Hashbrown Egg Bake

Hashbrown Egg Bake is a simple breakfast or brunch casserole recipe made by layering hash browns, ham cubes, eggs and cheese together to create one unified dish of deliciousness.

Cheesy, hearty and so easy to make, this ham and cheese hashbrown egg breakfast casserole is perfect for weekend brunch, holiday season, potlucks, whenever you need to serve a crowd, or when you want lots of leftovers! 🙂

A large rectangular casserole dish of a hashbrown and egg casserole

Table of Contents

Hashbrown Egg Breakfast Casserole

I love this potato egg casserole for holidays and special occasions. It’s basically a casserole/larger version of my Hash Brown Egg Cups or Cottage Cheese Egg Bites, and a cousin to Sausage Tater Tot Breakfast Casserole.

We make this hashbrown breakfast casserole for Christmas morning and Easter brunch, to feed friends and families, or whenever we have a lot of people in the house and need a quick and delicious breakfast fix.

It is fluffy, cheesy and loaded with so much flavor. Ham pieces are embedded in the layers of cheese and egg custard, and the hashbrown potato part is soft and just the right amount to balance out the richness.

Hashbrown egg bake is so much more than the sum of its parts – the combination of flavors and texture is comforting and oh-so-satisfying.

Here’s why we love this delicious and simple egg hashbrown casserole recipe:

Only 8 simple ingredients: Using only 8 pantry friendly ingredients, but loaded with incredible flavors! Every ingredient plays a crucial role in making this happen.
Minimal prep time: Takes ~10-15 minutes to put everything together, the rest of the time the oven does the work!
Feeds a lot of people: This is such a great dish to make for potlucks or when you are feeding a large crowd. It makes around 10-12 servings.
Reheats well in the microwave: Makes for a quick and delicious breakfast, even for busy mornings. Simply pop into the microwave and enjoy!
Easy to customize: Other ingredients can be added to it if you want to clear out the fridge or switch things up!

Whether it’s a holiday brunch spread or just a perfect breakfast any day of the week, this potato and egg casserole delivers every time.

Lifting up a slice of egg casserole loaded with potatoes, ham and cheese

Ingredients

Our hashbrown egg bake recipe calls for only 8 simple pantry-friendly ingredients:

Shredded hash browns: I buy ready shredded refrigerated hash browns for this. If you are using frozen hash browns, they will need to be thawed ahead of time. Alternatively, you can also shred raw potatoes – this will of course take a lot more work and effort.
Ham: Cubed ham or ham steak works great. This recipe is also a great way to use up leftover holiday ham! Simply cut ham into small cubes and use them!
Shredded cheese: Cheddar, Colby, Colby jack, pepper jack, mozzarella, Swiss, or any soft mild cheeses are great options.
Milk: I used 2% milk but feel free to use 1% or fat free milk if you prefer.
Eggs: I use large eggs for this recipe- gotta have eggs in your egg hash brown casserole!
Garlic powder: This helps to bring some fantastic flavors to your hash brown layer.
Onion powder: This also brings great flavor to your hash browns.
Salt: A little pinch of salt is needed to really open up the flavors in the egg bake.

How to make Hashbrown Egg Casserole

Make this simple, no fuss hashbrown egg casserole in under 15 minutes before transferring it to the oven!

Step 1: Make Egg Mixture

Bring together the ingredients for the egg mixture for your hashbrown egg bake.

In a large mixing bowl, stir or whisk together eggs, milk, garlic powder, onion powder and salt.

Before and after mixing a large mixing bowl filled with eggs, milk and seasonings.

Step 2: Layer the Casserole

Generously grease a rectangular 9’x13′ casserole dish to prevent everything from sticking to the sides. You can use olive oil or nonstick cooking spray.

Then we’ll layer it, starting with the hash browns at the base.

Hash browns:Place shredded hash browns in the bottom of the casserole dish, making sure to cover the entire pan. They can overlap and pile on top of each other a bit-no need to be precise here.

