This ham, egg, and cheese hash brown breakfast casserole is a hearty, all-in-one morning dish that layers crispy shredded potatoes with savory ham, fluffy eggs, and plenty of melted cheddar. It’s a popular choice for holiday brunches, weekend family breakfasts, or meal prep because everything bakes together in one dish. The hash browns form a golden, slightly crisp base while the eggs stay soft and custardy—a combination that satisfies everyone at the table.
Ingredients
- 1 lb (450 g) frozen shredded hash browns, thawed
- 2 cups (240 g) diced cooked ham (about 12 oz / 340 g)
- 1 cup (120 g) shredded sharp cheddar cheese
- 1 cup (120 g) shredded Monterey Jack cheese
- 8 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons (28 g) unsalted butter, melted
- Optional garnish: chopped fresh chives or parsley
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- In a large bowl, combine the thawed hash browns, melted butter, and 1/2 teaspoon of the salt. Mix well. Press the mixture evenly into the bottom of the prepared dish. Bake for 15 minutes, until the hash browns start to dry out and lightly brown. Remove from oven and set aside.
- In a medium bowl, whisk together the eggs, milk, heavy cream, remaining 1/2 teaspoon salt, pepper, garlic powder, and onion powder until fully combined.
- Sprinkle the diced ham evenly over the par-baked hash browns, then sprinkle both cheeses over the ham.
- Pour the egg mixture over the entire casserole, making sure it spreads evenly. Gently shake the dish to help the liquid settle.
- Bake for 40–45 minutes, until the edges are set and the center is just barely jiggly. The internal temperature should read 160°F (71°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for egg dishes. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
- Let the casserole rest for 10 minutes before slicing. Garnish with chives or parsley if desired.
Tips
- Thaw the hash browns: Frozen hash browns release excess moisture; thaw them in the refrigerator overnight or in a colander under cold water, then squeeze dry with a clean kitchen towel. This prevents a watery casserole.
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that affect melting. Shredding your own from a block gives a smoother, creamier result.
- Don’t overbake: The casserole is done when the center is just set but still slightly soft. Overbaking makes the eggs rubbery. Always rely on a thermometer for accuracy.
- Make ahead: Assemble the casserole the night before, cover, and refrigerate. Add 10–15 minutes to the baking time if starting from cold.
Serving Suggestions
Serve this casserole hot with a side of fresh fruit, a simple green salad, or toasted English muffins. It pairs nicely with a dollop of sour cream or a drizzle of hot sauce for extra flavor. For a complete brunch spread, add a bowl of yogurt parfait or a light vinaigrette-dressed arugula.
Variations
- Vegetarian: Omit the ham and add 1 cup (150 g) sautéed mushrooms, bell peppers, or spinach. Squeeze the spinach dry before adding.
- Spicy: Add 1 diced jalapeño (seeded) and 1/2 teaspoon smoked paprika to the egg mixture. Use pepper jack cheese instead of Monterey Jack.
- Bacon or sausage: Substitute 12 oz (340 g) cooked and crumbled bacon or breakfast sausage for the ham. If using sausage, cook and drain well first.
- Different cheese: Try Gruyère, Swiss, or Colby instead of cheddar and Monterey Jack.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking. Cover the dish with foil or transfer portions to airtight containers; the casserole keeps for 3–4 days in the refrigerator. To freeze, wrap the cooled casserole tightly in plastic wrap and foil, or store individual slices in freezer-safe bags. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat individual portions in the microwave for 1–2 minutes, or in a 350°F (175°C) oven for 10–15 minutes until heated through to 165°F (74°C) for leftovers.
Frequently Asked Questions
Can I use fresh grated potatoes instead of frozen? Yes. Peel and grate 4 medium russet potatoes (about 1 lb / 450 g), then squeeze out as much liquid as possible using a clean towel. Par-bake them as directed, but you may need an extra 5 minutes to dry them out.
Can I make this casserole without heavy cream? Absolutely. Replace the heavy cream with an equal amount of milk (whole or 2%). The texture will be slightly less rich but still delicious. For a dairy-free version, use unsweetened almond milk and omit the butter (use olive oil instead).
Why is my casserole watery? The most common cause is undrained hash browns. Thaw and squeeze them thoroughly. Also, avoid overbaking, which can cause the eggs to separate and release liquid.
Can I prepare this casserole the night before? Yes. Assemble the casserole completely, cover, and refrigerate for up to 12 hours. When ready to bake, add 10–15 minutes to the cooking time and check that the center reaches 160°F (71°C).
What can I use instead of ham? Cooked bacon, sausage, or even leftover roasted chicken work well. For a vegetarian option, use sautéed mushrooms or extra cheese.
Can I bake this in a different size dish? A 9×13-inch dish works best. If using a smaller, deeper dish, increase baking time by 10–15 minutes. For a larger, shallower dish, reduce baking time and check earlier.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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