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recipe for Ham and Cheese Hash Brown Casserole

Hashbrown Breakfast Casserole

This super easy Hashbrown Breakfast Casserole is made with milk, eggs, butter, sausage, bacon, hash browns, and cheese. What a great start to the day!
Course Breakfast
Cuisine American
Keyword bacon, breakfast, casserole, cheddar, cheese, eggs, ham, hash browns, sausage
Prep Time 12 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 22 minutes


  • 30 ounces frozen shredded hash brown potatoes
  • ½ cup butter – melted
  • 1 tsp salt
  • 1 tsp pepper
  • 8 large eggs
  • 12 ounces evaporated milk
  • 1 tbsp smoked paprika
  • 1 tbsp minced onions
  • 2 tsp granulated garlic
  • 1 cup shredded Colby Jack cheese
  • 1 cup shredded medium cheddar cheese
  • 1 cup real bacon bits or cooked bacon – chopped
  • 7 ounces diced ham


  • Preheat the oven to 400 degrees.
  • Spray a 9x13 casserole dish with oil.
  • Spread the frozen hash browns in the bottom of the dish in an even layer.
  • Pour the melted butter on top and then sprinkle with salt and pepper.
  • Bake for 30 minutes or until the potatoes are tender and starting to lightly brown on top.
  • While the potatoes are cooking, combine the eggs, evaporated milk, paprika, minced onions and granulated garlic in a medium bowl. Whisk well to combine. Set aside.
  • When the potatoes are done, remove from the oven and reduce the temperature to 350 degrees.
  • Spread the cheese, ham and bacon on top of the cooked potatoes and stir with a fork. Then spread out into an even layer again.
  • Pour the egg mixture over the top of the potatoes.
  • Return to the oven and bake at 350 degrees for another 40 minutes or until the center no longer jiggles and the edges are bubbling. You can tent the top with foil if it is browning too quickly but the center still needs more time.