Ham and Hashbrown Casserole

This is an absolute winner for serving to guests. It’s perfect for using leftover ham, but it’s so good that you’ll want to make it even when you don’t have any.

This Ham and Hashbrown Breakfast Casserole is a perfect blend of creamy cheese, tender potatoes, and succulent ham, all baked to perfection under a golden, egg-baked crust.

Ingredients for Ham and Hashbrown Breakfast Casserole neatly arranged on a white marble surface, including eggs, diced ham, shredded cheese, spices, and a cheese grater.

Ham and Hashbrown Breakfast Casserole

Delicious, cheesy, and sure to please everyone, this is perfect for guests or a special breakfastt.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Serving Size 10


  • 1 30 ounce bag of frozen shredded hash browns
  • ½ cup 1 stick butter, melted plus additional butter for greasing the pan
  • 1 ¼ teaspoon salt divided
  • 1 teaspoon pepper divided
  • 1 ½ cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup mozzarella cheese
  • 2 cups diced leftover ham or from a ham steak
  • 9 eggs
  • 1 can evaporated milk, 12 ounce size 1 ½ cups
  • ½ teaspoon onion powder
  • teaspoon garlic powder
  • teaspoon paprika


  • chopped green onions or chives


  • Prep. Preheat oven to 400 degrees Fahrenheit. Grease a 9×13 pan with butter or butter spray.
  • Season and pre-bake hashbrowns. Place frozen hash browns in the prepared pan. Pour melted butter over the top of the potatoes and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Stir ingredients together and then lay flat. Bake hashbrowns for 25 minutes and remove from the oven.
    Unbaked casserole dish filled with shredded hash browns and sprinkled with grated cheese before cooking.
  • Add ham and cheese. Lower oven temperature to 350 degrees Fahrenheit. Spread all shredded cheese and ham over cooked hashbrowns. Stir slightly to mix in.
    Same casserole dish showing a layer of diced ham added on top of the cheese and hash browns.
  • Make egg mixture and pour on top. In a medium bowl, whisk together eggs, evaporated milk, ¾ teaspoon salt, ½ teaspoon pepper, onion powder, garlic powder, and paprika. Pour egg mixture over hashbrowns.
    A bowl of mixed egg batter next to the casserole dish before the egg mixture is poured over the ingredients.
  • Bake. Carefully place the casserole in the oven and bake for 45-50 minutes, or until eggs are set. Check at 30 minutes and cover with aluminum foil to prevent too much browning.
    The fully baked casserole, golden-brown on top, garnished with chopped green onions, ready to serve.
  • Cook and serve. Carefully remove the pan from the oven and let cool for 10-15 minutes. If desired, garnish the casserole with chopped green onions or chives and cut into the desired amount of serving pieces. Serve warm.
    The casserole with a portion served, revealing the layers of egg, cheese, and ham, with a serving spatula inside the dish.


This is a wonderful use for leftover ham, but when I haven’t had leftover ham, I have purchased a ham steak from the store.
Here’s a great twist on the recipe: Try using a variety of breakfast meats like ham, bacon, and sausage for a tasty change! Trust me, it’s amazing.
I personally always recommend shredding cheese by hand for the best flavor and texture. Hand-shredded cheese melts better as well. (Rotary cheese shredders are the best and I always use them). However, I’ve used bagged cheese in this recipe and it worked fine when in a hurry.
I’ve used recipes where you thaw the hashbrowns in advance or don’t precook them. This method, though, gives the potato layer so much more flavor that it is not bland and helps prevent the potatoes’ texture from being too mushy, for lack of a better word.
The casserole can brown a little on the edges, and to prevent excessive browning, I do recommend checking earlier, around 30 minutes, and covering with foil.
Occasionally the middle of the casserole doesn’t seem quite done at 45 minutes. 50 minutes should be plenty, but you may need to cook slightly longer to ensure the casserole is cooked sufficiently.
You could very easily add chopped onion and/or peppers to the casserole if desired, which I generally do with sausage, but opted not to with the ham and used onion powder and an optional chive or green onion garnish instead.

Don’t you just love waking up to the smell of breakfast cooking? In our house, that often means the Ham and Hashbrown Breakfast Casserole is in the oven. It’s a recipe that’s close to my heart, not just for its delicious flavors but for the memories it’s helped create.

Weekend mornings are a big deal for us. It’s the one time everyone is home, sipping coffee and enjoying plates piled high with this cheesy, ham-filled delight. I remember the first time I made it; I was a little nervous about whether it would be a hit. But when I saw everyone dive back in for seconds (and sometimes thirds), I knew we had stumbled upon something special.

A single serving of Ham and Hashbrown Breakfast Casserole on a white plate, garnished with green onions, with a side of strawberries and orange juice in the background.

The comfort and joy this casserole brings to our table makes it so special to me. Plus, it’s an excellent way to use leftover ham, a win in my book!

