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This is the Best Ever Egg Bake because it is easy to whip up, requires only 5 ingredients including: hashbrowns, cheese, ham, eggs and milk. This is a perfect crowd pleaser meal, company breakfast, brunch dish or breakfast for dinner recipe.
This recipe is full of many many memories for me. I grew up eating this breakfast at my Great Aunt Lois's on the weekends, and afterwards we always got to do some other cooking, baking, sewing or dressing up in her clothes. My sister and I would put on a fashion show and we thought we were so cool. Like I said, I'm attached to this recipe for many reasons.
I make this recipe all the time now for my family. It is a family favorite, for good reasons! This breakfast recipe is so easy to make, only a few simple steps with little ingredients and ready to be enjoyed by many! It's perfect for a brunch potluck, to serve to family and friends for breakfast, and it makes the best breakfast for dinner dish.
This post was originally posted on 02/14/2017 and updated on 02/22/2021.
Egg Bake Casserole Ingredients
- Frozen Hashbrowns
- Shredded Co-Jack Cheese
- Ham
- Eggs
- Milk
- Salt & Pepper
Egg Bake Substitution Ideas:
- Hashbrowns: Instead of hashbrowns you can use frozen country style potatoes or diced hashbrowns with the onions and peppers.
- Co-Jack Cheese: Substitute your favorite cheese or use a combination of cheeses. Sharp cheddar, pepper jack, and Monterey jack are some of my favorites.
- Ham: I prefer ham in this dish to any other breakfast meat. However, bacon and sausage are really good in this recipe too. Pre-cook the meat prior to assembling the egg bake.
- Add Ins: You can also add in some diced onions, peppers, or mushrooms. I suggest sautéing them until soft before assembling. This will allow moisture from the veggies to be released which will prevent the dish from being runny.
How to Make the Best Egg Bake with Hashbrowns
- Grease a deep 9x13 baking dish and add the frozen hashbrowns. Season the hashbrowns with salt and pepper.
- Layer half of the cheese on top of the hashbrowns followed by the diced ham.
- Whisk together the milk and eggs until smooth and pour over the ham and hashbrowns.
- Top with the remaining shredded cheese.
- Bake in a 350° oven for 55-65 minutes, until golden brown and a butter knife inserted in the center comes out clean.
- Serve with a side of fruit, English muffin, or toast.
How do you know when egg bake is done?
My tried and true way to check for doneness is to insert the tip of a butter knife into the center and all the way to the bottom of the dish. If the knife comes out clean then the egg bake is finished, but if the knife has some liquid or looks wet when it comes out, it is not fully cooked.
How long does an egg bake last?
Leftover egg bake (if there is any) will last 3-4 days in the fridge in an air tight container or in a freezer safe air tight container for 3-4 months. Thaw overnight in the fridge.
What are some different egg dishes?
There are so many different ways to make eggs: fried, boiled, poached (my favorite), omelets and so much more. Here are some of my family's favorite egg dishes:
- Mini Ham & Cheese Frittatas
- Egg In A Hole
- Hard Boiled Eggs
- Ham & Cheese Oven Omelet
- Freezer Breakfast Sandwiches
- Tator Tot Egg Bake
FAQ About Egg Bake
If your egg bake turns out runny it is usually from excess moisture being released into the egg bake, usually from any added vegetables. To avoid this, sauté the vegetables and any dense meats before assembling the egg bake.
Yes! This is a great recipe to prep ahead of time. Prep all the ingredients and store them in the fridge overnight, then assemble the egg bake in the morning and bake.
More Breakfast and Brunch Ideas:
- Chocolate Chip Waffles
- Homemade Buttermilk Pancakes
- How to Bake Bacon
- French Toast Casserole
- Sheet Pan Pancakes
- Biscuits and Sausage Gravy
- Favorite French Toast
- Banana Belgian Waffles
Best Ever Egg Bake
Ingredients
- 30 oz bag frozen shredded hash browns, approx 2 lbs or any bag 26-32 oz
- 12 large eggs
- 2 cups milk
- 2 cups shredded co-jack cheese
- 2 cup diced ham, or your favorite breakfast meat
- Salt and Pepper
Instructions
- Preheat oven to 350 degrees.
