An easy to prepare ham and cheese breakfast casserole that can be made ahead then baked when ready to serve. This is a great way to use up leftover baked ham. A perfect option for brunch, allowing you to enjoy your company and not stress over a stove.
There are many breakfast casseroles out there to choose from but when trying a few, I noticed one thing they had in common - the consistency was dense and rubbery. You know what I mean? Well no worries with this recipe. This is made with heavy cream, giving it a smooth, rich, and soft consistency. Of course, this is also due to not overbaking.
You can choose which cheese you want to add but I found a mixture of cheddar and Swiss work well. You can use Monterey Jack, mozzarella, or a combo of each of your favorites.
This ham and cheese breakfast casserole gets its heftiness from frozen hash browns. Just buy a good frozen brand that consists of only shredded potatoes and add it straight from the bag. There’s no need to defrost them. Just make sure they aren’t frozen to a solid block or covered in ice crystals because it’s been in the back of the freezer since 2004. Did I even have to tell you that? Make sure to break them up before adding.
SUPER SIMPLE TO MAKE
Scatter half of the hash browns over the buttered baking pan.
You will need about eight ounces or so of ham. If you like more ham, add more. Dice the ham and spread it evenly over hash browns. This is a great dish to prepare when you have leftover baked ham.
Scatter some of the cheese over the hash browns, then pour in the egg mixture.
You can bake right away or make it the night before. Just cover and refrigerate it. When ready, take it out at least 30 minutes to come to room temperature. Then bake uncovered until the edges start to turn golden and bubbly.
The center should wiggle slightly to ensure a soft creamy texture. If you bake it too long it will turn into a brick. Yes, I can tell you that from experience. Eggs are delicate and should never be overcooked.
MORE DELICIOUS BREAKFAST OPTIONS
This is perfect for brunch with friends. Serve with a side of fruit salad, some bacon, muffins, or whatever tickles your fancy.
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HAM AND CHEESE BREAKFAST CASSEROLE
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Ingredients
- 20 ounce package frozen shredded hash browns
- 2 cups shredded cheese divided - cheddar, Swiss, Monterey Jack, or a combo
- 8 ounces ham small dice doesn’t have to be exact
- 10 large eggs
- 1 small sweet onion finely diced
- 1 ½ cups heavy cream
- 1 teaspoon kosher salt or to taste
- ½ teaspoon pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon butter for greasing pan
Instructions
- Preheat oven 350°.
- Butter a 9x13 inch pan.
- Add all but 1 cup of the hash browns into your baking dish. Lightly sprinkle with a pinch of salt and pepper. Toss to combine then spread it out evenly on the bottom.
- Top with 1 cup of cheese over the top of the potatoes. Layer on the ham evenly..
- Whisk together the eggs, diced onions, remaining potatoes, remaining cheese, heavy cream, kosher salt, pepper, and Dijon mustard.
- Pour the egg mixture evenly over the top of the casserole. Gently tilt the baking dish to make sure everything is covered.
- Bake for 55 - 60 minutes or until bubbly with the outer edges set. The middle will still jiggle slightly, but it will continue to cook as it cools.
Notes
The trick is to not overcook or you’ll have a rubbery slab of eggs, cheese, potatoes, and ham. Please check around the 53 minute mark and go from there as ovens run inconsistent. The edges should be puffed, golden, and set, while the center should jiggle slightly. It will continue to set as it cools.
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!