Breakfast Casserole

I don’t know how Christmas morning is at your Nest…here at THIS Nest…when the kids were growing up it was “controlled chaos”.

The kids were already hopped up on candy from their stockings and the excitement of the present’s that Santa had left for them. The last thing I needed to do was fill them up with a sugary high carb cinnamon rolls for breakfast. (Gasp! She’s knocking the traditional cinnamon roll for Christmas breakfast? YES! She is!)

However, who wants to spend Christmas morning “cooking” breakfast? Not me! I was dragging from replacing 2,437 elves and the “Big Guy” (I don’t know about your “Big Guy”….mine is asleep in 2.5 seconds on Christmas Eve! It’s my very own personal Christmas Miracle.) 

So… I came up with my version of the Breakfast casserole. It can be made the day before so you don’t even have to open your eyes on Christmas morning. You can just pop it in the oven while sporting your “24 days of Christmas” Hang Over! (Face it…Christmas is like the Zombie Apocalypse for us Moms. lol) 

So all my sleepy tired friends…let’s do this!

In a medium skillet, over medium high heat,  add 1-2 Tablespoons of Vegetable Oil. Add 3/4 a package of Country Hash Browns. Sprinkle with Garlic Salt and Coarse Black Pepper to taste.

Remove from skillet and place in the bottom of a 9 x 13 baking dish that has been coated with cooking spray.

In the same skillet, over medium heat, brown 1 1/2 cups of breakfast sausage and 1 cup of diced ham.

Add any vegetables you’d like to add. I like to add onions. You could also add Bell Peppers, or Green Chili Peppers.

Layer on top of the Hash browns. (The photo quality is staggering I know! You can see how much patience I have for things to cool down before I start photographing! lol)

In a separate bowl crack 10 eggs. Add 3 Tablespoons of water. Salt and Pepper to taste. Whisk together until well beaten.

Why are we adding water? Water will make for “fluffier” eggs. If you want the egg mixture “creamier” add milk. Since this is essentially an “Egg bake” I want the eggs to rise and be lighter than heavier. (I think I have too much “fluffy” water in me! Hmmm?) 

Pour egg mixture directly over Hash browns, meats, and veggies. It will settle and spread on its own.

Sprinkle with 2 cups of grated Cheddar Jack Cheese.

If you’re making this a day ahead of time you’ll want to cover it with foil at this point. Store casserole in the refrigerator until you are ready to bake it. Then follow baking instructions below.

If you’re making it on Christmas morning… preheat your oven to 350°. Bake for 33-45 minutes. The egg mixture will “puff up” as it bakes and the cheese will be bubbly and golden.

TIP: Insert a knife into the center. If it comes out clean it is done. If it comes out “wet” egg mixture on the knife, it needs to bake a little longer. If it’s a tiny bit “moist” go ahead and remove from the oven. It will finish baking as it “rests”

Allow to cool for 10 minutes. This will help the casserole to finish cooking. 

Cut into squares with a knife. Garnish with toppings. I like to set out bowls of sour cream, salsa, hot sauce, and avocado slices.

This casserole is so Easy and YUMMY! It feels so good to eat something a little heartier on Christmas morning. I know there will be goodies all day long… so to kick off the day with this filling meal is a delight!

You can even cut it into strips, and load them up in a tortilla, for breakfast burritos if your kids prefer them over a “casserole” type dish.

My kids look forward to this every Christmas Morning…so you can bet it will be making an appearance at this Nest! (Even if Santa is passed out! lol)

Sharing this delicious breakfast casserole over on the Weekend Potluck. Click Here to join the fun!








Breakfast Casserole
Breakfast Casserole
Norine Rogers

Breakfast Casserole is loaded with potatoes, sausage, ham and cheese. It can be made a day head of time and is the perfect dish for Christmas morning or any Breakfast Brunch.

  • 3/4 a package of Frozen Country Hash browns
  • 2-3 Tablespoons Vegetable Oil
  • 1/2 tsp garlic salt
  • 1/2 tsp coarse black pepper
  • 1 1/2 cups browned breakfast sausage
  • 1 cup browned, cubed, ham
  • 1/4 cup diced onion
  • 10 eggs
  • 3 Tablespoons Water
  • Salt and Pepper to taste
  • 2 cups grated Cheddar Jack Cheese
  • Garnish with Sour Cream, Salsa, and Avocado Slices

  1. Preheat Oven to 350°
  2. Coat a 9 x 13 baking dish with cooking spray.
  3. In a medium skillet, over medium high heat, add 2-3 Tablespoons Vegetable Oil and 3/4 a bag of Country Hash Browns. Season with Garlic Salt and Coarse Black Pepper. Cook until golden and semi-crispy.
  4. Remove from skillet and place in the bottom of the prepared baking dish.
  5. In the same skillet, over medium heat, cook breakfast sausage, ham, and onions until sausage is brown.
  6. Layer on top of Hash Browns.
  7. In a medium bowl, whisk together eggs, water, salt and pepper until well mixed.
  8. Pour over Potato and Meats. Egg mixture will spread and settle.
  9. Sprinkle with 2 cups grated cheddar jack cheese.
  10. Place, uncovered, in preheated oven and bake for 35-45 minutes or until a knife inserted comes out clean.
  11. Allow to rest 10 minutes.
  12. Garnish with Sour Cream, Salsa, and Avocado.
  13. Serve while hot.

You can add green pepper to the meat mixture while cooking if preferred.

Prep Time: 15 minutes - Cook Time: 45 minutes ; Yield: 12 servings
Serving Size: 1 square

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