Side Dish Main Dish For School

Breakfast Hashbrown Casserole

  • Ready Time: 15min
    1 Review
  • Prep Time: 45min
    Cook Time: 40min
  • Potato Type: Russet
  • Serves: 30
    Prep Method: BakedCasserole
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Recipe by: Campton Elementary School

Note: This recipe has been revised by Chef Cyndie Story & the K-12 Culinary Team to reflect current contribution and nutrition requirements.

Operator Notes:

During National Breakfast Week, we tried this and it was a success. The kids loved it. To see their little faces light up when you tell them that all the things they like is in one recipe is totally awesome. Some said, "Can we have this again tomorrow?" Others said, "This is the best." When they tell you that you are the best cookers in the world just melts our hearts. You know kids can be your best critics because they will tell you just how they feel about the food, either good or bad. Just to know that you have fed at least one child a meal that they truly enjoyed is so rewarding and it makes your job no matter how hard it is seem so much better. Sometimes kids will come back to visit and tell us that they miss us and our food. Just to know that they remember you and what you did for them makes all the hard work and dedication worth it all. We love our job and our kids---all of them.

School District: Wolfe County School District
Operator: Lunchroom Manager Diana Allen

1 serving provides 2 1/2 Meat/Meat Alternate; 1/4 c Starchy Vegetable

Serving Size:
K-8: 5.3 oz
9-12: 5.3 oz

1 Serving Provides:
K-8: 2 1/2 M/MA; 1/4 c starchy V
9-12: 2 1/2 M/MA; 1/4 c starchy V

K-8: 30 servings
9-12: 30 servings


Breakfast Hashbrown Casserole

  • 1 1/2 quarts eggs, liquid
  • 5 lbs hash browns, shredded or diced, frozen
  • 1 1/2 cups turkey ham, diced (8 oz)
  • 1 cup milk, 1%
  • 1 cup onions, fresh, diced (5 oz)
  • 2 quarts cheese, cheddar, shredded (1 lb)
  • 1/2 cup togurt, Greek, plain, non-fat
  • 1 teaspoon parsley
  • 1 teaspoon black pepper
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper

Prep Time: 45min | Cook Time: 40min

  1. Preheat oven to 350° F.
  2. Thaw liquid eggs, hash brown potatoes, and turkey ham in the refrigerator.
    CCP: Hold at 41°F or below.
  3. Dice ham into small ¼ inch cubes.
    CCP: Hold at 41°F or below
  4. Spray each 2-inch full size Steamtable pan with pan release.
  5. Rinse onions under running water. Dice into ¼ inch dices.
  6. In large mixing bowl or container, combine eggs, hash browns, diced ham, diced onions, cheese, yogurt, parsley, black pepper and salt.
  7. Pour egg and cheese mixture into each 2-inch full size pan.
  8. Cover pans with aluminum foil; spray foil to prevent cheese from sticking.
  9. Bake covered for ~30 minutes. Remove foil and bake another 15 minutes or until top is lightly browned and bake is firm.
    CCP: Cook to a minimum internal temperature of 165°F.
  10. For service, cut 5X6 into 30 (5.3 oz) equal size portions.
    CCP: Hold and serve at 135°F or above.


Vitamin C7mg
Iron2 mg
Calcium51 mg
Vitamin A273 IU

1 Review

4 years ago

We'd suggest reaching out to the Wolfe County School District and seeing how they count this recipe!

4 years ago

We'd suggest reaching out to the Wolfe County School District and seeing how they count this recipe!

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