This delicious and easy hash brown casserole is one of my favorite breakfast casseroles, it’s easy to customixe to your liking, it doesn’t use canned soup (not that I mind a good canned soup breakfast casserole!) and it’s a unique way of making the casserole.
You first make the hashbrown “crust” on the bottom using cubed hashbrowns, and then you pour the filling ingredients over top. This is the best casserole for using cubed hashbrowns!
Quick and Easy Breakfast Casserole
My sister gave me this recipe many, many years ago, in fact this is one of the very first recipes on this website! It was time to shoot new photos after ten years, and give this recipe a good re-write (times have changed so much when it comes to writing on a food blog now!) and make sure that it’s still as good as it was ten years ago.
It’s just as good as I remember and it’s all come back to me now why I loved this hashbrown casserole : the hasbrowns are baked before you put the eggs on top and it makes for a well cooked casserole doing it this way. If you take a look at the photos, you can see the bottom hashbrown “crust”, then you have all the eggs and meat on top.
The lovely thing about a good, easy hashbrown casserole is that the recipe itself is so easy to tweak. This is the perfect recipe to use up leftovers in your fridge!
- frozen cubed hashbrowns
- one cup of meat of choice
- one cup of vegetables of choice
- green onions
- shredded cheese
- milk or cream
- seasoning salt
Making the Hashbrown Casserole
First, you are going to bake that hasbrown crust, like show in the photo above. It doesn’t look like much, but :
- You actually get COOKED hashbrowns in this casserole when you use the cubed ones, without cooking it for an hour. This is a nifty trick of saving cooking time and making sure you get those cooked up in a layer. They are also softer too and fully cooked this way.
- After the 20 minutes they do get a little crispy, it’s a great way to make sure you don’t have soggy hashbrowns.
- You then pour the egg filling on top, like shown below, making sure that it is in am even layer. The liquid will seep down into the hashbrowns and your meat/vegetables will stay on top.
- Bake it until the eggs are cooked fully in the middle.
Then it is going to look like this, which is casserole perfection! Everyone was drooooooling when I brought this out this morning! Now, you can see that I didn’t use any vegetables, but I doubled the green onions and used some frozen ham that I had in my freezer. I also used nacho shredded cheese.
This is really a fabulous way to use whatever you have in your fridge. I had no ham or bacon, but remembered that I saved and frozen the ham leftover from our last ham dinner (I usually put it into a split pea soup). I didn’t have any red or yellow peppers, or mushrooms, so green onions it was. The nacho shreeded cheese was REALLY good, and added a bity of spice to the dish.
Oh, and that seasoning salt? That’s my secret weapon for fries and hashbrowns! It gives that little extra flavor with the salt that you need. Works every time! I usually sprinkle it on french fries when I make them at home instead of normal salt.
More Breakfast Casseroles for You To Enjoy
- Double Cheese Overnight Hashbrown Casserole
- Sausage and Peppers Breakfast Strata
- Leftover Cinnamon Rolls French Toast Casserole
Hope you enjoy it!
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Easy Hashbrown Casserole
- Prep Time
- 25 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour 5 minutes
- Karlynn Johnston
- 1 kilogram frozen cubed hasbrowns
- 2 large eggs
- 1/2 teaspoon seasoning salt
- 8 large eggs
- 1/2 cup of milk
- 1 cup vegetables of choice, cooked cooked mushrooms, peppers, etc
- 1 cup of diced ham or cooked bacon
- 1/4 cup diced green onions, whites included
- 2 cups shredded cheese of choice
- 1/2 teaspoon black pepper
- 1/2 teaspoon seasoning salt
- Place the hashbrowns into a large bowl.
- Beat the two eggs in a small bowl, then mix in the seasoning salt.
- Mix the eggs into the frozen hasbrowns. I use my hands to work the egg through as the egg can freeze a little bit. Don't worry about it!
- Press your hashbrown mixture into a well greased 9x13 pan. Bake at 400 degrees for about 20 minutes, until it's beautifully browned. Remove from the oven.
- Prepare the filling while the crust is cooking.
- Dice up your cooked ham. If using bacon, fry in a large frying pan until it reaches the desired crispiness ( remember it's going in a casserole, so softer cooked bacon is better) then drain on paper towels. Chop into pieces.
- In a large bowl crack in the 8 eggs, milk, add in the seasoning salt, pepper and add the shredded cheese, mix together.
- Mix in the vegetables of choice, ham/bacon and green onions.
- Pour the egg mixture on top of the cooked crust and apread out evenly.
- Bake for another 20-25 minutes in the 400 degree oven, until the eggs are cooked. If the top starts to brown too much, lightly cover with aluminum foil.
- Once the eggs are cooked, remove and let cook for 5 minutes. Slice into squares and serve.
- Nutitional data will vary depending on ham or bacon used, the vegetables used. etc.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.