Ham and Cheese Breakfast Casserole Recipe

featured ham and cheese breakfast casserole.

4.45 from 36 votes

Ham and Cheese Breakfast Casserole Recipe

This ham and cheese breakfast casserole is an easy, filling breakfast made with eggs, frozen hash browns, diced ham, and melted cheese. A cozy casserole that feeds a crowd and bakes while you handle the morning.

Prep Time5

Cook Time1 10

Total Time1 15

Course: Breakfast

Cuisine: American

Servings: people

Calories: 277kcal

Author: Becky Hardin

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 9x13-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

Video

Notes

*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.

**Use a mix of shredded cheddar and mozzarella cheeses, or sub your favorite kind. I prefer shredding the cheese myself, as pre-shredded doesn't melt as well.

***Whole milk gives the richest texture, but 2% works fine. Avoid skim milk, which can make the eggs watery.

Tips:

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.

Make-Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning, adding 5-10 extra minutes since it’s going into the oven cold.

Storage: Store ham and cheese breakfast casserole in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition