Overnight Breakfast Casserole
Prep time
Cook time
Total time
A make-ahead hash brown breakfast casserole made with bacon, ham, hash brown potato patties, mushrooms, eggs, and cheddar cheese.
Recipe type: Breakfast
Cuisine: American
Serves: 6-8
  • 8 slices bacon, fried until crisp & crumbled
  • 8 hash brown potato patties, fried crisp
  • ½ cup chopped onions
  • 2-8 ounce cans of sliced mushrooms or 12 ounces fresh mushrooms
  • 3 cups cubed medium or sharp cheddar cheese (1/2" chunks)
  • 3 cups cubed smoked ham (1/2" chunks)
  • 6 eggs, beaten
  • ½ cup milk
  1. In a large non-stick skillet, fry the bacon until crisp. Drain on a paper towel and cool. Using a scissors, cut the bacon into small pieces.
  2. In a large non-stick skillet, fry the hash brown potato patties in a few tablespoons of butter until crisp and browned.
  3. Chop the onions and slice the mushrooms.
  4. Grate the cheddar cheese and cube the ham.
  5. Spray a 9" x 13" glass baking dish with non-stick cooking spray.
  6. Place the crisp fried hash brown patties on the bottom of the pan.
  7. Layer the fried bacon, onions, mushrooms, cheddar cheese, and ham evenly over the hash browns.
  8. Beat the egg and milk together. Pour over all ingredients in the baking dish.
  9. Cover with aluminum foil and place in the refrigerator overnight.
  10. Preheat your oven to 350 degrees. Bake covered with foil, for 45 minutes, then remove the foil and bake 25 additional minutes.
  11. Let stand 5-10 minutes before serving.
  12. Makes 9-12 servings.
Recipe by Vintage Cooking at http://www.vintagecooking.com/overnight-breakfast-casserole/