Breakfast Casserole with Hash Browns and Eggs
There’s something comforting about starting the day with a breakfast casserole, especially one that brings together crisp hash browns, fluffy eggs, and gooey cheese. I’ve made plenty of egg casserole recipes over the years, and let me tell you, this one always earns seconds at the table. It’s the kind of dish you can toss together without fuss, yet it feels like you’ve gone the extra mile.
What I love most about egg casserole recipes easy like this is how forgiving they are. Out of onions? Throw in bell peppers. Have leftover broccoli from dinner? Add it to the mix. That’s why this belongs among the best casserole recipes I know. It’s hearty, it’s warm, and it’s flexible.
I think baked casserole recipes deserve more credit because they keep life simple. This one works for holidays when you need to feed a crowd, but it’s just as good for a slow Sunday morning when the coffee is still brewing. Whether you’re after easy casserole recipes or even vegetable casserole recipes, this is the one I come back to. It’s cozy, it’s reliable, and it makes mornings feel brighter.
Servings: 12 slices
Ingredients
- 1 package (30 oz) frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 cup diced ham (or cooked bacon/sausage)
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Spread the thawed hash browns evenly in the bottom of the dish.
- Sprinkle the cheese, ham, onion, and bell pepper over the hash browns.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until smooth.
- Pour the egg mixture evenly over the hash brown layer.
- Bake uncovered for 45–50 minutes, or until the eggs are set and the top is golden brown.
- Let it rest for 10 minutes before slicing and serving.