Description

This Hash Brown Egg Casserole is a hearty and comforting breakfast dish featuring layers of crispy hash brown patties, melted sharp cheddar and Monterey Jack cheeses, savory diced ham, and scallions all soaked in a flavorful egg custard. Perfect for feeding a crowd or prepping ahead for a satisfying morning meal.

Ingredients

Scale

Hash Brown Base

8 precooked frozen hash brown patties (no thawing necessary)

Cheese and Meat Toppings

1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups diced leftover ham (about 3/4 pound)
2 scallions, diced

Egg Custard

9 large eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard (optional but recommended)
1/4 teaspoon garlic powder

Instructions

Preheat Oven and Prep Dish: Preheat the oven to 350 degrees F and grease a 9×13 baking dish to prevent sticking and make cleanup easier.
Layer Hash Browns: Arrange the frozen hash brown patties in a single layer evenly in the prepared baking dish. No need to thaw them first.
Add Cheese, Ham, and Scallions: Evenly sprinkle the shredded sharp cheddar, Monterey Jack cheeses, diced ham, and diced scallions over the hash brown layer.
Mix Egg Custard: In a large bowl, whisk together the eggs, whole milk, salt, dry ground mustard, and garlic powder until well combined and smooth.
Pour Custard Over Toppings: Carefully pour the egg mixture evenly over the ham and cheese layer, allowing it to seep down evenly throughout the casserole.
Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to let the casserole start setting and heat through.
Bake Uncovered: Remove the foil and continue baking for another 20 minutes or until the edges are golden brown and a knife inserted into the center comes out clean, indicating the eggs are fully cooked.
Cool and Serve: Allow the casserole to cool for 5 to 10 minutes before cutting into portions to serve. This resting time helps it set and makes serving easier.

Notes

You can substitute the leftover ham with cooked bacon or sausage if desired.
Dry ground mustard is optional but adds a nice depth of flavor.
To make ahead, assemble the casserole the night before and bake fresh in the morning.
For a lighter version, use reduced-fat cheese and milk.
Leftover casserole stores well in the refrigerator for 3 days and reheats nicely.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Keywords: hash brown casserole, breakfast casserole, egg casserole, ham and cheese bake, make ahead breakfast, savory breakfast, brunch recipe