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Hash Brown Egg Casserole

Hash Brown Egg Casserole

This hash brown egg casserole combines crispy hash brown patties, melted cheese, savory ham, and fluffy eggs for a comforting breakfast dish. Using frozen hash brown patties makes preparation quick and easy, requiring minimal prep work. Perfect for breakfast, brunch, or even dinner, this casserole offers flexibility with various ingredient substitutions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 precooked frozen hash brown patties (thawing not necessary)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 1/2 cups diced ham
  • 2 scallions, diced
  • 9 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry ground mustard (optional but recommended)
  • 1/4 teaspoon garlic powder

Equipment

  • 9x13 baking dish
  • Large bowl
  • whisk
  • foil

Method
 

Instructions
  1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
  2. Arrange frozen hash brown patties in a single layer in the baking dish.
  3. Sprinkle both cheeses, diced ham, and scallions evenly over the hash browns.
  4. In a large bowl, whisk together eggs, milk, salt, mustard, and garlic powder until well combined.
  5. Pour the custard mixture evenly over everything in the baking dish.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until edges are golden and a knife inserted in the center comes out clean.
  7. Let rest for 5-10 minutes before cutting into portions and serving.

Notes

Do not skip the ground mustard if you have it - it adds subtle tang. Properly grease the baking dish with butter or cooking spray. Let the casserole rest 5-10 minutes after baking for cleaner slices. Can be assembled the night before and refrigerated, or frozen for up to 3 months.