Hash Brown Breakfast Casserole
This Hash Brown Breakfast Casserole is a hearty, crowd-pleasing dish layered with crispy shredded potatoes, melty cheese, savory ham, and green onions—all baked in a rich egg custard. Perfect for holiday mornings, meal prep, or feeding a brunch crowd with minimal fuss.
Ingredients
- 6 cups frozen shredded hash browns
- 1½ cups shredded Jalapeño Monterey Jack cheese
- 2 cups diced cooked ham or Canadian bacon
- ½ cup sliced green onions
- 8 large eggs beaten (or 2 cups egg substitute)
- Two 12-oz cans evaporated milk any fat level
- ¼ tsp salt
- ¼ tsp ground pepper
Instructions
- Grease a 3-quart baking dish.
- Layer in hash browns, cheese, ham, and green onions.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Pour over layered ingredients.
- Cover and refrigerate or bake immediately.
- Bake at 350°F for 1 hr 15 min (or 1 hr 30 min if chilled).
- See full steps with tips & photos → https://mischacrossing.com/hash-brown-breakfast-casserole/
Notes
- Substitute sausage or cooked bacon for the ham if desired.
- Use regular Monterey Jack or cheddar for a milder option.
- This casserole freezes well—bake first, cool, slice, and store in airtight containers.
- For a veggie boost, add sautéed bell peppers, spinach, or mushrooms before baking.