Casserole Tips

  • Choose the Right Hashbrowns: Opt for a high-quality brand of frozen hashbrowns. Some brands may contain excess moisture, which can make your casserole soggy. If you notice the hashbrowns are particularly icy or wet, lay them on a kitchen towel and pat them dry before use.
  • Customize the Cheese: One other main change is the cheese. I’ve used pepperjack instead of Monterey jack. You could easily do all cheddar or substitute Swiss for Monterey jack or mozzarella. You don’t have to add mozzarella, either. The key thing is that you use 3 cups of cheese. It sounds like a lot, but I wouldn’t use less.
  • Egg Mixture Consistency: Whisk the egg mixture thoroughly until it’s completely homogeneous. This ensures the egg cooks evenly throughout the casserole, preventing any rubbery or overly dense spots.
  • Oven Temperatures May Vary: Know your oven. Some ovens run hotter or cooler than the temperature dial indicates. If you know your oven runs hot, consider lowering the temperature by 10-15 degrees. An oven thermometer can be a great tool to ensure accurate baking temperatures.

Key Ingredients and Tools

  • Frozen Shredded Hash Browns. You’ll find these in the freezer section of your grocery store, near other frozen potatoes. They’re a convenient time-saver and ensure a consistent texture throughout the casserole.
  • Evaporated Milk. Located in the baking aisle, evaporated milk adds a creamy, rich texture that regular milk can’t match. If you need a substitute, cream or half-and-half could work, but the final taste will alter slightly.
  • Ham. This can be found in the meat section, and using leftover ham or a ham steak adds depth and savoriness. If you’re looking for a vegetarian alternative, consider smoked tofu or a similar smoky-flavored protein.
Ingredients for Ham and Hashbrown Breakfast Casserole neatly arranged on a white marble surface, including eggs, diced ham, shredded cheese, spices, and a cheese grater.
  • 9×13 Pan. This size is perfect for the amount the recipe makes, allowing for even distribution of ingredients and proper cooking. It’s the ideal size for feeding a crowd or having leftovers.
  • Cheese Grater. Freshly grated cheese melts more smoothly and integrates better into the casserole compared to pre-shredded cheese, enhancing the overall texture and flavor.
  • Mixing Bowls. A set of mixing bowls is essential for combining the egg mixture and seasonings evenly before pouring over the hashbrowns and ham, ensuring every bite is flavorful.
  • Whisk. Using a whisk to blend the eggs and evaporated milk creates a uniform mixture that cooks evenly, preventing any unmixed egg whites or yolks in your casserole.
  • Aluminum Foil. Covering the casserole with aluminum foil if it browns too quickly on top ensures that it cooks through without burning, keeping the top perfectly golden.

Serving Suggestions

Serve with fresh fruit salad and sourdough English muffins, mixed green salad, and sliced avocado.

Troubleshooting and Help

Can I make this casserole ahead of time?

Absolutely! You can prepare it up to step #5 the night before. Just keep the egg mixture separate and pour it over right before you’re ready to bake. This makes your morning a breeze – just pop it in the oven!

Is it okay to use a different type of cheese?

For sure! Feel free to mix and match your cheeses based on what you like or what you have in your fridge. The recipe is super flexible. Just aim for about 3 cups total. A mix of different cheeses can actually add some nice depth

What if I don’t have evaporated milk?

No worries! Cream or half-and-half are great substitutes. They’ll change the flavor slightly but still give you that creamy texture. It’s all about using what you’ve got on hand

Can I add veggies to this casserole?

Yes, and that’s a great idea! Chopped onions, bell peppers, or even some spinach can add a nice touch of freshness and make the casserole a bit more colorful. Just sauté them a bit before adding to make sure they’re not too crunch

You can’t go wrong with this dish! Whether you’re planning a family breakfast, a brunch with friends, or just want to enjoy a hearty meal at home, your casserole will surely be a hit.

Storing Leftovers

In the Fridge:

  • Let the casserole cool down to room temperature after cooking.
  • Cover the baking dish with aluminum foil or plastic wrap. If you prefer, you can also transfer individual portions into airtight containers.
  • Store in the refrigerator for up to 3-4 days.


  • For freezing, it’s best to cut the casserole into portions for easier reheating.
  • Wrap each portion tightly in plastic wrap and place it in a freezer-safe bag or container. This method helps prevent freezer burn.
  • Label the container with the date, and you can freeze the casserole for up to two months for the best quality.


  • From the Fridge: Reheat in the microwave for 2-3 minutes, checking and stirring (if possible) halfway through. Or, heat in the oven at 350°F (175°C) for about 20 minutes or until heated through.
  • From Frozen: It’s best to thaw a frozen portion in the fridge overnight before reheating. Once thawed, follow the fridge reheating instructions.

More Breakfast Recipes to Love

These are some of my all-time favorites, and they’re perfect for when you have guests over. Here are some of the big crowd-pleaser recipes you can try at home:

Remember to try out my Ham and Hashbrown Breakfast Casserole recipe if you’re in the mood for a cozy and comforting breakfast. It’s the perfect choice for using up leftover ham, feeding a hungry crowd, or simply enjoying a cozy breakfast at home with your loved ones.

One of the great things about this casserole is that it can be customized to your liking. Whether you want to add some veggies, swap out the cheese, or prepare it ahead of time, it’s designed to fit seamlessly into your busy schedule and preferences.

Just remember to pre-bake your hashbrowns for that perfect texture, and feel free to experiment with the ingredients to make them your own. With its delicious flavor and easy preparation, this Ham and Hashbrown Breakfast Casserole will surely become a new family favorite.

The fully baked casserole, golden-brown on top, garnished with chopped green onions, ready to serve.
Ham and Hashbrown Casserole

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