Hash Brown Breakfast Casserole
This Hash Brown Breakfast Casserole is a satisfying, one-dish breakfast that feeds a crowd and leaves everyone asking for seconds. It's layered with crispy golden hash browns, sautéed mushrooms and onions, tender ham, fluffy eggs, and plenty of melty cheese—finished with fresh tomatoes and herbs for a brunch-worthy touch.
Ingredients
Base & Veggies
- 2 Tbsp unsalted butter divided
- 1 small onion ½ cup, finely chopped
- 4 medium mushrooms sliced
- 1 Tbsp olive oil
- 1 lb frozen hash browns
Egg Mixture
- 6 large eggs
- ¼ cup sour cream
- ½ tsp Mrs. Dash or seasoning blend
- ½ tsp sea salt
- ⅛ tsp black pepper
- 4 oz ham sliced into 1” strips
- 1 cup shredded Mexican cheese divided
Garnish
- 6 –8 cherry tomatoes halved
- Fresh cilantro or chopped chives
Instructions
- Preheat oven to 350°F. Sauté onion and mushrooms in 1 Tbsp butter.
- Remove to plate.
- In same skillet, cook hash browns in 1 Tbsp butter and 1 Tbsp olive oil until golden.
- Remove from heat.
- In a bowl, whisk eggs, sour cream, seasoning, salt, and pepper.
- Stir in ham, onions, mushrooms, and ½ cup cheese.
- Pour over hash browns. Top with remaining cheese.
- See full steps with tips & photos → https://mischacrossing.com/hash-brown-breakfast-casserole-2/
Notes
- For extra crispiness, bake the hash browns in the oven before assembling the casserole.
- Feel free to substitute ham with cooked bacon or sausage for a different flavor profile.
- This casserole can be assembled the night before and baked in the morning for convenience.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.