Recipe By LyShanya Davis
Rating
Published Sep 2nd
Prep 15m Cook 45m Additional - Ready In 1h
Servings 8 servings Calories 444

The ultimate quick and easy breakfast casserole when feeding guests or when you want to impress!

Recipe Ingredients

  • 3 eggs, beaten
  • 1 pinch ground black pepper
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 16 ounces sour cream
  • 1 (2 pound) package frozen hash brown potatoes, thawed
  • 2 cups cooked ham, cubed
  • 1 onion, chopped
  • ¾ cup shredded Cheddar cheese
  • ¼ cup butter, melted

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
  3. 3 Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.

Nutrition Facts

  • Calories 444
  • Carbohydrate 26.7 g
  • Cholesterol 142.7 mg
  • Fat 37.1 g
  • Fiber 2.1 g
  • Protein 16.7 g
  • Saturated Fat 19.1 g
  • Sodium 922.5 mg
  • Sugar 1.3 g

Reviews

  1. I did not care for this recipe. It was mostly potatoes even with adding 3 extra eggs should have been called potato casserole. Not one of us enjoyed it.
  2. Here's what I did to make this into a FIVE-STAR FAMILY FAVORITE: Substitute ham with 1# Roll Jimmy Dean Hot Pork Sausage brown with Onion and also add small Green Pepper. Layer hashbrowns first. Increase eggs to 8, beat with a little milk, salt & pepper and pour over hashbrowns. Mix Cream of MUSHROOM soup - Read more ...
  3. This was one of the greatest casserole's i've ever made. I made it for my family on Christmas Morning but i changed it a little. Instead of using ham i used ground up sausage and some bacon and it still turned out great. I used a lot more cheese as well. I recomend cookikng the - Read more ...
  4. Made this with 10 eggs no butter 8 oz. shredded sharp cheddar and only 8 oz. light sour cream. Added salt garlic powder and a little crushed red pepper flakes and baked for 1 hour. Makes a very thick casserole! I cut it into about 12 pieces. My daughter and I (we're the only breakfast - Read more ...
  5. I thought this turned out excellent. I wasn't sure whether to use shredded hash browns or the country style hash browns, but I went with the country style. It made it very hearty and filling. I cut down on the butter as recommended by others but think it could be eliminated completely -- it never - Read more ...
  6. I got great reviews on this recipe. I made a couple substitutions though - I used Cream of Mushroom soup instead of Cream of Chicken (I'm not sure why all these recipes call for Cream of Chicken - it really doesn't make culinary sense) and since I didn't have any ham prepared, I just used - Read more ...
  7. This was a hit at a breakfast we had at work! I did tweak it based on the recommendations of others. I added some salt and red pepper. I also used sausage instead of ham, cream of mushroom instead of cream of chicken, I added 6 eggs and mixed them in with all the other - Read more ...
  8. Very good but changed it a tad. I reduced the sour cream by half, and mixed the beaten eggs with the soup and sour cream. I chopped some red/green bell peppers and mixed them into the hashbrowns. Then, I poured the soup/egg mixture over the hashbrowns/peppers until coated. Baked a little longer than called for - Read more ...
  9. Well this was a REAL hit with the whole family on Christmas morning. I made 2 9x13 casserole's the night before and just popped them in the oven before we started with the morning. They were both gone in no time! We had fresh fruit and juice to round out the morning. Thank you for - Read more ...
  10. Good flavor but the overall consistency was too runny. Next time I will cut the sour cream in half and omit the butter. Also I used potatoes o'brien (w/onion & peppers) instead of regular hash browns.
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