- Grease a 9x13 deep baking or casserole dish.
- Pour the hashbrowns in the baking dish.
- Salt and pepper the hashbrowns.
- Sprinkle one cup of the cheese over the hashbrowns.
- Sprinkle the ham over the cheese.
- In a large bowl, beat the 12 eggs.
- Stir in milk and some more salt and pepper.
- Pour the egg and milk mix over the hashbrowns and meat.
- Sprinkle the remaining cheese over top.
- Bake for 55-65 minutes or until golden brown and a butter knife inserted in the center comes out clean.
Patty Nikolich says
Love, love ,love this egg bake ! Enjoyed the simplicity and all the variations !
So delicious!
It’s a family favorite !
Heather says
I'm so happy to here this!! Thank you so much!
Melanie says
Have made this a couple of times for our construction crew and it is a really big hit every time! I did it with ham the first time, bacon the second time. I am currently making it again, but with bacon, green peppers and onion. I have been prepping it completely the night before and just throwing it in the oven in the morning and I have not had any issues with it being runny.
Heather says
That's great!!! Thank you!!!
Linda says
I tried this it turned out great everyone loved it. I added green pepper and onion next time i am going to add crumbled bacon with the green pepper onion and ham!!
Heather says
Yum, that sounds delicious!!! So glad everyone loved it!! 🙂
Samantha says
I never leave reviews but for this I had too. Safe to say Worst Egg bake I have ever had. To start it says use 2lbs of frozen Hash browns, that is not even possible to use that much, so I used a little less than 1lb. Putting together was easy enough, baked it and instead of 1 hour I had to bake it for 1hour and 40 minutes cause it was so dang liquidity because of the frozen Hash browns. And since I had to cook it so long to get all the liquid out, it now tastes like mush. The potatoes are overcooked, but I couldn't take it out sooner cause of how liquidity it was. Not gonna make this recipe again. I mean it's an egg bake, it's hard to mess up but this recipe somehow did.
Heather Warburton says
Sorry to hear this. However, it is possible to use 2 lbs of hashbrowns. I use that amount every time I make this. Maybe your baking dish was too small or shallow which would result in a longer bake time. Or possibly too much milk was added.
Samantha says
2lbs of hashbrowns? Is that correct? I tried using 1lb and it still seemed way to much so I took some out even. Is it supposed to be 20oz of Hash browns?
Heather Warburton says
Yes it is correct. Any bag of frozen hashbrowns from 26-32 oz will work just fine.
louise says
hi there! do you think it would be possible to use dehydrated hashbrowns? like hydrate then add? fully cooke then add? trying to use what i already have. thanks!
Heather Warburton says
Yes! Hydrate them first, then follow the recipe. Enjoy!
Birgit says
Hello, is this recipe gluten free?
Thank you very much!
Heather Warburton says
Yes it should be. Double check your ingredients you buy to verify there isn't any hidden gluten in them.
Katu says
How deep of a baking dish do you need? Thanks!
Heather Warburton says
At least 2 inches deep.
Becky says
This might be a silly question, but do you let the hashbrowns the before adding them to the pan? Or is it okay to leave frozen?
Becky says
That was supposed to say thaw.
Heather Warburton says
I add them frozen. Enjoy!
Becky Bankus says
Thank you. I see the recipe says add frozen hashbrowns. Can't wait to try!
Tina says
can you make this the night before and then just bake in morning
Heather Warburton says
To make this ahead of time, I prep all the ingredients ahead of time and then assemble it quick in the morning before I bake it. Hope that helps!
Joyce says
Was very good!!!