Cheesy Hashbrown Breakfast Casserole With Ham Recipe

There’s something magical about waking up to the smell of a cheesy, golden-baked breakfast casserole bubbling away in the oven. This Cheesy Hashbrown Breakfast Casserole with Ham hits all the right notes—crispy edges, creamy center, melty cheese, and savory bites of ham in every forkful.

this Recipe

I first made this for a weekend brunch after a holiday when we had a bunch of leftover ham. What started as a way to clean out the fridge quickly became a requested favorite. It’s easy to toss together, perfect for feeding a crowd, and best of all—totally make-ahead friendly.

Whether you’re hosting a holiday breakfast, prepping for a busy week, or just craving some cozy comfort food, this casserole checks every box. Let’s dive into why it belongs in your regular breakfast rotation.

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

Get ready to meet your new go-to breakfast casserole. This dish isn’t just hearty and delicious—it’s also one of the most flexible, fuss-free recipes you’ll ever make.

First of all, it’s incredibly easy. You don’t need to precook the hashbrowns or mess with too many dishes. Just mix, layer, and bake. Whether you’re a morning person or not, this one won’t stress you out.

It’s ideal for meal prep or entertaining. Assemble it the night before and pop it in the oven in the morning. It’s a total lifesaver for holiday mornings, potlucks, or feeding a house full of hungry guests.

It’s budget-friendly and uses pantry staples. Frozen hashbrowns, shredded cheese, eggs, milk, and leftover ham—these are ingredients many of us already have in the fridge or freezer. No fancy trips to the store required.

And of course, the taste is irresistible. Gooey cheese, savory ham, tender potatoes, and a fluffy egg mixture all bake into one dreamy, golden-brown casserole. It’s comforting, filling, and totally crave-worthy.

Ready to get started? Let’s take a closer look at what you’ll need.

Ingredient Notes

The beauty of this casserole lies in how a few simple ingredients come together to create something truly comforting and crowd-pleasing. Here’s what makes each component shine.

Frozen shredded hashbrowns form the hearty base of this casserole. They’re convenient, affordable, and bake up tender on the inside with crisp edges around the sides. Be sure to thaw them first for even cooking and to prevent a soggy texture.

Diced ham adds savory, smoky flavor and a nice chewy bite. You can use leftover holiday ham, store-bought diced ham, or even swap in cooked bacon or sausage. Just make sure it’s fully cooked before adding to the mix.

Shredded cheese brings the magic. I love using sharp cheddar for its bold, classic flavor, but you can mix in Monterey Jack, pepper jack, or even a little Swiss for variety. For extra cheesiness, layer some cheese both in the mix and on top.

Eggs and milk make up the custard that holds everything together. The eggs puff slightly as they bake, creating a fluffy, cohesive casserole. I recommend using whole milk for richness, but you could use half-and-half or even non-dairy milk if needed.

You won’t need much in terms of special equipment—just a large mixing bowl, a 9x13-inch baking dish, and a good spatula. If you’re prepping ahead, some plastic wrap or foil for overnight chilling also comes in handy.

How To Make This Cheesy Hashbrown Breakfast Casserole With Ham

Making this breakfast casserole couldn’t be easier, and it’s the perfect recipe to keep in your back pocket for low-stress mornings or make-ahead brunches.

Start by preheating your oven to 375°F and greasing a 9x13-inch baking dish. Make sure your hashbrowns are fully thawed—this step is crucial for the best texture. Spread them evenly in the bottom of the baking dish and season lightly with salt and pepper.

In a large mixing bowl, whisk together the eggs, milk, and a pinch of garlic powder and onion powder. This mixture will bind the casserole and infuse it with subtle flavor. You can also stir in a dash of hot sauce or Dijon mustard for a little kick.

Add your diced ham and shredded cheese into the egg mixture, stirring everything together until well combined. Then pour this savory mixture evenly over the layer of hashbrowns, making sure the liquid spreads to the corners of the dish.

For an extra cheesy top, sprinkle a little more shredded cheese across the surface. This creates a gorgeous golden crust that gets bubbly and crisp in the oven.

Bake the casserole uncovered for 45–55 minutes, or until the center is set and the top is golden brown. A knife inserted in the center should come out clean, and the edges will be beautifully crisped. Let it rest for about 10 minutes before slicing and serving—it helps everything firm up for clean cuts.

From prep to plate, you’re looking at just over an hour. And if you assemble it the night before, the hands-on time is less than 15 minutes!

Storage Options

This casserole stores like a dream, making it perfect for leftovers or weekly meal prep. Let it cool completely before storing to maintain the best texture.

To refrigerate, cover the casserole tightly or transfer portions to airtight containers. It will keep well in the fridge for up to 4 days. Just reheat individual portions in the microwave or warm larger sections in the oven at 350°F until heated through.

For freezing, you have two options: freeze it baked or unbaked. Wrap tightly with foil and plastic wrap to prevent freezer burn. It can be frozen for up to 3 months. If baking from frozen, cover with foil and bake at 350°F for about an hour, removing the foil for the last 10–15 minutes to brown the top.

Reheating is simple—microwave slices for 1–2 minutes or reheat in the oven at 325°F until warmed through. The texture holds up beautifully even after a couple of days, which makes it a fantastic make-ahead meal.

Variations and Substitutions

This recipe is endlessly adaptable, making it perfect for using up ingredients or tailoring to your taste.

If you don’t have ham, try cooked bacon or sausage crumbles. Even veggie sausage or smoked tofu can work for a meatless twist with that same hearty feel.

For a lighter option, swap the whole milk for low-fat milk or a plant-based milk like oat or almond. Just avoid anything too thin, as it could water down the casserole.

Add extra veggies for color and flavor. Bell peppers, spinach, green onions, or sautéed mushrooms all blend in seamlessly and boost the nutrition.

Love heat? Stir in chopped jalapeños, pepper jack cheese, or a few dashes of hot sauce into the egg mixture for a spicy version.

Want to get fancy? Top the casserole with sliced tomatoes, caramelized onions, or a sprinkle of fresh herbs before baking. It gives it that “brunch bistro” vibe with barely any effort.

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