Cheesy Egg, Ham and Hashbrown Breakfast Casserole
This Cheesy Egg, Ham and Hashbrown Breakfast Casserole is the easiest breakfast recipe and only takes about 10 minutes to prep. Pop it in the oven and you'll have a protein packed morning casserole, great for weekends and Holidays!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 x 13 dish (10 slices)
- Category: breakfast
- Method: bake
- Cuisine: American
Ingredients
- 20 ounce Simply Potato Shredded Hashbrowns (plain, not seasoned)
- 1/2 cup yellow onion, diced
- 8 ounces diced ham
- 3/4 cup sour cream
- 1.5 cups cheddar cheese, shredded (grate on largest setting)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 eggs
- 1/2 cup whole milk
Instructions
- Preheat the oven to 375 degrees. Grease a 9x13 casserole dish with butter or vegetable oil. In a large bowl, combine the hashbrowns, diced ham, onion, salt and pepper, sour cream and 1 cup of cheddar cheese. Stir to combine. Transfer to the 9x13 baking dish.
- Whisk together the eggs and milk until nice and smooth.
- Slowly pour the eggs over the entire top of the hashbrown casserole. Use a spoon to spread the eggs into the casserole. Most of them will just sink into the mixture.
- Top with remaining 1/2 cup of cheddar cheese. Cover with tin foil. Bake for 30 minutes. Uncover and bake for another 15 minutes.
- Allow the breakfast casserole to cool for a few minutes. Then, slice into squares.
- Serve and enjoy! You may want to have ketchup available. There's always someone who asks (not me)!
Notes
- Make sure to whisk the egg and milk together really well before pouring over the hashbrown casserole.
- Use fresh hashbrowns, Simply Potatoes shredded hashbrowns, if possible to avoid extra moisture in the casserole.
- For the cheese, I recommend a block to shred it fresh for the best melt. Bagged cheese doesn't melt as well because of the anti-caking agent added.
- I recommend using a standard 9 x 13 casserole dish to keep the same cook time as these instructions.