Ham: Sprinkle ham cubes on top of hash browns, making sure to evenly distribute the meat.

Cheese: Layer the cheese next. Yum!

Egg mixture: Lastly, pour the mixture from the large bowl over the top of your potato, ham, and cheese layers.

I find that it helps to pour the egg mixture all over everything in a zigzag motion to help with the spreading.

Layering a rectangular casserole dish with shredded hashbrown at the base, followed by ham, cheese and the egg mixture

Smush the layers down slightly so that egg custard will come in contact with all three layers below.

As the cheese melts, the cheesy goodness will not only be at the top- it’ll work its way into the egg layer too.

Step 3: Baking

Bring the casserole into the oven to bake!

Bake for 40-45 minutes at 350℉.

When it is done, the top will brown slightly, and the egg bake should be springy to the touch.

You can insert a toothpick to test for doneness – no need to check the internal temperature. Toothpick should come out clean when fully cooked.

Step 4: Serve!

And that’s it! The fruit of our labor!

Give it a few minutes to cool and solidify, then slice using a knife, and use a spatula to serve.

When served, hash browns should be soft, cheesy and slightly crispy on the top. It should have a lot of flavors from the garlic, onion, salt as well as the ham.

The eggs should be fluffy and cheesy, soaking all those salty flavors.

Enjoy this simple and absolutely delightful hashbrown egg bake! I love how quickly and easily it comes together, and have been thoroughly enjoying the leftovers for breakfast the next few days.

A large rectangular casserole dish with hashbrown egg bake topped with ham and cheese

How To Make Hashbrown Egg Muffins (Or Halve The Recipe)

Don’t need a full 9×13 pan? This hashbrown egg bake scales down just as easily – whether you want grab-and-go egg muffins for busy mornings, or a smaller batch for just a couple of people.

Making it into muffins: Check out my Hash Brown Egg Cups recipe for the muffin version of our hashbrown egg casserole.

Halving the recipe: Simply cut every ingredient in half, and use a smaller 8×8 or 9×9 baking dish instead of a 9×13. The bake time will run a touch shorter too – start checking around 30-35 minutes, using the same toothpick test to confirm it’s done.

Variations and Additions

Hashbrown egg breakfast bake is extremely versatile and can be customized in so many ways. Here are some of my favorite add-ons and variations:

Sweet potato: Use sweet potato instead of regular potato for a healthier twist.
Veggies: Spinach, kale, red or green bell peppers, mushrooms, shredded zucchini, broccoli, asparagus, green onions etc. are great vegetables to add.
Cheeses: Try mild cheddar, sharp cheddar, mozzarella, cottage cheese, Swiss, pepper jack, Monterey Jack or whatever is your favorite! Generally the softer cheeses work better for melting.
Proteins: Bacon, pork sausage, turkey sausage, spicy sausage or cooked shredded chicken all work well here. If the protein isn’t already cooked, you’ll need to saute them on a skillet on the stove before adding to the baking dish.
Other additions: Tater tots (instead of hash browns), fresh chopped herbs or a splash of hot sauce if you like things spicy.
Dairy-free: Swap the cheese for a dairy-free shredded cheese and use your favorite non-dairy milk as a substitute – the casserole still holds together beautifully.

make ahead, storage, and reheating

Make ahead: You can assemble the hash browns, ham and cheese layers the night before and keep it covered in the fridge, then whisk together the egg mixture and pour it on right before baking in the morning – perfect for a stress-free Christmas morning or Easter brunch.

Storage: Once baked, let the casserole cool, then store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezer: This hashbrown egg bake freezes well too. Wrap individual portions tightly in plastic wrap (or use a freezer-safe airtight container) and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat individual portions in the microwave for 1-2 minutes until warmed through. If reheating from frozen, thaw in the fridge first for best results.

