Name: Loaded Hash Brown Ham with Cheese Egg Breakfast
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 bag (30-32 oz frozen shredded hash browns, thawed (or 12-16 frozen hash brown patties)); 2 cups diced ham (honey baked, spiral ham, or deli ham); 2 cups shredded cheddar cheese; 2 cups shredded Monterey Jack cheese; 10 large eggs; 1 cup heavy cream or half and half; ½ cup whole milk; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp smoked paprika; ¼ tsp Dijon mustard (optional); 1 bell pepper (diced (optional)); ½ onion (diced (optional)); 1 cup spinach (chopped (optional))

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This loaded hash brown ham with cheese egg breakfast is the ultimate comfort food casserole—crispy hash browns, savory ham, fluffy eggs, and melted cheese all baked together in one dish. Perfect for holiday mornings, weekend brunch, or feeding a crowd with minimal effort.

Why This Hash Brown Breakfast Casserole Is a Crowd-Pleaser

Comfort Food Breakfast in One Dish

This casserole combines all the best breakfast elements—crispy hash browns, savory ham, fluffy eggs, and gooey melted cheese—into one satisfying dish. It’s hearty, indulgent, and incredibly comforting. One serving and you’ll understand why this is a family favorite for holiday mornings and special occasions.

Perfect for Holiday Mornings & Brunch

Christmas morning, Easter brunch, Thanksgiving breakfast—this casserole is the answer to “what should we make for the holiday breakfast?” It feeds a crowd, can be prepped the night before, and bakes while you’re opening gifts or visiting with family. Plus, it smells amazing while it bakes.

Uses Leftover Ham or Deli Ham

This recipe is incredibly flexible when it comes to the ham. Use leftover holiday ham (honey baked, spiral ham, or smoked ham all work), deli ham chopped into small pieces, or even canned ham in a pinch. The ham adds salty, savory flavor that pairs perfectly with the creamy eggs and crispy hash browns.

Feeds a Crowd Easily

One 9×13 pan serves 8-10 people comfortably, making this ideal for brunch parties, family gatherings, or holiday mornings when you have guests. Double the recipe and use two pans if you’re feeding a larger crowd. Leftovers reheat beautifully for breakfast throughout the week.

Ingredients for Hash Brown Ham & Cheese Bake

Frozen Hash Browns or Hash Brown Patties

1 bag (30-32 oz) frozen shredded hash browns, thawed
12-16 frozen hash brown patties
4 cups homemade hash browns (shredded and pan-fried)
1 bag (28-32 oz) seasoned hash browns (Ore-Ida)

Ham: Diced, Cubed or Shredded

2 cups diced ham (honey baked, spiral ham, or deli ham)
2 cups cubed ham
2 cups shredded ham
1 lb cooked ham, chopped
2 cups leftover holiday ham

Cheese: Cheddar, Monterey Jack or Colby Jack

2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups Colby Jack cheese blend
2 cups Mexican blend cheese
1 cup cheddar + 1 cup Monterey Jack

Eggs, Cream & Seasonings

10 large eggs
1 cup heavy cream or half and half
½ cup whole milk
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika
¼ tsp Dijon mustard (optional)

How to Make Hash Brown Breakfast Casserole

Layer Hash Browns in Baking Dish

Preheat oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray. If using frozen shredded hash browns, thaw them completely and pat very dry with paper towels (this prevents sogginess). Spread the hash browns evenly in the bottom of the prepared baking dish. If using hash brown patties, arrange them in a single layer to cover the bottom of the dish, breaking some to fill gaps.

Add Ham, Cheese & Veggies

Sprinkle the diced ham evenly over the hash browns. If you’re adding veggies (diced bell peppers, onions, spinach, mushrooms, or broccoli), sauté them briefly first to soften, then scatter over the ham. Sprinkle 1½ cups of the shredded cheese over the ham and veggies, reserving ½ cup for the top.

