This ham, egg, and cheese breakfast casserole recipe is one of our favorites. It’s simple to make and it always turns out delicious! Made with a handful of ingredients that you likely already have in your kitchen, this breakfast casserole is perfect for lazy weekend mornings, holiday brunch, or anytime you’re craving breakfast for dinner!
Ham, Egg, and Cheese Casserole
This Ham and Cheese Breakfast Casserole is perfect for feeding a large group. It can easily be doubled or tripled to feed a crowd, so it’ll be your go-to for holidays and guests.
This casserole is filled with ham, egg, cheese, and hash browns, which everyone will love! It’s is also great for meal prep–just make it ahead of time and reheat throughout the week for an easy and satisfying family breakfast.
Why You’ll Love this Ham and Cheese Casserole:
- Easy breakfast option: This Ham, Egg, and Cheese Casserole is perfect for a crowd. It can be made ahead of time and popped in the oven when you’re ready to eat.
- Freezable: This breakfast casserole can also be frozen. Simply prepare it up to the point of baking, then wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Crowd pleaser: This recipe is always a hit with my family and friends. It’s perfect for a weekend brunch or holiday breakfast.
Ham, Egg, and Cheese Casserole is also made with the simplest of ingredients! You can also change up this dish however you’d like for a little bit of variety. Change out the protein (try cubes of chicken) or add vegetables (broccoli or spinach). Plus, you can always add as much cheese as you want, which is the best part of any casserole!
How to Make Ham and Cheese Breakfast Casserole
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 350°F.
- 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. Add in the other ingredients according to the recipe.
- Bake the casserole for 50-70 minutes and let sit a few minutes before serving.
I recommend shredding the cheese yourself if possible because store-bought shredded cheese contains anti-caking agents that can cause the cheese to melt more slowly. However, you definitely can use store-bought shredded cheese for this recipe to save time.
No, you do not need to pre-cook the hash browns. Add them frozen to the bowl and mix. If the hash browns are too hard to mix right out of the freezer, let them thaw on the counter for 10 minutes.
While I recommend making this casserole the day of, you can make it up to 2 days ahead of time. Tightly wrap the cooled casserole and store it in the refrigerator until ready to enjoy. Reheat in a 375°F oven for 30 minutes.
This casserole can be stored in the fridge for up to four days. Simply reheat in the oven or microwave when you’re ready to eat. If you’ve frozen this casserole, thaw it in the fridge overnight before reheating.
Make Ahead Instructions
This casserole can be fully baked up to 2 days in advance. Tightly wrap the cooled casserole and store it in the refrigerator until ready to enjoy.
Storage Instructions
Store leftover ham and cheese 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.
Freezing Instructions
Freeze the casserole whole, or in individual slices, tightly wrapped in plastic wrap for up to 3 months.
Casserole Variations
This breakfast casserole is endlessly customizable. Try these riffs on the original, or make your own!
- Italian: pancetta, red bell pepper, and ricotta cheese, and basil.
- Southwestern: chorizo, cheddar cheese, home fries, and cilantro.
- Korean: kimchi and scallions.
- California-style: tomato, avocado, and goat cheese.
- Denver-style: ham, cheddar cheese, peppers, and onions.
- Spanish: chopped onions and diced potatoes.
- Greek: tomatoes, feta cheese, and kalamata olives.
- Vegetarian: Swap the ham for broccoli and mushrooms.
So, if you’re looking for a recipe that can please a crowd, then go with this casserole. Ham, Egg, and Cheese Casserole is delicious anytime of the day, but especially for breakfast. You can make it ahead and enjoy it anytime your family gets hungry. I hope you get a chance to make this dish and tell us what you think!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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 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.
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