Breakfast Mess, featuring hash browns, ham, scrambled eggs, and cheese, is a hearty and tasty casserole that’s sure to be a family favorite. It’s easy to make and perfect for a large crowd.
I found this breakfast mess recipe in one of the cooking magazines G brought home one day, and I just had to try it. Something made of hash browns, ham, bell peppers, and loads of cheese is bound to be delicious, right? And it was! We enjoyed it so much that the first time, it’s now one of the staple meals we make a few times a week along with IHOP Copycat Pancakes, Ham and Egg Breakfast Sliders, and Steak and Egg Burritos.
This cheesy breakfast potato casserole should also be a staple in your meal rotation for several good reasons.
- High in protein and carbohydrates, it makes a satisfying breakfast or brunch and is hearty enough for a dinner meal. One generous helping, and we’re full all day!
- It’s easy to make and cooks in one pan.
- The recipe can be easily doubled for a large crowd and is pretty customizable. Check out my tips below on other ingredient choices.
- It’s cheesy, tasty, and sure to be a family favorite!
Ingredient notes and substitutions
- I use pre-shredded frozen hash browns, which you can swap with diced potatoes.
- The original recipe calls for luncheon meat (SPAM), but cubed ham (as in this recipe), crumbled breakfast sausage, or chopped bacon are also great options.
- I love bell peppers in my breakfast casserole but feel free to add your favorite vegetables, such as tomatoes, mushrooms, spinach, green onions, and zucchini.
- Saute the onions and garlic until translucent. Cook the ham until lightly browned.
- Cook the beaten eggs until set but still slightly wet as they will continue to cook when tossed with the other ingredients.
- Cook the hashbrowns until lightly browned and heated through.
- Add ham-vegetable mixture and scrambled eggs to the pan. Season with salt and pepper to taste. Stir to distribute. Sprinkle shredded cheese on top and cook until melted.
Cooking tip
Use a wide non-stick skillet so you can easily wipe down any cooked-on food between steps.
Frequently Asked Questions
Can you make a vegetarian breakfast mess?
Yes, you can. Just skip the ham and add more vegetables like mushrooms or green jackfruit. Or replace with plant-based sausages or tofu.
What’s the best pan to use?
Use a wide non-stick skillet or well seasoned cast iron pan to make enough room for the ingredients and make clean up between cooking steps easier.
Serving suggestions
For breakfast or brunch, we usually enjoy it with a side of toast and fresh fruit. For a light lunch or dinner, we serve it with a tossed green salad and a crusty French loaf to complete the meal.
Freezing instructions
- This cheesy potato breakfast casserole is a great make-ahead meal. Allow the hash brown and egg mixture to cool and transfer to a freezer-to-oven-safe baking dish. Top with cheese and cover tightly with foil. Refrigerate for up 3 days or freeze for up to 3 months.
- When ready to serve, thaw completely and bake in a 350°F oven for about 20 to 30 minutes or until completely heated and the cheese is melted.
Ingredients
- 4 tablespoons oil
- 1/2 onion peeled and chopped
- 1/2 red bell pepper cored, seeded, and chopped
- 1/2 green bell pepper cored, seeded, and chopped
- 1 cup ham steak cubed
- 6 eggs well-beaten
- salt and pepper to taste
- 1 package (30 ounces) frozen hash browns (do not thaw)
- 1 cup shredded Cheddar Jack cheese
Instructions
- In a wide non-stick skillet over medium heat, heat 1 tablespoon of the oil. Add onions and bell peppers and cook until softened.
- Add ham and cook until lightly browned. Remove mixture from the pan and keep warm.
- Wipe down the skillet if needed and heat 1 tablespoon of the oil over low heat.
- Add beaten eggs and allow to cook for about 20 to 30 seconds or just until they start to set. Using a spatula, swipe around the edges of the pan to create large soft curds. Don’t flip the curds over. Continue to gently push and fold the eggs to form curds for about 2 to 3 minutes or just until they’re set and still slightly wet. Remove from heat immediately and keep warm.
- Wipe down the skillet if needed and heat the remaining 2 tablespoons of the oil over medium heat.
- Add hash browns and cook, breaking apart with the back of the spoon, until cooked and lightly browned.
- Add ham-vegetable mixture and scrambled eggs and gently stir to distribute. Season with salt and pepper to taste.
- Sprinkle shredded cheese on top. Cover, lower heat, and cook for about 4 to 5 minutes or until cheese is melted. Serve hot.
Notes
- Cook the scrambled eggs until set but still slightly wet, as they’ll continue to cook when tossed with the other ingredients.
- Use a wide non-stick skillet so you can easily wipe down any cooked-on food between steps.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Pam says
Sounds awesome! Can you do this in the oven? – Any changes? Temp? Time? Thank you 😊
Tiggerr says
In Girl Scouts, we affectionately called this garbage. It took three pans as the group of girls in charge of cooking that meal each made the separate parts, finally dumping them all together before the cheese was added. I like it better than just adding the ham, potatoes, etc. into the raw eggs and cooking, because this way, you get to taste everything. Sounds confusing but trust me, no matter what you call it or how many pans you dirty, this is good!
Courtney says
This was excellent! Thanks so much for the recipe! Flavorful, hearty, and pretty easy to make! I made it exactly as written and it was perfect! Thanks!
Lalaine says
Thanks for the 5-stars! I’m glad the recipe worked well for you 🙂