Cheesy Hashbrown Breakfast Casserole With Ham Recipe

There's something magical about waking up to the comforting smell of a cheesy hashbrown breakfast casserole bubbling away in the oven. Golden on top, creamy in the center, and loaded with savory ham and melted cheese, this dish feels like a warm hug on a plate—perfect for lazy weekends, holiday mornings, or make-ahead weekday breakfasts.

I first whipped this up on a whim one Christmas morning, trying to use leftover ham from the night before. One bite in, and it was an instant hit—now it’s a tradition in our home. Not only is it hearty and satisfying, but it’s also ridiculously easy to pull together, even when you’re still half asleep.

Let’s dig into why this Cheesy Hashbrown Breakfast Casserole with Ham belongs in your breakfast rotation.

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

Get ready to meet your new go-to breakfast dish. This cheesy hashbrown casserole is the ultimate comfort food that checks all the boxes for a family-friendly, crowd-pleasing morning meal.

First, let’s talk convenience. This casserole uses frozen hashbrowns, pre-cooked ham, and a handful of pantry staples. That means no peeling, chopping, or complicated prep work—just mix, bake, and serve. It’s ideal for busy mornings when you want something special without all the effort.

It’s also incredibly make-ahead friendly. You can prep everything the night before, pop it in the fridge, and slide it into the oven the next morning. It’s a total lifesaver for holidays, brunch gatherings, or when you have overnight guests.

Budget-wise, this recipe is a winner. With simple, inexpensive ingredients, you can feed a hungry crowd without breaking the bank. Leftover ham works beautifully, but you can also use deli ham or whatever you have on hand.

And let’s not forget how adaptable it is. Want to go vegetarian? Skip the ham. Feeding a crowd with different tastes? Toss in veggies or swap cheeses to match your mood. The base is so forgiving, you can make it your own every time.

Now that you’re sold, let’s take a closer look at the ingredients that make this casserole shine.

Ingredients Notes

The beauty of this casserole lies in how it transforms everyday ingredients into something special. Each component brings texture, flavor, and heartiness to the dish.

Hashbrowns are the star of the show. I recommend using frozen shredded hashbrowns, thawed before mixing. They crisp up beautifully along the edges and soak in the savory flavors from the ham and cheese. You can use diced hashbrowns if you prefer a chunkier texture, but the shredded variety gives a creamier consistency.

Ham adds a salty, smoky punch that pairs perfectly with the richness of the cheese and eggs. Leftover holiday ham is ideal, but thick-cut deli ham or even ham steak works just as well. Be sure to dice it into small pieces so it distributes evenly throughout the casserole.

Cheddar cheese brings gooey, melty goodness and sharp flavor. I like using a mix of sharp and mild cheddar for depth, but feel free to experiment with what you have—Monterey Jack, Swiss, or even pepper jack can change things up.

Eggs and milk act as the binder, holding everything together in a fluffy, custardy base. Whole milk works best for richness, but you can substitute with 2% or even half-and-half if that’s what’s in the fridge.

You won’t need any fancy equipment for this recipe—just a large mixing bowl, a whisk, and a 9x13-inch baking dish. A cheese grater and a cutting board will come in handy if you're prepping ingredients from scratch.

How To Make This Cheesy Hashbrown Breakfast Casserole With Ham

This casserole may look impressive, but it comes together with minimal effort. Let’s walk through the process step-by-step.

Start by preheating your oven to 375°F and greasing a 9x13-inch baking dish. You’ll want to make sure the pan is well-coated with butter or cooking spray so the casserole doesn’t stick and those crispy edges come out cleanly.

In a large mixing bowl, combine the thawed hashbrowns, diced ham, and shredded cheese. Stir until everything is evenly distributed—this helps ensure every bite is packed with flavor. If you’re adding any extra ingredients like bell peppers or green onions, now’s the time to toss them in.

In a separate bowl, whisk together the eggs, milk, salt, pepper, and a pinch of garlic powder for added depth. Pour this egg mixture over the hashbrown mixture and stir until fully combined. The eggs should coat everything without pooling at the bottom.

Pour the mixture into your prepared baking dish and smooth the top with a spatula. If you want an extra cheesy crust, sprinkle a handful of shredded cheese over the top before baking. Cover loosely with foil and bake for about 40 minutes.

After 40 minutes, remove the foil and continue baking for another 10–15 minutes until the top is golden brown and the center is set. You’ll know it’s done when a knife inserted in the middle comes out clean and the edges are bubbling.

The total bake time is around 50–55 minutes. Let it rest for 5–10 minutes before slicing so the casserole sets up nicely and is easier to serve.

Storage Options

One of the best parts about this casserole is how well it stores. Whether you're making it ahead or saving leftovers, it holds up beautifully in the fridge or freezer.

For short-term storage, let the casserole cool completely before transferring it to an airtight container or covering the baking dish with plastic wrap. It will keep in the refrigerator for up to 4 days.

To freeze, cut the casserole into individual portions and wrap each one in plastic wrap, then foil. Store them in a freezer-safe zip-top bag or container. It’ll stay fresh for up to 2 months and makes for an easy grab-and-go breakfast.

When you’re ready to reheat, pop a slice in the microwave for 1–2 minutes, or reheat in a 350°F oven for about 15 minutes until warmed through. If frozen, let it thaw overnight in the fridge before reheating.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to get creative with what you have on hand or what your family loves.

Want to make it vegetarian? Skip the ham and load it up with sautéed mushrooms, spinach, or bell peppers. A veggie-packed version is just as satisfying and adds a pop of color to the table.

Craving a spicy twist? Add chopped jalapeños or swap in pepper jack cheese for an extra kick. A few dashes of hot sauce in the egg mixture also bring the heat without overpowering the dish.

If you're not a fan of cheddar, mix things up with Swiss, mozzarella, or even a little cream cheese stirred into the eggs for added creaminess. This is a great way to use up bits of cheese from the fridge.

For a more protein-packed version, you can add cooked breakfast sausage or crumbled bacon alongside the ham. Just make sure any additional meats are fully cooked and drained before mixing in.

Don’t be afraid to customize this casserole to fit your taste buds and pantry. The base recipe is forgiving and adaptable, making it easy to switch things up without sacrificing flavor.

Ready to bring warm, cheesy comfort to your breakfast table? This hashbrown casserole is your answer—delicious, dependable, and downright irresistible.

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