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 Western 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


  1. Preheat the oven to 375 degrees.
  2. 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.
  3. Remove the skillet from the heat and let the vegetables cool.
  4. 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.
  5. Spray a 9″ x 13″ baking dish with non-stick cooking spray, then pour in the egg filling along with the cooked vegetables. Add the remaining 1/2 cup of cheese to the top of the casserole.
  6. Bake for 35-40 minutes until the eggs have set. Slice into squares and serve.
  • Category: Breakfast/Brunch
  • Method: Oven
  • Cuisine: American