Breakfast Hashbrown Casserole

This Breakfast Hashbrown Casserole combines salty ham, creamy eggs, and fresh vegetables to create a perfect meal to energize your body for a busy day.

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Also included in this post is a Recipe Round Up. I’ve joined a fun group of bloggers to put together a roundup of recipes on the first day of every month. This month we’re sharing Breakfast Casserole Recipes. 

If you are trying to eat better this year, this is a perfect breakfast recipe to add to your menu.  It’s high in protein and satisfying.  The addition of fresh vegetables adds nutrition needed to fuel your body. You can also use egg substitute to cut the calories if you prefer.

Breakfast Hashbrown Casserole with Ham

In the past, I have hosted Christmas morning brunch at my house with my extended family. Traditionally, I have served sweet rolls, fresh squeezed orange juice and this delicious cheesy hashbrown casserole for breakfast.  Everyone loves the all-in-one casserole that has all of their favorite breakfast elements.  I love the fact that it is so much easier for me to prepare allowing me to spend more time with those I love.

Alternate Ways to Cook a Hash brown Casserole for Breakfast

Originally, I found this recipe through the Salt Lake Tribune in May, 2002.  It was called, Kelsie’s Hashbrown Breakfast Pizza, and came from Kelsie Swindells. While it was originally a pizza option, I have found that when feeding a crowd, making in a traditional glass 9×13” pan is much easier to manage.

You could also make this into a skillet breakfast. Spread a bit of oil on the bottom of a large cast iron skillet, put the skillet in the oven while it preheats, and prepare as directed in the printable recipe below.

Note: The hashbrowns crisp better when cooking in a cast iron skillet, but either way this casserole is a real crowd pleaser.

How to Make a Hashbrown Casserole with Eggs Healthier

One of my favorite things about making this breakfast is how easy it is to make healthier for my family.  Most times, nobody will even notice it has been changed from the original recipe.  By making a few simple changes, you can easily adapt this to a lower calorie and healthier option to fit any dietary plan.

• Instead of using whole eggs, use an egg substitute like Egg Beaters, or mix in half whole eggs with half egg whites only.
• Use lower fat cheeses like 2% cheddar or part skim low-fat mozzarella
• Mix in extra vegetables like chopped broccoli, diced zucchini, or chopped spinach
• Replace the hashbrowns with riced cauliflower or shredded zucchini
• Skip the ham making this a vegetarian option

Can this Hashbrown Casserole be frozen and reheated?

Making breakfast ahead of time is a great way to save time but keep your family eating healthier meals. This casserole breakfast is a perfect option to make in advance.  You have a few options for preparing ahead of time.

Refrigerator Method:

Prepare and bake as directed, then allow to cool well.  Before refrigerating, cover with plastic wrap or a lid that fits your preferred baking dish. To reheat, you can cut out individual portions and microwave for 30 to 45 seconds until heated through.  Additionally, you can allow the pan to come to room temperature, then place in the oven for 15-20 minutes until heated through.  It is best served within 5 days of originally baking.

Pre-Baked Frozen Whole:

Follow directions for preparing and baking. Once you have allowed to fully cool, cover and wrap well, then label and date for the freezer.  This is best done with an aluminum pan.  When you are ready to prepare, simply thaw overnight in the refrigerator before popping into the oven for 15-20 minutes to heat through.

Pre-Baked Frozen Individual:

Once baked and cooled, cut into portion sizes and place those in individual freezer containers. Wrap, label, and freezer for future use.  You may put these in the refrigerator overnight to thaw, or pop them from freezer to the microwave to reheat.  Frozen will take 1-1 ½ minutes to heat through.

More Breakfast Recipes

If you have enjoyed this hashbrown casserole recipe for breakfast, then I know you will love my Meat Lovers Quiche recipe. For those who like a bit more kick, the Chorizo Corn Black Bean Mexican Breakfast Casserole is a delicious choice. If you’re a Crockpot fan, this Crockpot Egg Casserole will be a hit. Or, for you Instant Pot fans, try my Crustless Pressure Cooker Tomato Spinach Quiche or Pressure Cooker Meat Lovers Quiche.

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4.67 from 9 votes

Breakfast Hashbrown Casserole

This easy hash brown quiche is made with smoky bacon, crispy potatoes and a light and fluffy egg and egg white mixture for breakfast.

Servings: 8 servings

Calories: 211kcal

Author: Barbara Schieving

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Equipment

• Victorinox Firbox Pro Chef's Knife, 7.5 Inch, Black
• OXO Good Grips 9-Inch Whisk
• Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)

Ingredients 

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Crust

• 1 20-ounce package shredded hash browns, fresh or thawed
• ¼ cup egg substitute or 1 egg beaten

Topping

• 1 ¾ cup egg substitute or 7 eggs beaten
• ½ cup milk
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon butter
• 1 cup chopped mushrooms optional
• ½ cup red pepper chopped (optional)
• ½ cup green pepper chopped (optional)
• 3 green onions about ½ cup (optional)
• 1 cup ham chopped (optional)
• 1 ½ cups cheddar cheese shredded

Instructions

• Heat oven to 450ºF. Spray 9x13 pan with nonstick cooking spray.
• Combine potatoes and 1 egg, mix well. Spread mixture into 9 inch pie pan and pat down firmly to create a crust. Bake for 10 minutes until edges start to crisp.
• Whisk together eggs, milk, salt and pepper; set aside.
• In a large non-stick fry pan on medium high heat, melt butter. Add mushrooms, red and green peppers, and onion (if using) and saute for 2 - 3 minutes or until slightly soft. Added ham and cook 1 minute. Add eggs and cooked scrambled eggs until set. Spread egg/veggie mixture over potato crust. Top with shredded cheese.
• Return to oven and bake 10 - 15 minutes or until cheese is melted and starting to crisp.

Nutrition

Serving: 1g | Calories: 211kcal | Carbohydrates: 6g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 177mg | Sodium: 515mg | Fiber: 1g | Sugar: 3g

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