Ultimate Breakfast Casserole

Ultimate Breakfast Casserole

171 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
LyShanya Davis
Recipe by  LyShanya Davis

“The ultimate quick and easy breakfast casserole when feeding guests or when you want to impress! ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
  3. Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.

Share It

Reviews (171)

Rate This Recipe
DAIBREAK
229

DAIBREAK

I got great reviews on this recipe. I made a couple substitutions though - I used Cream of Mushroom soup instead of Cream of Chicken (I'm not sure why all these recipes call for Cream of Chicken - it really doesn't make culinary sense) and since I didn't have any ham prepared, I just used 2 cups of crushed bacon. I also pretty much doubled the cheese called for an put it all together in a larger pan (probably 11 x 15) As for mixing the ingredients together and 'pouring' over the eggs... you more or less have to spread it over the eggs - it's not a real pourable mixture. I think next time I might just mix the eggs in - would have about the same results. Additionally, an entire 1/4 cup of melted butter isn't needed - this is just too much butter. Just melt enough butter to douse the top with.

tam121
131

tam121

This was a hit at a breakfast we had at work! I did tweak it based on the recommendations of others. I added some salt and red pepper. I also used sausage instead of ham, cream of mushroom instead of cream of chicken, I added 6 eggs and mixed them in with all the other ingrediants. I also cooked the hasbrowns beforehand and I added green peppers and onions to it. I left out the butter and used shredded cheddar cheese on top instead. I used 8 oz of sour cream instead of 16. Will definitely use again.

DREGINEK
97

DREGINEK

Very good but changed it a tad. I reduced the sour cream by half, and mixed the beaten eggs with the soup and sour cream. I chopped some red/green bell peppers and mixed them into the hashbrowns. Then, I poured the soup/egg mixture over the hashbrowns/peppers until coated. Baked a little longer than called for and the result was great. Served with "Orange Glorious" beverage recipe also found on this site and the combo was wonderful! I think sausage may also be a good addition for next time and call me crazy, but maybe even a DASH of cayenne pepper into the soup mix for some kick. Thanks!

More Reviews

Similar Recipes

Easter Breakfast Casserole
(270)

Easter Breakfast Casserole

Breakfast Casserole III
(226)

Breakfast Casserole III

Make Ahead Breakfast Casserole
(176)

Make Ahead Breakfast Casserole

Ham and Cheese Breakfast Casserole
(126)

Ham and Cheese Breakfast Casserole

Cheesy Amish Breakfast Casserole
(99)

Cheesy Amish Breakfast Casserole

Country House Bed and Breakfast Casserole
(112)

Country House Bed and Breakfast Casserole

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 444 cal
  • 22%
  • Fat
  • 37.1 g
  • 57%
  • Carbs
  • 26.7 g
  • 9%
  • Protein
  • 16.7 g
  • 33%
  • Cholesterol
  • 152 mg
  • 51%
  • Sodium
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cheesy Amish Breakfast Casserole

>

next recipe:

Ham and Cheese Breakfast Casserole