If you’re a busy mom like me, mornings can get chaotic fast.
Between getting the kids ready and trying to get out the door on time, there’s barely a minute to think about breakfast, let alone cook something from scratch. That’s why I lean on recipes like this cheesy broccoli breakfast casserole.
I can throw everything together ahead of time, pop it in the oven, and know there’s a warm meal waiting for us. It’s packed with simple ingredients like hashbrowns, eggs, and cheese, and it makes enough to feed everyone without having to cook twice.
Why You’ll Love This Recipe
This is breakfast that makes mornings feel a little more manageable. Instead of juggling a few different things on the stove, everything goes into one dish and bakes while you take care of everything else. It feeds everyone in one go, which is a big deal when you’re trying to get kids ready and out the door without the usual chaos.
I also like that I can put it together ahead of time. On those nights when I know the next morning will be busy, I just prep it, cover it, and leave it in the fridge. In the morning, it’s just a matter of turning on the oven. No thinking, no rushing.
It’s filling in a way that actually lasts. With eggs, hashbrowns, ham, and cheese, nobody is asking for snacks an hour later, which honestly saves me more time than anything else. And since it’s all made with simple ingredients, it’s easy to throw together without a special grocery trip.
Ingredients You’ll Need
- 26 oz frozen shredded hashbrowns, thawed
- 1 ½ cups broccoli florets, cut into bite-sized pieces
- 1 ½ cups cooked ham, diced (about ¼–½ inch pieces)
- ¼ cup green onions, diced
- 6 large eggs
- ⅔ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 ½ cups colby jack cheese, shredded
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
Chop the broccoli into small, bite-sized florets, then dice the green onions and ham.
In a large bowl, combine the hashbrowns, broccoli, ham, and green onions. Mix everything together, then spread it evenly into the prepared casserole dish.
In a separate bowl, beat the eggs, then stir in the milk, garlic powder, pepper, and salt until well combined.
Pour the egg mixture evenly over the hashbrown mixture in the dish. Sprinkle the shredded cheese over the top.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 20–25 minutes, or until the eggs are set and the top is lightly golden.
Let it sit for a few minutes before slicing and serving.
Recipe Notes
You can swap the ham for cooked bacon or sausage if that’s what you have on hand, or leave it out completely for a meatless version. It still turns out filling thanks to the eggs, potatoes, and cheese.
Make sure the hashbrowns are fully thawed before mixing everything together. If they’re still frozen, the casserole can turn out watery and take longer to bake.
If your broccoli pieces are on the larger side, give them a quick chop so they cook through evenly. Smaller pieces also make the casserole easier to slice and serve.
This bakes up pretty thick in a 9×13 dish, so give it a few minutes to rest before cutting. That helps everything set and keeps the slices from falling apart.
Leftovers keep well in the fridge for a couple of days and reheat easily, which makes this a good option for prepping breakfast ahead of time.