Ham and Cheese Hashbrown Casserole

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 304kcal

Author: Lauren

This Ham and Cheese Hashbrown Casserole is cozy, cheesy, and the kind of breakfast everyone loves. Made with crispy hash browns, savory diced ham, and plenty of melty cheese, it’s the perfect easy-to-prep breakfast that feeds a crowd or enjoy for your weekly meal prep.

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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)

Instructions

Preheat the oven to 375 degrees F. Grease a 9x13-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.

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