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. The crispy hashbrowns, gooey melted cheese, and savory ham come together in a perfect balance of textures and flavors, making this dish an instant favorite.

I first made this casserole on a lazy Sunday morning when I needed something quick yet satisfying for a family brunch. What started as a way to use up leftover ham has now become a beloved weekend tradition, especially during the holidays.

Why You'll Love This Cheesy Hashbrown Breakfast Casserole

Get ready to add a new staple to your breakfast rotation! This Cheesy Hashbrown Breakfast Casserole with Ham has everything you need for a delicious, fuss-free morning meal.

First, it’s incredibly easy to make. With just a handful of ingredients and minimal prep work, you can have this dish ready for the oven in under 10 minutes.

It’s also a fantastic make-ahead option. Whether you're preparing for a holiday breakfast or a busy weekday morning, you can assemble the casserole the night before and simply bake it when you’re ready.

Budget-friendly and versatile, this casserole is perfect for using up leftover ham, cheese, or even veggies you have on hand. No need for extra grocery trips—just mix, bake, and enjoy.

And let’s not forget the cheesy, golden topping! With a crispy top layer and a rich, creamy interior, every bite is a comforting blend of flavors and textures.

Ingredients Notes

The magic of this Cheesy Hashbrown Breakfast Casserole with Ham lies in its simple yet flavorful ingredients. Here’s what you need to know about each key component.

Hashbrowns provide the perfect crispy base for this casserole. I prefer using frozen shredded hashbrowns for convenience, but if you have time, freshly grated potatoes work just as well. Just be sure to squeeze out excess moisture to prevent a soggy dish.

Ham adds a savory, smoky depth of flavor. Leftover holiday ham works beautifully here, but you can also use pre-cubed ham from the store. If you prefer a bit more spice, swap in cooked bacon or breakfast sausage.

Cheese is the heart of this dish! I recommend using a mix of sharp cheddar and Monterey Jack for the best combination of flavor and meltiness. If you love extra cheesiness, sprinkle a little more on top before baking.

Eggs and milk form the rich, custard-like base that holds everything together. Whole milk works best for creaminess, but you can substitute half-and-half for an even richer texture.

A sprinkle of green onions and seasonings (like garlic powder and black pepper) add a subtle kick that enhances the flavors without overpowering them.

How To Make This Cheesy Hashbrown Breakfast Casserole

Making this Cheesy Hashbrown Breakfast Casserole with Ham is as simple as mix, pour, and bake. Let’s break it down step by step.

Start by preheating your oven to 375°F and greasing a 9x13-inch baking dish. This ensures the casserole won’t stick and makes cleanup a breeze.

In a large mixing bowl, combine the frozen hashbrowns, diced ham, and shredded cheese. Give everything a good stir to ensure the ingredients are evenly distributed.

In a separate bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper. This creates the creamy, savory custard that binds the casserole together.

Pour the egg mixture evenly over the hashbrown mixture in the baking dish. Use a spatula to gently press everything down so the liquid is evenly absorbed.

Bake uncovered for 40-45 minutes, or until the edges are golden brown and the center is set. If you like a crispier top, broil for the last 2-3 minutes until the cheese is bubbly and slightly browned.

Let the casserole rest for about 5 minutes before slicing. This helps it hold its shape when serving.

Storage Options

If you have leftovers (which isn’t likely!), this casserole stores beautifully for future breakfasts.

To refrigerate, let the casserole cool completely, then cover it tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh in the fridge for up to 4 days.

For longer storage, freeze individual portions in freezer-safe containers. When ready to eat, thaw overnight in the fridge before reheating.

To reheat, warm individual portions in the microwave for 1-2 minutes, or place the entire casserole in a 350°F oven until heated through.

Variations and Substitutions

The beauty of this recipe is its flexibility! Here are a few ways to switch things up:

Want a meatless version? Swap the ham for sautéed mushrooms, bell peppers, and spinach for a veggie-packed alternative.

Prefer a spicier kick? Add a dash of hot sauce to the egg mixture or toss in some diced jalapeños.

Need a dairy-free option? Use almond or oat milk in place of regular milk, and opt for dairy-free cheese alternatives.

Experiment with different cheeses! Try Swiss for a nutty flavor or pepper jack for a bit of heat.

No matter how you make it, this Cheesy Hashbrown Breakfast Casserole with Ham is guaranteed to be a crowd-pleaser. Enjoy every gooey, crispy bite!

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