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About This Recipe
This Ham and Cheese Hashbrown Casserole is a classic breakfast bake that never goes out of style. It combines all my favorite breakfast ingredients (like crispy hashbrowns, savory ham, melty cheese) to make a hearty, satisfying casserole that’s simple to prep, easy to customize, and perfect for everything from holiday mornings to weekday meal prep.
Not only is this recipe delicious, but it’s perfect for serving a crowd over the holiday season or just stocking your fridge with a grab-and-go breakfast option. This easy breakfast casserole delivers big comfort-food flavor with minimal effort, which makes it perfect for any occasion!
Also, this hearty breakfast casserole is a great way to use up any leftovers you have on hand! Have leftover holiday ham? Or veggies in the fridge you ned to use up? Feel free to throw it all in there!
For more easy breakfast casseroles, try my Holiday Crescent Roll Breakfast Casserole, Healthy Cheesy Southwest Hashbrown Casserole, Easy 25-Minute Ham and Cheese Breakfast Bake or Healthy Sausage Gravy Breakfast Casserole!
Why You’ll Love This Cheesy Hashbrown Casserole
- Family-favorite: This hashbrown casserole is an easy make-ahead breakfast bake that everyone will love!
- Versatile: Perfect for holidays, brunch, meal prep, and feeding a crowd.
- Comfort food: The perfect breakfast that is cozy, cheesy, and ultra-satisfying
- High protein: Protein-packed thanks to the ham and eggs!
- Easy to make: Made with simple ingredients and minimal prep!
- Shredded hash browns: Thawed from frozen. Be sure to squeeze out excess moisture for the best texture.
- Ham: Cubed cooked ham. Leftover ham works great here.
- Cheese: I used shredded Colby Jack, but you can swap for sharp cheddar cheese, Monterey Jack, or any cheese you prefer.
- Eggs & egg whites: Using a mix keeps it fluffy and protein-packed, but you can use all whole eggs if preferred.
- Milk: I used whole milk, but any milk (including 2%, skim, or unsweetened almond milk) will work.
- Butter: Melted and cooled.
- Seasonings: You’ll need salt, black pepper, garlic powder, and onion powder.
- Optional: Minced green onion for garnish; salsa or sour cream for serving.
- Add veggies: Stir in diced bell peppers, onions, spinach, broccoli, or any extra veggies you love.
- Swap the protein: Use cooked bacon, turkey ham, or breakfast sausage instead of ham.
- Lower-fat option: Use reduced-fat cheese and skim milk to lighten it up.
- Spicy kick: Add diced jalapeños or a pinch of red pepper flakes.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 375 degrees F. Grease a 9×13-inch dish with cooking spray. Spread thawed hashbrowns in the dish.
2. Then sprinkle evenly with the ham and shredded cheese.
3. Whisk eggs, egg whites, milk, melted butter, salt, pepper, garlic, and onion powder together in a bowl.
4. Pour egg mixture over the hashbrown casserole. Gently toss to disperse ingredients.
5. Cover with foil and bake for 40 minutes. Then, remove foil and bake for another 10-15 minutes, or until golden brown along the edges and set in the middle.
6. Let cool for 10 minutes, then serve and enjoy!
- Store: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Slice into portions and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm individual servings in the microwave or reheat larger portions in the oven until heated through.
Helpful Tips
💦Remove excess moisture: Make sure to use fully thawed hash browns and pat them dry to prevent a watery casserole.
🔪Let it rest: Let the casserole rest before slicing so it sets cleanly.
🧀Freshly shredded cheese: Shred your own cheese if possible; it melts and tastes better than pre-shredded. I promise it’s worth the extra step!
🥘Prep in advance: This is a great recipe to prep the night before and bake fresh in the morning.
Can I make this easy casserole ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate overnight. Bake as directed the next morning.
Can I use fresh potatoes instead of frozen hash browns?
You can, but be sure to shred them and squeeze out as much moisture as possible before using.
How do I know when this hash brown breakfast casserole is done?
The center should be set (no jiggle), and the edges will be lightly golden and bubbly.
Can I serve this for dinner?
Absolutely. Add a simple side salad or fruit, and it makes an easy, cozy breakfast-for-dinner option.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Ham and Cheese Hashbrown Casserole
Ingredients
- 30 oz. shredded hashbrowns thawed from frozen
- 8 oz. cubed cooked ham
- 2 cups shredded colby jack cheese (224g)
- 4 large eggs
- 3/4 cup egg whites (180g) or 4 additional eggs
- 1/2 cup whole milk (120g) or any milk
- 3 Tbsp. butter (42g) melted & cooled
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
Optional:
- Minced green onion to garnish, salsa or sour cream (for serving)
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Instructions
- Preheat the oven to 375 degrees F. Grease a 9×13-inch dish.
- Spread thawed hashbrowns in the dish then sprinkle evenly with the ham and shredded cheese.
- Whisk eggs, egg whites, milk, melted butter, salt, pepper, garlic and onion powder together in a bowl. Pour egg mixture over the hashbrown casserole. Gently toss to disperse ingredients.
- Cover with foil and bake for 40 minutes. Then, remove foil and bake for another 10-15 minutes, or until golden brown along the edges and set in the middle.
- Let cool for 10 minutes then serve and enjoy!
Notes
- Store: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Slice into portions and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm individual servings in the microwave or reheat larger portions in the oven until heated through.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
