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Hash Brown Egg Casserole

This easy to make breakfast casserole is assembled the night before serving. First hash brown patties are placed in the bottom of a casserole dish. Then shredded cheese, cooked and crumbled breakfast sausage and green onions are sprinkled on top. Next eggs are mixed with milk, salt, ground mustard and garlic powder. The pan is covered in foil and refrigerated overnight, then baked in the morning.
Course Breakfast
Prep Time 5 minutes
Cook Time 45 minutes
Servings 8 people

Ingredients

  • 8 precooked frozen hash brown patties thawing not necessary
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 ½ cups diced leftover ham about ¾ lb
  • 2 scallions diced
  • 9 large eggs
  • 1 cup whole milk
  • ½ tsp salt
  • ½ tsp dry ground mustard
  • ¼ tsp garlic powder

Instructions

  1. Preheat oven to 350 F. Grease a 9x13 baking dish.
  2. Arrange frozen hash brown patties in the dish, in a single layer, and sprinkle with cheeses, ham and scallions evenly over the top.
  3. In a large bowl, whisk together the eggs, milk, salt, mustard and garlic powder; pour evenly over the ham mixture.
  4. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean.
  5. Allow to cool for 5 to 10 minutes, then cut into portions and serve.

Recipe Notes

Breakfast sausage can be substituted for the ham. Can be assembled the day before and refrigerated. Add additional 10 to 15 minutes to cooking time if casserole was refrigerated.