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cooked breakfast casserole

Breakfast Casserole

Course Breakfast
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 250 kcal


  • 12 oz. frozen shredded hash browns
  • 3 oz. cheese I used shredded mild cheddar
  • 16 oz. diced ham
  • spinach chopped
  • red onion diced
  • 12 eggs
  • 1 cup milk I use skim milk
  • salt & pepper to taste


  1. Preheat oven to 350 F.  Spray a 9x13 casserole dish with cooking spray and set aside.
  2. Combine hash browns, cheese, ham, spinach, and red onion in a large bowl.  Transfer to the greased casserole dish and spread evenly.
  3. Scramble 12 eggs in the same large bowl.  Add milk and whisk until combined.  Add salt and pepper to taste.
  4. Pour egg mixture into the casserole dish on top of the veggie mixture.  Make sure the egg is spread evenly throughout the vegetables.
  5. Bake in preheated oven for 30 minutes.  Turn the casserole around so that the other side is facing the back of the oven and bake again for 30 minutes or until the eggs are cooked all the way through (sometimes this takes an extra 3-5 minutes for the egg to be cooked through and for the casserole to start to brown).
  6. Let cool on a wire rack before eating.