This easy ham, egg, and cheese breakfast casserole recipe is one of my family’s favorites! Made with eggs, ham, hash browns, and lots of cheese, this breakfast bake is simple to make and always delicious. I love making this egg casserole for breakfast on lazy weekend mornings because all I have to do is throw a few things together and pop it in the oven!
Mornings are not my best time of day, so I appreciate any recipe that makes things a little easier. This ham and cheese breakfast casserole does the trick, because there are no complicated steps. I can just let it bake in the oven while I finish waking up!
What’s in Ham, Egg, and Cheese Casserole?
The main ingredients are obvious, but in addition to fluffy eggs, ham, and lots of cheese, this breakfast casserole recipe is made with hash brown potatoes and just a few staple ingredients!
- Eggs: This casserole feeds a crowd so you’ll need 10 large eggs.
- Ham: Use diced pieces of pre-cooked/ready-to-eat ham.
- Hash Browns: Use frozen hash browns. No need to cook or defrost them first, though you can set them out on the counter for 10 minutes or so if they’re too icy and clumped up.
- Cheese: Use a mix of shredded cheddar and mozzarella cheeses, or sub your favorite kind.
- Milk: This makes the eggs a little creamier and creates the right consistency for the breakfast casserole. Any kind of milk is fine.
- Spices: Use garlic powder, salt and pepper to season the eggs.
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Variations To Try
This ham, egg, and cheese casserole is endlessly customizable. Sometimes I make it Denver-style by adding peppers and onions into the egg mixture. Or simply mix in your favorite ingredients, like bacon, caramelized onions, chorizo, tomatoes, or anything you might have sitting in your fridge.
How to Store and Reheat
Store leftover ham and cheese breakfast casserole in an airtight container, or tightly wrapped with plastic wrap, in the refrigerator for up to 3 days. Reheat at 375°F for about 30 minutes.
How to Freeze
Freeze the ham, egg, and cheese casserole whole, or in individual slices, tightly wrapped in plastic wrap for up to 3 months. Thaw before reheating.
Ham and Cheese Breakfast Casserole Recipe
Ingredients
- 12 ounces frozen hash browns
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 12 ounces ham diced
- 10 large eggs
- 1½ cups milk
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray. Place the hash browns, cheeses, and ham in a large bowl and toss well, then spread the mixture in an even layer in the baking dish.12 ounces frozen hash browns, 1 cup shredded cheddar cheese, ½ cup shredded mozzarella cheese, 12 ounces ham
- Crack the eggs into the same bowl, then add the milk, garlic powder, salt, and pepper. Whisk well, then pour the mixture over the contents of the baking pan.10 large eggs, 1½ cups milk, ½ teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Bake the casserole for 50-70 minutes, or until the eggs are set. Let stand a few minutes before slicing and serving, garnished with parsley.Fresh parsley
Notes
- For best results, buy blocks of cheddar and mozzarella and grate them yourself. Store-bought shredded cheeses contain anti-caking agents that can cause the cheese to melt more slowly.
How to Make Ham and Cheese Breakfast Casserole Step by Step
Combine Ingredients: Preheat the oven to 350°F, and spray a 9×13-inch baking pan with cooking spray. Place 12 ounces of frozen hash browns, 1 cup of shredded cheddar cheese, ½ cup of shredded mozzarella cheese, and 12 ounces of diced ham in a large bowl, and toss well.
Add to Casserole Dish: Spread the ham, cheese, and hash brown mixture in an even layer in the baking dish.
Season the Eggs: Crack 10 large eggs into the mixing bowl, then add 1½ cups of milk, ½ teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Then whisk well.
Bake the Casserole: Pour the eggs over the ham, potato, and cheese mixture in the baking dish. Then bake the casserole for 50-70 minutes, or until the eggs are set.
Serve: Let the ham and cheese breakfast casserole stand for a few minutes before slicing and serving, and garnish with parsley if desired.
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