Cheesy Hashbrown Breakfast Casserole With Ham Recipe

There's something undeniably comforting about a hot, bubbly breakfast casserole emerging from the oven, golden on top and bursting with savory goodness. This Cheesy Hashbrown Breakfast Casserole with Ham is everything you want in a hearty morning meal—crispy edges, creamy center, melty cheese, and smoky ham in every bite.

this Recipe

I first made this dish one chilly Sunday morning when we had a fridge full of leftovers and house guests still snoozing upstairs. The result? A crowd-pleasing breakfast that earned recipe requests before the first cup of coffee was even finished. Whether you’re planning a holiday brunch or just need a make-ahead breakfast for busy weekdays, this one’s a keeper.

Let’s dive into what makes this casserole so special.

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

Get ready to fall in love with the ultimate breakfast bake. This cheesy hashbrown casserole isn’t just delicious—it’s your new go-to for effortless mornings.

First off, it’s wonderfully easy to make. You’ll just stir the ingredients together, pour them into a baking dish, and let the oven do all the hard work. No stovetop juggling, no flipping pancakes, just set it and forget it.

It’s also a budget-friendly meal that feeds a crowd. Using affordable staples like frozen hashbrowns, eggs, and leftover ham, this dish stretches to serve eight or more—without stretching your wallet.

Let’s not forget how versatile it is. Whether you’re using leftover holiday ham, adding sautéed veggies, or tossing in extra cheese, this casserole adapts beautifully to what you have on hand.

And finally, it's a make-ahead dream. You can prep it the night before and pop it in the oven the next morning—ideal for holidays, overnight guests, or meal prep for the week ahead.

Now that you're tempted, let’s take a closer look at the ingredients that bring this dish to life.

Ingredients Notes

The magic of this breakfast casserole comes from simple, satisfying ingredients that work together to create rich, savory layers in every bite. Each component adds a distinct flavor and texture that makes this dish so memorable.

Frozen shredded hashbrowns form the heart of the casserole. They provide a satisfying, slightly crisp texture along the edges while remaining soft and tender inside. Be sure to thaw them completely before mixing, or your casserole may bake unevenly.

Diced cooked ham brings a savory, smoky flavor that contrasts perfectly with the creamy, cheesy base. You can use leftover ham from a roast, a store-bought ham steak, or even deli ham in a pinch. Just make sure to chop it into small, even cubes for easy mixing.

Shredded cheddar cheese is what gives this casserole its ooey-gooey appeal. I recommend sharp cheddar for bold flavor, but feel free to mix in Monterey Jack, Swiss, or even pepper jack for a little kick. The cheese melts into the hashbrowns and eggs, creating that irresistible, melty texture.

Eggs and milk act as the binder for this casserole, turning everything into a cohesive, sliceable dish. Whole milk or 2% both work well here—just avoid skim milk, which may result in a watery texture. Whisk them thoroughly before adding to the mixture to ensure even distribution.

For this recipe, all you need equipment-wise is a large mixing bowl, a whisk, and a 9x13-inch baking dish. A silicone spatula is handy for getting every last bit of cheesy goodness into the pan.

How To Make This Cheesy Hashbrown Breakfast Casserole With Ham

Putting together this cozy casserole is a breeze, even if you're not a morning person. Here’s how it all comes together.

Start by preheating your oven to 375°F and lightly greasing your baking dish. This helps prevent sticking and makes cleanup a whole lot easier. While the oven heats, make sure your hashbrowns are fully thawed and your ham is diced and ready to go.

In a large mixing bowl, combine the hashbrowns, diced ham, and shredded cheese. Give it a good toss so everything is evenly distributed. This step ensures that every slice of your casserole is loaded with flavor in every bite.

In a separate bowl, whisk together the eggs, milk, salt, pepper, and a pinch of garlic powder or onion powder if desired. Pour this egg mixture over your hashbrown mixture and stir gently until everything is well coated.

Transfer the mixture into your prepared baking dish and spread it into an even layer. If you want an extra cheesy top, sprinkle a bit more shredded cheese over the surface. Bake uncovered for 45-50 minutes, or until the edges are golden brown and the center is set. A knife inserted in the center should come out clean.

Once it’s baked, let the casserole rest for about 5-10 minutes before slicing. This helps it firm up and makes serving easier. From start to finish, you’re looking at just over an hour—and most of that is hands-off time.

Storage Options

This casserole is just as delicious the next day, making it perfect for leftovers or meal prep.

To store, let the casserole cool completely, then cover the dish tightly with foil or transfer individual portions to airtight containers. It’ll keep in the refrigerator for up to 4 days.

For longer storage, wrap individual servings in plastic wrap and place them in a freezer-safe bag or container. It will keep well in the freezer for up to 2 months. When you're ready to enjoy, thaw overnight in the fridge.

To reheat, microwave individual portions for 1-2 minutes, or place slices in a 350°F oven for 10-15 minutes until warmed through. If reheating from frozen, allow extra time or defrost first in the fridge overnight.

Variations and Substitutions

One of the best things about this casserole is how adaptable it is. Once you’ve got the basic method down, you can tweak it to fit your mood—or your fridge contents.

If you’re not a fan of ham, try cooked breakfast sausage or crumbled bacon instead. Just make sure they’re fully cooked and drained before adding them to the mixture.

Want to sneak in some veggies? Add sautéed bell peppers, spinach, mushrooms, or onions to the mix. Just be sure to cook off excess moisture before adding them so your casserole doesn’t get soggy.

For a lighter version, you can substitute egg whites for some of the whole eggs, and use reduced-fat cheese or milk. The texture will be a bit different, but still delicious.

You can even go meatless altogether by adding more vegetables and perhaps a smoky cheese like gouda or smoked cheddar to replace that savory depth.

If you're cooking for a crowd with dietary needs, this dish can also be made gluten-free by checking that your hashbrowns and ham are certified gluten-free—most are, but it's always best to double-check.

No matter how you tweak it, this Cheesy Hashbrown Breakfast Casserole with Ham is a guaranteed winner. So go ahead—get creative, use what you have, and make it your own.

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