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    Home » Recipes » Breakfast » Eggs

    Breakfast Hashbrown Casserole

    Published by Melissa on April 30, 2019 | Updated June 10, 2022 | 49 Comments

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    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.

    Hashbrown Breakfast Casserole with mushrooms, peppers and onions

    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.

    collage of Breakfast Hashbrown Casserole ingredients

    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.

    Breakfast Hashbrown Casserole with fresh fruit

    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.

    Breakfast Hashbrown Casserole in a skillet

    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.

    collage of step by step photos of how to make Breakfast Hashbrown Casserole

    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

    A plate of Breakfast Hashbrown Casserole with mixed fruit and a glass of juice

    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.

    slice of hash brown quiche on a white plate
    Print Recipe Pin Recipe Rate this Recipe
    4.63 from 8 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.
    Course: Eggs
    Keyword: Hashbrown Casserole
    Servings: 8 servings
    Calories: 211kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    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

    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
    collage of Breakfast Casserole Roundup Photos

    Strawberry-Coconut Crunch Layered French Toast
    Sweet Potato Egg Casserole
    Ham and Veggie Breakfast Casserole
    Cinnamon Roll French Toast Bake
    Cheesy Sausage Crescent Roll Breakfast Casserole
    Breakfast Casserole with Bacon
    Egg & Chorizo Casserole
    Biscuits & Gravy Casserole
    Breakfast Hashbrown Casserole
    Baked French Toast Recipe with Apples + Cherries
    Ham, Egg, and Potato Breakfast Casserole

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    collage of Feed a Crowd with this Light, Easy to Make Hash brown Casserole with eggs and cheese

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Talita

      January 13, 2010 at 9:37 pm

      Oh, Barbara! This casserole looks so yummy!! I'd love to start the day with that.

      Reply
    2. Saveurs et Gourmandises

      January 13, 2010 at 6:58 pm

      Une recette qui semble très goûteuse.
      Je note.
      See soon

      Reply
    3. Michelle

      January 12, 2010 at 4:56 pm

      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!

      Reply
    4. bethany

      January 12, 2010 at 4:05 pm

      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 🙁

      Reply
    5. Natashya KitchenPuppies

      January 12, 2010 at 1:19 pm

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

      Reply
    6. Sarah, Maison Cupcake

      January 12, 2010 at 1:02 pm

      Hello again Barbara, I have nominated you for an award, come see at
      http://blog.maisoncupcake.com/2010/01/leek-and-goats-cheese-tart-and-two.html

      Reply
    7. Sophie

      January 12, 2010 at 12:16 pm

      MMMMMMMMMMMM,…what a teriific & tasty breakfast!!

      That will keep you going for several hours! yummie!

      Reply
    8. s

      January 12, 2010 at 5:43 am

      great looking breakfast..though i sure could have em all day long…

      Reply
    9. Cristie

      January 12, 2010 at 3:56 am

      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!

      Reply
    10. A cupcake or two

      January 12, 2010 at 1:29 am

      Oh this is a breakfast for the kings. Looks delicious Babara. Happy New Year

      Reply
    11. tspegar

      January 11, 2010 at 10:52 pm

      my husband would love this breakfast!

      Reply
    12. comfycook

      January 11, 2010 at 10:50 pm

      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.

      Reply
    13. Juliana

      January 11, 2010 at 8:28 pm

      Barbara, what a nice treat for a weekend breakfast? Looks absolutely delicious…nice pictures!

      Reply
    14. Kim

      January 11, 2010 at 8:00 pm

      It looks so cheesy and delicious!

      Reply
    15. Kasha

      January 11, 2010 at 7:32 pm

      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!
      Kasha

      Reply
    16. teresa

      January 11, 2010 at 6:33 pm

      what a hearty and delicious breakfast! i love this!

      Reply
    17. Faith

      January 11, 2010 at 4:27 pm

      This is one breakfast I could eat any time of day! I really love how customizable this recipe is!

      Reply
    18. Barbara Bakes

      January 11, 2010 at 2:01 pm

      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.

      Reply
    19. Heavenly Housewife

      January 11, 2010 at 1:45 pm

      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.

      Reply
    20. Sarah, Maison Cupcake

      January 11, 2010 at 10:43 am

      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?

      Reply
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