I’m sharing my Breakfast Hash Brown Casserole, a hearty mix of hash browns, ham, scrambled eggs, and cheese with an unexpected twist that makes it perfect for feeding a crowd.
I never thought a dish tossed together would become my go to, but this Breakfast Mess Recipe did. Imagine crisped hash browns giving way to a soft egg filled center that somehow feeds a crowd and disappears faster than you plan.
Its messy, loud, and exactly the kind of thing I make when I’m pretending I have extra time. Call it a Hash Brown Scramble if you want, or call it dinner for breakfast, either way people fight over the last piece.
This one lives in my back pocket for mornings when a quick fix just wont do.
Ingredients
- Shredded potatoes, mostly carbs and starch, give crispy texture and hearty comfort, not sweet.
- Cured pork, high in protein and sodium, adds savory, salty bites and meaty depth.
- Eggs bring protein, healthy fats and bind everything into creamy, fluffy pockets.
- Sharp cheddar gives melty, tangy punch, adds calcium and rich, salty flavor.
- Milk makes the eggs custardy, adds calcium, a little natural sweetness and moisture.
- Yellow onion gives sweet savory notes when cooked, plus fiber and aroma.
- Butter adds golden browning, rich mouthfeel and saturated fat for flavor boost.
Ingredient Quantities
- 30 ounces frozen shredded hash browns, thawed and squeezed dry (about 850 g)
- 2 cups cooked ham, diced (about 12 ounces or 340 g)
- 8 large eggs
- 1 cup whole milk (or 2 percent ok)
- 2 cups shredded sharp cheddar cheese (about 8 ounces or 225 g)
- 1 small yellow onion, finely diced (about 1/2 cup)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil or nonstick cooking spray for the pan
- 2 green onions, sliced, optional for garnish
How to Make this
1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with the 1 tablespoon vegetable oil or spray.
2. Thoroughly squeeze the thawed shredded hash browns in a clean kitchen towel or several paper towels to remove as much water as you can, then put them in a large bowl.
3. Add the diced ham, finely diced yellow onion, melted butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and about half (1 cup) of the shredded cheddar to the hash browns; mix until evenly distributed and press the mixture into the prepared pan so it’s packed level.
4. In a separate bowl whisk the 8 large eggs with 1 cup whole milk until smooth; season with a little extra pepper if you want. Pour the egg mixture evenly over the hash brown/ham layer and press gently so the eggs soak in.
5. Sprinkle the remaining 1 cup cheddar over the top, spreading it to cover. If you want extra crispy edges, bake uncovered for 10 minutes first, then continue baking; if you like it all soft skip that step.
6. Bake 40 to 50 minutes, until the casserole is puffed, the center is set and the top is golden brown. If the top needs more color, broil 1 to 2 minutes but watch it closely so it doesnt burn.
7. Remove from the oven and let rest at least 10 minutes before slicing so it firms up and holds together better.
8. Garnish with the sliced green onions if using, then serve. Leftovers keep in the fridge 3 to 4 days, reheat in a 350°F oven to keep it from getting soggy.
Equipment Needed
1. 9×13 inch baking dish, greased with oil or nonstick spray
2. Oven preheated to 350°F (175°C)
3. Large mixing bowl for the hash browns and cheese
4. Clean kitchen towel or several paper towels to squeeze out the thawed hash browns
5. Measuring cups and spoons for milk, cheese and seasonings
6. Whisk or fork to beat the eggs and milk together
7. Knife and cutting board to dice the ham and onion
8. Rubber spatula or wooden spoon to press the mixture into the pan and spread the cheese, plus a metal spatula to serve slices
FAQ
Breakfast Mess Recipe Substitutions and Variations
- Frozen shredded hash browns (30 oz) → about 3 medium russet potatoes, peeled and shredded and squeezed dry (roughly the same weight). Or use 30 oz frozen diced hash browns if you want chunkier texture, works fine.
- Cooked ham (2 cups / 12 oz) → equal amount cooked bacon pieces, or 12 oz cooked breakfast sausage crumbles, or 12 oz diced smoked turkey for a leaner option.
- Whole milk (1 cup) → 1 cup half and half for richer, or 1 cup unsweetened oat milk or almond milk for dairy free. If using Greek yogurt, thin 3/4 cup yogurt with 1/4 cup water to equal 1 cup.
