This easy ham, egg, and cheese potato casserole is the ultimate all-in-one breakfast or brunch dish. It layers crispy hash browns, savory ham, and plenty of melted cheddar in a rich, creamy egg custard that bakes up golden and puffy. It’s a crowd-pleasing recipe that comes together in minutes with simple ingredients, making it perfect for holidays, weekend mornings, or meal prep.
Ingredients
- 1 (30 oz / 850 g) bag frozen shredded hash browns, thawed
- 2 cups (240 g) diced cooked ham (about 12 oz / 340 g)
- 2 cups (200 g) shredded sharp cheddar cheese, divided
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 8 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons (30 g) unsalted butter, melted (for greasing the dish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with the melted butter.
- Spread the thawed hash browns evenly in the bottom of the prepared dish. Press them down gently to form an even layer.
- Sprinkle the diced ham over the hash browns, then top with 1½ cups (150 g) of the shredded cheddar cheese.
- In a large bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, salt, and black pepper until well combined and slightly frothy.
- Pour the egg mixture evenly over the ham and cheese layers. Gently shake the dish or use a spatula to make sure the liquid seeps down to the bottom.
- Sprinkle the remaining ½ cup (50 g) of cheddar cheese over the top.
- Bake for 50–55 minutes, or until the casserole is set in the center and the top is golden brown. The internal temperature should reach 160°F (71°C) as the safe minimum for egg dishes, per USDA FSIS guidelines. Check with a food thermometer inserted into the center.
- Let the casserole rest for 10 minutes before slicing and serving. This helps it hold its shape.
Tips
- Thaw the hash browns: If you use frozen hash browns straight from the bag, they release excess water and make the casserole watery. Thaw them in the refrigerator overnight or in the microwave for a few minutes, then pat dry with paper towels.
- Use a good melting cheese: Sharp cheddar adds flavor, but you can also use Monterey Jack, Colby, or a blend. Avoid pre-shredded cheese with anti-caking agents if possible—it melts less smoothly.
- Don’t overbake: The casserole is done when the center is just set—it should jiggle slightly but not look liquid. Overbaking dries it out.
- Make it 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 warm with a side of fresh fruit, a simple green salad, or roasted tomatoes. It also pairs beautifully with toasted bagels, croissants, or a basket of muffins. For a full brunch spread, add crispy bacon, sausage links, or a yogurt parfait.
Variations
- Vegetarian: Omit the ham and add 1 cup (150 g) of sautéed mushrooms, bell peppers, or spinach.
- Spicy: Add 1 diced jalapeño or a pinch of cayenne pepper to the egg mixture, and swap cheddar for pepper jack.
- Different potatoes: Use frozen diced potatoes or leftover roasted potatoes instead of hash browns. If using fresh potatoes, parboil or roast them first.
- Add veggies: Sautéed onions, zucchini, or broccoli make great additions—just make sure they are well-drained to avoid excess moisture.
- Dairy-free: Use unsweetened almond milk or oat milk and a dairy-free cheese alternative. Note that the texture may be slightly softer.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of baking. The casserole will keep for 3–4 days. To reheat, place individual portions on a microwave-safe plate and heat in 30-second bursts until warmed through, or reheat in a 350°F (175°C) oven for 10–15 minutes. You can also freeze the baked casserole for up to 2 months—wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns?
Yes, but you’ll need to cook them first. Shred or dice 4 cups (about 600 g) of peeled potatoes, then sauté them in a skillet with a little oil until tender, about 10 minutes. Drain well before adding to the dish.
Can I make this casserole without heavy cream?
Absolutely. Replace the heavy cream with additional milk (whole or 2%) for a lighter result. The casserole will be a bit less rich and may be slightly less creamy, but it will still be delicious.
Why is my casserole watery?
This usually happens when the hash browns aren’t fully thawed and dried, or if the vegetables release too much moisture. Make sure to pat the hash browns dry and avoid adding watery vegetables without cooking them first.
Can I use egg substitute?
Yes, you can use 2 cups (480 ml) of liquid egg substitute in place of the 8 eggs. The texture will be slightly different, but it works well.
How do I know when the casserole is fully cooked?
Insert a food thermometer into the center—it should read 160°F (71°C). The top should be golden brown and the center should be set (not jiggly).
Can I prepare this casserole the night before?
Yes, assemble it fully, cover, and refrigerate overnight. In the morning, bake as directed, adding 10–15 minutes to the cooking time since the dish starts cold.
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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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