ingredients and increase the salt and seasoning. I made the casserole and cooked immediately, not using the overnight directions.
Has anyone made this the day before and warmed it up the next morning?
Hi Amy! You can definitely make this ahead and warm up the whole thing (or individual servings) the next morning. Cover it with tinfoil and warm it up at 350 for at least 30 minutes if you’re doing the whole pan, or just microwave individual pieces as needed.
I made this and used cream which is great. I did use Dijon mustard powder instead of regular, and I added some thyme because I love eggs with thyme. It was delicious!
So glad to hear you loved it Renee! Thanks for taking the time to leave your tips (and wow, Dijon mustard powder, I need to buy some of that!). Merry Christmas!
This is one of my families favorites! Today the hash browns were a bit soggy…Do I need to cook them longer?
Thanks so much!
Hi Jason, so glad to hear this is a family favorite! If the hash browns are soggy, then they need to be cooked longer. You can always tent the top of the casserole with foil if the top is getting brown but the insides aren’t fully cooked yet.
This is a stellar recipe! I have made similar ones for decades, and I will go back to this one from now on. Number one, it’s the browned hashbrowns (haha) with butter that upscale the taste. A hack for this is using tater tots or hashbrown patties, then crumbling them into the pan. Second, It’s GLUTEN FREE. I used mild country sausage and pieces of blanched asparagus in my last one, then added diced red pepper for a Christmas brunch. Yes, this recipe is so versatile, but I always stick to the basics of it and the same milk to eggs ratio for best results. One issue I had with making the night before and refrigerating the hashbrown layer – it becomes so solid from the butter that you have to defrost it or stir it up so that the egg mixture can penetrate to the bottom of the dish. Baking time was 52 min. to get just a bit of browning around the edges.
We’re so glad you enjoyed the casserole Marilee! Thanks so much for taking the time to comment and share your techniques :-)
Can this be made in a crock pot?
Hi Patti! I haven’t tried this in the crock yet! Let me know how it goes!