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Breakfast Casserole


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  • 2 pkg. (16 oz. each) hashbrowns, frozen or thawed
  • 2 cups chopped cooked ham
  • 3/4 cup sliced green onions
  • 3 cups shredded cheddar cheese
  • 10 eggs, beaten
  • 1-1/2 – 2 cups milk
  • 1 tsp. salt
  • 2 tsp. dry mustard
  • Dash cayenne pepper
  • Paprika, to taste


Servings 8


Step 1

1. Preheat oven to 350 degrees F.

2. In the bottom of a 9” x 13” pan layer the hashbrowns, ham, green onions and cheese. In a separate bowl combine the eggs, milk, salt, mustard, and cayenne pepper. Pour the egg mixture over the hashbrown mixture. Sprinkle with paprika. Bake in preheated oven for 40 – 45 minutes until firm.


Experiment with different fillings like mushrooms, peppers, sausage, and ground beef. Just remember to adjust the cooking time if necessary.

I like to use spicy ground beef (Old El Paso Taco Seasoning), green onions, chopped tomatoes, and green chilies. Then I serve the casserole with salsa and sour cream

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