Cheesy Hashbrown Breakfast Casserole With Ham Recipe

There's something magical about the smell of breakfast baking in the oven while the coffee brews and the house slowly wakes up. This Cheesy Hashbrown Breakfast Casserole with Ham is everything you want in a morning meal—warm, hearty, and bubbling with golden cheese in every bite.

I first made this recipe after a holiday dinner left us with a mountain of leftover ham. Wanting to whip up something cozy and filling for breakfast the next day, I threw together what I had on hand—frozen hashbrowns, eggs, cheese, and that glorious ham. The result? A dish so satisfying it's become our weekend tradition.

The best part? This casserole is not only easy to prep ahead, but it's also a crowd-pleaser, perfect for brunch gatherings or slow Sunday mornings. Let’s dive in!

Why You'll Love This Cheesy Hashbrown Breakfast Casserole With Ham

This breakfast casserole isn’t just another egg bake—it’s your new go-to for comfort food meets convenience. Here’s why it’s going to win you over:

First off, it’s incredibly easy to make. You don’t need to pre-cook the hashbrowns or fuss with complicated steps. Just mix, layer, bake—and done!

It’s also a great way to use up leftovers. That holiday ham? Dice it up and throw it in. You can even mix in extra veggies hiding in your fridge.

Budget-conscious cooks will love how affordable this casserole is. Using pantry staples like eggs, shredded cheese, and frozen hashbrowns means you can feed a whole family without breaking the bank.

And let’s not forget about versatility. This dish is endlessly customizable—swap out the ham, add some spice, or go full vegetarian. It’s a blank canvas that still delivers big on flavor.

Best of all, it’s a make-ahead marvel. You can assemble it the night before, stash it in the fridge, and bake it in the morning. One less thing to worry about when you're hosting brunch or wrangling sleepy kids.

Now, let’s take a closer look at what goes into this deliciously cheesy bake.

Ingredients Notes

The beauty of this cheesy hashbrown casserole is in its simplicity. Each ingredient plays a part in building that crave-worthy, creamy texture and savory flavor.

Frozen hashbrowns are the foundation of this dish. I recommend using the shredded kind for the best texture, though diced hashbrowns also work if you prefer more bite. Be sure to thaw them fully and pat dry to avoid extra moisture, which can make your casserole soggy.

Ham brings that salty, smoky flavor that ties everything together. I usually use leftover baked ham, but store-bought diced ham or even thick-cut ham steaks work beautifully. Just make sure to chop it into bite-sized pieces for even distribution.

Eggs act as the binding agent, holding everything together while adding richness. You'll need a generous amount—usually 8 to 10 large eggs—to get the right custardy consistency. Whisk them thoroughly with a splash of milk to create a smooth base.

Cheddar cheese is the star when it comes to flavor. I like using a sharp cheddar for that bold, tangy bite, but you can mix in mozzarella, Monterey Jack, or even pepper jack for a little kick. Feel free to go heavy on the cheese if you’re a fan of extra melty goodness.

A little milk or half-and-half helps soften the hashbrowns and makes the egg mixture creamy without being too rich. Whole milk works best, but if you're watching your fat content, 2% still does the trick.

You don’t need any fancy tools for this recipe—just a large mixing bowl, a whisk, and a 9x13-inch baking dish. If you’re prepping ahead, having some plastic wrap or foil to cover the casserole is handy too.

How To Make This Cheesy Hashbrown Breakfast Casserole With Ham

Making this breakfast casserole is as simple as it gets—and you don’t even have to be fully awake to pull it off.

Start by preheating your oven to 375°F and greasing a 9x13-inch baking dish. This ensures your casserole won’t stick and makes cleanup a breeze. While the oven heats, set your frozen hashbrowns out to thaw if you haven’t already.

In a large mixing bowl, combine the thawed hashbrowns, diced ham, and about two-thirds of the shredded cheese. Mix gently until everything is evenly distributed. Spread this mixture evenly into your prepared baking dish.

Next, in a separate bowl, crack your eggs and whisk them thoroughly with the milk, salt, pepper, and any additional seasonings you like—garlic powder, onion powder, or a dash of paprika all add great flavor. Pour the egg mixture evenly over the hashbrown layer.

Top the whole thing with the remaining cheese, making sure to cover every corner. That final cheesy layer will get bubbly and golden in the oven, creating an irresistible crust.

Bake uncovered for about 45–50 minutes, or until the center is set and the top is lightly browned. You’ll know it’s ready when a knife inserted in the center comes out clean and the edges are bubbling with cheesy goodness.

Once it’s out of the oven, let it cool for about 5–10 minutes before slicing. This helps it firm up just enough to serve neat, hearty portions. From start to finish, expect this recipe to take about 1 hour, most of it hands-off.

Storage Options

One of the reasons I love this breakfast casserole is how well it stores—hello, leftovers!

To refrigerate, simply cover the cooled casserole with foil or transfer slices to an airtight container. It will keep in the fridge for up to 4 days, making it perfect for meal prep or quick weekday breakfasts.

For freezing, cut the casserole into individual portions and wrap each one tightly in plastic wrap, then foil. Place them in a freezer-safe bag or container. They’ll keep for about 2 months in the freezer. When you're ready to enjoy, thaw in the fridge overnight before reheating.

Reheating is easy. Just microwave a slice on medium power for about 1–2 minutes, or pop it into a 350°F oven for 10–15 minutes until heated through. If you’re reheating from frozen, add a few extra minutes and cover with foil to prevent drying out.

Variations and Substitutions

The beauty of this cheesy hashbrown casserole is how easy it is to tweak based on what you have—or what you're craving.

For a vegetarian version, skip the ham and add sautéed veggies like bell peppers, mushrooms, or spinach. You can even toss in roasted sweet potatoes for a slightly sweeter twist.

Want more spice? Swap the cheddar for pepper jack and stir in some diced jalapeños or a pinch of cayenne. Crumbled cooked sausage or spicy chorizo can replace the ham for a bolder breakfast.

If you’re going low-carb, try using riced cauliflower in place of the hashbrowns. It changes the texture slightly, but the flavors still shine and it cuts down on carbs significantly.

Prefer a dairy-free version? Use a plant-based milk like oat or almond, and sub in your favorite dairy-free cheese. Just be sure to pick a variety that melts well.

You can also turn this into mini casseroles by baking the mixture in muffin tins. It’s a great grab-and-go option and perfect for portion control or freezing in single servings.

However you make it, this casserole is endlessly forgiving and always satisfying. Don’t be afraid to make it your own—the best recipes often start with a little experimenting.

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