Keto Hash Brown Breakfast Casserole

Prep: 15 minCook: 30 min4 servingsmediumAmerican
Hash Brown Breakfast Casserole with Ham and Cheese

A hearty one-skillet breakfast casserole featuring crispy golden hash browns topped with fluffy scrambled eggs, sautéed onions and mushrooms, savory ham strips, and melted Mexican cheese. Perfect for feeding a crowd at brunch or preparing ahead for busy mornings. The cast iron skillet creates beautifully crispy hash browns while the oven finish ensures perfectly set eggs and bubbly cheese. Fresh tomatoes and herbs add a bright finishing touch to this satisfying comfort food dish.

Gluten-FreeNut-FreeKeto

Ingredients

4 servings
  • 2 Tbsp unsalted butter, divided
  • 1 small onion, finely chopped (1/2 cup)
  • 4 medium mushrooms, sliced
  • 1 Tbsp olive oil
  • 1 lb frozen hash browns
    fresh grated potatoes1:1Medium
  • 6 large eggs
  • ¼ cup sour cream
    Greek yogurt1:1Medium
    Full guide →
  • ½ tsp Mrs. Dash salt-free seasoning, or your favorite seasoning(optional)
  • ¼ tsp sea salt
  • ⅛ tsp pepper, or to taste(optional)
  • 4 oz ham, sliced into 1 inch long strips (about 1/2 cup)
    cooked bacon1:1High
    Full guide →
  • 1 cup shredded Mexican cheese, divided
    cheddar cheese1:1High
  • 6 baby red tomatoes, halved
  • cilantro or fresh chives, for garnish(optional)

Instructions

  1. 1

    Preheat oven to 350F and heat skillet over medium heat

  2. 2

    Melt 1 tablespoon butter and sauté chopped onion until golden, then remove to plate

  3. 3

    Add sliced mushrooms to hot skillet and sauté until golden and soft, then remove to same plate

  4. 4

    Melt remaining butter with olive oil over medium heat

  5. 5

    Layer hash browns evenly in pan and sauté until golden on bottom, flipping occasionally

  6. 6

    Whisk together eggs, sour cream, and seasonings in large bowl until well combined

  7. 7

    Stir sautéed onion, mushrooms, ham, and half the cheese into egg mixture

  8. 8

    Pour egg mixture evenly over hash browns and top with remaining cheese

  9. 9

    Cover loosely with foil and bake for 25 minutes

  10. 10

    Remove foil and bake another 5-7 minutes until cheese is bubbly and browning

  11. 11

    Garnish with halved tomatoes and fresh cilantro or chives

Tips

Tip 1

Use a cast iron skillet for the crispiest hash browns and easy oven transfer

Tip 2

Let hash browns get golden before flipping to prevent sticking and ensure crispy texture

Tip 3

Cover with foil during initial baking to prevent eggs from overcooking while cheese melts

Good to Know

Storage

Refrigerate leftovers for up to 3 days in airtight container

Make Ahead

Can assemble the night before and bake in the morning, add 5-10 minutes to baking time if cold

Serve With

Serve hot directly from skillet with fresh fruit or toast

See pairing guide →

Common Mistakes

Watch

Don't skip sautéing hash browns first to avoid soggy bottom

Watch

Don't overcook eggs by removing foil too early

Substitutions

ham→
cooked bacon1:1High
Full guide →
ham→
cooked sausage1:1High
Full guide →
Mexican cheese→
cheddar cheese1:1High
Full guide →
frozen hash browns→
fresh grated potatoes1:1Medium
sour cream→
Greek yogurt1:1Medium
Full guide →
Find more substitutions →

FAQ

Can I make this vegetarian?

Yes, simply omit the ham or substitute with vegetarian sausage crumbles for similar texture and flavor.

What if I don't have a cast iron skillet?

Use any oven-safe skillet or transfer the sautéed hash browns to a greased 8-inch baking dish before adding eggs.

How long will leftovers keep?

Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or whole casserole in 300F oven.