This Ham Hashbrown Breakfast Casserole is a delicious and easy breakfast dish that is perfect for feeding a crowd. Made with ham, hashbrowns, cheese, and eggs, it's an easy recipe! This is a hearty and filling meal that will satisfy everyone.
Jump to:
What makes this recipe irresistible
One of the best things in my opinion about this breakfast casserole is that you can prep it ahead to save time on busy mornings when you want something hearty and filling. For that reason, it's also great for holidays and Christmas morning.
Ham and Hashbrown Breakfast Casserole
Equipment
- 9x13 casserole dish
Ingredients
- 30 ounce package of frozen hashbrowns with onions and peppers, thawed
- 2 cups cooked ham diced
- 2-3 cups shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1 tablespoon Montreal steak seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter for greasing the baking dish
Instructions
- Preheat your oven to 375°F. Butter a 9x13-inch baking dish well.
- In a large bowl, combine the thawed hashbrowns, diced ham, and shredded cheese. Season with Montreal steak seasoning, salt and pepper. Mix until combined
- Prepare Egg Mixture:
- In a separate bowl, whisk together the eggs and milk until well blended. Pour the egg mixture over the hashbrown and ham mixture. Stir gently to ensure everything is evenly coated.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Bake uncovered in the preheated oven for 45-50 minutes, or until the top is golden brown and the eggs are fully set.
- Let the casserole cool for a few minutes before slicing. This is delicious as-is, but the second time we had this, I topped it with salsa, sour cream and jalapenos. That was delicious as well!
Notes
Nutrition
Love this recipe? Join the free membership group!
What you'll need: ingredients
Please refer to the printable recipe card for the ingredient measurements.
Step-by-step guide: instructions
This is an overview, for complete instructions, refer to the recipe card.
Frequently asked questions (FAQ's)
No, you don't have to thaw the hashbrowns. You can add them in frozen with no problem, but give yourself some extra time. The casserole will take longer to bake. Plan on 20-25 minutes. Watch the top so it doesn't get too brown.
If this hearty casserole is watery, then your hashbrowns were most likely covered in ice. That's why I prefer to thaw the hashbrowns first in a colander.
Deb's tips for the perfect dish
Feel free to use any cheese that you have on hand. I've used pepper jack cheese, mozzarella, or even Colby jack. I've gotten creative and used a mixture of cheeses as well!
More recipes you'll love
Whether it's a weekend or Christmas brunch, Dan and I love to start our day with a hearty breakfast like this casserole. Our other favorite breakfast casserole recipes are Brioche French Toast Casserole, Overnight Egg Benedict Casserole, and Sausage Croissant Casserole. You can't go wrong with any of these great recipes.
If you're looking for more breakfast potluck ideas, I gotcha! There are so many great ideas on the blog. Be sure to check out!
Perfect pairings: what to serve with
Serve with a fried egg on top, of course! Doesn't that drippy egg look amazing? Seriously though, this easy hashbrown casserole can be a meal all on its own!
However, if you want to add a side dish along with it, try a light fruit salad like this Mexican Fruit Salad. Don't forget the brunch cocktails, we like to serve this Blood Orange Paloma Cocktail with brunch.
Let me know in the comments below if you made this recipe and loved it. Thanks for being here; I appreciate you!
Lois says
Looks like a great breakfast or brunch Will be making it very soon. Love the combination in it.
Debra Clark says
Enjoy Lois!