Pour Egg & Cream Mixture Over Top

In a large bowl, whisk together eggs, heavy cream (or half and half), milk, salt, pepper, garlic powder, onion powder, smoked paprika, and Dijon mustard (if using) until well combined. Pour the egg mixture evenly over the hash browns, ham, and cheese in the baking dish. Gently press down on the hash browns with a spatula to ensure they’re submerged in the egg mixture.

Bake Until Golden & Set in Center

Bake for 45-55 minutes, or until the top is golden brown and the center is set (a knife inserted in the center should come out clean, or the internal temperature should reach 160°F). If the top starts to brown too quickly, cover loosely with aluminum foil for the last 15 minutes of baking. Let the casserole rest for 5-10 minutes before slicing and serving. Sprinkle the reserved ½ cup cheese on top during the last 5 minutes of baking if you want extra melty cheese on top.

Make-Ahead & Freezing Guide

Overnight Breakfast Casserole Method

Assemble the casserole completely through step 3 (pouring the egg mixture), then cover tightly with plastic wrap or aluminum foil and refrigerate overnight (up to 24 hours). In the morning, let the casserole sit at room temperature for 20-30 minutes while the oven preheats. Bake as directed, adding 5-10 minutes to the baking time since the casserole is cold. This make-ahead method is perfect for holiday mornings when you want to minimize morning prep.

How to Freeze & Reheat Breakfast Bake

This casserole freezes beautifully. Bake the casserole completely, let it cool to room temperature, then wrap the whole pan tightly in plastic wrap, then foil. Freeze for up to 3 months. To reheat: thaw overnight in the refrigerator, then bake at 350°F for 30-40 minutes until heated through. Alternatively, freeze individual portions in airtight containers for up to 3 months. Reheat individual portions in the microwave for 2-3 minutes.

Best Containers for Meal Prep Portions

For individual meal prep portions, cut the cooled casserole into squares and place in airtight containers with compartments. Glass containers work best—they don’t absorb odors and are microwave-safe. Label with the date and contents. These portions will last in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Reheating Instructions for Perfect Texture

To reheat individual portions: microwave for 2-3 minutes, stirring halfway through, until heated through. For larger portions or the whole casserole: cover with foil and bake at 350°F for 20-30 minutes (longer if frozen) until heated through. For crispier hash browns, remove the foil for the last 5-10 minutes of reheating. Add a splash of milk or cream before reheating if the casserole seems dry.

Variations & Add-Ins

Add Veggies: Spinach, Peppers, Mushrooms

Load up on veggies by adding 1-2 cups of sautéed vegetables. Diced bell peppers, onions, spinach, mushrooms, and broccoli all work beautifully. Sauté the veggies briefly in a skillet before adding to the casserole to soften them and release excess moisture. This adds nutrition, color, and flavor to the casserole.

Breakfast Sausage or Bacon Instead of Ham

Swap the ham for breakfast sausage or bacon. Cook 1 lb breakfast sausage (removed from casings if using links) until browned, breaking it into small pieces. Or cook 8-10 strips of bacon until crispy, then crumble. Use in place of the ham. You can also do half ham and half sausage or bacon for a meat-lover’s breakfast casserole.

Low-Carb Cauliflower Hash Brown Option

Replace the hash browns with cauliflower hash browns to cut carbs significantly. Use 1 bag (20-24 oz) frozen cauliflower hash browns, thawed and patted very dry. Follow the recipe as directed. This swap reduces carbs by about 30g per serving while keeping all the comfort food flavor. The texture will be slightly different but still delicious.

Sheet Pan Breakfast Casserole for Crowds

For even easier serving and cleanup, make this as a sheet pan breakfast. Spread hash browns on a large rimmed baking sheet, top with ham, cheese, and veggies, then pour the egg mixture over everything. Bake at 375°F for 25-30 minutes until set. This creates a thinner, crispier casserole that’s easy to cut into squares and serve to a crowd.