My loaded egg bake with hash browns, ham, and tons of veggies is our favorite breakfast casserole recipe on a weekend or holiday. This easy recipe is quick to prep and can even be made the night before. This hearty breakfast idea is one of my kids most requested!
Looking for the perfect breakfast for Mother’s Day in a few weeks? If my husband and kids make me this egg bake with hash browns, ham, and veggies, it is all I need to know how much they love me. I’m a very low maintenance type of gal so they can skip the flowers or jewelry.
Can You Make Egg Casserole the Night Before?
Absolutely! You actually have two options for making it the night before. First, you can prep the whole casserole, cover, and refrigerate it over night before baking in the morning. Because it is cold, you will need to add a few extra minutes to the baking time. Second option is to bake it as instructed, allow it to cool, cover, and refrigerate. To reheat, cut individual pieces and microwave them for 30-45 seconds each. If you try to reheat the whole pan in the oven, that will only dry it out and turn it rubbery.
How Long to Bake Egg Casserole
When baking at the standard 350 degrees, an egg casserole should take about 45 minutes to bake in the oven. If you want to shorten that amount of time, you can decrease the number of ingredients, bake it in a larger pan, or increase the oven temperature. If you choose to increase the oven temp, know your edges will get browner and dry out a bit.
How Do you Know When an Egg Casserole is Done?
The simple answer is to gently shake the pan and look at the center of the egg bake. If it still giggles, it needs more time. If it is firm, it is done. If you’d like to use an instant read thermometer, you want the center of the casserole to be 160 degrees.
Can You Freeze Breakfast Casserole?
Absolutely! You can freeze the whole pan or individual pieces depending on how you are going to need it. If you freeze the whole pan, let it thaw before reheating it. If you freeze individual pieces of the egg bake, you can cover them and place them directly into the microwave to reheat. Whichever way you use, be sure the casserole is well covered to prevent freezer burn and use it within 3 months.
Egg Bake with Hash Browns Video
Equipment Needed to Make This Recipe
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1 tablespoon salted butter
1 medium red onion, diced
1 red bell pepper, diced
1 1/2 cups diced baby portobello mushrooms, about 4 ounces
1 cup frozen chopped spinach
2 1/2 teaspoons kosher salt, divided
5 cups frozen shredded hash brown potatoes
1 1/2 cups shredded cheese
1 cup diced ham
14 large eggs
1 cup milk
1 teaspoon black pepper
Preheat oven to 350 degrees and grease a 9×13″ baking pan with nonstick spray.
Heat large skillet over high heat and once hot, add butter and onions. Cook for 1 minute before adding mushrooms. Cook for another minute before adding peppers, frozen spinach, and 1/2 teaspoon salt. Cook until the vegetables have softened, about 2-3 minutes more. Set aside.
Add hash browns to the baking dish along with the cheese, ham, and cooked vegetables. In a large bowl, whisk together eggs, milk, remaining 2 teaspoons salt, and pepper. Pour into the baking dish and bake for 45 minutes, or until the center of the casserole doesn’t giggle when shaking it.
You can make this the night before by prepping the whole casserole, covering, and refrigerating. The next morning, preheat your oven, remove the cover, and bake. You will need 3-5 more minutes of bake time because it will be cold.
- Prep Time: 15 mintues
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Serving Size: 1 piece
- Calories: 284
- Sugar: 3 g
- Sodium: 1300 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 269 mg
Keywords: breakfast casserole, egg bake, easy breakfast recipe, holiday breakfast recipe