This ham and cheese breakfast casserole is one of those recipes I come back to again and again. It’s easy, filling, and always a hit with my family! Made with eggs, diced ham, frozen hash browns, and plenty of cheese, this cozy breakfast bake comes together fast and feeds a crowd without much effort.
Ham, Egg, and Cheese Casserole
Mornings are not my strongest time of day, which is why I love recipes like this ham, egg, and cheese casserole. There are no complicated steps and no special equipment needed. Everything gets mixed together, poured into a pan, and baked while I handle coffee and the rest of the morning.
Along with fluffy eggs, savory ham, and melted cheese, this recipe uses frozen hash browns to make it extra hearty. It’s a simple combination of everyday ingredients that bakes up into a warm, satisfying casserole that’s perfect for weekends, holidays, or meal prep.
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Control Moisture for a Fully Set Casserole
Frozen hash browns can release extra moisture as they bake, which can make your casserole soft in the center. If your hash browns look especially icy or clumped, spread them on the counter for about 10 minutes and gently blot them with a paper towel before mixing. This small step helps the eggs set properly and makes the casserole easy to slice instead of scoop.
Ham and Cheese Breakfast Casserole Recipe
Ingredients
- 12 ounces frozen hash browns (*)
- 1 cup shredded cheddar cheese (**)
- ½ cup shredded mozzarella cheese
- 12 ounces cooked ham (diced)
- 10 large eggs
- 1½ cups milk (***)
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Chopped fresh parsley (optional, 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.12 ounces frozen hash browns, 1 cup shredded cheddar cheese, ½ cup shredded mozzarella cheese, 12 ounces cooked ham
- Spread the mixture in an even layer in the baking dish.
- Crack the eggs into the same bowl, then add the milk, garlic powder, salt, and pepper.10 large eggs, 1½ cups milk, ½ teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Whisk well, then pour the mixture over the contents of the baking pan.
- 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.Chopped fresh parsley
Notes
- Grease the pan really well with oil, butter, or nonstick spray so slices are easy to remove. You can also line the pan with parchment for easy cleanup.
- Add-ins like diced bell peppers, green onions, or a pinch of paprika or onion powder can be stirred into the hash brown mixture without changing bake time.
- You’ll know the casserole is done when the center is set and no longer jiggly.
- If the edges are browning too fast but the middle isn’t done, loosely cover with foil for the last 10-15 minutes.
- Resting for 5-10 minutes helps the casserole firm up so slices hold together instead of falling apart.
- If freezing, let the casserole cool completely, slice into portions, then wrap individually. This makes reheating faster and avoids thawing the whole pan.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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 Make Ham and Cheese Breakfast Casserole Step by Step
Prep: Gather up everything you need to make this breakfast casserole. Preheat your oven to 350°F, and spray a 9×13-inch baking pan well with cooking spray, oil, or butter. You can also line it with parchment for easy cleanup if you prefer. Shred the cheeses and dice the ham.
Combine Ingredients: 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. If the hash browns are icy, let them thaw at room temp for 10 minutes, and blot off any excess moisture–this will keep your casserole from turning out watery.
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 same mixing bowl (no need to wipe out), then add 1½ cups of milk, ½ teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Whisk well to combine.
Bake the Casserole: Pour the eggs over the ham, potato, and cheese mixture in the baking dish. Then, bake the casserole in the preheated oven for 50-70 minutes, or until the eggs are set. You’ll know it’s done when the center no longer jiggles. If the edges are browning too quickly, tent with foil for the remainder of the bake.
Garnish and Serve: Let the egg breakfast casserole stand for a few minutes before slicing and serving, garnished with parsley if desired.
How to Store, Freeze, 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. Freeze whole, or in individual slices, tightly wrapped in plastic wrap for up to 3 months. Thaw overnight in the refrigerator before reheating at 375°F for about 30 minutes.
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