This Cheesy Egg, Ham and Hashbrown Breakfast Casserole is an effortless morning dish that takes only about 10 minutes to prep. Bake it and serve a protein-packed casserole perfect for busy weekends, holiday mornings, or brunch gatherings.
This simple egg bake brings together shredded hashbrowns, diced ham, cheese and eggs for a classic breakfast casserole that’s both filling and easy to make.
Why You’ll Love This Recipe:
- Quick prep. The casserole takes minutes to assemble—then pop it in the oven and let it bake.
- Simple to make. Minimal chopping and straightforward steps make this an approachable recipe for any cook.
- Make ahead. Assemble the night before, cover and refrigerate. In the morning, remove the wrap and bake.
- Feeds a crowd. A 9×13 pan makes roughly 8–10 servings, ideal for family breakfasts or potlucks.
- Freezes well. Slice leftovers, freeze in individual portions, and reheat for fast breakfasts.
Ingredients:
Simply Potatoes shredded hashbrowns — fresh refrigerated hashbrowns work best to avoid excess moisture and a soggy casserole.
Ham — diced leftover holiday ham or packaged diced ham; thick-cut deli ham also works.
Eggs and milk — provide structure and a fluffy texture when whisked together.
Onion — diced yellow onion adds savory depth.
Sour cream — adds creaminess and tang.
Cheese — shredded cheddar is recommended; shred from a block for the best melt.
*Full ingredient amounts are in the recipe card below.
Substitutions and Variations:
Not a fan of ham? Substitute cooked, crumbled sausage or crispy chopped bacon, or omit the meat for a vegetarian-friendly bake.
Want heat? Use pepper jack cheese and a few dashes of hot sauce in the egg mixture.
If you must use frozen hashbrowns, let them thaw for at least 30 minutes and squeeze out any excess water before mixing.
How to Make Cheesy Egg, Ham and Hashbrown Breakfast Casserole:
Follow the steps below for a reliable, flaky-textured casserole every time.
Step-by-step instructions are summarized here; exact measurements are in the recipe card below.
Step 1: Preheat oven to 375°F. Grease a 9×13-inch casserole dish. In a large bowl, combine the hashbrowns, diced ham, onion, salt, pepper, sour cream, and 1 cup of shredded cheddar. Stir and press into the prepared baking dish.
Step 2: Whisk the eggs and milk together until smooth.
Step 3: Pour the egg mixture evenly over the hashbrown layer. Use a spoon to help the eggs distribute; most will seep into the mixture.
Step 4: Sprinkle the remaining ½ cup of cheddar on top. Cover with foil and bake 30 minutes, then uncover and bake 15 more minutes until set and golden.
Step 5: Let the casserole rest a few minutes, then cut into squares.
Step 6: Serve warm. Ketchup is optional but often requested.
Expert Tips:
- Whisk the eggs and milk thoroughly to ensure a smooth, even custard that sets properly.
- Shred cheese from a block for better melting; pre-shredded cheese contains anti-caking agents that can affect texture.
- Fresh refrigerated hashbrowns are preferred to reduce excess moisture; if using frozen, thaw and drain well.
- Use a standard 9×13-inch baking dish to match the listed bake times.
Recipe FAQs:
Thaw frozen hashbrowns for at least 30 minutes and squeeze out excess liquid. Fresh refrigerated hashbrowns are recommended to avoid sogginess.
Store leftovers in a sealed container or cover the dish tightly and refrigerate for up to 3 days.
Reheat on a baking sheet at 350°F for 8–10 minutes or microwave in 30-second intervals until hot.
Yes. Cut into individual portions, wrap or vacuum seal, and freeze for up to 2 months. Thaw before reheating.
More Easy Breakfasts You Will Love:
-
Easy Crescent Roll Cinnamon Rolls
-
Sweet Cream Pancakes
-
Mini Chocolate Chip Muffins
-
Strawberry Ricotta Toast Recipe
If you try this Breakfast Casserole, please leave a star rating and a comment to let me know how it turned out—I love hearing from readers!
Recipe
Cheesy Egg, Ham and Hashbrown Breakfast Casserole
5 from 1 review
- Author: Tara Smithson
- Total Time: 55 minutes
- Yield: 9 x 13 dish (10 slices)
Description
This Cheesy Egg, Ham and Hashbrown Breakfast Casserole is quick to assemble and bakes into a satisfying, protein-rich breakfast that’s ideal for holidays and weekend mornings.
Ingredients
- 20 ounces Simply Potatoes shredded hashbrowns (plain)
- ½ cup yellow onion, diced
- 8 ounces diced ham
- ¾ cup sour cream
- 1.5 cups cheddar cheese, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 eggs
- ½ cup whole milk
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch casserole dish. In a large bowl, combine hashbrowns, diced ham, onion, salt, pepper, sour cream, and 1 cup cheddar. Stir and transfer to the prepared dish.
- Whisk eggs and milk until smooth.
- Pour the egg mixture evenly over the hashbrown mixture, using a spoon to help distribute it.
- Sprinkle the remaining ½ cup cheddar on top. Cover with foil and bake 30 minutes. Uncover and bake an additional 15 minutes until set.
- Let cool a few minutes, then slice into squares and serve.
Equipment
casserole dish
mixing bowls
knife
Notes
- Whisk eggs and milk thoroughly for an even custard.
- Use fresh shredded hashbrowns when possible to reduce moisture.
- Shred cheese from a block for the best melt and texture.
- A standard 9 x 13-inch dish keeps the bake times accurate.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: breakfast
- Method: bake
- Cuisine: American