Cheesy Hash Brown and Egg Breakfast Casserole

This cheesy breakfast casserole ( a one pan breakfast) is a great choice for breakfast or brunch. A family friendly breakfast casserole.

I dreamed up this recipe on my drive home from a really long 12-hr shift. I set out to make this cheesy breakfast casserole the next day and it was a hit! My husband and son just loved it and had seconds. They both seemed to really like it with ketchup #oldschool.

I love that this is a one pan meal. It goes from the stove straight into the oven. This means less dishes for me (which is one of my goals in life). If you don’t have an oven safe pan, you can use a regular skillet and transfer your hash browns to a baking dish. P.S. This breakfast casserole is a great choice if you have company over for breakfast.

Cheesy Hash Brown and Egg Casserole. Easy one-pan breakfast for your family or guests! @NatashasKitchen

Ingredients for Breakfast Casserole:

2 Tbsp butter, divided
1 small onion (1/2 cup) finely chopped
4 medium mushrooms, sliced
1 Tbsp olive oil
1 lb frozen hashbrowns
6 large eggs
1/4 cup sour cream
1/2 tsp Mrs. Dash salt-free seasoning, or your favorite seasoning
1/4 tsp sea salt and 1/8 tsp pepper, or to taste
4 oz (about 1/2 cup) ham, sliced into 1″ long strips.
1 cup shredded Mexican cheese, divided

To Garnish:

6-8 baby red tomatoes, halved
Cilantro or Fresh chives for garnish

Cheesy Hash Brown Egg Casserole_

What you’ll need:

I used an 8″ cast iron skillet OR You can also use a regular pan for the hash browns and then bake in a deep pie pan or a casserole dish.

How to Make Hashbrown & Egg Breakfast Casserole: 

Pre-heat oven to 350˚F.
1. Heat your skillet over medium heat. Melt in 1 Tbsp butter then add chopped onion and saute until golden. Remove onion to a plate. Add sliced mushrooms to the hot skillet and saute until golden and soft. Remove to the same plate as the onions.

Cheesy Hash Brown Egg Casserole-1Cheesy Hash Brown Egg Casserole-2

2. In the same pan over medium heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Layer the hash browns evenly into the bottom of the pan and sautee until golden on the bottom (about 7 minutes total). Flip hash browns over a few times while sauteeing. Once they are golden brown and nearly cooked through, remove from heat.

Note: If you are baking in a casserole dish, transfer your potatoes to that dish and set aside.

Cheesy Hash Brown Egg Casserole-3

3. In a large bowl, whisk together 6 large eggs, 1/4 cup sour cream, 1/2 tsp seasoning along with about 1/2 tsp salt and 1/8 tsp pepper. Whisk together until well combined then stir in sauteed onion and mushrooms. Stir in sliced ham and 1/2 cup cheese just until combined.

Cheesy Hash Brown Egg Casserole-4

4. Pour the egg mixture evenly over the hashbrowns and top with remaining 1/2 cup shredded cheese.

5. Cover loosely with foil and Bake at 350˚F for 25 minutes then remove foil and Bake another 5-7 minutes or until cheese is bubbly and starting to brown. Garnish with halved baby tomatoes and fresh cilantro or sliced green onions.

Cheesy Hash Brown Egg Casserole-5Cheesy Hash Brown Egg Casserole-6

Enjoy it with sour cream, hot sauce, or ketchup (of course) ;).

Cheesy Hash Brown and Egg Casserole. Easy one-pan breakfast for your family or guests! @NatashasKitchenCheesy Hash Brown and Egg Casserole. Easy one-pan breakfast for your family or guests! @NatashasKitchenCheesy Hash Brown and Egg Casserole. Easy one-pan breakfast for your family or guests! @NatashasKitchen

Cheesy Hash Brown and Egg Breakfast Casserole

5.0 from 6 reviews
Prep time:
Cook time:
Total time:
I love that this is a one pan meal. It goes from the stove straight into the oven. If you don't have an oven safe pan, you can use a regular skillet and transfer your hash browns to a baking dish. This breakfast casserole is a great choice if you have company over for breakfast. Enjoy it with sour cream, hot sauce, or ketchup (ofcourse) ;).
Author:
Skill Level: Easy
Cost To Make: $8-$10
Serving: 4-6

Ingredients

  • 2 Tbsp butter, divided
  • 1 small onion (1/2 cup) finely chopped
  • 4 medium mushrooms, sliced
  • 1 Tbsp olive oil
  • 1 lb frozen hash browns
  • 6 large eggs
  • ¼ cup sour cream
  • ½ tsp Mrs. Dash salt-free seasoning, or your favorite seasoning
  • ¼ tsp sea salt and ⅛ tsp pepper, or to taste
  • 4 oz (about ½ cup) ham, sliced into 1" long strips.
  • 1 cup shredded Mexican cheese, divided

To Garnish:

  • 6-8 baby red tomatoes, halved
  • Cilantro or Fresh chives for garnish

What you'll need:

  • I used an 8" cast iron skillet OR You can also use a regular pan for the hash browns and then bake in a deep pie pan or a casserole dish.

