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

This post may contain affiliate links. Read my disclosure policy.

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

Natasha's Kitchen Cookbook

Cheesy Hash Brown and Egg Breakfast Casserole

5 from 19 votes
Author: Natasha of NatashasKitchen.com
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) ;).
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients 

Servings: 4 -6
  • 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.
Course: Breakfast
Cuisine: American
Keyword: Breakfast Casserole, Cheesy Hash Brown and Egg Breakfast Casserole
Skill Level: Easy
Cost to Make: $

Final Final Picmonkey Hashtag banner

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!

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Barbara Iwanek Flynm
    May 7, 2024

    Definitely delicious breakfast this morning.
    Prepared last night.
    Added 2 cups of spinach and precooked beacon instead of the ham!
    I mixed eggs and the rest of ingredients in the morning, pour over hash brown, and backed for 46minutes!
    The result was fantastic. I have a picture, but don’t know how to include it to my comment.
    Anyway, thanks Natasha.

    Reply

    • NatashasKitchen.com
      May 7, 2024

      You’re very welcome, Barbara!

      Reply

  • Nelli
    March 14, 2024

    For this recipe can I use hashbrown patties or do the hashbrowns need to be in a shredded form?

    Reply

    • NatashasKitchen.com
      March 14, 2024

      Hi Nelli! Shredded works well to incorporate it into the rest of the mixture. Feel free to experiment with it if you’d like.

      Reply

  • Tracy
    December 22, 2023

    Can you skip the hashbrowns in this recipe? Or if not, is there a substitute suggestion? Thank you!

    Reply

    • NatashasKitchen.com
      December 22, 2023

      Hi Tracy! I have not tested an alternative but feel free to experiment with it.

      Reply

  • Teri DAntonio
    December 12, 2022

    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?

    Reply

    • NatashasKitchen.com
      December 12, 2022

      Hi Teri! I have not tested that to advise. You’d have to experiment with it.

      Reply

  • Janine
    April 23, 2022

    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

    Reply

    • Natasha's Kitchen
      April 24, 2022

      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.

      Reply

  • Donna Hepburn
    December 22, 2021

    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 😊

    Reply

    • Natasha
      December 23, 2021

      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!

      Reply

  • Natasha :)
    February 5, 2020

    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

    Reply

    • Natashas Kitchen
      February 5, 2020

      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.

      Reply

  • Victoria
    November 25, 2019

    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?

    Reply

    • Natashas Kitchen
      November 25, 2019

      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.

      Reply

  • Lisa Bowling
    May 19, 2019

    How much sodium in this dish?

    Reply

    • Natashas Kitchen
      May 19, 2019

      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!

      Reply

  • Random
    March 5, 2019

    Hi. Do the hash browns need to be thawed out? Or you put them in frozen?

    Reply

  • Susan McDiarmid
    January 10, 2019

    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

    Reply

    • Natashas Kitchen
      January 10, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!

      Reply

  • Barb French
    January 9, 2019

    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.

    Reply

    • Natashas Kitchen
      January 9, 2019

      That’s exactly how we did that Barb. Pre-cooking the bacon will be best.

      Reply

  • 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

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.