Cheesy Hash Brown and Egg Breakfast Casserole
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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.
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
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.
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.
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.
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.
Enjoy it with sour cream, hot sauce, or ketchup (of course) ;).
Cheesy Hash Brown and Egg Breakfast Casserole
Ingredients
- 2 Tbsp unsalted 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
- 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
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
-
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.
-
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.
-
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 sautéed onion and mushrooms. Stir in sliced ham and 1/2 cup cheese just until combined.
-
Pour the egg mixture evenly over the hashbrowns and top with remaining 1/2 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.
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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I would like to pre- prepare this the night before Christmas and then just pop in the oven in the morning. How long do you think I should bake it for coming from the refrigerator to the oven?
Hi Teri! I have not tested that to advise. You’d have to experiment with it.
Natasha, We don’t have shredded hash browns for the above recipe. Would I be able to shred potato or would I buy hash browns and then shred them. Thank you, Janine
I imagine that will be okay or you can make your own hash browns, just grate the potatoes (into matchsticks is best), then squeeze as much liquid from them as possible with paper towels and sauté those.
Hi Natasha!
I’m going to be making this dish for Christmas morning and I was wondering if I can use DICED hash browns instead of shredded. I’m thinking it might require a little more baking time, right? Also, what size of casserole dish would I use? Thanks in advance 😊
Hi Donna, here is the cast iron skillet that I used to make this casserole. I would probably increase the cooking time if using larger pieces of potato. Without testing it that way, I’m not able to offer specific advice. I hope you have a wonderful Christmas!
Amazing and flavorful! Like everything on your website!! Its my go-to recipe for breakfast casseroles but I will be cooking breakfast for a group of people and was wondering if I can double it? And also if I can make it the night before and put it in the oven in the morning? I was also wondering why some people put milk but you put sour cream in this casserol? Sorry so many questions lol
Hi Natasha, hey great name! I have not tested this doubled but one of our readers did respond saying they tried this in a 9×13. If you experiment I would love to know how you like it. I also haven’t that but I think it would be a good experiment to make the whole thing the night before and bake it in the morning.
Hi, Natasha! Thank you for sharing this recipe.
This is the first time I made this breakfast dish. I decided to experiment by preparing it the night before and baking it in the morning. I used an 8×8 square glass pyrex dish. I had to bake it almost twice as long because the eggs wouldn’t set (I imagine this is because the dish was cold as it came straight out of the fridge). Anyway, the dish tasted great! The only problem I really faced was that the center was still a little runny, even though the edges were crisp and the top was golden… any idea what I could do to correct this problem the next time I make the dish?
Also, I plan to double the recipe and bake it in a 9×13 glass pyrex so that I can feed more people during the holidays. Do you anticipate any problems I may face by doing this? I hope this doesn’t exacerbate the runny center problem I encountered earlier… What do you think?
Hi Victoria, I haven’t had that happen, was anything altered in the recipe by chance? I would also check your oven temperature to make sure it is not running hot. I’m curious is the 8×8 made the recipe “taller” therefore needing more time to cook at a lower heat.
How much sodium in this dish?
Hi Lisa, we are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient!
Hi. Do the hash browns need to be thawed out? Or you put them in frozen?
We add the hash browns frozen.
OMG I love you Natasha! What I love about your recipes is that it is basic wholesome everyday food that one already has. I made your breakfast bites yesterday yumo! and today I have just made your breakfast casserole …left out the mushrooms and used milk and chopped up bacon like in your bites recipe and used spring onion just devine! I’m trying one of your chicken recipes tonight xx love from our family in New Zealand
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Natasha, when you used the bacon did you chop and Precook it and then add it. I would love to make it with bacon. Would be a great dish for Xmas morning. Thanks for all the wonderful recipes you post.
That’s exactly how we did that Barb. Pre-cooking the bacon will be best.
Another great recipe. This one is great with any vege left overs in fridge. Any spud (potato) that has been cooked either mashed or whole too. Slice whole ones up and put on base. then add eggs with veges. Grate your favorite cheese on top. We fry on element until bottom is nearly cooked then put under grill. So need heavy bottom fry pan or similar. Great lunch meal too. Or at night when dont want geavy meal. Good with fish as well ie tuna.
Yes! Thank you for sharing that with us Sharon!
I would love to try this for my next weekend’s brunch birthday family get together. would i be able to use a glass baking dish? instead of casserole dish?
thank you
Hi Alexandra, yes that would work great, just sauté the potatoes in a skillet and then assemble everything in a glass baking casserole dish.
Thank you!!! i will try this.
can i prepare this the night before and put it overnight in the fridge? or it is better to prepare this dish in the morning ?
thank you again
Hi Alexandra, I haven’t tried it myself, but I think it would be a good experiment to make the whole thing the night before and bake it in the morning.
