If you’re looking for a comforting, hearty dish that will brighten up your morning or please a brunch crowd, this Breakfast Hashbrown Casserole Recipe is an absolute must-try. It combines golden shredded hashbrowns, melted cheeses, tender bits of savory ham, and a rich, custardy egg mixture baked to perfection. The result is a dish that’s crispy on the edges, creamy in the middle, and bursting with flavors that feel like a warm hug on a plate. Whether you’re serving family, friends, or just treating yourself, this casserole truly elevates breakfast to the next level.
Ingredients You’ll Need
Simple and straightforward ingredients come together to create layers of flavor, texture, and richness in this dish. Each element plays its part, from the crispy hashbrowns providing a golden base to the blend of cheeses offering gooey, melty indulgence and the ham adding a subtle smoky note.
- Frozen shredded hashbrowns: The foundation of the casserole that crisps up beautifully in the oven.
- Melted butter: Adds richness and helps the hashbrowns brown perfectly on top.
- Salt and pepper: Essential seasonings to enhance every ingredient’s flavor.
- Monterey Jack cheese: For a mild, creamy melt that complements the sharper cheddar.
- Cheddar cheese: Packed with bold, tangy flavor to balance the creaminess.
- Black forest ham: Adds delightful savory bites throughout the casserole.
- Large eggs: Bind the casserole together with a silky custard texture.
- Evaporated milk or cream: Creates a luscious, creamy custard when mixed with eggs.
- Seasoned salt: Provides a boost of herby, aromatic seasoning.
- Kosher salt: For precise seasoning without overpowering the dish.
- Black pepper: Adds just a little bite and depth.
- Dry mustard powder (optional): Gives a subtle tangy warmth that enhances overall flavor.
- Onion powder (optional): Adds a gentle savory undertone for extra depth.
How to Make Breakfast Hashbrown Casserole Recipe
Step 1: Preheat and Prepare the Pan
Start by heating your oven to 400 degrees Fahrenheit. This high temperature is perfect for getting the hashbrowns crisp and golden. Meanwhile, prepare a 9×13 inch baking pan by spraying it with nonstick spray or greasing it with butter. This ensures your casserole won’t stick when it’s time to serve.
Step 2: Layer the Hashbrowns
Pour the frozen shredded hashbrowns directly into the prepared pan without thawing. The frozen state helps create a wonderful texture as they bake. Remember, no need to defrost — trust the process for that perfect crispy outside and tender inside.
Step 3: Add Butter and Seasoning
Melt one stick of butter and drizzle it evenly over the hashbrowns, then sprinkle with salt and pepper. Use a spoon to gently toss everything together so the butter and seasoning coat the potatoes well. Spread them out evenly in the pan to promote even cooking and browning on top.
Step 4: Bake the Hashbrowns
Place the pan in the oven and bake at 400 degrees for 25 to 30 minutes. You’re looking for tender potatoes with lightly browned tops. This first bake forms a delicious crispy layer that is the hallmark of this Breakfast Hashbrown Casserole Recipe.
Step 5: Add Cheeses and Ham
Remove the pan from the oven and reduce the temperature to 350 degrees. Sprinkle the shredded Monterey Jack and Cheddar cheeses evenly over the cooked potatoes — don’t be shy, pack on that cheese! Layer the cubed black forest ham on top as well. You can either gently toss everything together for an even distribution or leave the layers as they are. Either way creates a flavorful, melty combination.
Step 6: Prepare the Egg Mixture
In a large bowl or a stand mixer, whisk together the eggs, evaporated milk or cream, seasoned salt, kosher salt, pepper, dry mustard powder, and onion powder. Beat everything thoroughly to create a smooth, seasoned custard that will tie all the ingredients together in the casserole.
Step 7: Pour and Bake Again
Pour the egg mixture evenly over the casserole, ensuring every bit of cheese, ham, and potatoes is submerged. Bake at 350 degrees for about 40 minutes until the casserole is bubbly and the edges start to brown. The center should set and no longer wiggle when you gently shake the pan.
Step 8: Finish Up
If the casserole’s center still looks very wobbly but the top is browning too fast, cover it loosely with foil for the last few minutes of baking. This prevents over-browning while allowing the custard to finish cooking through to perfection.
How to Serve Breakfast Hashbrown Casserole Recipe
Garnishes
Sprinkle fresh chopped chives, parsley, or green onions over each serving for a pop of color and a fresh, mild bite. You can also add a dollop of sour cream or a drizzle of hot sauce for those who like a touch of heat or creaminess to complement the casserole’s rich flavors.
Side Dishes
This Breakfast Hashbrown Casserole Recipe shines alongside light, fresh sides to balance its richness. Consider a crisp fruit salad, fresh sliced tomatoes, or a simple green salad with a lemon vinaigrette. These add freshness and contrast that will elevate your meal.
Creative Ways to Present
Serve the casserole in rustic cast iron skillets or individual ramekins for personal portions. You can also cut it into squares and serve it buffet style for brunch gatherings. For a festive touch, top each square with a cooked sunny-side-up egg or crispy bacon strips.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. The casserole will keep well for up to 3 to 4 days, making it a convenient option for quick breakfasts or snacks throughout the week.
