Breakfast Hashbrown Casserole

If you are trying to eat better this year, this is a great breakfast recipe for you. You can use egg substitute to cut the calories and toss in lots of fresh veggies.

I host Christmas morning brunch at my house every year for my extended family. Traditionally we have sweet rolls, fresh squeezed orange juice and this cheesy baked breakfast hashbrown casserole.

The original recipe, Kelsie’s Hashbrown Breakfast Pizza by Kelsie Swindells, was printed in the Salt Lake Tribune in May, 2002. I’ve made it as a breakfast pizza a few times, but for a crowd it works better in a 9×13 pan. My family loves this hearty hashbrown casserole and I love how quick and easy it is to prepare.

Recently, I made it in my new cast iron skillet. I put the skillet in the oven while it preheated, spread a little oil in the bottom of the skillet before adding the hashbrown/egg mixture. The hashbrowns crisped up so much better cooking it in the skillet, but either way this casserole is a real crowd pleaser.


Breakfast Hashbrown Casserole

Breakfast Hashbrown Casserole


  • 1 (24-ounce) package shredded hash browns, fresh or thawed
  • 1/4 cup egg substitute or 1 egg, beaten
  • Topping
  • 1 3/4 cup egg substitute or 7 eggs, beaten
  • 1/2 cup milk
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1 1/2 cups cheddar cheese, shredded
  • 1 cup ham, chopped (optional)
  • 1/2 cup red pepper, chopped (optional)
  • 1/2 cup green pepper, chopped (optional)
  • Green onions (optional)
  • Mushrooms (optional)


Heat oven to 450º. Spray 9x13 pan with nonstick cooking spray. Combine potatoes and 1 egg, mix well. Spread mixture into 9x13 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. Scramble eggs in a non-stick fry pan on medium high heat until set. Mix in ham and chopped veggies. Spread egg/veggie mixture over potato crust. Top with shredded cheese. Return to oven and bake 10 minutes or until cheese is melted and starting to crisp.

FYI: In the US we have liquid egg substitutes, such as Egg Beaters, that comes in a carton that is basically just egg whites. 1/4 cup of Egg Beaters equals one egg. You could use just egg whites to reduce the fat and calories in this recipe too.

This recipe is part of the A Breakfast Recipe Blog Carnival to Help Haiti roundup.

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    Leave a Comment:

  1. Sharon says

    Made this, with a few modifications and it was better than Great! lol
    Thank you Barbara for sharing.

  2. says

    I just took a Knife Skills course and I've been practicing an awful lot on potatoes. Been wondering what to do with all the diced and matchsticks?!?! Thanks for the lovely idea :)

  3. bruce says

    It is very delicious and tempted me to make it . I am fond of cooking very much. This dish looks very tasty and yummy . It is also good for health and I just love Hashbrown . Really wonderful recipe.

    r4 dsi

  4. Jamie says

    This would be perfect for my Sunday morning breakfasts I make. I'm saving this recipe. I love my cast iron skillet. It is one of my favorite kitchen tools and you'll find so many great uses for it. Can't wait to make this casserole in it.

  5. Michelle says

    Hey Barbara! Don't you just love cast iron! I am using my cast iron more and more these days. Soups made in cast iron just taste better!

    Your casserole looks so good. My Mom used to make something similar for Christmas morning and we all loved it!

  6. bethany says

    Now this is what I call comfort food! I woke up this morning craving something really hearty and high in energy… I wish I saw this earlier…had to settle for a boiled egg…meh :(

  7. Natashya KitchenPuppies says

    Yum! (Although I have no idea what an egg substitute is..)
    Love the idea of the crispy hashbrowns in there.

  8. Cristie says

    Wonderful looking breakfast, and I love that you made it in cast iron. I would have never thought to make it in that- I'm sure it gave it an extra crunch and quicker bake time. Love it- great tip!

  9. comfycook says

    Don't you love your cast iron pan? They are wonderful to have.

    Your casserole looks even better and this is one I plan to make. Love breakfast.

  10. Kasha says

    Hi Barbara! Looks delicious! THis reminds me of a breakfast casserole I need to post. It is for sure not as delcious looking as this. The peppers are a great touch! Thanks for sharing. I also wanted to tell you to please check out my giveaway!

  11. Barbara Bakes says

    Sarah – In the US we have a liquid refrigerated egg substitute called Egg Beaters which is basically egg whites in a carton. It is ready to use, convenient and low fat. A dry egg substitute would not work. Thanks for the question. Sorry about the confusion.

  12. Heavenly Housewife says

    I just adore egg dishes, this looks lovely. I wish hubby would make me breakfast! … but i don't think that would ever happen LOL.

  13. Sarah, Maison Cupcake says

    This looks great, I have some egg substitute in my cupboard but have not tried using it yet. I didn't know you could do scrambled "eggs" with it?

  14. Joyce says

    Funny but I can eat the egg beaters if I do not know they are in the recipe but once I know they are in the recipe I can't eat them. Most likely I need a food shrink for my head:)

  15. Katy ~ says

    This does look very good! Would be adorable in muffin pans, too, I think.

    Love breakfast.

    Would love THIS at breakfast!

  16. Cathy says

    Yummmm, love the hashbrown crust. Next time I make our favorite brunch egg casserole I'm going to do it your way. This looks delicious.

  17. Lorraine @ Not Quite Nigella says

    I'm so not a morning person but I would zip out of bed for this dish if I smelt THIS cooking! The only thing I'm thinking about now is "Do I have to wait until the weekend to make this?" 😛 Thanks mum! 😀 xxx

  18. Trish says

    Hubby would have loved this for breakfast. He was up and away too early for this I am afraid but I'll keep this 'on the back burner' for another weekend breakfast for two….even maybe leftovers for the office the next day. Thanks for sharing.

  19. Megan says

    I love breakfast casseroles. I've taken these same ingredients and put them in a crockpot. Always a crowd pleaser!

  20. Rachelle @ "Mommy? I'm Hungry!" says

    Looks great! I make something similar that you can do overnight. It's my Christmas breakfast too.