This easy hash browns ham and cheese casserole is the ultimate comfort food breakfast bake. Loaded with cheesy goodness, savory ham, and crispy potatoes, it’s the kind of hearty dish that brings everyone to the table. Perfect for holiday mornings, weekend brunches, or meal prep, this casserole is a reliable crowd favorite that’s simple to make with just a few basic ingredients.
One of the best things about this egg bake with hash browns and ham is how adaptable it is. You can use fresh or frozen shredded potatoes, leftover holiday ham, or even swap in cooked sausage or bacon if you’d like to mix things up. The creamy base made with evaporated milk and sour cream gives it a rich texture, while the eggs hold everything together like a classic breakfast casserole.
This hash brown casserole with ham and cheese also reheats beautifully, making it a smart option for meal prepping breakfast or feeding a houseful of guests. Serve it warm right from the oven or make it the night before and bake it in the morning—either way, it delivers big flavor with minimal effort.
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Why We Love This Egg Bake with Hash Browns and Ham
The perfect make-ahead breakfast casserole with hash browns and ham is here! And, just in time for the holidays. Because nothing brings everyone around the table for some morning cheer like a piping hot, super cheesy hashbrown potato casserole. This recipe is so easy just like our best Bisquick waffle recipe!
- It’s the ultimate make-ahead breakfast.
This cozy hash brown casserole with ham and cheese is easy to prep the night before—just mix, cover, and chill. In the morning, while the coffee brews, it bakes up hot and cheesy with hardly any effort. - It puts leftover ham to good use.
After a big holiday dinner, repurpose those extra slices of ham in crock pot into a hearty egg bake that feels brand new—perfect for a laid-back weekend breakfast idea. - It’s a guaranteed crowd favorite.
Just like our best Bisquick waffle recipe, this dish wins everyone over with comforting ingredients, a golden cheesy top, and a warm-from-the-oven aroma that brings the whole house to the table.
Every bite of this egg bake with hash browns and ham is loaded with tender shredded potatoes, fluffy eggs, savory ham, and lots of cheese. It has a dreamy, creamy texture but is made without canned soup. Just wholesome kitchen staples and, of course, a dash of love and holiday magic.
This has been my go-to brunch recipe for years – so consider it a gift from my family to yours!
Ingredient Notes and Substitutions
- Shredded hash browns: You can use fresh or frozen hash browns. See notes below for tips on how to thaw.
- Cheese: we used shredded cheddar cheese for a classic flavor, but you can use Colby jack for a more melty texture.
- Ham: Precooked ham is great in this dish, however, you can use any type of cooked ham that you like.
- Sour cream: Use regular sour cream for a richer taste and texture. Substitute with Greek yogurt for a lighter option.
- Milk: Evaporated milk was used as it gives a richer texture. But, you can use half and half instead.
- Butter: melted butter is used to help bind the ingredients together. You can use olive oil instead. However, the flavor may be slightly different.
- Seasoning: We used all-purpose seasoning and pepper.
Recipe Variations
- Veggie lover’s hashbrown casserole: Stir in sautéed mushrooms and diced bell peppers before baking. This adds color and a tender bite to the egg mixture. Don’t forget to sprinkle in a little salt, black pepper, and a dash of garlic powder for even more savory flavor.
- Cheesy green onion twist: Add chopped green onions to the mixture along with shredded mozzarella or pepper jack cheese. A light touch of onion powder in the base gives it that extra pop of flavor with minimal effort.
- Spicy southwest style: Mix in green chilies or diced jalapeños with the hashbrown casserole base. Use a Mexican cheese blend and add black pepper, garlic powder, and onion powder to taste. Garnish with cilantro before serving.
- Meat-free morning casserole: Skip the ham and bulk it up with roasted veggies like zucchini, mushrooms, or spinach. Use the same cheesy base and stir well to combine everything evenly before baking. Add a little extra seasoning with salt, pepper, and your favorite herb blend.
Equipment Used in this Recipe
- Casserole dish or skillet
- Baking sheet
How to Make Hash Brown Casserole with Ham and Cheese
- Preheat the oven
Set your oven to 375°F to preheat while you prep the casserole. - Prepare the baking dish
Lightly spray a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking. - Combine ingredients
In a large mixing bowl, add the shredded hash browns, beaten eggs, 1 cup of the shredded cheese, diced ham, sour cream, chopped onions, evaporated milk, melted butter, and seasonings (all-purpose seasoning and pepper). Stir everything together until well combined.
How To Thaw Frozen Shredded Hash Browns
I prefer to let the frozen hash browns defrost on a baking sheet. It takes about 30-60 minutes total.
- If you’re in a hurry, you can place the frozen hash browns on a baking sheet. Bake then bake them at 170º Fahrenheit for about 15 minutes to thaw them quickly.
- Of course, you can always thaw frozen hash brown potatoes right in their bag overnight in the refrigerator. Put a plate or container underneath the package of shredded potatoes baking while defrosting in the fridge to keep them from making a mess.
🎯 TFN Pro Tip
Do not rinse hash browns (fresh or frozen)! The potatoes will soak up the water and it will make your casserole soggy.
