Hash Brown Egg Casserole Recipe

I’m all about recipes that bring bold flavors with minimal effort. This breakfast casserole combines crispy hash browns, rich eggs, savory ham, and melty cheddar with a unique creamy twist. I appreciate its comforting texture and simpler assembly. It’s my go-to dish when I crave a delightful, effortless weekend brunch.

I love making this Hash Brown Egg Casserole cause its one of the best breakfast dishes out there if you love hash browns, eggs, ham and cheese. I usually start with a 30 oz package of frozen shredded hash browns that i thaw first.

Then i mix in 8 large eggs, 1 cup milk, 1 cup sour cream and a can of condensed cream of chicken soup. This gives the dish loads of creamy texture and flavor.

I also stir in 1 1/2 cups diced cooked ham and 2 cups of shredded cheddar cheese which melt beautifully. For an extra kick i add 1/2 cup of diced onion and a dash of garlic powder along with salt and pepper to taste.

Its a balanced meal that gives you protein, fats and other nutritional values. This recipe reminds me of some classic breakfast casseroles and its perfect for a quick, reliable meal any morning.

Why I Like this Recipe

I like this recipe because it’s super easy and quick to make, which means I can enjoy a hearty breakfast even on my craziest mornings. I like how all the flavors come together perfectly, giving me that comforting, cheesy taste that I can’t get enough of. I also love that it’s pretty versatile – I can always add a little twist here or there depending on what I’m in the mood for. And lastly, I appreciate how it can be made ahead, making my busy mornings a lot less stressful.

Hey guys, check out the best breakfast casserole with hash browns, eggs, ham, and cheese! This isn’t just any breakfast dish – its got the perfect mix of savory goodness that makes getting out of bed a bit easier. The recipe is really simple, even though at first glance it might look like a lot. You mix all your ingredients like eggs, milk, sour cream, and that tasty cream of chicken soup with hash browns, ham, and a bit of onion if you’re feelin’ it. Then you top it off with heaps of cheddar cheese and bake it until its golden and set. Trust me, once you try it, you’ll never look back at boring breakfasts again.

Ingredients

• Frozen hash browns provide filling carbs and a good crispy texture.
• Eggs are loaded with protein and help bind the dish together.
• Milk adds creaminess and extra calcium making it slightly healthy.
• Sour cream gives tanginess and a rich creaminess that stands out.
• Ham is packed with protein and salt, boosting savory flavor overall.
• Cheddar cheese delivers melty texture and adds extra protein and taste.
• Onion gives a mild sweetness and crisp crunch that livens up flavors.
• Garlic powder adds a subtle spice kick that complements the dish beautifully.

Ingredient Quantities

• 1 (30 oz) package of frozen shredded hash browns, thawed
• 8 large eggs
• 1 cup milk (2% or whole milk works best)
• 1 cup sour cream
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 1/2 cups diced cooked ham
• 2 cups shredded cheddar cheese
• 1/2 cup diced onion (if you like a bit more flavor)
• 1/4 tsp garlic powder
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.

2. In a big bowl, beat 8 eggs together with 1 cup milk, 1 cup sour cream, and the 1 can of condensed cream of chicken soup until they blend well.

3. Mix in 1/4 tsp garlic powder, along with a pinch of salt and pepper to taste.

4. Stir in the 30 oz of thawed shredded hash browns, 1 1/2 cups of diced cooked ham, and 1/2 cup diced onion if you like that extra flavor.

5. Fold in 2 cups of shredded cheddar cheese until everything is well combined.

6. Pour the mixture evenly into the prepared baking dish making sure it’s spread out nicely.

7. Place the dish in the oven and bake for about 45 to 55 minutes, or until the casserole is set and the top starts to turn a golden color.

8. If you want to be sure it’s done, poke it with a fork or toothpick in the center; it should come out clean or with just a few moist eggs clinging to it.

9. Remove the dish from the oven and let it cool for a few minutes before serving so you dont burn your tongue.

10. Serve warm and enjoy your easy and delicious breakfast casserole!

Equipment Needed

1. Oven – You’ll need an oven to bake the casserole at 375°F.
2. 9×13 inch baking dish – This is where you’ll put the casserole mix; make sure it’s lightly greased.
3. Large mixing bowl – Use this to beat the eggs and mix in all the other ingredients.
4. Whisk or electric mixer – Helps you beat the eggs with milk, sour cream and condensed soup until they’re well blended.
5. Measuring cups and spoons – For getting the right amounts of milk, sour cream, garlic powder, salt and pepper.
6. Spatula or large spoon – Useful for folding in the ham, cheese, hash browns and onion so the mix stays even.
7. Fork or toothpick – To poke the casserole and check if it’s done; it should come out clean or with only a few moist bits.

FAQ

• Q: Can I make this casserole ahead of time?
  A: Yup, you can prep all the ingredients and even mix the batter a day ahead. Just keep it in the fridge and bake when you are ready. Sometimes the texture might change a bit though.
• Q: How many servings does it usually give?
  A: This recipe generally serves about 6 to 8 people, but it really depends on how hungry everyone is.
• Q: Can I swap out the ham for something else?
  A: Sure thing, you can use bacon, sausage, or even leave out the meat if you’re vegetarian. Just know that the flavor might change a bit.
• Q: What if I don’t have sour cream, can I substitute it?
  A: Yes, if you can’t find sour cream, Greek yogurt works as a decent alternative. It might add a tangier punch though.
• Q: How do I get the hash browns extra crispy?
  A: For crispier edges, you could try spreading them out a little thinner and even pop it under a broiler for a couple of minutes at the end.
• Q: What’s the ideal baking time and temperature?
  A: Bake it in a preheated oven at 375°F for about 45 minutes. Just keep an eye on it since ovens can vary a bit.

Hash Brown Egg Casserole Recipe Substitutions and Variations

• If you run out of sour cream, you can use plain Greek yogurt instead. It gives a similar tang and texture.
• You could swap the condensed cream of chicken soup with cream of mushroom soup or even make your own sauce using a roux and chicken broth.
• If you don’t have diced cooked ham, try using bacon bits or even turkey ham as a tasty alternative.
• Instead of frozen hash browns, you can grate some fresh potatoes and lightly fry them until they’re just tender.
• If cheddar cheese is hard to come by, monterey jack or pepper jack cheese can be used for a different flavor kick.

Pro Tips

1. If you want your hash browns to get really crispy on the edges, try patting them dry a bit before mixing everything together. This helps them get that nice crunch even with all the moisture from the eggs and sour cream.

2. Don’t be afraid to experiment a little with extra seasoning. A pinch of paprika or even a splash of hot sauce in the batter can really kick up the flavor without messing up the overall taste.

3. Keep an eye on your oven time cuz every oven is different. I’ve found that checking a few minutes before the expected time prevents overbaking and helps keep the casserole moist.

4. Let the dish sit for a few minutes after it comes out of the oven. I know waiting is hard, but that extra time helps the casserole firm up so when you cut into it, everything holds together better.