This hash brown patty casserole is a quick and easy breakfast.
Ingredients
- cooking spray
- 8 frozen hash brown patties
- 4 cups shredded Cheddar cheese
- 1 pound cooked ham, cut into cubes
- 7 large eggs
- 1 cup milk
- ½ teaspoon salt
- ½ teaspoon ground mustard
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
Step 2
Arrange hash brown patties in the prepared baking dish. Sprinkle Cheddar cheese and ham over patties.
Step 3
Whisk together eggs, milk, salt, and mustard in a large bowl until well combined; pour over ham. Cover the baking dish with aluminum foil.
Step 4
Bake in the preheated oven for 1 hour. Remove foil and continue baking until the edges are golden brown and a knife inserted into the center comes out clean, about 15 minutes more.
Tips
You can substitute 2 cups bacon or sausage for the ham if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 566 | |
% Daily Value * | |
Total Fat40g | 52% |
Saturated Fat20g | 100% |
Cholesterol266mg | 89% |
Sodium1599mg | 70% |
Total Carbohydrate18g | 6% |
Dietary Fiber2g | 7% |
Total Sugars2g | |
Protein32g | |
Vitamin C21mg | 106% |
Calcium471mg | 36% |
Iron2mg | 9% |
Potassium336mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Lovestohost
- 10 years ago
We really enjoyed this, though I did make some significant “tweaks”. I halved the recipe for an 8X8 pan, though I found I did still need to use the full amount of eggs/milk to cover the rest of the ingredients. I added diced green pepper and onion, so they may have accounted for the need for more egg mixture. I kept the spices the same as the full recipe and added about 1/8tsp white pepper. While we did enjoy this, I think i’d prefer everything mixed together, using hash browned potatoes in place of the frozen prepared patties. Regardless, a great jumping off point to customize to YOUR preference. THANKS for the recipe!
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- by: Emily
- 9 years ago
We loved it! After reading reviews I added a tablespoon of biscuit mix so it would firm up better. I learned this trick from a quiche recipe and it works great. Will make again maybe adding onions and other veggies. Would make for any meal not just breakfast. Thanks for this great recipe!
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- by: Kellyh1974
- 9 years ago
Made this for my son and fianc?. Made have with bacon for my son who doesn’t like ham and made the other half as written. They LOVED it. Going to be making this on Christmas for breakfast. Definitely a keeper. Thanks so much for a great recipe. Trying to get my son to eat breakfast is hard, so when he devoured this I knew I would be making this often. 🙂
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- by: Laura B.
- 8 years ago
This was a good easy recipe. I used leftover ham from Christmas Eve. I had 8 eggs left so I used them all, instead of 7. Who wants one egg leftover! I also didn’t have dry mustard so I added black pepper and some hot sauce. I also threw in a diced yellow pepper that I needed to use up. My 16 yr old son and I actually had this for dinner, and then I ate leftovers for breakfast the next few days. Very satisfying and yummy. I’m sure you could add other vegetables that you have in the fridge that need to be used up. Would probably even be good with swiss cheese instead of cheddar.
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- by: Daltwo
- 8 years ago
I LOVE recipe. I’ve been making it for at least 5 years. It’s always a huge hit. I’ve made it with ham, turkey ham, and no meat at all (but I add a bunch of chopped spring onions.) I really like using Coleman’s mustard for the dry mustard. It adds a great flavor. I just made it again for Mother’s Day brunch. I couldn’t find hash brown patties, so I used tater tots. Even that was good. This recipe is foolproof!
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- by: Jeanie
- 8 years ago
I made it almost exactly as written. I cut the recipe in half, used regular hash browns and half-and-half milk since I wanted to use up both of those ingredients. I also replaced the egg substitute with regular eggs–1 egg = 1/4 c. egg substitute. I really liked the recipe but next time I’d add some peppers or onions. It was a little bland. It certainly was easy to make and would be easy to make ahead of time.
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- by: Amyjo
- 7 years ago
I’ve made this exact recipe for years. It’s always perfect and delicious. The original recipe was designed as a make ahead. That may explain why people had trouble with it not being firm enough. If you make the night before and refrigerate then bake in the morning, covered with foil, for and hour, remove foil and bake another 15-20min, it will be perfect
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- by: Deb6122
- 7 years ago
This was good, I did tweek it the second time, making as directed but I bought frozen shreeded hash browns and put in baking pan covering the bottom and up to sides, baked it first so it gets brown and cooked. Then poured the mixture in and cooked it.I think I like it cooked first this way, but it is an extra step. It’s still good with uncooked patties so either way is good. I also like to do sausage, onion and cheddar and jack cheese to my sausage one. Sorry, I hate when people tweek their recipes on the recipe sites, and here I’ve done it! But hope it helps.
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- by: Steph C
- 7 years ago
Loved this recipe. Easy to make. The only changes I made were to use a 32 oz bag of frozen southern style hash browns (which is what I had on hand) and I added some green onions. After taking the foil off, I only needed to put it back in the oven for about 7-8 minutes. I might try one extra egg and a little more milk next time but overall it was really good.
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- by: Tjcurr
- 7 years ago
Didn’t follow exactly due to availablity, (I used bacon, and shredded hashbrowns, because that’s what was on hand, and I added an extra egg for firmness) but otherwise fixed as directed–mine was done in 45 minutes, and was a big hit here. My husband liked it enough to post a picture of it. The mustard was a nice addition–thanks for a tasty, easy, and versatile recipe!