- Transfer to the casserole dish
Pour the hash brown mixture into the prepared baking dish and spread it out evenly. - Add the remaining cheese
Sprinkle the remaining cup of shredded cheese over the top of the casserole. - Bake
Place the dish in the oven and bake for 45–50 minutes, or until the top is golden and the casserole is hot and bubbly. The edges should puff up slightly when it’s ready. - Cool and serve
Let the casserole rest for about 5 minutes before slicing and serving. Enjoy it hot for breakfast, brunch, or even dinner!
Serving Suggestions
For extra cheesy hash browns ham and cheese casserole top it with shredded sharp cheddar, Monterey Jack, mozzarella, pepper jack, or Gouda. Serve it with fried bacon, breakfast sausage, or diced ham for brunch.
Recipe FAQs
Technically, you can keep uncooked, thawed hash browns in the fridge for up to 7 days. I recommend you only keep them in the fridge for no longer than 3 days for optimal taste and quality.
Sure! In order to keep the baking time the same, use separate casserole dishes to bake the hashrown breakfast casserole. If you use one large baking dish, allow at least 60-70 minutes of baking time and check the internal temperature to ensure it is 165ºF.
Let the casserole cool completely and transfer it to a sealed container storage or airtight container before placing it in the fridge.
Leftover cooked potato casserole will keep for up to 4 or 5 days in the refrigerator.
If you plan to make ahead this breakfast casserole and freeze it, I suggest you use a foil container: Not only is it freezer-safe, but the container can be safely used in the oven as well to reheat it.
To make ahead and freeze this hash brown breakfast casserole: Follow steps 2 and 3 of the recipe, using a freezer-safe container (I recommend using a foil container). Cover with a layer of aluminum foil, and freeze for up to 3 months. Then bake from frozen (do not defrost) as directed, adding an extra 15 minutes of baking time or so until it’s heated throughout and the cheese is golden.
This recipe is the perfect overnight egg casserole with hash browns recipe! Prepare it the night ahead, pop it in the oven, then bake in the morning.
Just prepare the ham hashbrown breakfast casserole as directed in steps 2 and 3 of the recipe. Cover with plastic wrap or foil, and refrigerate for up to 3 days. Then follow the baking directions and bake for 50 minutes.
Consider Making These Other Breakfast Recipes…
If you tried this hash browns ham and cheese casserole recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Hash Browns Ham and Cheese Casserole
Equipment
- casserole dish or cast iron skillet
- rimmed baking sheet
Ingredients
- 30 ounces (1 bag) shredded hash browns, fresh or frozen (thawed) (I prefer Ore Ida frozen or Simply Potatoes fresh)
- 8 large eggs, beaten
- 2 cups cheddar cheese or Colby jack cheese, shredded
- 2 cups (about 8 ounces) precooked ham, diced
- 1 cup (8 ounces) sour cream
- 1 cup onions, chopped (1 small onion)
- 1 cup evaporated milk or half-and-half
- ½ cup (1 stick) melted butter
- 1½ teaspoons all-purpose seasoning
- ¼ teaspoon pepper
Instructions
- Preheat oven to 375° Fahrenheit.
- Prepare a 9"x13" casserole by spraying it with cooking oil spray. In a large bowl, mix together hash brown potatoes, eggs, 1/2 of the cheese, ham, sour cream, onions, milk, melted butter, and seasonings.
- Pour hash brown casserole ingredients into the prepared casserole dish and top with remaining shredded cheese.
- Bake for 45-50 minutes, or until hot and bubbly and golden on top, and the edges of the breakfast casserole are puffy.
Notes
- Veggie lover’s hashbrown casserole: Stir in sautéed mushrooms and diced bell peppers before baking. This adds color and a tender bite to the egg mixture. Don’t forget to sprinkle in a little salt, black pepper, and a dash of garlic powder for even more savory flavor.
- Cheesy green onion twist: Add chopped green onions to the mixture along with shredded mozzarella or pepper jack cheese. A light touch of onion powder in the base gives it that extra pop of flavor with minimal effort.
- Spicy southwest style: Mix in green chilies or diced jalapeños with the hashbrown casserole base. Use a Mexican cheese blend and add black pepper, garlic powder, and onion powder to taste. Garnish with cilantro before serving.
- Meat-free morning casserole: Skip the ham and bulk it up with roasted veggies like zucchini, mushrooms, or spinach. Use the same cheesy base and stir well to combine everything evenly before baking. Add a little extra seasoning with salt, pepper, and your favorite herb blend.
- Do not rinse hash browns (fresh or frozen)! The potatoes will soak up the water and it will make your casserole soggy.
- This recipe is the perfect overnight egg casserole with hash browns recipe! Prepare it the night ahead, pop it in the oven, then bake in the morning.
- Just prepare the ham hashbrown breakfast casserole as directed in steps 2 and 3 of the recipe.
- Cover with plastic wrap or foil, and refrigerate for up to 3 days. Then follow the baking directions and bake for 50 minutes.
- Let the casserole cool completely and transfer it to a sealed container before placing it in the fridge.
- Leftover cooked potato casserole will keep for up to 4 or 5 days in the refrigerator.
Nutrition
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Sara says
I’ve made this several times Me&My my husband & grandkids Love it..With or Without the hashbrowns Oh Yeah don’t forget the Cheese i find that the Shredded Velveeta Is Awesome in this Recipe
kushigalu says
This hash brown casserole looks amazingly delicious. Thanks a lot for sharing the recipe.