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Overnight Breakfast Casserole
A make-ahead hash brown breakfast casserole made with bacon, ham, hash brown potato patties, mushrooms, eggs, and cheddar cheese.
Prep Time
1
hour
hr
Cook Time
1
hour
hr
10
minutes
mins
Total Time
2
hours
hrs
10
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
bacon, ham, hash browns
Servings:
6
Author:
Laura Warnke
Ingredients
8
Slices
bacon
fried until crisp & crumbled
8
Hash brown potato patties
fried crisp
1/2
Cup
chopped onions
2
8-ounce cans
sliced mushrooms
(or 12 ounces fresh mushrooms)
3
Cups
cubed medium or sharp cheddar cheese
cut into 1/2" chunks
3
Cups
cubed smoked ham
cut into 1/2" chunks
6
Eggs
beaten
1/2
Cup
milk
Instructions
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.
In a large non-stick skillet, fry the hash brown potato patties in a few tablespoons of butter until crisp and browned.
Chop the onions and slice the mushrooms.
Grate the cheddar cheese and cube the ham.
Spray a 9" x 13" glass baking dish with non-stick cooking spray.
Place the crisp fried hash brown patties on the bottom of the pan.
Layer the fried bacon, onions, mushrooms, cheddar cheese, and ham evenly over the hash browns.
Beat the egg and milk together. Pour over all ingredients in the baking dish.
Cover with aluminum foil and place in the refrigerator overnight.
When ready to bake, preheat oven to 350 degrees. Bake covered with foil, for 45 minutes, then remove the foil and bake 25 additional minutes.
Let stand 5-10 minutes before serving.