Freezing
This Breakfast Hashbrown Casserole Recipe freezes beautifully. For best results, freeze before baking by assembling everything in a freezer-safe dish. Wrap it tightly with foil and plastic wrap. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in the oven at 350 degrees for about 20 minutes until warmed through and the edges regain their crispness. You can also microwave individual portions, but you might lose a bit of that crispy texture. For the best experience, the oven method is the winner.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Frozen shredded hashbrowns work best because they offer consistent texture and convenience. Fresh potatoes can be used but require grating and squeezing out excess moisture, which adds extra prep time.
Is it possible to make this casserole vegetarian?
Absolutely! Simply omit the ham and consider adding sautéed vegetables like bell peppers, mushrooms, or spinach to keep the flavor and texture rich and exciting.
Can I prepare this casserole the night before?
Yes! Assemble the casserole the night before and keep it covered in the refrigerator. When you’re ready, bake it straight from the fridge; add a few extra minutes to the baking time to ensure it’s cooked through.
What cheese substitutions work if I don’t have Monterey Jack?
Colby or mozzarella cheeses are great alternatives that melt well and offer mild flavors similar to Monterey Jack.
How do I know when the casserole is fully cooked?
Look for bubbly edges, a nicely browned top, and a center that doesn’t jiggle when you gently shake the pan. These are reliable visual cues that your Breakfast Hashbrown Casserole Recipe is perfectly done.
Final Thoughts
There’s something incredibly satisfying about cuddling up with a warm, homey dish like this Breakfast Hashbrown Casserole Recipe. Whether you’re feeding a crowd or spoiling yourself on a lazy weekend morning, it delivers comfort, flavor, and ease all in one pan. I hope you give it a try and make it a regular go-to in your kitchen — it’s a guaranteed crowd-pleaser and a truly delicious way to kick off your day!
Print
Breakfast Hashbrown Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A hearty and comforting breakfast hashbrown casserole combining crispy baked shredded potatoes with melted cheeses, savory black forest ham, and a creamy egg custard. Perfect for family brunches or make-ahead breakfasts.
Ingredients
Potatoes
- 1 (30-ounce) package frozen shredded hashbrowns
- 1/2 cup melted butter (1 stick)
- Salt and pepper, to taste
Cheese and Meat
- 1 & 1/2 cups shredded Monterey Jack cheese (packed)
- 1 & 1/2 cups shredded Cheddar cheese (packed)
- 1 & 1/2 cups black forest ham, cut into bite-size pieces
Egg Mixture
- 8 large eggs
- 1 & 1/3 cups evaporated milk or cream
- 1 teaspoon seasoned salt (such as Lawry’s)
- 1/2 teaspoon kosher salt (use 1/4 teaspoon if only table salt is available)
- 1/2 teaspoon pepper
- 1/4 teaspoon dry mustard powder (optional)
- 1/4 teaspoon onion powder (optional)
Instructions
- Preheat Oven: Set your oven to 400 degrees F (200 degrees C) to prepare for baking the hashbrowns.
- Prepare Baking Dish: Spray a 9×13 inch pan with nonstick cooking spray or grease it with butter to prevent sticking.
- Add Frozen Hashbrowns: Pour the entire 30-ounce bag of frozen shredded hashbrowns directly into the prepared pan without thawing.
- Butter and Season: Melt one stick of butter in a small bowl, then pour evenly over the potatoes. Sprinkle salt and pepper to taste. Gently toss the potatoes with a spoon to evenly distribute the butter and seasonings, then spread out evenly.
- Initial Bake: Bake the potatoes at 400 degrees F for 25–30 minutes until they are tender and have a lightly browned top. Test tenderness with a fork if desired.
- Reduce Oven Temperature: Once the potatoes are done, remove the pan and lower the oven temperature to 350 degrees F (175 degrees C).
- Add Cheese and Ham: Layer 1 and 1/2 cups each of shredded Monterey Jack and Cheddar cheese over the potatoes. Add the bite-sized black forest ham pieces on top. Optionally, gently toss all ingredients together for an even distribution.
- Prepare Egg Mixture: In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk or cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (less if using table salt), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard powder, and 1/4 teaspoon onion powder. Beat until well combined.
- Pour Egg Mixture: Evenly pour the egg mixture over the layered casserole, ensuring all ingredients are moistened.
- Final Bake: Bake at 350 degrees F for about 40 minutes. The casserole is done when it is bubbly, the edges start to brown, and the center no longer jiggles when gently shaken.
- Adjust if Needed: If the center remains wobbly while the top is browning too much near the end, cover the casserole loosely with foil for the remaining minutes of baking.
- Cool and Serve: Let the casserole cool slightly before slicing and serving to allow it to set perfectly.
Notes
- Do not thaw the hashbrowns before baking; the casserole cooks better with them frozen.
- You can substitute cream with evaporated milk to reduce fat content.
- Seasoned salt can be adjusted to taste or omitted if on a salt-restricted diet.
- The dry mustard and onion powder add extra depth but are optional.
- For a vegetarian version, omit the ham and add vegetables like bell peppers or mushrooms.
- Use freshly shredded cheese for the best melting texture.
- The casserole can be cooked a day ahead and reheated in the oven gently.
