My mother-in-law is a great cook. Several of our favorite family recipes have come from her. I have no idea where this Make Ahead Breakfast Casserole recipe came from, all I know is that she has been making it as long as I have been part of the family!
I LOVE that I can make it ahead of time, refrigerate it and then just pull it out and cook it 45-60 minutes before breakfast. Perfect for company, holidays or just busy school mornings.
Hope you enjoy this easy, yummy recipe. Don't worry about having leftovers, they heat up nicely in the microwave. Perfect for a quick, hot breakfast.
Make Ahead Breakfast Casserole
2018-05-11 05:01:13
Easy peasy breakfast casserole full of ham, cheese, green onions, hashbrowns and eggs.
Ingredients
- 32 ounces shredded hash browns
- 2 cups shredded cheddar cheese
- 1/3 cup chopped green onions
- 2 cups diced ham
- 18 large eggs
- 1 cup sour cream
- 1 cup canned milk
- 2 tsp salt
- 1 tsp pepper
Instructions
- Spread hash browns in the bottom of a greased 9x13 pan.
- Sprinkle green onions, ham and cheese over the hash browns.
- In a large bowl, beat the eggs with a fork.
- Add sour cream, canned milk, salt and pepper, stir well.
- Pour egg mixture over the top of the hash browns, ham, onions and cheese.
- Cover with foil and refrigerate until ready to bake.
- Remove from fridge and bake for 45-55 minutes at 350 degrees or until the center is set and doesn't jiggle when shaken.
Notes
- I don't usually thaw the hash browns first, but you may have to cook the casserole for an extra 5 minutes due to the increased moisture.
- If you aren't making it ahead of time, you can skip the refrigeration step and cook it immediately.
- If the top of the casserole gets too brown before the center is set, cover with foil until the middle is cooked thoroughly.
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Arlene Butler says
December 24, 2019 at 12:39 pmThis recipe has lots of problems! It doesn’t say how & when to add the cheese, green onions & ham. 18 eggs is a lot! Other similar recipes call for 8 eggs with a can of evaporated milk – another probable mistake.
Christina says
December 27, 2019 at 11:44 amHi Arlene, actually 18 eggs is accurate. It is a very hearty breakfast casserole! Also, this recipe was transferred from one of our other sites and it looks like one step was missing. I am so sorry about that. I have added it back in and the attached video of the recipe shows that step as well. Have a great day!