I love breakfast casseroles, all ingredients bake in one pot for easy clean up! Ham Egg Bake with Hash Browns is a protein rich, savory breakfast that can be made ahead of time to keep your morning productive. Who's ready to make a delicious, protein-packed breakfast with me?
Recipe Ingredients Notes
- Shredded hash browns - You can use fresh or frozenhash browns. See notes below for tips on how to thaw.
- Cheese - we used shredded cheddar cheese for a classic flavor, but you can use Colby jack for a more melty texture.
- Sour cream - Use regular sour cream for a richer taste and texture. Substitute with Greek yogurt for a lighter option.
- Milk - Evaporated milk was used as it gives a richer texture. But, you can use half and half instead.
Ways to Enjoy Every Bite
For an extra cheesy ham breakfast casserole with hash browns, top it with shredded sharp cheddar, Monterey Jack, mozzarella, pepper jack, or Gouda. Serve this alongside crispy bacon or breakfast sausage for a hearty breakfast spread.
This makes the perfect potluck style dish for a brunch get together. Although it is technically a breakfast casserole, we also like to make this for an easy, protein-packed dinner.
How to Make Ham Breakfast Casserole With Hash Browns
Step 1: Preheat oven to 375°F. Spray a 9x13-inch casserole dish or a deep, oven-safe skillet with cooking oil spray.
Step 2: In a large bowl, combine hash browns, beaten eggs, half of the cheese, ham, sour cream, onions, evaporated milk, melted butter, all-purpose seasoning, and pepper. Mix well until everything is evenly combined.
Step 3: Pour the hash brown mixture into the prepared casserole dish or skillet and spread evenly. Top with the remaining shredded cheese.
Step 4: Bake for 45-50 minutes, or until hot and bubbly, golden on top, and the edges are puffy. Let cool slightly before serving.
Can I Double This Egg Bake With Hash Browns?
Sure! In order to keep the baking time the same, use separate casserole dishes to bake the ham breakfast casserole with hash browns. If you use one large baking dish, allow at least 60-70 minutes of baking time and check the internal temperature to ensure it is 165ºF.
Recipe Tips from Mrs. G
- Thaw frozen hash browns completely. If using frozen hash browns, make sure they're fully thawed before mixing. Excess ice crystals will release water during baking and create a soggy casserole. Pat them dry with paper towels if needed, but never rinse them as the potatoes will absorb water.
- Use room temperature ingredients. Let your eggs, sour cream, and milk come to room temperature before mixing. This helps everything blend together smoothly and ensures even cooking throughout the casserole. Cold ingredients can cause the melted butter to solidify and create an uneven texture.
- Don't overmix the casserole. Gently fold the ingredients together until just combined. Overmixing can break down the hash browns and make the egg bake dense instead of light and fluffy. You want distinct potato shreds, not a mushy mixture.
- Check for doneness properly. The casserole is done when the edges are puffy and golden, the top is bubbling, and a knife inserted in the center comes out clean. If the top is browning too quickly but the center isn't set, tent it loosely with foil for the remaining baking time.
Storing Leftovers
Let the ham egg bake with hash browns cool completely, and transfer it to a sealed container or airtight container before placing it in the fridge. Leftover cooked potato casserole will keep for up to 4 or 5 days in the refrigerator.
If you plan to make this egg bake with hash browns and freeze it, I suggest you use a foil container. Not only is it freezer-safe, but the container can be safely used in the oven as well to reheat it. To make ahead and freeze this hash brown breakfast casserole, follow steps 2 and 3 of the recipe, using a freezer-safe container (I recommend using a foil container). Cover with a layer of aluminum foil, and freeze for up to 3 months. Then bake from frozen (do not defrost) as directed, adding an extra 15 minutes of baking time or so until it's heated throughout and the cheese is golden.
Ham Egg Bake with Hash Browns
Equipment
- casserole dish or cast iron skillet
- rimmed baking sheet
- large mixing bowl
Ingredients
- 30 ounces shredded hash browns 1 bag-fresh or frozen (thawed) (I prefer Ore Ida frozen or Simply Potatoes fresh)
- 8 large eggs beaten
- 2 cups cheddar cheese or Colby jack cheese, shredded
- 2 cups precooked ham about 8 ounces, diced
- 1 cup sour cream about 8 ounces
- 1 cup onions chopped (1 small onion)
- 1 cup evaporated milk or half-and-half
- ½ cup 1 stick melted butter
- 1½ teaspoons all-purpose seasoning
- ¼ teaspoon pepper
Instructions
- Preheat oven to 375° Fahrenheit.
- Prepare a 9"x13" casserole by spraying it with cooking oil spray. In a large bowl, mix together hash brown potatoes, eggs, ½ of the cheese, ham, sour cream, onions, milk, melted butter, and seasonings.
- Pour hash brown casserole ingredients into the prepared casserole dish and top with remaining shredded cheese.
- Bake for 45-50 minutes, or until hot and bubbly and golden on top, and the edges of the breakfast casserole are puffy.
Notes
- Do not rinse hash browns (fresh or frozen)! The potatoes will soak up the water and it will make your casserole soggy.
-
- Veggie lover's hashbrown casserole: Stir in sautéed mushrooms and diced bell peppers before baking. This adds color and a tender bite to the egg mixture. Don't forget to sprinkle in a little salt, black pepper, and a dash of garlic powder for even more savory flavor.
-
- Cheesy green onion twist: Add chopped green onions to the mixture along with shredded mozzarella or pepper jack cheese. A light touch of onion powder in the base gives it that extra pop of flavor with minimal effort.
-
- Spicy southwest style: Mix in green chilies or diced jalapeños with the hashbrown casserole base. Use a Mexican cheese blend and add black pepper, garlic powder, and onion powder to taste. Garnish with cilantro before serving.
- Let the casserole cool completely and transfer it to a sealed container before placing it in the fridge.
- Leftover cooked potato casserole will keep for up to 4 or 5 days in the refrigerator.
- This recipe is the perfect overnight egg casserole with hash browns recipe! Prepare it the night ahead, pop it in the oven, then bake in the morning.
- Just prepare the ham hashbrown breakfast casserole as directed in steps 2 and 3 of the recipe.
- Cover with plastic wrap or foil, and refrigerate for up to 3 days. Then follow the baking directions and bake for 50 minutes.
Leave a Reply