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+ servings

Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole is perfectly seasoned, smells incredible, and is loaded with savory goodness! This Breakfast Casserole has all the best things one breakfast should have - ham, hash browns, bell peppers, cheese, and plenty of aromatics make which makes it a truly wonderful one-dish meal.
5 from 1 vote
Prep Time 10 minutes
Cook Time 54 minutes
Chill Time 12 hours
Total Time 13 hours 4 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 15 oz frozen shredded hash browns
  • 9 oz ham, diced
  • ½ cup green onions, diced
  • ½ cup red bell pepper, diced
  • 1 cup sharp cheddar cheese, shredded or good melty cheese
  • 1 medium jalapeno peppers, sliced
  • 4 eggs
  • 12 oz cans of evaporated milk, whole, 2% or fat-free
  • teaspoon salt
  • teaspoon ground black pepper
  • teaspoon garlic powder

Instructions
 

  • Spray a 8 x 11 inch or a square baking dish (9 x 13 inch) with non-stick cooking spray.
  • Add shredded hash browns to the bottom of the prepared dish. Spread out evenly with a spatula.
  • Top with diced ham, bell pepper, green onion, and jalapeno. You can sprinkle cheese on top or stir it into the potato mixture.
  • In a medium bowl, whisk together eggs, evaporated milk, and spices. Pour egg mixture over casserole.
  • Cover with plastic wrap and chill in the fridge overnight (optional step, but recommeneded). Take out from the fridge and bring to room temperature (about 30 minutes before baking.)
  • In a preheated oven to 350 degrees F, bake this hearty breakfast casserole for 50-55 minutes. You will know that the casserole is done when it’s golden in color and the sides pull away slightly from the pan edges. The center should be fully cooked and tested with a toothpick. It should not be liquid. Remove from oven and let sit for 10 minutes before serving. Garnish with parsley and slice into portions.
  • Although I love eating freshly made food, this breakfast casserole tastes even better the next day. Makes a delicious cold snack too!

Notes

  • This casserole should not end up watery or soupy. If it did you have missed the recipe instructions, and ingredients, and did not let the casserole sit overnight to absorb all the liquid.
  • Chilling the casserole before baking -you don’t necessarily have to chill this casserole but I highly recommend it. Because chilling helps the hash browns to soak up all the flavors and liquid and eggs so your casserole is flavorful and doesn’t end up all liquidy.
  • Make it a little healthier - to make this dish more healthy, you can add fresh potatoes or sweet potatoes in place of hash brown. Dip the potatoes small and bake these in the oven prior. Drizzle with olive oil and some seasoning, toss to coat, and bake for 30 minutes at 400 degrees F.
  • This breakfast bake can be refrigerated for up to 3 days.
    For freezing the breakfast casserole, slice it into serving portions and wrap it in plastic, or individual freezer bags, or transfer it to a disposable aluminum pan. Freeze for up to 2 months. Reheat in the oven at 350 F until warmed through. Or in a preheated air fryer.
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