Eggless Breakfast Casserole Recipe

Eggless breakfast casserole in baking dish with a serving spoon taking a big scoop.

Eggless Breakfast Casserole Recipe

This easy casserole is perfect for breakfast, brunch or dinner.

Course Breakfast and Brunch, Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 379kcal

Author Deb Clark

Equipment

1 9x13 casserole dish

Ingredients

4 ounces cream cheese softened
8 ounces sour cream
10.5 ounce can cream of chicken soup
¼ cup evaporated milk
1 ounce ranch seasoning mix that's one packet
28 ounce bag frozen hashbrowns thawed
1 cup ham ½ inch dice (I used an 8 ounce ham steak) leftover ham works too!)
1 cup cheddar cheese shredded
1 cup cornflakes
2 tablespoons butter melted

Instructions

Preheat the oven to 375 degrees. Spray a 9x13 casserole dish with non-stick cooking spray, set aside.
In a large mixing bowl combine the sour cream, cream cheese, cream of chicken soup and ranch dressing. Add the evaporated milk and whisk again.
Add the diced ham, and thawed hashbrowns to the sauce mix and stir well to combine.
Spoon the mixture into the prepared casserole dish. Top with shredded cheese.
Melt the butter and in a small bowl toss the cornflakes with the melted butter. Spread evenly over the top of the casserole dish.
Cover with aluminum foil and bake in the preheated oven for 30-35 minutes until hot and bubbly. Remove the foil and bake for another 5-10 minutes until the top of the casserole is lightly browned.

Notes

I did not thaw the hashbrowns the first time I tested this recipe. This nearly doubled the baking time. The next time, I pulled the frozen hashbrowns out of the freezer and let them in the refrigerator overnight. You can also thaw the hashbrowns in the microwave if you prefer.

I used cubed hashbrowns, though shredded will work as well.

Nutrition