Cheesy Hashbrown Breakfast Casserole With Ham Recipe

There's something magical about waking up to the smell of a warm, bubbling breakfast casserole fresh out of the oven. With gooey cheese, crispy hashbrowns, and savory bits of ham in every bite, this dish is the definition of comfort food.

this Recipe

This cheesy hashbrown breakfast casserole came to life one holiday morning when we needed something hearty, easy, and guaranteed to feed a crowd. Since then, it’s been our go-to for brunches, lazy weekends, and even the occasional breakfast-for-dinner night. Whether you're meal prepping or hosting a family gathering, this one’s a guaranteed hit.

Let’s get into why this casserole deserves a spot in your breakfast rotation.

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

Get ready to fall in love with the ultimate make-ahead breakfast. This casserole isn't just tasty – it's a time-saver, a crowd-pleaser, and a one-dish wonder.

First off, it’s incredibly easy to throw together. With just a handful of ingredients and no fancy prep, you can have it assembled and in the oven in under 15 minutes. Perfect for mornings when you want something special without the fuss.

This recipe is also a great way to use up leftovers. Have some ham from last night’s dinner? Toss it in. Leftover cheese or veggies hanging out in your fridge? They’ll fit right in. It’s endlessly flexible and forgiving.

And let’s talk budget. Everything here—frozen hashbrowns, eggs, cheese, ham—is affordable and easily found at any grocery store. You’ll feed a hungry group without breaking the bank.

Last but not least, it’s make-ahead friendly. Prep it the night before and bake it in the morning for a stress-free start to your day. Whether you're hosting brunch or meal prepping breakfasts for the week, this casserole’s got you covered.

Now that you're sold on the concept, let’s take a closer look at the ingredients that make this casserole so irresistible.

Ingredients Notes

The beauty of this cheesy hashbrown breakfast casserole lies in its simplicity. Each ingredient brings something essential to the table—whether it’s texture, flavor, or creamy richness.

Frozen hashbrowns are the backbone of this dish. You can use either the shredded or diced variety, depending on the texture you prefer. Be sure to thaw them first to avoid excess water in the casserole. Their crispy edges and starchy goodness help hold everything together.

Diced ham adds a salty, savory punch that balances perfectly with the creamy, cheesy base. I usually pick up a pre-diced package for ease, but leftover baked ham works beautifully too. You could even switch it up with cooked sausage or bacon if that’s what you have on hand.

Eggs act as the binder in this casserole, setting everything together once baked. You'll need a full dozen for the perfect texture—fluffy and tender without being too custardy. Whisking them with milk helps lighten them up and spread evenly through the layers.

Cheddar cheese brings the ooey-gooey, melty magic that makes this dish so comforting. I love using a mix of sharp cheddar and a little mozzarella for stretch and flavor. Feel free to swap in pepper jack for a spicier kick or use Swiss for a nuttier flavor.

You’ll also need milk—whole milk is best, though 2% works too. It ensures the casserole stays moist and tender. And don’t forget a touch of salt, pepper, and garlic powder to bring the whole thing to life. Optional extras like diced green onions or bell peppers can add a fresh pop of flavor.

For equipment, all you really need is a 9x13-inch baking dish, a mixing bowl, and a whisk. If prepping ahead, plastic wrap or foil will keep your casserole fresh in the fridge overnight.

How To Make This Cheesy Hashbrown Breakfast Casserole With Ham

Putting this breakfast casserole together is a breeze, and it bakes up beautifully every time. Here’s how to make it step by step.

Start by preheating your oven to 375°F. While that warms up, grease a 9x13-inch baking dish generously with butter or nonstick spray. This helps prevent sticking and gives the edges that irresistible golden crisp.

Next, spread the thawed hashbrowns evenly in the bottom of the dish. Use the back of a spatula to press them down slightly, creating a base layer. Sprinkle the diced ham over the hashbrowns, making sure it’s evenly distributed so every bite gets a little of that savory goodness.

Now it’s time for the cheese. Layer on the shredded cheddar (and any other cheeses you’re using) to cover the ham completely. You want a generous, even layer here—that’s what gives the casserole its gooey, cheesy center.

In a large bowl, whisk together the eggs, milk, salt, pepper, and a pinch of garlic powder until well combined. Pour this mixture slowly and evenly over the casserole, making sure it seeps down into all the nooks and crannies.

If you’re making it ahead, cover the dish tightly and refrigerate overnight. Otherwise, pop it straight into the oven and bake for 45-55 minutes, or until the eggs are set and the top is golden brown. You’ll know it’s ready when a knife inserted in the center comes out clean and the edges are bubbling.

Let the casserole rest for about 10 minutes before slicing. This helps everything set and makes serving a breeze. From start to finish, you’re looking at just about an hour—and every minute is worth it.

Storage Options

One of the best things about this casserole is how well it stores. Leftovers can easily be portioned out and enjoyed throughout the week.

For short-term storage, let the casserole cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days and reheats beautifully in the microwave or oven.

If you want to freeze it, cut the casserole into individual squares and wrap them tightly in plastic wrap and foil. Store in a freezer-safe bag or container for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

To reheat, microwave individual portions for 1-2 minutes, or warm larger portions in a 350°F oven until heated through. If the casserole seems a little dry, add a splash of milk before reheating to restore moisture.

Variations and Substitutions

One of the reasons I keep coming back to this recipe is how customizable it is. Whether you're working with dietary preferences or just cleaning out your fridge, there's plenty of wiggle room.

Want to make it vegetarian? Skip the ham and add sautéed mushrooms, spinach, or bell peppers instead. You can also try a plant-based meat alternative if you're craving that hearty texture.

Not a fan of cheddar? Try swapping in Monterey Jack, mozzarella, or Swiss for a different flavor profile. A Mexican blend cheese gives the casserole a fun, zesty twist.

For a spicier version, add diced jalapeños or a few dashes of hot sauce to the egg mixture. You can also use pepper jack cheese or spicy sausage instead of ham.

Watching your calories? Use egg whites or an egg substitute, and opt for low-fat cheese and milk. It won’t be quite as rich, but it’ll still be delicious and satisfying.

The best part is that no matter how you tweak it, this casserole remains just as comforting and crowd-pleasing. Don’t be afraid to make it your own and experiment with what you have on hand.

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