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 from 7 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 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
  • 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

  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, 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.
  4. 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.

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Cheesy 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!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Sharon
    November 7, 2018

    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. Reply

    • Natashas Kitchen
      November 7, 2018

      Yes! Thank you for sharing that with us Sharon! Reply

  • alexandra teleshevskysa
    October 20, 2017

    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 Reply

    • Natasha
      natashaskitchen
      October 20, 2017

      Hi Alexandra, yes that would work great, just sauté the potatoes in a skillet and then assemble everything in a glass baking casserole dish. Reply

      • Alexandra Teleshevsky
        October 23, 2017

        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 Reply

        • Natasha
          natashaskitchen
          October 23, 2017

          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. Reply

  • 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

  • Marna
    March 5, 2015

    Looks absolutely amazing! Will make for my girls brunch. Is this at all a prep ahead casserole? Reply

    • Natasha
      natashaskitchen
      March 5, 2015

      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. Reply

  • Jim
    December 27, 2014

    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 Reply

    • Natasha
      natashaskitchen
      December 27, 2014

      Now I really want to try your version! 🙂 Thanks for sharing Jim 🙂 Reply

      • jim
        December 27, 2014

        No Thank you I will definitely make this again Reply

  • Poornima
    September 7, 2014

    Surprised my family today with this yummy casserole. Not a bit is left. This is one of my favorite breakfast now. Reply

    • Natasha
      natashaskitchen
      September 7, 2014

      I’m so happy to hear that! 🙂 Reply

  • Irina R
    September 2, 2014

    Natasha thank you so much for this recipe it very delicious!:) Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      I’m so happy to hear that. Thanks Irina! 🙂 Reply

  • Alla
    August 12, 2014

    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. Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      I’m so happy to hear that! Thanks for the awesome review!! 🙂 Reply

  • Deborah Kerwood
    July 24, 2014

    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. Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      Oh I’m so happy you enjoyed the recipe! Thanks for a wonderful review Deborah 🙂 Reply

  • Liza
    July 6, 2014

    This was delicious! Thank you! Reply

    • Natasha
      natashaskitchen
      July 6, 2014

      I’m so happy you enjoyed it! 🙂 Thanks for the great feedback. You. Are. Awesome! Reply

  • Selina
    May 11, 2014

    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. Reply

    • Natasha
      natashaskitchen
      May 11, 2014

      Haha that is definitely a good sign. Thanks for sharing your story with me 🙂 Very sweet! Reply

  • Julia
    May 7, 2014

    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? Reply

    • Natasha
      natashaskitchen
      May 7, 2014

      It is an 8″ skillet. Your fritatta sounds really good too! Reply

  • Inna
    May 7, 2014

    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? Reply

    • Natasha
      natashaskitchen
      May 7, 2014

      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. Reply

    • Linda Horn
      September 7, 2018

      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 !!!!!!! Reply

      • Natashas Kitchen
        September 7, 2018

        Thank you for sharing that with us, Linda! Reply

  • 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. Reply

    • Natasha
      natashaskitchen
      May 7, 2014

      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! 🙂 Reply

  • Tanya
    May 7, 2014

    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! Reply

    • Natasha
      natashaskitchen
      May 7, 2014

      Ha! That’s perfect! I hope you (and your crowd) love this! 🙂 Reply

  • May 7, 2014

    Looks delish and I heart new blog design! Reply

    • Natasha
      natashaskitchen
      May 7, 2014

      Thanks Olena 😉 Reply

  • Tatyana
    May 7, 2014

    My kind of a breakfast! 😉 Reply

  • May 7, 2014

    That looks amazing! Reply

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