Kentucky Derby casserole is a layered breakfast bake built for a crowd: frozen shredded hash browns on the bottom, diced ham, two cheeses, and green onions in the middle, a seasoned egg custard poured over the top. Baked at 350 degrees for forty to forty-five minutes until the eggs are fully set. It cuts into clean squares, serves ten to twelve people from one nine by thirteen pan, and requires about ten minutes of assembly the night before or the morning of.

The name comes from the Kentucky Derby tradition of hosting a brunch spread during the race, where dishes that serve a crowd without demanding last-minute attention are the practical choice. This casserole fits that category exactly: assemble it, put it in the oven, and it’s done while you’re doing other things.

The hash brown base

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Sixteen ounces of frozen shredded hash browns spread across a greased nine by thirteen baking dish. They go in frozen rather than thawed; the oven time is long enough to cook them through and they hold their position better when frozen than when thawed and wet. Season with salt and pepper. The hash brown layer is the structural base of the casserole, creating a potato layer that absorbs some of the egg custard from above and crisps slightly at the edges.

The filling layers

Eight ounces of cooked cubed ham scattered evenly over the hash browns. Half a cup each of shredded cheddar and shredded mozzarella goes over the ham. The two-cheese combination provides sharpness from the cheddar and the stretchy melt of mozzarella; either alone would be less interesting. Two diced green onions scattered over the cheese add a mild onion note and color.

The egg custard

Five large eggs and half a cup of milk, whisked with onion powder, garlic powder, paprika, and salt and pepper to taste. Pour evenly over the assembled casserole so the egg mixture reaches into every gap and layer. The custard sets during baking and binds all the layers together into something that can be cut and lifted out in clean portions.

The egg-to-milk ratio here is on the side of more egg than milk, which produces a firmer, more sliceable set rather than a soft, custardy center. A casserole that needs to be served to a group benefits from this structure. If you prefer a softer, more custardy result, increase the milk to three-quarters of a cup.

Baking and serving

350 degrees Fahrenheit, forty to forty-five minutes until the eggs are fully set. The center is the last part to set; press gently in the middle of the pan at forty minutes and if it still has significant jiggle, give it another five minutes. The top should be lightly golden and the edges should have pulled away slightly from the sides of the dish.

Let it rest for five minutes before cutting. A rested casserole cuts more cleanly than one cut immediately from the oven, and the egg continues to firm up during the rest. Serve warm in squares. Serves ten to twelve. Leftovers reheat well in a microwave for ninety seconds per portion or in a low oven covered with foil.

Make-ahead option

Assemble the full casserole the night before, cover with plastic wrap, and refrigerate. Add the egg custard in the morning just before baking, or pour it over the assembled layers the night before and refrigerate everything together. If starting from cold, add five to ten minutes to the bake time and check for doneness carefully. This is the practical version for a morning gathering where you want to be present rather than assembling ingredients.

A casserole for a gathering

I’ve made a lot of versions of this type of layered breakfast bake over the years, for early morning gatherings and for the kind of brunch where people arrive over a range of times and the food needs to hold. The hash brown base is what makes this version more substantial than a standard egg bake, and the two-cheese layer is what makes it taste better than it looks in the pan. It is honest, filling food that serves a lot of people without requiring much of whoever’s cooking. No nutrition data was provided for this recipe.

Variations

Substitute cooked and crumbled breakfast sausage for the ham. Add a small can of diced green chiles between the ham and cheese for a Southwestern direction. Use pepper jack in place of one of the cheeses for more heat. A tablespoon of hot sauce whisked into the egg custard adds warmth throughout rather than just on top. All of these work within the same layering method and bake time.

Print Recipe

Kentucky Derby Casserole

Author: Yas Sine Cooking Method: Baking Cuisine: American Courses: Breakfast, Brunch, Dinner Recipes Recipe Keys: B Breakfast B Brunch C Crowd M Make-Ahead

Difficulty: Beginner Prep Time 10 mins Cook Time 45 mins Rest Time 5 mins Total Time 1 hr

Cooking Temp: 350  C Servings: 11

Best Season: Available

Description

A layered breakfast casserole with frozen hash browns, ham, cheddar and mozzarella, and a seasoned egg custard baked until set. Serves 10 to 12.

Ingredients

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Servings

• 16 oz frozen shredded hash browns
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon black pepper
• 8 oz cooked ham (cubed)
• ¹⁄₂ cup shredded cheddar cheese
• ¹⁄₂ cup shredded mozzarella cheese
• 2 green onions (diced)
• 5 large eggs
• ¹⁄₂ cup whole milk
• 1 teaspoon onion powder
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₂ teaspoon paprika
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish.
2. Spread the frozen hash browns in an even layer across the bottom of the baking dish. Season with salt and pepper.
3. Scatter the ham over the hash brown layer, then add the cheddar and mozzarella, followed by the green onions.
4. Whisk together the eggs, milk, onion powder, garlic powder, paprika, and salt and pepper to taste in a medium bowl.
5. Pour the egg mixture evenly over the assembled casserole.
6. Bake for 40 to 45 minutes until the eggs are fully set in the center. Rest for 5 minutes before cutting into squares and serving warm..

Equipment

• 9×13 inch baking dish

• Medium mixing bowl

• Whisk

Note

Use frozen hash browns, not thawed. Let rest 5 minutes before cutting. Can be assembled the night before and refrigerated; add 5 to 10 minutes to bake time if starting cold. Servings set to 11 as midpoint of 10-12.

Keywords: Kentucky Derby casserole, hash brown breakfast casserole, ham and egg casserole, brunch casserole

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