Overnight Hash Browns Breakfast Casserole Recipes

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HASH BROWN EGG CASSEROLE WITH HAM



Hash Brown Egg Casserole with Ham image

This Cheesy Hashbrown Breakfast Casserole is everything you need on Christmas morning! (Or anytime you have guests for breakfast!) Frozen hashbrowns are baked til crispy, then topped with eggs, cheese, and black forest ham. It's an overnight recipe, so you have more time for stockings in the morning! Make ahead breakfasts are always a win at the holidays.

Provided by Karen

Categories     Breakfast

Time 1h25m

Number Of Ingredients 13

1 (30-ounce) package frozen shredded hashbrowns
1/2 cup melted butter (1 stick)
salt and pepper
1 & 1/2 cups shredded Monterey Jack cheese (packed )
1 & 1/2 cups shredded Cheddar cheese (packed )
1 & 1/2 cups black forest ham* (cut into bite-size pieces)
8 large eggs
1 & 1/3 cups evaporated milk OR cream
1 teaspoon seasoned salt (I like Lawry's)
1/2 teaspoon kosher salt (use 1/4 if all you have is table salt)
1/2 teaspoon pepper
1/4 teaspoon dry mustard powder (optional)
1/4 teaspoon onion powder (optional)

Steps:

  • Preheat your oven to 400 degrees F.
  • Spray a 9x13 inch pan with nonstick spray, or grease with butter.
  • Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
  • Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
  • Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
  • Remove the casserole and reduce the oven temperature to 350.
  • Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
  • In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
  • Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
  • Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
  • If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

Nutrition Facts : Calories 348 kcal, Fat 23 g, SaturatedFat 13 g, Cholesterol 181 mg, Sodium 919 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 4 g, Protein 19 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

HASH BROWN AND EGG CASSEROLE



Hash Brown and Egg Casserole image

This is my family's recipe that has been handed down through the years. We've always used the maple flavored pork sausage but any kind is good. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil.

Provided by MELISSAKOVACS07

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h40m

Yield 6

Number Of Ingredients 9

1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
½ cup milk
½ teaspoon onion powder
⅛ teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
  • Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 616.3 calories, Carbohydrate 30.4 g, Cholesterol 259.5 mg, Fat 48.9 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 22.8 g, Sodium 1141.7 mg, Sugar 2.2 g

SAUSAGE HASHBROWN BREAKFAST CASSEROLE



Sausage Hashbrown Breakfast Casserole image

Hash browns, sausage, eggs, and cheese. What's not to love? It can be made ahead of time and refrigerated until ready. Great to share at work, for an overnight guest, and Christmas morning!

Provided by cathyalf

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h14m

Yield 10

Number Of Ingredients 11

cooking spray
2 pounds hot breakfast sausage
1 (2 pound) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (7 ounce) can green chile peppers
8 large eggs
2 cups milk
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
  • Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
  • Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
  • Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
  • Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 20.7 g, Cholesterol 228.3 mg, Fat 37.5 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 15.5 g, Sodium 1516.1 mg, Sugar 3.4 g

BREAKFAST CASSEROLE WITH HASH BROWNS



Breakfast Casserole with Hash Browns image

This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!

Provided by Melika

Categories     Breakfast and Brunch     Potatoes

Time 9h10m

Yield 12

Number Of Ingredients 11

9 large eggs
½ cup sour cream
¼ cup milk
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
9 cups frozen hash brown potatoes, thawed
3 cups diced ham
3 cups shredded Cheddar cheese
6 green onions, chopped
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

  • Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
  • Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 24.3 g, Cholesterol 199.2 mg, Fat 30.8 g, Fiber 2.5 g, Protein 22.8 g, SaturatedFat 14.8 g, Sodium 1618.6 mg, Sugar 1.5 g

LOADED OVERNIGHT BREAKFAST CASSEROLE



Loaded Overnight Breakfast Casserole image

A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!

Provided by SouthernMaster

Categories     Breakfast and Brunch     Potatoes

Time 10h

Yield 8

Number Of Ingredients 12

½ pound bulk pork sausage
2 (12 ounce) packages frozen pre-cooked hash brown patties, thawed
½ pound diced fully cooked ham
2 cups shredded Monterey Jack cheese
2 teaspoons dry mustard
1 ½ teaspoons onion powder
12 large eggs
1 ½ cups evaporated milk
½ cup half-and-half
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
  • Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
  • Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 22 g, Cholesterol 364.6 mg, Fat 41 g, Fiber 1.3 g, Protein 33.2 g, SaturatedFat 18.8 g, Sodium 1129.9 mg, Sugar 5.7 g

AMISH BREAKFAST CASSEROLE



Amish Breakfast Casserole image

We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. -Beth Notaro, Kokomo, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 273 calories, Fat 18g fat (10g saturated fat), Cholesterol 153mg cholesterol, Sodium 477mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

OVERNIGHT HAM AND EGG CASSEROLE



Overnight Ham and Egg Casserole image

I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. -Jennifer Howell, Fort Collins, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 9 servings.

