Cheesy Breakfast Casserole

This Easy Cheesy Breakfast Casserole is packed with potatoes, ham, cheese, and fresh veggies, making it the perfect dish for brunch, breakfast for dinner, or holiday mornings. Whether you’re hosting a gathering or simply want to enjoy a hearty breakfast with your family, this casserole is a guaranteed crowd-pleaser. Plus, it’s a fantastic make-ahead option for those busy mornings when you need a quick, delicious meal. Just slice, heat, and enjoy!

This hearty breakfast casserole recipe uses simple ingredients easily found at your local grocery store. The base consists of hash brown potatoes topped with fluffy, beaten eggs mixed with half-and-half, then layered with savory ham, bell peppers, and onions. The final touch? A glorious topping of melted cheese that makes this dish absolutely irresistible.

Ingredients

For this recipe, you need the following:

• Hash brown potatoes
• Eggs
• Half-and-half
• Salt
• Ham
• Green bell pepper
• Red bell pepper
• Onion
• Cheddar cheese shredded
• Monterey Jack cheese, shredded
• White Cheddar cheese, shredded 

Directions

Start by gathering all of the ingredients. There’s nothing worse than getting ready to make a dish, and you discover you are missing an ingredient. Having all of your ingredients in place has a fancy French term – mise en place. You can simply think of it as being prepared (if you were a Boy Scout or Girl Scout, you know this is important).

If you are using boxed hash browns, rehydrate them first. This will add 15 minutes to your prep time.

Preheat your oven to 350 degrees Fahrenheit and prepare a 9 x 13 baking dish or casserole dish by lightly spraying it with nonstick cooking spray. Set the pan aside. Next, rinse off the produce and pat dry. Dice (cut into small pieces) the bell peppers and onions. Set the veggies aside for now.

Whisk together the eggs, half-and-half, and salt in a large bowl until the egg mixture is one beautifully blended color. Set the egg mixture aside for now.

Tip:  I highly recommend that you crack the eggs, one at a time, into a small bowl before adding them to the large bowl. It’s a great way of catching small pieces of eggshell or preventing a rotten egg from contaminating the rest of the egg mixture.

Line the bottom of the prepared baking dish with a layer of the (uncooked) hash browns.

Pour the egg mixture over the layer of potatoes. Sprinkle the top of the eggs with ham (or sausage), bell peppers, and onion.

Baking Time

Bake the casserole for 30 – 45 minutes. Since baking times may vary, once the hash brown casserole has baked for 30 minutes, check the casserole. You want to bake it until the eggs have set. If the eggs are still runny or jiggly, continue to bake for an additional 10-15 minutes and then re-check.

Once the eggs have set, layer the cheese on top and set the oven to BROIL on LOW. Keep an eye on it and broil until the cheese melts. Once it is bubbly, remove the casserole from the oven and let it cool for 5 minutes before serving. Season with salt & pepper, if desired. If you want to get “all fancy,” garnish with sliced green onions.

Storage and Reheating

This casserole stores beautifully, making it a great option for meal prep or enjoying leftovers:

• Refrigerate: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 375°F until warmed through, or microwave individual portions in 30-second intervals.
• Freeze: Once the casserole has completely cooled, cut it into individual portions. Wrap each portion in plastic wrap, place them in an airtight container or a freezer bag, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and microwave or bake as mentioned above.

Substitutions and Variations

This recipe is flexible and can be easily adapted to suit your tastes or the ingredients you have on hand:

• Hash Browns: If you can’t find refrigerated hash browns, you can use frozen ones—just make sure to thaw and drain them first. Alternatively, you can use tater tots or freshly grated potatoes.
• Bell Peppers: Feel free to use any color bell peppers you like, or spice things up with some diced jalapeños. Pre-diced peppers from the produce section can save you time.
• Ham: If you prefer a different protein, try cooked turkey sausage, breakfast sausage, or even crispy bacon. For a vegetarian version, omit the meat and add more veggies like spinach, mushrooms, or zucchini.
• Cheese: Customize the cheese blend to your liking. Cheddar, Monterey Jack, and Pepper Jack are great choices, but you could also use Swiss, mozzarella, or even a sprinkle of Parmesan for extra flavor.

Variations

• Add-ins: Try adding sautéed mushrooms, spinach, or kale for extra veggies. A sprinkle of Italian seasoning or garlic powder can add a nice flavor twist.
• Holiday Twist: While this casserole is perfect year-round, it’s a fantastic addition to your Christmas morning breakfast spread. Serve it with fresh fruit, cinnamon rolls, or a side of crispy bacon for a holiday feast that everyone will love.

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Did you try this Cheesy Breakfast Casserole? I’d love to hear how it turned out! Share your thoughts, tips, or any fun twists you added in the comments below. Don’t forget to share this recipe with your friends and family—because who doesn’t love a cheesy start to the day? Pin it, share it, and spread the breakfast love!