Hashbrown Breakfast Bake

Hashbrown Breakfast Bake

Daisy Brand 0

"This Mexican-inspired breakfast bake is perfect for a brunch, a special breakfast, or anytime you want something delicious and rib-sticking. Hashbrowns, ham, green pepper, sour cream, and eggs all bake to a golden brown, then are topped with pico de gallo and a dollop of Daisy."

Ingredients 1 h 15 m {{adjustedServings}} servings 396 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat the oven to 350 degrees F. Grease a 13x9-inch baking dish or spray with cooking spray.
  2. Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl. In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder. Combine the hashbrown mixture with the egg mixture. Pour the mixture into the baking dish.
  3. Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese. Return the casserole to the oven and bake for 15 to 20 minutes or until the hashbrowns are tender and knife inserted in the center comes out clean. Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream.
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Reviews 41

  1. 56 Ratings

Sarah Jo

I made a couple small changes, only due to what I had on hand. I used cooked breakfast sausage instead of ham, diced red pepper instead of green, I omitted the extra salt and I added a teaspoon each of garlic and onion powder as well as a shake of Frank's Hot Sauce. I made these into little handheld "muffins". I just sprayed my muffin tin with non-stick spray and poured 1/4 cup's worth into each sprayed muffin tin. 350* for a half hour and it was ready to go. I made whole wheat toast to go with and it was a very hearty breakfast. All I tasted was sour cream but the boys and husband thought this was really good, though my husband did think that it was a little bland. If this hadn't been served with salsa, there wouldn't be a whole lot of flavor to this meal. Even with that said, there's almost nothing leftover, they've eaten pretty much all of it. Next time, I'll try to throw in more vegetables (like fresh onion, garlic, spinach and shredded zucchini) and maybe a can of mild diced green chilies. I think I could cut back on the sour cream a bit and maybe add more eggs, as that is a lot of sour cream. For me, that's really all I could taste, aside from the cheese. I like the potential of this recipe.


Being from New Mexico we add green chili to most everything. I added 1/2c HOT fresh cut up green chili to potato mixture (can use can or jar), 1 small jalapeno chili pepper (seeded & chopped fine), 1t red pepper flakes, 1/2t dry cumin, 1T jar garlic, 1/4c finely chopped yellow onions. After fully cooked, we garnished with chopped fresh cilantro leaves and green onions. My family's favorite Sunday breakfast.


Made it this morning for Easter brunch. Everyone loved it. I used turkey sausage instead of ham and reduced the milk to 3/4 c. Also added chopped green onion. Recipe came out firm. I would not use so much oregano next time either. Personal taste. All and all would make again.