How To Serve Hashbrown Egg Bake

This hashbrown breakfast casserole is hearty enough to be the star of the table, but it’s even better with a few sides to round things out. Here are some of my favorite pairings:

Drinks:

Cranberry Mimosa – bright and festive, perfect for a holiday brunch table.
Mojito Mocktail – a non-alcoholic option that is refreshing and easy to make ahead for a crowd.
Strawberry Matcha Latte – another energizing option if you want something different than coffee.

Salads:

Fruit Salad with Honey Lime Dressing – a light, bright contrast to the richness of the casserole.
Strawberry Bacon Spinach Salad – if you want something a little heartier alongside your eggs.

Breads and Rolls:

No-Knead Cranberry Bread – soft, sweet, and always a crowd favorite at brunch.
Crazy Good Blueberry Biscuits – a fun, fruity addition if you want something on the sweeter side.
Pumpkin Banana Bread – a sweet quick bread option perfect for Fall!

Tips and Tricks

A few things to take note of when making this hashbrown egg bake recipe:

Grease the dish: Make sure to generously grease the casserole dish for easy removal.
Use good quality ham: Ham provides the flavor that will be soaked into the rest of the casserole, so using good-tasting ham will make a big difference
Defrost frozen hashbrowns: If hash browns are frozen, let them sit in room temperature or defrost in the microwave to avoid bringing in too much moisture into the casserole. Remember to pat dry to remove excess moisture as well.
Scrape the sides: To prevent casserole from sticking to the sides, as soon as you remove the casserole from the oven, lightly lift and round the sides with a spatula.
Shred your own cheese: Pre-shredded bagged cheese has anti-caking additives that can affect how well it melts – a block of cheese you shred yourself will melt smoother.
Cube the ham evenly: Try to cut your ham into similar-sized cubes so every bite gets a fair share.
Don’t over-mix the eggs: Whisk just until the eggs, milk and seasonings are combined – over-mixing can make the eggs less fluffy once baked.
Let it rest before slicing: Give the casserole 5-10 minutes to set after it comes out of the oven for cleaner slices.
Prep the night before: For an easy holiday morning, assemble the hash brown, ham and cheese layers the night before and refrigerate, then whisk the egg mixture and pour it on right before baking.

Frequently Asked Questions

Can I use fresh potatoes instead of hash browns?

Yes! Cut potatoes into small pieces or you can even shred them.

Is it necessary to cover the casserole while baking?

There’s no need to cover hashbrown egg casserole while baking.

How do I know when the casserole is done baking?

The casserole is done baking when the top turns golden brown and it is springy to touch. You can also insert a toothpick to check for doneness – toothpick should be clean when hashbrown egg bake is fully done.

Can this casserole be made in advance?

Yes, this hashbrown egg bake can be made in advance and so is a great meal prep option. Follow recipe instructions to get the pan and main ingredients ready to bake. At this point, you can refrigerate or freeze the pan until ready to bake – make sure it is fully defrosted before baking. Or, you can go ahead and bake it and then pop the whole thing (once cooled) in the fridge or freezer.

Can I freeze hashbrown egg bake?

Yes! Baked leftovers freeze well for up to 2 months. Wrap portions tightly or store in an airtight container, then thaw in the fridge overnight before reheating.

What other proteins can I use besides ham?

Bacon, pork sausage, turkey sausage, or cooked shredded chicken all work well. Just make sure whatever protein you use is fully cooked before it goes into the oven.

Why did my casserole turn out watery?

This is usually from extra moisture in the hash browns. Make sure to pat them dry with paper towels before layering, and if using frozen hash browns, let them fully defrost first.

Can I turn this recipe into muffins, or make a smaller batch?

Yes to both! Check out the How To Make Hashbrown Egg Muffins (Or Halve The Recipe) section above for exact instructions.

What should I serve with hashbrown egg bake?

Take a look at the How To Serve Hashbrown Egg Bake section above for drink, salad, and bread pairings.

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