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An overhead shot of a baked ham and hash brown casserole in a black cast iron skillet, garnished with fresh parsley. The cheese topping is a golden brown.
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Ham Egg Bake with Hash Browns

This breakfast casserole just may become your new favorite breakfast food- protein packed with eggs, ham and cheese with creamy hash browns.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Keyword: breakfast casserole, ham, hash brown casserole
Servings: 12 servings
Calories: 361kcal
Author: Renae Gerhardstein

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.
Recipe Variations:
    • 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.
Storing Instructions:
  • 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.
Make Ahead Instructions:
  • 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.