Easy Ham & Cheese Breakfast Casserole

Looking for a hearty breakfast that you can prepare in advance? This Ham and Cheese Breakfast Casserole combines savory ham, creamy cheese, fluffy eggs, and crispy hashbrowns for a delicious start to your day. It’s perfect for feeding a crowd or meal-prepping your breakfasts for the week.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 80 minutes
Total Time: 95 minutes
Servings: 8

Why You’ll Love This Recipe

Prepare in Advance: Perfect for busy mornings, you can assemble it the night before.
Family-Friendly: A filling, delicious option that pleases both kids and adults.
Cost-Effective: Use leftover ham and pantry staples to create a satisfying dish.
Customizable: Easily adaptable with favorite cheeses or alternative meats.

Ingredients

8 cups shredded hashbrowns: Forms the crispy base; use fresh or thawed frozen for best results.
½ cup (1 stick / 113 g) butter, melted: Adds richness and helps crisp the hashbrowns; no substitute needed.
¼ teaspoon kosher salt: Enhances the flavors in the hashbrowns.
¼ teaspoon pepper: Offers a mild kick and depth to the dish.
1 ½ cups (170 g) Monterey Jack cheese, shredded: Melts beautifully; substitute with mozzarella if desired.
1 ½ cups (170 g) cheddar cheese, shredded: Provides sharp flavor; can substitute with Colby cheese.
2 cups cooked ham, diced: Adds hearty protein; use turkey or bacon as a substitute.
8 large eggs: Bind the casserole, giving it structure and richness.
1 ⅓ cups (327 g) evaporated milk: Contributes to the creamy texture; heavy cream can be used instead.
1 teaspoon seasoned salt: Enhances the entirety of the dish with a blend of spices.
½ teaspoon kosher salt: Season the entire casserole mixture effectively.
½ teaspoon pepper: Complements the seasonings and adds mild heat.
½ teaspoon dry mustard powder: Provides subtle tang; you can use 1 teaspoon of Dijon mustard as an alternative.
¼ teaspoon onion powder: Adds a hint of onion flavor without moisture.

How to Make It

Step 1: Crisp the Hashbrowns

Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking pan with butter or nonstick spray to prevent sticking. Spread the shredded hashbrowns evenly across the pan. Melt the butter and pour it over the hashbrowns for a rich flavor. Sprinkle evenly with salt and pepper. Toss gently, then spread into an even layer to ensure uniform cooking. Bake for 30 minutes until tender and lightly browned on top. Stir and continue baking for another 10 minutes, then remove from oven and lower the temperature to 350°F (175°C).

Step 2: Prepare the Egg Mixture

In a large bowl, whisk together the eggs, evaporated milk, seasoned salt, kosher salt, pepper, dry mustard, and onion powder until well-blended. The mixture should be smooth and fully incorporated to ensure even cooking and flavor distribution.

Step 3: Assemble the Casserole

Scatter the diced ham and shredded cheeses over the cooked hashbrowns. Stir the egg mixture once more and then pour it evenly over the top, ensuring the entire surface is covered. This will help the casserole cook evenly without dry spots.

Step 4: Bake the Casserole

Place the assembled casserole back into the oven and bake for approximately 40 minutes, or until the edges appear golden and the center is set without jiggling. This indicates the eggs are fully cooked. Let it rest briefly before slicing.

Recipe FAQs

Can I use fresh potatoes instead of shredded hashbrowns?

Yes, you can shred fresh potatoes in place of hashbrowns. Be sure to squeeze out any excess moisture to prevent the casserole from becoming soggy.

How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through for best results.