This casserole is a breakfast and a half and so easy! It's packed with ham, salami & pepperoni, layered atop hash browns then surrounded by eggs & plenty of cheese. You’ll be saying buon appetito in no time.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 -8 servings
Author Linda Warren


  • 20 oz pkg Simply Potatoes hash browns (I used Garlic & Herb flavor)
  • 1/4 cup olive oil
  • 6 slices deli ham
  • 6 slices Provolone cheese
  • 16 slices genoa or hard salami rounds
  • 8 oz pkg shredded mozzarella cheese
  • 35 slices small pepperoni rounds
  • 1 jar flame roasted peppers, drained (about 3-4 large), cut peppers to lay flat
  • 6 eggs
  • 1/2 cup Pecorino Romano or Parmesan cheese, grated
  • Black pepper to taste


  1. Preheat oven to 350 degrees. Spray a 9×13-inch casserole dish with nonstick spray.
  2. Mix hash browns with olive oil and press into bottom of casserole dish. Bake in oven for 30 minutes or until it starts to brown.
  3. Remove from oven. Carefully lay ham slices on top of potatoes, followed by the Provolone cheese.
  4. Next, layer the salami then sprinkle with mozzarella cheese.
  5. Top with pepperoni and roasted peppers.
  6. In a medium bowl, whisk eggs and Pecorino Romano cheese together and season with a little cracked black pepper. Pour over the top of the casserole. Tilt the casserole to get the egg mixture to cover all sides of the dish.
  7. Place back in oven for 40-50 minutes or until top is nicely browned and eggs are set.
  8. Let sit 15 minutes to make it easier to dish out. But, if you’re like us, just dig in right away!