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- by: Sabrina Whyte
- 7 years ago
I made this lactose free with lactose free 3 cheese blend and almond milk. I also increased eggs to 10 and almond milk to 1 1/2 cups and so that it would be fluffier, and adjusted spices accordingly, also added 2 green onions.. Cooked for same amount of time. It is wonderful… love that this is a gluten free option to quiche!
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- by: Christine
- 7 years ago
I made it with bacon instead of ham. I added onions and green pepper. I cooked the bacon, onions and green pepper in a frying pan before putting into the baking dish. Otherwise, I made it exactly as stated. It was excellent. It held together nicely to cut into pieces. Everyone loved it.
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- by: Jason Just
- 7 years ago
I made it and it turned out great! I used tater crowns on the bottom and pre-baked them for about 10min before I put the other ingredients on. I ended up frying some chicken sausage and putting that on along with the ham and it turned out really good. Make sure to season all the layers or it turns out bland. Also I only used 8 oz of cheese and it seemed to be enough. I am a big fan of cheese but 2 lbs seemed to be way too much. I made it for dinner and it made a great meal. I will definitely make again.
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- by: Janikins
- 7 years ago
Prepared a day ahead, I made one with ham and one with crumbled bacon. Easy to assemble. The next morning, I popped them in the oven and baked according to directions, then let them set about 10 minutes before cutting into them. Delicious, simple, my guests loved them, and I wasn’t a slave to the stove. I’ll definitely make this again, maybe adding some veggies next time.
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- by: Aida Bardekjian
- 7 years ago
This is an excellent go to recipe for lazy morning breakfast for the family. I have tried variations of this casserole. Add mozzarella cheese with the cheddar, substitute cooked bacon instead of ham, even add some chopped vegetables. All works well. Great basic recipe.
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- by: Kpa
- 7 years ago
I used 1 cup of cheese and 1/2 lb of ham, and hash browns instead of patties. Added 1/2 red bell pepper, 3 chopped green onions, 1/2 cup sliced cherry tomatoes. Mixed it all together instead of layering and made it the night before. It turned out great! Not soggy, too much cheese or too salty from the ham.
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- by: Hinkle
- 7 years ago
I make it in mini loaf pans for an individual grab and go in the morning and the oblong hashbrowns fit in pan perfectly. Bit bland for us so I add green onions , garlic and dash red pepper flakes, bake, cool, and then freeze for future use. In the morning, I put frozen mini loaf in toaster oven on warm setting for 30 minutes and it defrosts and warms up completely and can be eaten in hand without a fork. Perfect for school mornings on the go.
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- by: Vernell
- 7 years ago
I made this today and it turned out great! I used Potatoes O’Brien, as suggested by another reviewer. The onions and peppers, really made the flavors pop! I only used three cups of cheese, which was plenty. This will be my new Christmas brunch casserole. Next time I’ll try it with sausage.
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- by: Hungryhippo2
- 7 years ago
Made this for breakfast this morning for house guests & received great compliments. I subbed tater tots for the hash brown patties because that’s what I had on hand. Also used 10 eggs & only about half a cup of milk. Thanks so much for this recipe. I will definitely make it again!!!
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- by: Kk
- 7 years ago
This was perfect. I did make it the day before as mentioned in a review and it came perfectly out of the pan. I used just the loose frozen McCain hashbrowns as I had them and threw a little bit of bacon in with the ham. Green onions when in too but that was just to make it pretty. The casserole turned out amazing and was a big hit. This will be made again and again. I might use mushrooms with the ham the odd time just to change it up a bit. Thank you!
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- by: Cookdap Member
- 7 years ago
I make this without meat, as I don’t care for meat at breakfast, and this recipe is so delish. I make it exactly as written, but without the ham. I put in chopped green pepper, chopped red onion and garlic, and thinly sliced roma tomatoes. With all the cheese it’s heavenly. I also add the Tbs of baking mix as others suggested, so it firms up well. Thanks so much for sharing this recipe, just love it.
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- by: Linda C
- 7 years ago
I stayed pretty close to the recipe. Only change was as I used ham, I didn’t add salt. I DRAINED & placed on towel paper before I added 1/2 can DRAINED green chili’s. Also sauteed green onions & mushrooms & seasoned with ACCENT.
I made it for a dinner breakfast. My husband loved it – -It was delicious. I plan on making it for a yearly neighborhood breakfast gathering. -
- by: Kim Kelly
- 7 years ago
I will definitely make this again. It was easy for a Saturday morning when I had the time for the 1 hour 15 minutes to bake. Came out just perfect and was wonderful. Everyone in my family enjoyed this. I used about 3 cups of cheese instead of four to reduce the calories a bit.
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- by: STARDUST_331
- 7 years ago
It’s not the prettiest thing but every time I put that first bite in my mouth, I get so happy. Rave reviews by everyone who eats it. Used pepper jack instead of cheddar and that worked great. I don’t know what anyone else is saying, this recipe works exactly as written. The hash browns do NOT need to be pre-cooked. I feel a little bad that frozen hashed browns aren’t that healthy for you, but oh well. #worthit
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- by: Sheryl
- 6 years ago
I’ve made this a few times; we really like it. The only reason I gave it 4 stars is because we like it better if I cook the hash browns first. I place the frozen hash browns in the casserole dish (I use one bag of hash browns, not the patties), then bake at 450 until somewhat crisp. Let cool and follow the rest of the recipe. Yes, it adds another step, but not one that adds work, just time. I also added a layer of spinach the last time I made it. I make it the night before and bake the next morning.
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