Breakfast Casserole with hash browns and ham
Start your morning (or holiday brunch) with pure comfort! This easy Breakfast Casserole with Hash Browns and Ham is loaded with crispy shredded potatoes, tender ham, melty cheddar, and fluffy eggs—all baked together in one cozy dish. It’s make-ahead magic that feeds a crowd, reheats like a dream, and disappears fast every single time we serve it. This ham and hashbrown casserole is perfect for Christmas morning, overnight guests, or any day you want breakfast to feel like a celebration!
If you’re searching for the ultimate Sunday brunch hero, congratulations—you just found it!
This cozy Ham and Hash Brown Breakfast Casserole layers crispy shredded potatoes, tender diced ham, plenty of melty cheddar, and fluffy eggs into one incredible make-ahead dish. It’s hearty, crowd-pleasing, and basically breakfast perfection in every bite. Whether it’s a lazy weekend morning, holiday brunch, or feeding overnight guests, this easy casserole will have everyone racing to the table (and asking for seconds). One pan, endless smiles!
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We keep it simple yet irresistible: frozen hash browns, tender ham, two kinds of melty cheese, a dollop of sour cream for extra richness, and perfectly baked eggs. The result? A creamy, cheesy, golden-topped ham and hashbrown casserole that tastes like pure weekend luxury.
This is the one we always turn to for lazy Sunday brunches, holiday mornings, or anytime we want breakfast to feel like a special occasion—because once you try it, you’ll want it on standby all season long!
Breakfast Casserole with Hash Browns and Ham Recipe:
Ingredients needed for this brunch bake:
- 4 eggs
- 1 cup milk
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups Monterey Jack and cheddar cheese, shredded (divided)
- 2 cups ham, chopped
- 1 medium yellow onion, chopped
- 20-ounce package hash browns
Equipment Needed:
- Mixing Bowls
- Whisk
- Large Skillet
- 9 X 13 Baking Dish
🥣 Recipe Tips
- Crispier hash browns, every time
Spread the frozen hash browns on a baking sheet and pop them in the oven for 8–10 minutes while it preheats. This quick pre-toast drives off excess moisture so the bottom layer turns golden and crunchy instead of soggy—no more limp casserole! - Boost flavor without extra work
Toss the diced ham with ½ teaspoon smoked paprika and a pinch of garlic powder before layering. It adds a subtle smoky depth that makes everyone ask, “What’s in this?!” but takes literally 10 seconds. - Perfect make-ahead + reheat hack
Assemble the night before, cover, and refrigerate. In the morning, let it sit on the counter while the oven preheats—this prevents the cold dish from cracking and ensures even baking. Leftovers? Reheat individual squares in the air fryer at 350°F for 4–5 minutes and they come out just as crispy as day one. Breakfast all week, zero complaints!
How to make this Breakfast Casserole with Hash browns and Ham
- Kick things off by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish.
- While it heats, grab a large bowl and whisk together eggs, milk, sour cream, salt, and black pepper until smooth and creamy.
- In a separate bowl, toss shredded sharp cheddar with the shredded Monterey Jack so the cheeses are evenly mixed and ready for layering.
- Stir 2 cups of the mixed cheddar-Monterey Jack cheese into the egg-milk mixture until fully combined (this gives the casserole that creamy, cheesy interior).
- Keep the remaining 1 cup of cheese set aside for the golden topping later.
- Leave both bowls on the counter for now.
- In a large skillet over medium heat, toss together the diced ham and chopped onions.
- Sauté for 5–7 minutes, stirring occasionally, until the onions turn soft and translucent and the ham is lightly warmed through. The aroma alone will have everyone wandering into the kitchen!
- Toss the frozen hash browns right into the skillet with the ham and onions.
- Cook for about 5 minutes, stirring occasionally, until the hash browns thaw, turn lightly golden, and pick up all that delicious ham-onion flavor.
- No need to pre-cook them separately – this one-pan move saves time and adds extra tastiness!
- Take the skillet off the heat and pour in the cheesy egg mixture.
- Gently fold everything together with a spatula until the hash browns, ham, onions, and eggs are evenly combined – no need to overmix, just a few light turns to keep it fluffy!
- Pour the entire mixture into your greased 9×13-inch baking dish, spreading it out evenly.
- Sprinkle the reserved 1 cup of shredded cheese all over the top for that irresistible golden blanket.
- Cover tightly with foil and bake at 375°F for 35 minutes.
- Remove the foil and slide the casserole back into the oven for another 25 minutes.
- The top will turn beautifully golden and bubbly, the edges will get just the right crisp, and every bite will be perfectly set.
There you have it: one pan, simple ingredients, and a breakfast casserole that delivers big, cozy flavor with almost zero morning effort. Whether it’s feeding a holiday crowd or making weekday mornings feel special, this hash brown and ham masterpiece is guaranteed to become your go-to. Bake it once, and watch it disappear. Then get ready to add it to the permanent rotation. Breakfast bliss, served!
🥣 Recipe
Equipment
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups Monterey Jack shredded
- 1 1/2 cups cheddar cheese shredded
- 2 cups ham chopped
- 1 medium yellow onion chopped
- 20-ounce package hash browns
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk together the eggs, milk, sour cream, salt, and pepper.
- Stir in 2 cups of the shredded cheese. Set aside.
- In a medium-large skillet, combine ham and onions. Cook over medium heat until onions soften.
- Add hash browns to skillet. Cook for about 5 minutes or until the hash browns are lightly browned.
- Remove the skillet from the heat and then add egg mixture and gently fold together.
- Pour into a greased 9”x13” pan and sprinkle remaining cheese on top.
- Cover and bake for 35 minutes.
- Uncover the pan and bake for an additional 25 minutes.
Nutrition
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