Easy Breakfast Casserole Recipe

A foolproof hashbrown casserole filled with ham, green pepper and cheese. It’s easy to make and delicious.

Perfect for breakfast or brunch.

Breakfast Casseroles can be tricky to make. Sometimes they’re bland, other times they’re just plain soggy and unappetizing.

This easy Breakfast Casserole has a hashbrown base and is so tasty with ham, green pepper and cheese. Prep time is about 10 minutes and serves 6-8.

Perfect for Sunday breakfasts, holiday mornings or entertaining. It’s a favorite of mine because it’s foolproof and tastes even better when you heat up leftovers.

You can make it the night before too.

Ingredient Notes

Frozen Hashbrowns – 3 cups thawed. You can thaw the hashbrowns ahead of time in the fridge (overnight works well) or just leave them out on paper towels at room temp for about 20 minutes.

You could use diced potatoes too but I find the shredded ones work better and make a sturdier casserole that slices better and disperses evenly in the dish. Either way, be sure to squeeze them with a towel to get rid of excess moisture – soggy potatoes equal a soggy casserole.

The Ham – I like to use the leftovers from our holiday ham but you could use a couple of thick slices of deli ham and cut it up or buy a package of diced ham for a time-saver. It should equal 1 cup of diced ham cut into 1/2-inch cubes or smaller.

You could use other proteins in place of ham too such as crumbled cooked breakfast sausage drained of grease or some cooked bacon pieces. Just be sure whatever you use is cooked – this recipe doesn’t really cook anything – it’s just long enough to set the eggs.

The Sausage – I recommend Jimmy Dean

The Cheese

You’ll be using 1.5 cups of cheese in this recipe. I suggest using a mild cheddar since it doesn’t overpower the recipe and melts well.

However, feel free to use medium or sharp cheddar if you’d like a stronger cheese taste. I usually use pre-shredded cheese.

While it’s not the best to use it when melting over direct heat since they coat the shredded cheese with an ingredient to keep from clumping and that coats everything in a starchy taste, I’ve never once had an issue when it’s being baked in a casserole like this. Also, if you’d like a great melted cheese layer at the top, add another handful about 10 minutes before it’s done.

Green Pepper and Green Onion

Feel free to swap out these veggies as you’d like. A sweet red pepper would be great instead of green pepper, and finely diced yellow/white onion would work great instead of the green onions.

However, I like how they add some color and texture, but not an overwhelming taste to the recipe.

Why This Casserole Sets Up Properly

The number of eggs. Too many and it’s very eggy/rubbery.

Too little and it won’t hold together as well. Five is just right.

To get them ready, crack the eggs into a medium-sized bowl. Add milk, salt, pepper.

Use a fork or whisk to combine. You don’t need to whip them, but do stir until yolks and whites are combined.

The amount of milk. Half a cup is best.

You can use whole (best) or 2% milk. Skim will work, but the casserole will be a tad watery.

Heavy cream would make the eggs too rich and won’t set as well.

Drained hashbrowns. The hashbrowns provide the backbone of the casserole and allow it to slice neatly.

Frozen hashbrowns are extremely moist and release a ton of water when cooking. If they’re not drained before adding them to the recipe, your casserole will be extremely moist and will not slice well.

To remedy this, defrost the potatoes (see recipe) and blot out as much of the moisture as you can between paper towels. This is the difference between a casserole with nice, defined edges that slices well, and one that falls apart.

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Prep all of your ingredients before beginning. Thaw the hashbrowns and squeeze out any excess moisture.

Dice the ham, pepper, and green onion, and shred your cheddar cheese if you’re not buying it shredded. Spray an 8×8 or 9×9 square baking dish, or a pie plate, with cooking spray.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, toss together the hashbrowns, cheddar cheese, diced ham, pepper, and green onion until all of it is mixed well. Set aside.

Step 3: Make the Egg Mixture

In a separate mixing bowl, add the milk, eggs, pepper, and salt. Whisk well.

Set aside.

Step 4: Combine and Pour

Pour the egg mixture into the hashbrown mixture. Mix well making sure to incorporate the egg mixture thoroughly, as you want to make sure all of it is mixed in well and doesn’t have any dry spots.

Pour into your baking dish and flatten out as needed.

Step 5: Bake

Bake uncovered at 350°F for 40 to 50 minutes. At 40 minutes check to see how it’s doing.

It should be mostly set, and it is ok for the center to jiggle just a tad, but you do not want it sloshing around like it’s liquid. If it’s mostly set, pull out a toothpick and stick it in the middle, it should pull out mostly clean meaning the eggs are cooked.

If the casserole looks like it’s going to continue to cook but might burn on top before it’s ready, loosely cover with foil for the last 10 to 15 minutes.

Step 6: Rest and Serve

Once you’ve taken it out of the oven, allow to sit on the counter for about 5 minutes before slicing. This will help it set up and make it easier to cut.

Serve in wedges if using a pie plate or squares, straight from the dish.

Cautions and Common Mistakes

If you’re not sure if it’s done, take a look at the recipe again, you should be able to tell if the edges and center are set, the edges shouldn’t wiggle at all, and the center should just barely wiggle. If you’re still unsure, toothpick test the center and make sure it’s cooked through before removing from the oven.

Allow it to sit for those five minutes before slicing, you’ll be thanking yourself later.

What is the number one reason why this casserole didn’t turn out right for you? Using wet hashbrowns.

Be sure to follow the directions and thaw and remove as much moisture from them as possible. If you don’t they will take longer to cook and will be more on the soft/soggy side.

Make sure that any meat is cooked through before adding. Bacon and ground meats such as sausage, etc., will NOT cook while baking.

They will not get hot enough inside the casserole to cook. This does NOT apply to items such as ham.

Don’t overbake. The casserole will continue to cook when it comes out of the oven as the eggs will still be hot.

Overbaked casseroles will be dry and more on the rubbery side. Remove when you can insert a toothpick and it comes out clean but the center still jiggles just a tad.

Allow to stand 5 minutes and it will be perfect.

Be sure to use a large enough dish, I’ve seen it suggested to use one that is at least 2 quarts, otherwise, it may boil over as it rises while baking.

Make-Ahead Instructions

Add an additional 10-15 minutes for baking as you are taking it straight out of the refrigerator. It needs to be allowed to get up to temp before it will set up.

I’d still check with a toothpick as directed. You could also cook the casserole as directed and refrigerate.

Allow to come to room temp and microwave or bake at a lower temp until warmed through.

If you make the casserole ahead, you may wish to keep the hashbrowns and eggs in separate containers until you are ready to serve as the eggs will soften the hashbrowns over night. Mix all together and pour into casserole dish just before you’re ready to bake.

Serving Suggestions

This is a complete dish for most people, but some folks like to serve it at brunch along side some fresh fruit, fruit salad, English muffins and/or toast. Orange juice and a mimosa bar are popular.

We love to offer salsa, sour cream and hot sauce.