Today, I want to share some incredibly simple breakfast casserole ideas that are perfect for feeding a crowd or getting ahead on your weekly meal prep. I know mornings can be super busy, and having a warm, satisfying meal ready to go makes a huge difference.
These hashbrown breakfast casseroles are easy to put together and always a hit. You’ll love how simple they are to make, and your family will love eating them!
Jump to Recipe:
Delicious Cheesy Ham Hashbrown Casserole for Breakfast
This easy casserole brings together crispy hashbrowns, salty ham, and plenty of gooey cheese in one dish. It’s a fantastic choice for a weekend brunch or a comforting family breakfast.
Key Ingredients & Tips
- Frozen Hashbrowns: You don’t need to thaw them first; just mix them in straight from the freezer for best results in this ham hashbrown casserole.
- Cream of Chicken Soup: This adds a creamy texture and helps bind everything together, giving it a rich flavor base.
- Sharp Cheddar: Using a good, sharp cheddar cheese will give your casserole a bolder, more satisfying cheese flavor.
What You Need for this Cheesy Casserole
- 30 oz bag frozen shredded hashbrowns
- 2 cups diced cooked ham
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 4 large eggs, beaten
- Salt and pepper to taste
⏱️ Time: Prep 15 mins, Cook 50 mins🍽️ Yields: 8 servings
How to Make This Ham Hashbrown Casserole
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. This helps prevent sticking and makes cleanup easier.
Step 2: Mix It All Up
In a large bowl, combine the frozen hashbrowns, diced cooked ham, 1.5 cups of the shredded cheddar cheese, cream of chicken soup, milk, and beaten eggs. Stir everything until it is well mixed and evenly coated. Season the mixture with a bit of salt and pepper to your liking.
Step 3: Bake Until Golden
Pour the hashbrown mixture into your prepared baking dish. Sprinkle the remaining 0.5 cup of cheddar cheese over the top for a nice cheesy crust. Bake for 45-50 minutes, or until the casserole is golden brown and bubbly, and the eggs are fully set in the center.
Step 4: Rest and Serve
Once out of the oven, let the casserole sit for 5-10 minutes before slicing and serving. This resting time helps it set up nicely, making it easier to cut into clean squares. Enjoy your delicious breakfast!
📝 Final Note
This casserole is great for making ahead. Assemble it the night before, cover, and refrigerate. Then, bake in the morning for an even easier breakfast. You might need to add 10-15 minutes to the baking time if starting cold.
Hearty Cheesy Sausage and Hashbrown Breakfast Casserole
This breakfast casserole is packed with flavorful sausage, tender hashbrowns, and lots of melted cheese. It’s a comforting meal that’s perfect for feeding your family on a relaxed morning or for meal prepping.
Key Ingredients & Tips for this Sausage Casserole
- Cooked Sausage: Make sure your breakfast sausage is fully cooked and crumbled before adding it to the mix. This ensures even cooking and good flavor throughout.
- Green Onions: Adding sliced green onions gives a nice fresh bite and a little color to the casserole. You can also use chives if you prefer.
- Cream of Mushroom Soup: This soup base adds a rich, earthy flavor and keeps the casserole wonderfully moist and creamy.
What You Need for this Breakfast Bake
- 30 oz bag frozen shredded hashbrowns
- 1 lb breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 4 large eggs, beaten
- 1/4 cup chopped green onions
- Salt and pepper to taste
⏱️ Time: Prep 20 mins, Cook 55 mins🍽️ Yields: 8-10 servings
How to Make This Sausage Casserole
Step 1: Get Your Dish Ready
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. This prepares your dish for easy pouring and removal.
Step 2: Combine Everything
In a large mixing bowl, add the frozen hashbrowns, cooked crumbled breakfast sausage, 1.5 cups of shredded cheddar cheese, cream of mushroom soup, milk, and beaten eggs. Stir everything well to make sure it’s evenly coated. Then, stir in the chopped green onions.
Step 3: Pour and Bake
Transfer the mixture into the prepared baking dish. Sprinkle the remaining 0.5 cup of cheddar cheese evenly over the top. Bake for 50-55 minutes, or until the casserole is bubbly and golden brown on top, and cooked through in the center.
Step 4: Cool Before Serving
Let the casserole cool for about 10 minutes after taking it out of the oven. This helps it firm up and makes it easier to cut into nice, neat squares without falling apart. Serve warm and enjoy!
📝 Final Note
You can prepare this casserole the night before, cover it tightly, and keep it in the fridge. Just add an extra 10-15 minutes to the baking time in the morning if starting from cold.
