Breakfast Mess with 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. If its curious name for a casserole didn’t catch my attention, its list of ingredients definitely did.
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.
This cheesy breakfast potato casserole should be on your meal rotation, too, for many good reasons.
- High in protein and carbohydrates, it not only makes a satisfying breakfast or brunch but it’s also 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!
- I use pre-shredded frozen hash browns which you can swap with diced potatoes if you like.
- The original recipe called 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.
- Cook the scrambled eggs just 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.
- This cheesy potato breakfast casserole is a great made ahead meal. Allow the hash brown and egg mixture to cool completely 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 cheese is melted.
For breakfast or brunch, we usually enjoy it with a side of toast and fresh fruit. For a light lunch or dinner, we like to serve it with a tossed green salad and a crusty French loaf to complete the meal.
- 4 tablespoons canola 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
- 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.