I love all your recipes, they are soo easy to follow and jus amazing! You should seriously create an app with all your reciepes!!
I’m happy to hear that Angie! Thanks for following and sharing your encouraging comments!
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! 🙂
WOW! That’s awesome! Thank you for sharing your wonderful review Vita 🙂
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.
It is soooo good! Thank for sharing your review Inna! 🙂
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.
Dasha, thank you for the nice review and nice job improvising 😁.
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.
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.
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 🙂
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
Thank you and happy Tuesday to you as well! 🙂
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!
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.
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?
That should be fine just don’t do it in advance since potatoes tend to brown. Shred them just before adding to the recipe.
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!
Hi Nicole! I’m so glad you like it 🙂
Thank you for the recipe but I dont like mushrooms what would i substitute them with?
You could either add another veggie like asparagus or just leave them out and it will still taste great 🙂
Hi what size pan are you using for this recipe? The 12 inch or 10 inch? Thank you
Ilona, I actually used 8″ skillet.
Looks absolutely amazing! Will make for my girls brunch. Is this at all a prep ahead casserole?
I haven’t tried it myself, but I think it would be a good experiment to make the whole thing the night before and bake it in the morning.
Very good breakfast. Thank you The only thing I changed was I fried tomatoes in olive oil and added a dash of balsamic vinegar to them. Veeeery Good
Now I really want to try your version! 🙂 Thanks for sharing Jim 🙂
No Thank you I will definitely make this again
Surprised my family today with this yummy casserole. Not a bit is left. This is one of my favorite breakfast now.
I’m so happy to hear that! 🙂
Natasha thank you so much for this recipe it very delicious!:)
I’m so happy to hear that. Thanks Irina! 🙂
Thank you for this amazing and simple recipe! I made it today for lunch and couldn’t stop eating it. Ate half of it all by myself and husband ate some too and absolutely LOVED it even though he is not a big egg person.
I’m so happy to hear that! Thanks for the awesome review!! 🙂
Oh Yeah! This recipe is perfect. I made this breakfast casserole AND the zucchini fritters from Natasha’s pages for a gathering of eight last Sunday morning. I made the casserole in a cast iron skillet, which creates the perfect crust, and I completed the masterpiece in under an hour. It is much easier to do than it appears at first glance. For the fritters, it is important to take the time to squeeze out excess water.
For another side, I fixed this cucumber salad that I learned in Egypt. . . a very nice compliment to the fritters.
http://www.foodofegypt.com/05/14/yogurt-cucumber-dip/
I got hugs and kisses for this one. Thank you big time, Natasha. I will make this again for company this weekend.
Oh I’m so happy you enjoyed the recipe! Thanks for a wonderful review Deborah 🙂
This was delicious! Thank you!
I’m so happy you enjoyed it! 🙂 Thanks for the great feedback. You. Are. Awesome!
Hi Natasha,
I made this yesterday, it was great!! We all loved it. I knew it was good when everyone was quiet while eating. Thanks for another great recipe.
Haha that is definitely a good sign. Thanks for sharing your story with me 🙂 Very sweet!
It looks delicious! I make a Fritatta often with ham & cheese (I bake it in a pie dish in the oven, 350 for 35-40min), but I’ll have to try this variation, the hash browns are speaking to me! What size is your cast iron skillet?
It is an 8″ skillet. Your fritatta sounds really good too!
This looks so good that I want to go head and make it right now, but I don’t have the hash browns. Do you think I can just use shredded potatoes instead? I love your cast iron. Where did you get if from?
I’ve purchased one at TJ Max and the other one at Cost Plus World Market. The brand: Lodge Cast Iron. You can make your own hash browns, just grate the potatoes (into matchsticks is best), then squeeze as much liquid from them as possible with paper towels and sauté those.
Be sure and use the Lodge brand. I purchased another brand and it was too light weight. I purchased my Lodge brand at Wal-Mart. Love your recipes Natasha !!!!!!!
Thank you for sharing that with us, Linda!
What a gorgeous hash brown casserole! Lovin all the veggies and all that cheese! I’ll bet this would be amazing for a Mother’s Day brunch!Btw: LOVE your cast iron skillet! 🙂 pinned.
Sarah thank you so much for pinning! When I went to pin this this morning, I was tempted enough to go downstairs and make it again. We wolfed it down mighty quick. It would make a great Mother’s Day brunch! Thanks for the idea! 🙂
How funny! I was laying in bed yesterday night thinking of a breakfast casserole dish that would serve a crowd. I told myself I need to find a good recipe and fell asleep. Wake up and here it is! Thank You very much!
Ha! That’s perfect! I hope you (and your crowd) love this! 🙂
Looks delish and I heart new blog design!
Thanks Olena 😉
My kind of a breakfast! 😉
That looks amazing!