- Sharp cheddar (2 cups) → swap with Colby Jack, Monterey Jack, or a 50/50 mix of mozzarella and a sharper cheese to keep melt and flavor similar; use same volume.
Pro Tips
1) Squeeze those thawed hash browns till they’re almost dry, then press them into the pan with the back of a spatula or a flat measuring cup so the base is packed tight. If it’s loose it’ll fall apart when you slice it, trust me.
2) Don’t toss raw onion right in if you want less sogginess and more flavor — quick-sauté the diced onion in the melted butter till soft and a bit golden, cool it a little, then mix. It cuts the bite and keeps water from pooling.
3) Let the egg-milk mix sit for 5 minutes after you whisk it, that calms down foam and helps the custard set more evenly, and if you want it richer swap half the milk for cream or add a tablespoon of sour cream. Also use room-temp eggs when you can, they blend better.
4) Watch the bake time not the clock; ovens differ. Rotate the dish halfway, pull it when the center is mostly set (a little jiggle is ok), then rest 10 to 15 minutes before cutting so it firms up and slices cleanly.
Breakfast Mess Recipe
I’m sharing my Breakfast Hash Brown Casserole, a hearty mix of hash browns, ham, scrambled eggs, and cheese with an unexpected twist that makes it perfect for feeding a crowd.
8
servings
391
kcal
Equipment: 1. 9×13 inch baking dish, greased with oil or nonstick spray
2. Oven preheated to 350°F (175°C)
3. Large mixing bowl for the hash browns and cheese
4. Clean kitchen towel or several paper towels to squeeze out the thawed hash browns
5. Measuring cups and spoons for milk, cheese and seasonings
6. Whisk or fork to beat the eggs and milk together
7. Knife and cutting board to dice the ham and onion
8. Rubber spatula or wooden spoon to press the mixture into the pan and spread the cheese, plus a metal spatula to serve slices
Ingredients
-
30 ounces frozen shredded hash browns, thawed and squeezed dry (about 850 g)
-
2 cups cooked ham, diced (about 12 ounces or 340 g)
-
8 large eggs
-
1 cup whole milk (or 2 percent ok)
-
2 cups shredded sharp cheddar cheese (about 8 ounces or 225 g)
-
1 small yellow onion, finely diced (about 1/2 cup)
-
2 tablespoons unsalted butter, melted
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon vegetable oil or nonstick cooking spray for the pan
-
2 green onions, sliced, optional for garnish
Directions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with the 1 tablespoon vegetable oil or spray.
- Thoroughly squeeze the thawed shredded hash browns in a clean kitchen towel or several paper towels to remove as much water as you can, then put them in a large bowl.
- Add the diced ham, finely diced yellow onion, melted butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and about half (1 cup) of the shredded cheddar to the hash browns; mix until evenly distributed and press the mixture into the prepared pan so it’s packed level.
- In a separate bowl whisk the 8 large eggs with 1 cup whole milk until smooth; season with a little extra pepper if you want. Pour the egg mixture evenly over the hash brown/ham layer and press gently so the eggs soak in.
- Sprinkle the remaining 1 cup cheddar over the top, spreading it to cover. If you want extra crispy edges, bake uncovered for 10 minutes first, then continue baking; if you like it all soft skip that step.
- Bake 40 to 50 minutes, until the casserole is puffed, the center is set and the top is golden brown. If the top needs more color, broil 1 to 2 minutes but watch it closely so it doesnt burn.
- Remove from the oven and let rest at least 10 minutes before slicing so it firms up and holds together better.
- Garnish with the sliced green onions if using, then serve. Leftovers keep in the fridge 3 to 4 days, reheat in a 350°F oven to keep it from getting soggy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 268g
- Total number of serves: 8
- Calories: 391kcal
- Fat: 23.71g
- Saturated Fat: 11.21g
- Trans Fat: 0.13g
- Polyunsaturated: 1.88g
- Monounsaturated: 7.46g
- Cholesterol: 255mg
- Sodium: 867mg
- Potassium: 738mg
- Carbohydrates: 20.31g
- Fiber: 2.46g
- Sugar: 2.25g
- Protein: 24.96g
- Vitamin A: 458IU
- Vitamin C: 21.81mg
- Calcium: 272mg
- Iron: 2.03mg
