Cheesy Hashbrown Breakfast Casserole With Ham Recipe

There's nothing quite like waking up to the comforting aroma of a Cheesy Hashbrown Breakfast Casserole With Ham baking in the oven. With its golden, crispy edges, gooey layers of cheese, and savory chunks of ham, this dish is a warm hug on a plate—perfect for lazy weekends, holiday mornings, or feeding a hungry brunch crowd.

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I first made this casserole on a whim one Sunday when we had leftover ham from dinner and a half-bag of frozen hashbrowns staring at me from the freezer. Since then, it’s become our go-to breakfast for everything from potlucks to Christmas morning. It’s simple, satisfying, and always a hit with guests of all ages.

Let me show you why this hearty breakfast bake deserves a spot in your meal rotation.

Why You'll Love This Cheesy Hashbrown Breakfast Casserole With Ham

Get ready to fall in love with a breakfast casserole that checks all the boxes—comforting, crave-worthy, and ridiculously easy to make.

First off, this recipe is a total time-saver. With just a few ingredients and minimal prep, it comes together quickly and bakes up beautifully while you enjoy your coffee. You can even assemble it the night before, making your mornings stress-free and delicious.

It’s also budget-friendly. This casserole relies on affordable, everyday staples—frozen hashbrowns, eggs, cheese, and ham—so you can serve a crowd without breaking the bank.

Feeding a group? No problem. This casserole easily serves 8-10 people, making it a perfect choice for holidays, brunches, or even a breakfast-for-dinner night. It’s hearty, filling, and pairs well with fresh fruit or a green salad.

What I love most is how customizable it is. Whether you're swapping the ham for sausage or adding in veggies like bell peppers or spinach, this dish is endlessly adaptable. Keep it classic or make it your own.

Now that you’re hooked, let’s take a look at what goes into this delicious breakfast classic.

Ingredient Notes

The beauty of this cheesy hashbrown casserole lies in its simplicity. With just a handful of ingredients, you’ll create a rich, hearty dish packed with flavor and texture.

Frozen hashbrowns are the star of the show. I use the shredded variety, which creates a fluffy interior and slightly crisp edges once baked. Be sure to thaw them before mixing, or your casserole may end up watery. You can also use diced hashbrowns if you prefer a chunkier texture.

Ham adds a salty, savory element that balances the richness of the cheese and eggs. I usually dice up leftover ham from dinner, but deli ham or a pre-cooked ham steak also works perfectly. It’s a great way to use up holiday leftovers, and you can even freeze chopped ham in advance for convenience.

Shredded cheese is what gives this casserole its irresistible gooeyness. I recommend a blend of sharp cheddar and mozzarella for flavor and meltability. Monterey Jack or Colby can be subbed in too, depending on your preference or what you have on hand.

Eggs and milk bind everything together into a cohesive bake. Whole milk provides richness, but you can use 2% or even half-and-half if desired. Make sure your eggs are well beaten so the custard bakes evenly throughout the casserole.

While you don’t need any fancy equipment, a 9x13-inch baking dish is essential. A good quality, oven-safe dish ensures even baking and makes for an easy transition from oven to table.

How To Make This Cheesy Hashbrown Breakfast Casserole With Ham

Making this casserole is straightforward, but there are a few tips and tricks that help it turn out just right every time.

Start by preheating your oven to 375°F and greasing a 9x13-inch baking dish. While the oven heats up, thaw your frozen hashbrowns completely and pat them dry with a paper towel to remove excess moisture—this step is key to getting a golden, crisp top.

In a large bowl, whisk together your eggs, milk, salt, pepper, and a pinch of garlic powder or paprika if you like a little extra flavor. Make sure everything is well combined and frothy so it distributes evenly throughout the dish.

Now it’s time to assemble. Spread the thawed hashbrowns into the prepared baking dish. Top with the diced ham and sprinkle the shredded cheese generously over the top. Pour the egg mixture evenly across the dish, letting it sink down into all the nooks and crannies.

Gently press down on the top with a spatula to help everything settle into place. If you're making it ahead, cover and refrigerate overnight at this point. Otherwise, slide the dish into the oven and bake for 40-45 minutes, or until the center is set and the top is golden and bubbly.

Once baked, let the casserole rest for about 10 minutes before slicing. This helps it firm up and makes serving a breeze. Expect rich, savory layers in every bite—fluffy potatoes, smoky ham, melty cheese, and a creamy egg base.

Storage Options

Leftovers? You're in luck. This casserole stores beautifully, making it a great option for meal prep or second-day breakfasts.

To refrigerate, let the casserole cool completely, then transfer slices to an airtight container. It will keep well in the fridge for up to 4 days. If you're storing the whole dish, wrap it tightly with plastic wrap or foil.

For freezing, you can store individual portions or the entire casserole. Wrap portions in foil and place them in freezer-safe bags or containers. They’ll keep for 2-3 months. When ready to enjoy, thaw overnight in the fridge before reheating.

To reheat, place a slice in the microwave for 1-2 minutes until hot, or warm it in a 350°F oven for about 15 minutes for a crispier top. Add a sprinkle of fresh cheese before reheating if you want to refresh that melty goodness.

Variations and Substitutions

One of the best parts about this casserole is how flexible it is. You can easily tweak it based on your preferences or what you have in your fridge.

Swap the protein if ham’s not your thing. Crumbled breakfast sausage, cooked bacon, or even chopped turkey work beautifully here. Just make sure any meat is fully cooked before adding it to the dish.

Add veggies for a boost of color and nutrition. Bell peppers, onions, spinach, or mushrooms are great choices. Sauté them first to release excess moisture and enhance flavor before mixing them in.

Make it vegetarian by skipping the meat entirely. Bulk it up with extra veggies or even black beans for a hearty meatless option that’s still packed with flavor.

Try different cheeses to change things up. Pepper jack will add a little heat, or smoked gouda can bring a deep, smoky richness. Mix and match your favorites to find your perfect combo.

Go gluten-free by ensuring your hashbrowns are certified gluten-free and skipping any processed meats that may contain gluten-based fillers. It’s an easy swap that makes this dish accessible to more guests.

Don’t be afraid to experiment. Whether you’re cleaning out your fridge or trying to match picky tastes, this casserole is as adaptable as it is delicious. Once you’ve made it your own, it just might become a new family favorite.

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