Number Of Ingredients 9

4 cups frozen shredded hash brown potatoes, thawed
1 cup cubed fully cooked ham
1 can (4 ounces) chopped green chiles
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
6 large eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
Salsa, optional

Steps:

  • In a greased 8-in. square baking dish, layer the hash browns, ham, chiles and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the casserole. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5-10 minutes. Serve with salsa if desired.

Nutrition Facts : Calories 203 calories, Fat 11g fat (6g saturated fat), Cholesterol 175mg cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

EASY BREAKFAST CASSEROLE RECIPE



Easy Breakfast Casserole Recipe image

This Easy Breakfast Casserole Recipe has hash browns, ham, cheese, and eggs. This hash brown breakfast casserole can be made overnight. Perfect for a holiday breakfast!

Provided by Amanda Finks

Categories     Breakfast     brunch

Time 1h5m

Number Of Ingredients 8

24 oz. frozen hash browns (-about 8 cups)
16 oz. cubed ham
8 oz. sharp cheddar cheese (-shredded)
12 large eggs
1 cup milk (-I used skim)
1 teaspoon salt
1/2 teaspoon ground black pepper
cooking spray

Steps:

  • Preheat oven to 350 degrees F.
  • Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray.
  • In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1).
  • Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
  • Bake for one hour, uncovered. The center should be set and the edges should be golden brown.

Nutrition Facts : ServingSize 1 /12th of the recipe, Calories 208 kcal, Carbohydrate 13.2 g, Protein 17.3 g, Fat 9.8 g, SaturatedFat 4.4 g, Cholesterol 223 mg, Sodium 359 mg, Fiber 1.4 g, Sugar 2.1 g

DOUBLE CHEESE OVERNIGHT HASH BROWN CASSEROLE



Double Cheese Overnight Hash Brown Casserole image

Double Cheese Overnight Breakfast Hash Brown Casserole! Make it the night before and bake it up for the family for breakfast!

Provided by Karlynn Johnston

Categories     Breakfast

Number Of Ingredients 8

1 pound bacon (diced)
1 cup diced white onions
1 10-11 oz. can of condensed cheddar cheese soup
12 large eggs (beaten)
1/2 cup milk
3 cups of shredded cheddar cheese (I use old for maximum flavour)
1 30 oz. bag of frozen shredded hash browns
green onions for topping, optional

Steps:

  • In a medium sized frying pan, fry the bacon and onions together until the onions are soft and translucent. Drain the bacon grease and set aside.
  • Grease a 9x13 pan and set aside.
  • In a large bowl, mix together the soup, eggs and milk until combined. Stir in the bacon mixture, cheese and the hashbrowns.
  • Pour into the prepared pan.
  • Cover and place in the refrigerator overnight.
  • In the morning, pre-heat your oven to 350 °F.
  • Bake in the oven for 60-70 minutes, until the middle of the casserole is cooked and set, and reaches a temperature of at least 165 °F. Top with green onions if desired.
  • Remove, let cool slightly and serve.

Nutrition Facts : Calories 519 kcal, Carbohydrate 4 g, Protein 26 g, Fat 43 g, SaturatedFat 18 g, Cholesterol 328 mg, Sodium 740 mg, Sugar 2 g, ServingSize 1 serving

OVERNIGHT HASH BROWN CASSEROLE



Overnight Hash Brown Casserole image

Overnight Hash Brown Casserole recipe is a bacon, egg, hash brown casserole that you can prep ahead the night before!

Provided by Kate @ I Heart Eating

Categories     Breakfast

Time 9h50m

Number Of Ingredients 12

1 lb . thick-cut bacon
1 T. butter
1 white onion (diced)
1 green pepper (chopped)
1 red pepper (chopped)
30 oz . package frozen hash browns (thawed)
1 tsp . salt
1 tsp . pepper
12 large eggs
1 1/2 c . milk
1 T. chipotle hot sauce
2 c . shredded cheddar cheese

Steps:

  • Preheat oven to 400 Line a large rimmed sheet pan with parchment paper.
  • Lay bacon on lined pan so that it's close but isn't touching.
  • Bake for about 10 minutes or until tender-crisp. You don't want it to be crisp because it's going to bake longer when the casserole cooks.
  • Let bacon cool on baking sheet.
  • Remove to a paper towel-lined plate to absorb any extra grease.
  • To make the casserole, heat butter in a large skillet.
  • Add diced onion and peppers.
  • Cook until onion is translucent and peppers have softened.
  • Grease a deep 9x13-inch baking dish.
  • Layer hashbrowns and cooked veggies.
  • Season with salt and pepper.
  • Crumble cooked bacon over the top of the veggies.
  • Top with 1 cup cheese.
  • In a large bowl, whisk together eggs, milk, and hot sauce.
  • Pour over hash brown mixture.
  • Top with remaining cup of cheddar cheese.
  • Cover pan with aluminum foil, and place in the fridge overnight.
  • In the morning, get casserole out of the fridge about 30 minutes before you want to bake it.
  • Preheat oven to 400 F.
  • Bake casserole, covered, for about 45 minutes.
  • Uncover, and continue cooking for about 15 minutes longer, or until casserole is set and has baked through.
  • I like to serve this with additional chipotle hot sauce or salsa.

Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 17 g, Protein 17 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 209 mg, Sodium 655 mg, Fiber 1 g, Sugar 2 g

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