If you’re searching for an easy and delectable breakfast option, this Cheesy Ham and Hashbrown Breakfast Casserole is the perfect solution. Combining ham, cheese, hashbrowns, and eggs, this casserole is simple to prepare ahead of time or assemble quickly in the morning. We’ve used leftover Honey Baked Ham and Crock Pot Honey Ham for this recipe, but feel free to use store-bought ham as well.
Revitalize Your Breakfast Routine
Breaking free from the usual breakfast lineup can bring excitement back to your mornings. If you’ve been feeling uninspired with your breakfast choices, this ham and cheese breakfast casserole is a delightful way to shake things up. Not only is it an easy breakfast casserole to prepare, but it’s also a hit with kids and adults alike.
Ingredients for the Best Ham and Cheese Breakfast Casserole
A recipe shines brightest with quality ingredients. While the staples in this breakfast casserole recipe are straightforward, there are ways to elevate them:
Ham: Utilizing leftover ham adds incredible flavor. After holidays featuring ham, like Easter or Christmas, we often make this casserole. Both our Honey Baked Ham and Crock Pot Honey Ham work wonderfully. If purchasing, opt for a ham steak over deli slices to get hearty, bite-sized pieces.
Cheese: A mix of Monterey Jack and cheddar cheeses creates a perfect cheesy blend. To reduce calories, you can lessen the cheese quantity, but the richness it adds is worth it.
Eggs: Fresh farm eggs are ideal, but organic store-bought eggs are a great alternative.
Hashbrowns: We grate our own potatoes using the large side of a cheese grater. Freshly grated potatoes may brown, but rinsing them resolves this. Avoid soaking them in water to prevent a soggy casserole. If using frozen hashbrowns, thaw them for at least 30 minutes before baking.
How to Make Ham and Cheese Breakfast Casserole
To achieve an extra crispy hashbrown crust, we use a double-bake method:
Step 1: Prebake the Hashbrown Crust
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Pan: Grease a 9×13-inch (23×33 cm) baking dish thoroughly.
- Add Hashbrowns: Spread 8 cups of shredded hashbrowns evenly in the pan.
- Season and Butter: Drizzle ½ cup (1 stick / 113 g) melted butter over the potatoes. Sprinkle with ¼ teaspoon kosher salt and ¼ teaspoon pepper. Toss to combine, then press into an even layer.
- Bake: Place in the oven and bake for 25-30 minutes until tender and lightly browned. Stir and bake for an additional 10 minutes.
Step 2: Prepare the Egg Mixture
1. Reduce Oven Temperature: Lower the oven to 350°F (175°C).
2. Mix Ingredients: In a large bowl, whisk together:
- 8 large eggs
- 1⅓ cups (327 g) evaporated milk (or substitute heavy cream)
- 1 teaspoon seasoned salt
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon dry mustard powder
- ¼ teaspoon onion powder
3. Add Ham and Cheese: Stir in 2 cups diced cooked ham, 1½ cups (170 g) shredded Monterey Jack cheese, and 1½ cups (170 g) shredded cheddar cheese.
4. Combine and Bake: Pour the mixture over the prebaked hashbrowns. Bake for approximately 40 minutes, or until the edges are golden and the center is set (no jiggle when shaken).
Customize Your Breakfast Casserole
This casserole is highly adaptable. Consider these variations:
- Add Vegetables: Incorporate cooked onions, mushrooms, or bell peppers for a Western-style casserole.
- Swap Proteins: Replace ham with breakfast sausage for a different flavor.
- Toppings:
- Sliced green onions
- Diced jalapeños
- Chopped tomatoes
- Sour cream
- Hot sauce (try our homemade Buffalo Sauce!)
- Salsa
- Ketchup
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm the entire casserole in the oven until heated through.
Ingredients
- 8 cups shredded hashbrowns (or a 30-ounce bag of frozen hashbrowns, thawed)
- ½ cup (1 stick / 115 g) butter, melted
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1½ cups (170 g) Monterey Jack cheese, shredded
- 1½ cups (170 g) cheddar cheese, shredded
- 2 cups cooked ham, diced
- 8 large eggs
- 1⅓ cups (330 g) evaporated milk (or substitute heavy cream)
- 1 teaspoon seasoned salt
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon dry mustard powder
- ¼ teaspoon onion powder
Instructions
Preheat the Oven: Heat oven to 400°F (200°C).
Prepare the Baking Dish: Grease a 9×13-inch (23×33 cm) pan with nonstick spray or butter.
Assemble Hashbrowns:
Spread 8 cups shredded hashbrowns in the pan.
Pour ½ cup melted butter over the potatoes.
Sprinkle with ¼ teaspoon kosher salt and ¼ teaspoon pepper.
Toss to combine and press into an even layer.
Prebake Hashbrowns:
Bake for 25-30 minutes until lightly browned.
Remove, stir, and bake an additional 10 minutes.
Reduce Oven Temperature: Lower heat to 350°F (175°C).
Prepare Egg Mixture:
In a large bowl, whisk together 8 eggs, 1⅓ cups evaporated milk, 1 teaspoon seasoned salt, ½ teaspoon kosher salt, ½ teaspoon pepper, ½ teaspoon dry mustard powder, and ¼ teaspoon onion powder.
Add Ham and Cheese:
Stir in 2 cups diced ham, 1½ cups shredded Monterey Jack cheese, and 1½ cups shredded cheddar cheese.
Combine and Bake:
Pour over the baked hashbrowns.
Bake for approximately 40 minutes, until edges brown and center is set.
Serve:
Allow to cool slightly.
Slice and enjoy your Ham and Cheese Breakfast Casserole!
This ham and cheese breakfast casserole is not only delicious but also versatile, making it a perfect addition to your breakfast or brunch menu. Enjoy!
