There's nothing quite like waking up to the comforting aroma of a Cheesy Hashbrown Breakfast Casserole with Ham baking in the oven. This warm and hearty dish combines crispy hashbrowns, gooey melted cheese, and savory ham, making it the perfect way to start the day.

I first made this recipe after a big family gathering, using leftover ham from the night before. What started as a simple way to repurpose leftovers quickly became a breakfast staple in our home. It's easy to prepare, budget-friendly, and an absolute crowd-pleaser.

Why You'll Love This Cheesy Hashbrown Breakfast Casserole

Get ready to fall in love with this delicious and easy-to-make breakfast casserole. Whether you're feeding a crowd or meal-prepping for the week, this dish has everything you need for a satisfying morning meal.

First off, it's incredibly easy to make. With just a handful of ingredients and a few simple steps, you'll have a cheesy, golden-brown casserole ready to serve in no time.

It's also a great way to use up leftovers. Have extra ham from dinner? Toss it in! This dish is flexible and works well with different proteins, cheeses, and veggies.

Not to mention, it's perfect for meal prep. You can make it ahead of time and reheat individual portions for a quick and filling breakfast throughout the week.

Best of all, this casserole is a total crowd-pleaser. Whether you're hosting brunch or just making breakfast for the family, everyone will be going back for seconds.

Ingredients Notes

The magic of this Cheesy Hashbrown Breakfast Casserole lies in its simple yet flavorful ingredients. Each one plays a key role in creating the perfect balance of textures and tastes.

Frozen hashbrowns are the base of this casserole. They provide a crispy, golden-brown texture when baked. If you prefer, you can use freshly shredded potatoes, but be sure to squeeze out excess moisture to avoid a soggy casserole.

Ham adds a delicious, salty, and smoky flavor. I recommend using leftover ham from a holiday meal, but deli ham or pre-cooked diced ham works just as well. You can even swap it for cooked bacon or sausage.

Cheese is what makes this casserole irresistibly gooey and flavorful. I love using a combination of sharp cheddar for boldness and mozzarella for extra meltiness. Feel free to experiment with your favorite cheeses.

Eggs and milk form the custard that holds everything together. Using whole milk makes the casserole rich and creamy, but you can substitute with half-and-half for an even more indulgent texture.

A pinch of seasonings like garlic powder, onion powder, and black pepper enhances the flavors. Feel free to customize with a dash of smoked paprika or cayenne for a little kick.

How To Make This Cheesy Hashbrown Breakfast Casserole

Making this casserole is a breeze, and you'll have a satisfying breakfast on the table in no time. Let’s go step by step.

Start by preheating your oven to 375°F and greasing a 9x13-inch baking dish. This ensures the casserole won’t stick and makes for easy cleanup later.

Next, spread the frozen hashbrowns evenly in the prepared dish. If you’re using fresh shredded potatoes, make sure they’re dry to prevent excess moisture.

In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined. This mixture will coat the hashbrowns, keeping them moist and adding flavor.

Sprinkle the diced ham evenly over the hashbrowns, followed by a generous layer of shredded cheese. Pour the egg mixture over the top, making sure everything is evenly covered.

Bake the casserole for 40-45 minutes, or until the top is golden brown and the eggs are fully set. Let it cool for a few minutes before slicing and serving. Enjoy the cheesy goodness!

Storage Options

If you have leftovers (which is rare in my house!), this casserole stores beautifully. Simply let it cool completely before transferring to an airtight container.

In the fridge: Store in an airtight container for up to 4 days. Reheat in the microwave for a quick and easy breakfast.

In the freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag. They’ll last for up to 3 months. Reheat straight from frozen by microwaving for 2-3 minutes or baking at 350°F until warmed through.

Variations and Substitutions

This recipe is wonderfully versatile, so feel free to make it your own!

If you’re not a fan of ham, swap it out for cooked bacon or breakfast sausage. Both options add incredible flavor.

For a veggie-packed version, mix in sautéed bell peppers, spinach, mushrooms, or onions. It’s a great way to sneak in extra nutrients.

Want to make it dairy-free? Use non-dairy cheese and milk alternatives like almond or oat milk. Just be sure to pick an unsweetened variety.

To add a little spice, throw in some diced jalapeños or a sprinkle of red pepper flakes for a kick of heat.

No matter how you customize it, this Cheesy Hashbrown Breakfast Casserole with Ham is bound to become a household favorite. Give it a try, and let me know your favorite variations!