This Cheesy Egg, Ham and Hashbrown Breakfast Casserole is an easy, crowd-pleasing breakfast that takes about 10 minutes to prep. Assemble it, bake, and serve a protein-packed casserole perfect for busy weekends, holiday mornings, or brunch gatherings.
This egg bake brings together shredded hashbrowns, diced ham, cheese, eggs, and a touch of sour cream for a rich, comforting texture. It requires very little chopping and minimal hands-on time, yet the finished dish slices neatly into squares and reheats well, making it ideal for serving a group or prepping ahead.
Why You’ll Love This Recipe
- Quick prep. Ready to assemble in about 10 minutes and hands-off during baking.
- Simple ingredients. Uses common items—hashbrowns, ham, eggs, cheese, onion, and sour cream.
- Make ahead. Assemble the night before, cover, refrigerate, then bake in the morning.
- Feeds a crowd. A 9 x 13-inch casserole serves roughly 8–10 slices, great for brunch or potlucks.
- Freezes and reheats well. Slice into portions and freeze for easy breakfasts later.
Ingredients
Use the ingredients below for a reliable and flavorful casserole. Quantities are listed for a 9 x 13-inch dish.
- 20 ounces Simply Potatoes shredded hashbrowns (plain, not seasoned)
- ½ cup yellow onion, diced
- 8 ounces diced ham
- ¾ cup sour cream
- 1.5 cups cheddar cheese, shredded (reserve 1 cup in the mixture and ½ cup for the top)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 large eggs
- ½ cup whole milk
Note: If you prefer, yellow or white cheddar both work. Fresh shredded cheese from a block melts best.
Substitutions and Variations
If you want to change the protein, swap the ham for cooked crumbled sausage or chopped, crisped bacon. For a spicier version, use pepper jack cheese and add a few dashes of hot sauce to the egg mixture. If fresh refrigerated shredded hashbrowns aren’t available, frozen hashbrowns will work after thawing and squeezing out excess moisture. For a vegetarian option, omit the ham and add cooked vegetables such as bell peppers, mushrooms, or spinach.
How to Make Cheesy Egg, Ham and Hashbrown Breakfast Casserole
This section outlines the straightforward steps to assemble and bake the casserole. The entire process centers on mixing the base ingredients, pouring the egg mixture over them, and baking until set and golden.
Step 1: Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch casserole dish with butter or vegetable oil. In a large bowl, combine the shredded hashbrowns, diced ham, diced onion, salt, pepper, sour cream, and 1 cup of the shredded cheddar. Stir until the mixture is evenly combined, then press it into the prepared baking dish.
Step 2: In a separate bowl, whisk the eggs and milk together until smooth and uniform.
Step 3: Slowly pour the egg mixture over the assembled hashbrown mixture. Use a spoon to gently push the eggs into the casserole so they distribute evenly; many will sink into the base.
Step 4: Sprinkle the remaining ½ cup of shredded cheddar over the top. Cover the casserole loosely with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes, or until the center is set and the top is golden.
Step 5: Let the casserole rest for a few minutes after removing it from the oven. This helps it finish setting and makes slicing easier. Cut into squares and serve warm.
Step 6: Serve and enjoy. Condiments such as ketchup are optional—some guests prefer it on the side.
Expert Tips
- Whisk the eggs and milk thoroughly so the mixture pours and soaks evenly into the hashbrowns.
- Shred cheese from a block for the best melting and flavor—pre-shredded cheese often contains anti-caking agents that affect texture.
- Use fresh refrigerated shredded hashbrowns when possible to avoid excess moisture, which can make the casserole soggy.
- Stick to a standard 9 x 13-inch dish for the posted cook times; smaller or deeper dishes will change baking time.
Recipe FAQs
Do I have to thaw frozen hashbrowns?
Frozen hashbrowns can release extra water while baking and risk a soggy casserole. If using frozen, thaw at room temperature for at least 30 minutes and press or pat out excess moisture before combining.
How should I store leftover casserole?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through.
Can I freeze this casserole?
Yes. For best results, cut into individual portions, wrap tightly, and freeze. Reheat from thawed or allow to thaw in the refrigerator before baking to reheat.
More Easy Breakfasts You Will Love
- Easy Crescent Roll Cinnamon Rolls
- Sweet Cream Pancakes
- Mini Chocolate Chip Muffins
- Strawberry Ricotta Toast
If you try this Breakfast Casserole, please leave a star rating and a comment to share how it turned out. I enjoy hearing about your variations and tips.