Western Hash Brown Casserole on w white plate with forks

Western Hash Brown Casserole

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10 Servings 1x

This hash brown casserole is a great way to use up leftover ham! Peppers, onions, mushrooms and cheese make this breakfast casserole delicious and filling!



1 tablespoon olive oil

2 cups red and green peppers, diced

1/2 cup onion, diced

2 cups mushrooms, cleaned and sliced

1 tablespoon chopped garlic

12 eggs

1 1/2 teaspoons kosher salt

Fresh black pepper to taste

1 cup whole milk or cream

5 cups frozen hash browns

3 cups cooked, diced ham

2 cups shredded Monterey Jack cheese, divided


Preheat the oven to 375 degrees.

Add the oil to a skillet along with the mushrooms, onions and peppers. Cook for 8-10 minutes while stirring until the vegetables have softened and the mushrooms are browned.

Remove the skillet from the heat and let the vegetables cool.

Whisk the eggs in a large bowl then add the salt, pepper, milk, hash browns, ham and 1 1/2 cup of the cheese. Mix the filling together to combine.

Spray a 9″ x 13″ baking dish with non-stick cooking spray, then pour in the egg filling. Add the remaining 1/2 cup of cheese to the top of the casserole.

Bake for 35-40 minutes until the eggs have set. Slice into squares and serve.

  • Category: Breakfast/Brunch
  • Method: Oven
  • Cuisine: American

Keywords: frozen hash browns, hash brown casserole, egg recipes, leftover ham recipe, casserole recipe, hash brown breakfast casserole, easy casserole recipe