• Cooking Time: 35
  • Servings: 8-10
  • Preparation Time: 30


A hardy breakfast casserole that travels well. Great for office pot-lucks.


  • 6 cups Frozen hash browns thawed 2/3 cup butter melted
  • 2 cups cooked ham diced -OR 2 cups browned breakfast sausage 1 cup cheddar cheese shredded
  • 1 cup milk
  • 6 eggs
  • 1/2 teaspoon salt
  • Fresh ground pepper to taste
  • 1/4 cup tomato catsup or 3 sliced tomatoes
  • 1 chopped onion
  • 1 chopped green bell pepper


  • Spray a 9x13 inch baking dish with oil.
  • Press hash browns on bottom of pan. They should be at least 1/2 inch deep as they shrink down as the crust browns. Drizzle melted butter over potatoes.
  • Bake at 425F for 25 minutes until crisp and browned. Reduce heat to 350F. Sprinkle ham or sausage and cheese over crust.
  • Beat eggs, milk and salt; pour over crust and filling. Return to oven and bake, covered, 25-35 minutes or until knife inserted near center comes out clean.
  • In the last few minutes of baking, uncover and add a few decorative squiggles of catsup to the top or tomatoes with onion & pepper.
  • Vegetarian options: Saute onions & mushrooms w/ a bit of salt & pepper. Use this in place of meat in the recipe. Vegetarian sausage will also work.
  • Replace butter w/ canola oil and use the whites of 4 eggs with one whole egg to reduce the cholesterol content if you wish.

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