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Breakfast Casserole with Hash Browns and Ham

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Kick off a festive day with this hearty and delicious ham and potato breakfast casserole! Fresh or frozen shredded hashbrowns are combined with eggs, cheese, ham, and sour cream for a rich and comforting dish (without soup!). Add more cheese and bake, and you’ve got a no-fail breakfast or brunch winner. The hash brown and egg casserole can even be made ahead as an easy overnight recipe. Try it for your next family gathering and I’m sure it will become a part of your holiday traditions.

a bowl of breakfast casserole with the skillet of the casserole in the background

The Best Ham And Hash Browns Breakfast Casserole

The perfect make ahead breakfast casserole with hash browns 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.

In fact, use up your leftover ham from our Crock Pot Ham recipe for an easy, delicious, post-holiday breakfast or brunch.

The casserole recipe is similar to our Easy Hash Brown Breakfast Casserole with sausage. However, this version includes cooked ham for even faster prep.

Combine the ingredients the night before and keep the casserole in the fridge; in the morning, preheat the oven while a pot of coffee is brewing. Then bake, and in less than an hour breakfast on Thanksgiving or Christmas morning is ready to serve…with barely any effort!

a skillet of breakfast casserole with hash browns and ham baked and ready to serve

Every bite of this hash brown casserole 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!

Ingredients For This Breakfast Casserole With Hash Browns

  • Shredded hash brownsfresh or frozen (see notes below for tips how to thaw)
  • Eggs
  • Shredded cheddar cheeseor Colby jack
  • Precooked hamdiced
  • Sour creamor Greek yogurt
  • Onionchopped
  • Evaporated milkor half and half
  • Buttermelted
  • All-purpose seasoning and pepper

ingredients for hash brown casserole with ham: ham, eggs, shredded hash browns, sour cream, evaporated milk, onion, butter, cheese, and all purpose seasoning

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.

a baking sheet of hash brown potatoes

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.

Tip: Do not rinse hash browns (fresh or frozen)! The potatoes will soak up the water and it will make your casserole soggy.

How to Make the Easiest Breakfast Casserole

  • Preheat oven to 375° Fahrenheit. 
  • In a large bowl, mix together hash brown potatoes, eggs, 1/2 of the cheese, ham, sour cream, onions, milk, melted butter, and seasonings.
a mixing bowl with breakfast casserole with ham
  • 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. Let cook for 10 minutes and serve!
overhead view of the baked potato casserole for breakfast

Make Ahead Breakfast Casserole with Hash Browns

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 baking directions and bake for 50 minutes.

Can you freeze hash brown casserole?

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.

breakfast casserole in the bowl and ready to serve

How to store leftover potatoes

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.

Frequently Asked Questions

How long can you keep thawed hash browns in the fridge?

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.

Can I double this breakfast casserole recipe?

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.

Get The Full Ham And Potato Breakfast Casserole Recipe

breakfast casserole in the bowl and ready to serve
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5 from 1 vote

Breakfast Casserole with Hash Browns and Ham

Fresh or frozen shredded hash browns are combined with eggs, cheese, ham, and sour cream for a deliciously cheesy breakfast casserole made without soup. It's an easy make ahead overnight recipe that's perfect for the holidays!
Course Side Dish
Cuisine American
Keyword Casserole, Make Ahead, loaded potatoes, cracker barrel hash brown casserole, cheesy potatoes, hash brown casserole, breakfast casserole
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12 servings
Calories 361kcal

Equipment

  • large 9 x 13" casserole dish

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
  • 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

Make ahead directions: Prepare casserole as directed in steps 2 and 3, then cover with plastic wrap or foil, and refrigerate for up to 3 days. Then follow baking directions, baking for 50 minutes.
Leftovers will keep well for up to 4 or 5 days in the refrigerator. Let the casserole cool completely and transfer to a sealed container before placing in the fridge.
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, 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.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 18g | Protein: 19g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1111mg | Potassium: 378mg | Fiber: 1g | Sugar: 4g | Vitamin A: 874IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 2mg

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