This cheesy ham and hash brown breakfast casserole is warm, filling, and perfect for feeding a family. It has a golden, bubbly cheese topping, a soft and creamy egg center, tender potatoes, and savory pieces of ham in every bite.
It works beautifully for breakfast, brunch, holiday mornings, potlucks, or an easy family dinner. You can also assemble it the night before and bake it the next morning.
Recipe Information
Prep time: 15 minutes
Bake time: 45–55 minutes
Resting time: 10 minutes
Total time: About 1 hour 15 minutes
Servings: 8–10
Ingredients
- 1 bag, about 30 ounces, frozen shredded hash browns, thawed
- 2 cups cooked ham, diced
- 8 large eggs
- 1½ cups whole milk
- 1 cup sour cream
- 2½ cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- ½ small onion, finely chopped
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley or chives
- Cooking spray or butter for the baking dish
Instructions
1. Prepare the oven and baking dish
Preheat the oven to 375°F or 190°C.
Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.
2. Prepare the hash browns
Place the thawed hash browns in a clean kitchen towel and squeeze out as much excess moisture as possible.
This helps prevent the casserole from becoming watery.
Transfer the hash browns to a large bowl and mix them with the melted butter, garlic powder, onion powder, paprika, salt, and black pepper.
3. Add the ham and cheese
Add the diced ham, chopped onion, 1½ cups of cheddar cheese, and the mozzarella cheese to the hash browns.
Stir until everything is evenly combined.
Spread the mixture evenly in the prepared baking dish.
4. Make the egg mixture
In a separate bowl, whisk the eggs until smooth.
Add the milk and sour cream, then whisk again until fully combined.
Pour the egg mixture evenly over the hash brown and ham mixture.
Use a spoon or spatula to gently press everything down so the egg mixture spreads throughout the casserole.
5. Add the cheese topping
Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
For an extra golden finish, add a little additional mozzarella or cheddar.
6. Bake
Place the casserole in the preheated oven and bake uncovered for 45–55 minutes.
The casserole is ready when:
- The center is set.
- The edges are golden.
- The cheese on top is melted and lightly browned.
- A knife inserted near the center comes out mostly clean.
If the top browns too quickly, cover it loosely with aluminum foil for the final 10–15 minutes.
7. Rest and serve
Remove the casserole from the oven and let it rest for about 10 minutes.
Sprinkle with fresh parsley or chives, then cut into squares and serve warm.
Helpful Tips
Thaw and drain the hash browns
Frozen hash browns can contain a lot of moisture. Thawing and squeezing them dry gives the casserole a better texture.
Use cooked ham
Leftover baked ham works especially well in this recipe. You can also use diced deli ham or ham steak.
Do not overbake
Bake only until the center is set. Overbaking can make the eggs dry or rubbery.
Let it rest before slicing
The casserole firms up while resting, making it easier to cut into neat squares.
Use freshly shredded cheese
Freshly shredded cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients.
Make-Ahead Instructions
Prepare the casserole as directed, but do not bake it.
Cover the baking dish tightly and refrigerate overnight.
The next morning, remove it from the refrigerator while the oven preheats.
Bake as directed, adding approximately 5–10 extra minutes if the casserole is still very cold.
Easy Variations
Sausage breakfast casserole
Replace the ham with 1 pound of cooked and crumbled breakfast sausage.
Bacon version
Use 8–10 slices of cooked, crumbled bacon instead of ham.
Vegetable version
Leave out the ham and add sautéed mushrooms, bell peppers, spinach, or broccoli.
Spicy version
Add diced jalapeños, crushed red pepper flakes, or pepper jack cheese.
Extra-cheesy version
Add an additional cup of cheese to the filling and sprinkle Parmesan over the top.
What to Serve with It
This casserole pairs well with:
- Fresh fruit
- Toast or biscuits
- Green salad
- Roasted vegetables
- Avocado slices
- Hot sauce
- Sour cream
- Fresh salsa
Storage
Allow leftovers to cool completely.
Store them in an airtight container in the refrigerator for up to four days.
Reheating
Oven
Cover the casserole with foil and reheat at 350°F or 175°C for 15–20 minutes.
Microwave
Reheat individual portions for 1–2 minutes, or until hot throughout.
Air fryer
Reheat slices at 350°F or 175°C for 5–7 minutes.
Freezing Instructions
Cut the cooled casserole into individual portions.
Wrap each piece tightly and place it in a freezer-safe bag or container.
Freeze for up to two months.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh potatoes?
Yes. Peel and grate fresh potatoes, then squeeze them thoroughly to remove excess liquid before using.
Can I use frozen hash browns without thawing them?
Thawing is recommended because frozen potatoes release water while cooking and may make the casserole soggy.
Can I replace the sour cream?
Yes. Plain Greek yogurt can be used instead.
Can I use a different cheese?
Yes. Monterey Jack, Swiss, Colby Jack, mozzarella, or pepper jack all work well.
How do I know when the casserole is finished?
The center should no longer look wet or jiggly, and the cheese should be golden and bubbling.
Final Notes
This cheesy ham and hash brown breakfast casserole is simple, comforting, and easy to customize. The combination of fluffy eggs, savory ham, tender potatoes, and melted cheese makes it a dependable recipe for busy mornings, family gatherings, and cozy weekend meals.
