This Denver Hashbrown Breakfast Casserole has all the flavors of a classic Denver omelet, but in an easier, make-ahead dish everyone will love.
Loaded with ham, hashbrowns, peppers and onions, melty cheese, and hearty ham, it comes together with minimal prep and bakes up perfectly every time. It’s the ideal breakfast for busy mornings, holiday brunches, or feeding a hungry crowd with almost no effort.
Leftovers reheat beautifully, making it just as perfect for a quick weekday breakfast as it is for a festive brunch.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
I’ve always loved breakfast casseroles – they were a special treat when I was growing up. As I started my own family, I discovered how simple they are to make, easy to prep, and perfect for leftovers. They’ve become a regular part of our school-year mornings, with even more made over the holidays.
What’s wonderful about breakfast casseroles is how well they pair with just about anything, you can serve them with all your favorite breakfast sides. They’re also incredibly versatile, letting you swap in any veggies, meats, or cheeses you like.
You can easily mix and match ingredients to suit any taste, making them a go-to for both everyday meals and special occasions.
Breakfast Casserole Tips
What to serve with breakfast casseroles
pin to pinterest.
Denver Hashbrown Breakfast Casserole
Video
Ingredients
- 20 ounces refrigerated shredded hash browns or frozen, completely thawed
- 8 ounces cubed ham fully cooked
- 1 cup diced yellow onion
- 1 cup diced green peppers
- 8 eggs
- 12 ounces evaporated milk (you can substitute with 12 ounces of milk)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3qt baking dish or spray with cooking spray.
- In the prepared dish, combine the hashbrowns, onions, green bell pepper, and 2 cups of cheese. Gently mix to combine, then add the ham and lightly fold it in, keeping most of the ham on top.
- Pour the egg mixture over the hashbrowns, then sprinkle the remaining 1/2 cup of cheese on top.
- Bake uncovered for 55-65 minutes or until cooked through.
