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Hashbrown Breakfast Bake

"This Mexican-inspired breakfast bake is perfect for a brunch, a special breakfast, or anytime you want something delicious and rib-sticking. Hashbrowns, ham, green pepper, sour cream, and eggs all bake to a golden brown, then are topped with pico de gallo and a dollop of Daisy."
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1 h 15 m servings 396 cals
Original recipe yields 10 servings


  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Heat the oven to 350 degrees F. Grease a 13x9-inch baking dish or spray with cooking spray.
  2. Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl. In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder. Combine the hashbrown mixture with the egg mixture. Pour the mixture into the baking dish.
  3. Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese. Return the casserole to the oven and bake for 15 to 20 minutes or until the hashbrowns are tender and knife inserted in the center comes out clean. Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream.

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Read all reviews 42
  1. 59 Ratings

Most helpful positive review

I made a couple small changes, only due to what I had on hand. I used cooked breakfast sausage instead of ham, diced red pepper instead of green, I omitted the extra salt and I added a teaspoon ...

Most helpful critical review

It was pretty good but I think cooked breakfast sausage would be better than the ham.

Most helpful
Most positive
Least positive

I made a couple small changes, only due to what I had on hand. I used cooked breakfast sausage instead of ham, diced red pepper instead of green, I omitted the extra salt and I added a teaspoon ...

Being from New Mexico we add green chili to most everything. I added 1/2c HOT fresh cut up green chili to potato mixture (can use can or jar), 1 small jalapeno chili pepper (seeded & chopped fin...

Made it this morning for Easter brunch. Everyone loved it. I used turkey sausage instead of ham and reduced the milk to 3/4 c. Also added chopped green onion. Recipe came out firm. I would not u...

LOVED this recipe. So easy, so flavorful. I had to use the cubed hash browns since my store didn't have the shredded. I also added a small package of cut-up sausage links.

Big hit with all 20 family members at Easter brunch. Will definitely make again! Used fat free cheese and sour cream, family didn't even know!

This is a great recipe, and really convenient, because you don't have to lei it to sit overnight, you can just throw it together and put it in the oven. I use the southwestern style hash browns ...

Very good! I used shredded potatoes and left out the oregano. My potatoes were a bit crunchy but I see why now...I only cooked for 30 minutes instead of the 45 recommended. Oops!

This recipe was was pretty good, but beware of some watery portions!

AMAZING and EASY!! Can you ask for anything more?? I make more than I need and then freeze the extra in pieces for a fast microwave breakfast on those mornings that just need more than cereal.