Instructions

  1. Pre-heat oven to 350F. Heat your skillet over medium heat. Melt in 1 Tbsp butter then add chopped onion and saute until golden. Remove onion to a plate. Add sliced mushrooms to the hot skillet and saute until golden and soft. Remove to the same plate as the onions.
  2. In the same pan over medium heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Layer the hash browns evenly into the bottom of the pan and sauté until golden on the bottom (about 7 minutes total). Flip hash browns over a few times while sautéing. Once they are golden brown and nearly cooked through, remove from heat. Note: If you are baking in a casserole dish, transfer your potatoes to that dish and set aside.
  3. In a large bowl, whisk together 6 large eggs, ¼ cup sour cream, ½ tsp seasoning along with about ½ tsp salt and ⅛ tsp pepper. Whisk together until well combined then stir in sautéed onion and mushrooms. Stir in sliced ham and ½ cup cheese just until combined.
  4. Pour the egg mixture evenly over the hashbrowns and top with remaining ½ cup shredded cheese. Cover loosely with foil and Bake at 350˚F for 25 minutes then remove foil and Bake another 5-7 minutes or until cheese is bubbly and starting to brown. Garnish with halved baby tomatoes and fresh cilantro or sliced green onions.

Final Final Picmonkey Hashtag bannerCheesy Hash Brown and Egg Casserole. Easy one-pan breakfast for your family or guests! @NatashasKitchen

Thank you for visiting my blog, trying the recipes and sharing them with those you love. I hope you and your families enjoy this recipe. If you make it (and especially if you change it up and add something unique), do let me know!

Read comments/reviewsAdd comment/review

  • Angie
    August 16, 2017

    I love all your recipes, they are soo easy to follow and jus amazing! You should seriously create an app with all your reciepes!! Reply

    • Natasha's Kitchen
      August 17, 2017

      I’m happy to hear that Angie! Thanks for following and sharing your encouraging comments! Reply

  • Vita
    April 8, 2017

    You know it’s delicious when your father in law snaps a picture of it and asks you for the recipe so your mother in law can make it again at home 😉 Loved it! So simple but so delicious. You never disappoint 🙂 Keep doin’ what you do! 🙂 Reply

    • Natasha's Kitchen
      April 8, 2017

      WOW! That’s awesome! Thank you for sharing your wonderful review Vita 🙂 Reply

  • Inna
    January 25, 2017

    Oh my!! Probably one of the best breakfasts ever!! I’m not a fan of mushrooms and since I didn’t have ham I just cooked up some bacon and put it in there and WOW! My husband literally ate the entire pan by the end of the morning. Reply

    • Natasha's Kitchen
      January 25, 2017

      It is soooo good! Thank for sharing your review Inna! 🙂 Reply

  • Dasha
    February 22, 2016

    I made this using ground lamb instead of ham and it was delicious.
    I have requests to make it again.
    It is great to make for the week to have breakfast ready without rushing to cook every morning.
    ^-^
    Wonderful! Making it tonight too. Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      Dasha, thank you for the nice review and nice job improvising 😁. Reply

    • Natalia
      May 31, 2017

      Do you reheat it in the microwave and did it taste just as good as the first day? Trying to see if I can make it a day ahead. Reply

  • Tzivia
    February 8, 2016

    Natasha made this tonight except I didn’t add tomatoes but had leftover potatoes from Shabbat (the Sabbath), and diced up an onion and leftover zucchini, what a really gr8 awesome way to use it up, I sauteed the veggies then sometime after added the eggs, let em set for a bit( yo heavy cream really makes the eggs so fluffy never realized until tonight ), then added cheese (my favorite part lmao), skipped putting it in the oven and wow it came out really super good on the stovetop, was a very Russian dish zucchini potatoes and onions Russian to a tee lol I have Russian Slavic blood in me both from my mom and dad’s side I am 3 generation American but I love tapping into my heritage wanna pass it down to my mr right and g willing kiddies . @ usual gurl ur recipes r such a show stopper both sight and taste am blown away every time, love ur sight so much am hooked. Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Thank you so much for such an awesome review and for sharing your modifications. I’m so happy you loved this and the other recipes you’ve tried 🙂 Reply

      • Tzivia
        February 9, 2016

        Awwww thanx so much wow nice to know. I bet it would be good with sour cream, maybe next time I’ll try. Btw I gotta try the storybook cake, looks really very professional and so very way yummm. Have a very happy Tuesday darlin cheers Reply

        • Natasha
          natashaskitchen
          February 9, 2016

          Thank you and happy Tuesday to you as well! 🙂 Reply

  • Justina
    October 28, 2015

    This looks great! I can’t wait to try it. I was just wondering if I could make this the night before and bake it in the morning. Thanks! Reply

    • Natasha
      natashaskitchen
      October 28, 2015

      I haven’t tried doing that so I’m not sure how it would work out or if it would get dry having the veggies soaking up the egg overnight. Without testing it, I can’t really say yes or no. If you give it a go, please do report back and let me know how it worked out. Reply

  • September 21, 2015

    This looks awesome, I can’t wait to try it! I suppose their is no rule against shredding my own potatoes as opposed to using bagged, correct? Reply

    • Natasha
      natashaskitchen
      September 21, 2015

      That should be fine just don’t do it in advance since potatoes tend to brown. Shred them just before adding to the recipe. Reply

  • Nicole
    June 27, 2015

    There are many, many egg casserole recipes online but this is the one I keep coming back to. Simple and malleable enough that I can do my own thing (e.g. use breakfast sausage, parmesan, spinach, etc.) while following your directions to get the texture just right. Thank you! Reply

    • Natasha
      natashaskitchen
      June 27, 2015

      Hi Nicole! I’m so glad you like it 🙂 Reply

  • Natasha tikhonov
    May 4, 2015

    Thank you for the recipe but I dont like mushrooms what would i substitute them with? Reply

    • Natasha
      natashaskitchen
      May 4, 2015

      You could either add another veggie like asparagus or just leave them out and it will still taste great 🙂 Reply

  • Ilona
    April 3, 2015

    Hi what size pan are you using for this recipe? The 12 inch or 10 inch? Thank you Reply

    • Natasha
      natashaskitchen
      April 3, 2015

      Ilona, I actually used 8″ skillet. Reply

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