Hash Browns Ham and Cheese Casserole
This easy hash browns ham and cheese casserole is a hearty breakfast bake made with eggs, potatoes, and ham—great for holidays or weekends.
Servings: 12 servings
Calories: 361kcal
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
- Do not rinse hash browns (fresh or frozen)! The potatoes will soak up the water and it will make your casserole soggy.
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- 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.
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- 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.
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- 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.
- 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.
- 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.
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
