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Stroller Envy

Overnight Hashbrown Casserole for Busy Mornings

An overnight egg-and-potato casserole with ham and cheddar.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Refrigerating and resting 8 hours 10 minutes
Total Time 9 hours 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz frozen shredded hash browns thawed in refrigerator, squeezed dry
  • 2 cups fully cooked ham diced
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 2 cups shredded cheddar divided
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon butter for dish

Method
 

  1. Butter a 9x13-inch temperature-safe baking dish. Whisk eggs, milk, mustard and pepper. Fold in potatoes, ham and 1 1/2 cups cheese. Spread in dish and top with remaining cheese.
  2. Cover and refrigerate 8–12 hours. Keep refrigerated until oven is heating; follow the dish manufacturer’s guidance for temperature changes.
  3. Heat oven to 350°F. Bake covered with foil for 30 minutes, then uncovered 25–35 minutes, until center reaches 165°F and eggs are set. Rest 10 minutes before serving.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
Recipe requires an additional 8–12 hours refrigeration; this is included in the minimum total time below. For freezing, bake first, chill promptly and freeze individual portions.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.