This Ham And Cheese Hash Brown Casserole is a delicious and easy-to-prepare recipe perfect for breakfast or brunch. It’s a simple make-ahead dish that’s a must for the holidays or any time you feed a crowd.
One of my favorite ways to serve this savory casserole is with Skillet Cinnamon Apples and Blueberry Muffins. What a way to start the day!
In This Post
What Makes Ham And Cheese Hash Brown Casserole So Good?
First, the combination of hash browns, ham, and cheese is a classic flavor combination I adore, and so does my family. The hash browns add a crispy texture, the ham adds a salty and savory flavor, and the cheese adds a gooey richness.
Second, the eggs and milk help bind everything together and create a creamy sauce – a hashbrown casserole without soup! Third, it’s baked until it is golden brown and bubbly. This gives it a crispy crust and a warm, soft center, making it totally irresistible! Like Sausage and Cheese Croissant Breakfast Casserole, this dish is a terrific way to start the day and perfect for the holidays.
Ham And Cheese Hash Brown Casserole Ingredients
- Cooked Cubed Ham: Leftover ham from holiday dinners or store-bought from the deli section are good choices. You can also use breakfast sausage or bacon if desired.
- Shredded Cheddar Cheese – you can use many kinds of cheese, like pepper jack, mozzarella, Colby jack, Swiss or Parmesan cheese.
- Whole Milk – you can substitute Half-and_Half as well.
- Garlic Powder
- Onion Powder
- Kosher Salt
- Fresh Cracked Black Pepper
- Fresh Chives – for garnish. You can also substitute fresh parsley.
Scroll Down For Measurements
What Are Hash Browns
Hash browns are super versatile. I like to serve them for breakfast, lunch, dinner, or any time I need an easy-to-make side dish. They can be made from raw or pre-cooked potatoes that are shredded and then cooked in a pan or skillet until crispy. I think they are extra yummy served with ketchup or sour cream. Like this yummy breakfast dish, hash browns are also a great addition to many casseroles.
How To Thaw Frozen Hash Browns
- Refrigerate overnight: This is the safest and most gentle way to thaw frozen hash browns.
- Microwave: This is the quickest way to thaw frozen hash browns. Place them in a microwave-safe dish and cook on high for 2–3 minutes, or until thawed. Be careful not to overcook the hash browns, as they will become mushy.
- Drain and pat dry: This method is a good compromise between speed and safety. Place the hash browns in a colander and run cold water over them until they are thawed. Then, pat them dry with paper towels.
How To Make Ham And Cheese Breakfast Casserole
- Heat the oven and coat a 9×13-inch baking pan with nonstick cooking spray.
- Add potatoes, ham, and cheese to a large bowl. Toss the hashbrowns, ham, and cheese in a large bowl, then add the mixture to the bottom of the prepared baking dish.
- Whisk together eggs, milk, salt, onion powder, garlic powder, and pepper in a large bowl. Pour the mixture over the potatoes, ham, and cheese. Using the back of a spoon or spatula, press everything down, so the egg mixture covers all the ingredients.
- Bake casserole for approximately 1 hour, checking at the 50-minute mark. The center should be set, and the edges golden brown.
- Remove the casserole and let cool for 10 minutes. Sprinkle on chopped chives, slice and serve.
Tips For Making This Easy Recipe
- Make sure the hashbrowns are thawed and patted dry.
- Shred the cheese yourself. This step does make a big difference in the flavor and allows the cheese to melt properly.
- To make ahead, prepare the casserole up to the baking step. Cover and refrigerate overnight. Let the casserole come to room temperature in the morning for 30 minutes before baking.
Want More Delicious Breakfast Recipes? Try These
- Best Homemade Sausage Gravy
- Ham And Cheese Croissant Breakfast Casserole
- Pimento Cheese Grits
- Easy Cinnamon Rolls
- Glazed Orange Muffins
Ingredients
- 24 ounce shredded hash browns, thawed
- 16 ounces cubed cooked ham
- 8 ounces shredded cheddar cheese
- 12 large eggs
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cracked black pepper
- 3 tablespoons chopped fresh chives
Instructions
- Heat oven to 350 degrees. Coat a 9×13-inch baking pan with cooking spray and set aside.
- Add potatoes, ham, and cheese to a large bowl. Toss to combine and add the mixture to the bottom of the prepared baking dish.
- In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, and pepper. Pour the mixture over the potatoes, ham, and cheese. Using the back of a spoon or spatula, press everything down, so the egg mixture covers all the ingredients.
- Bake casserole for approximately 1 hour, checking at the 50-minute mark. The center should be set, and the edges golden brown.
- Remove the casserole and let cool for 10 minutes. Sprinkle on chopped chives, slice and serve.
Notes
-
- Refrigerate overnight: This is the safest and most gentle way to thaw frozen hash browns.
-
- Microwave: This is the quickest way to thaw frozen hash browns. Place them in a microwave-safe dish and cook on high for 2–3 minutes, or until thawed. Be careful not to overcook the hash browns, as they will become mushy.
-
- Drain and pat dry: This method is a good compromise between speed and safety. Place the hash browns in a colander and run cold water over them until they are thawed. Then, pat them dry with paper towels.
- Prepare the casserole up to the baking step. Cover and refrigerate overnight. In the morning, let the casserole come to room temperature for 30 minutes before baking.
Nutrition
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diane
this was very easy to make. I put the ham and cheese and potatoes in a bowl in the fridge, and whisked the other things and put that in the fridge. Then I got up early and put it all in the oven 🙂 I also made 6 servings, since its just the two of us. My husband liked it, I added more salt and pepper to my plate, but thats usually me. It tasted just like if I had made scrambled eggs with ham and cheese, and hash browns on the side lol. Your recipes don’t disappoint xoxo It was something different for a regular Sunday breakfast.
Tim
Casserole came together to a nice texture, but it was bland. The other adults all held the and opinion. I used ham. Onion powder, garlic powder, salt and pepper was not enough to give it deep flavor. I started looking through the fridge for toppings; I settled on sour cream and salsa. One adult thought a breakfast sausage would be better than ham. Anyway, if you’re going to make this, double or triple the spices, or add jalapeño, or something. As for serving size, we had three adults and two kids eating, and we finished about 50% at the first sitting.
Cheryl
Can I bake and reheat the next morning