Easy Breakfast Casserole

Breakfast Casserole
Breakfast Casserole
Breakfast Casserole

Easy Breakfast Casserole

This was a huge hit with our family on Easter Sunday!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 12 Servings


  • 1 9 x 13" baking dish


  • 24 oz frozen hash browns
  • 16 oz cubed ham
  • 8 oz sharp cheddar cheese shredded
  • 12 large eggs
  • 1 c milk
  • 1 tsp salt
  • ½ tsp ground black pepper
  • non-stick cooking spray


  • Preheat oven to 350℉
  • Spray 9 x 13" baking dish with non-stick cooking spray.
  • Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into baking dish. Note: It will look very full but the egg mixture will fill in the gaps.
  • In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1).
  • Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
  • Bake for one hour, uncovered. The center should be set and the edges should be golden brown.
Keyword breakfast, casserole, hash browns

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