Hashbrown Casserole With Ham
Crispy hashbrowns, fluffy eggs, and ham come together in this easy breakfast casserole. This hashbrown casserole with ham is easy enough for the weekend but tasty enough for holiday brunch, too.
Serve with french toast muffins, a homemade latte, and Italian donut holes for the best brunch ever.
If you're looking for an easy breakfast recipe that everyone will love, this Hashbrown Casserole with Ham is about to make your day. Not only is it a hearty stick-to-your-ribs meal, but it is easy to make, too! This is jam-packed with all the good stuff. I'm talking crispy hashbrowns, fluffy eggs, and savory ham and sausage.
It's great for feeding guests and making it ahead. We even like serving it for brunch for Christmas or Easter.
Why I Love This Recipe
- Crispy Crunchy Hashbrowns: Most hashbrowns casseroles can be mushy or soggy. Precooking the hashbrowns makes them super crispy for a good textural contrast.
- Two Kinds Of Meat: This makes it hearty, filling, and, of course, keeps Meat Man happy!
- Make Ahead Friendly: Holidays are busy enough. This is perfect to make the day before.
Ingredient Notes and Shopping Tips
- Hashbrowns: Thaw hashbrowns first to help them cook evenly and brown well. You can also use refrigerated or even homemade hashbrowns.
- Ham: I used diced ham from my grocery store's meat section. However, you could also use leftover ham, diced ham steak, or deli lunchmeat.
- Italian Sausage: I tested this recipe with hot Italian sausage. However, you can use any variety you like. Mild or even maple will also work.
- You can also use bacon instead if desired.
- Eggs: Use room-temperature eggs to help everything come together smoothly.
- Cheese: Shred your own cheese for the creamiest melt.
- Evaporated Milk: I like using this in casseroles as it has less water which gives you a custard like texture. You could also use heavy cream or half and half.
How To Make a Hashbrown Casserole With Ham
- Prep Work: Preheat oven and line baking dish with foil.
- Bake hashbrowns drizzled with butter for around 30 minutes.
- Brown sausage and onion.
- Add sausage, ham, and cheese on top.
- Whisk eggs with evaporated milk and seasoning. Pour over.
- Bake for 40-45 minutes.
️Krystle's Tips️
- Line your casserole dish with foil to make clean-up and the dishes a breeze!
- Use thawed hashbrowns to help them cook evenly and brown well.
- You can tell egg casseroles are done when they are no longer jiggly in the center. It should also read at least 160 degrees F on an Instant read thermometer.
Use a Mixer Or Whisk
Mix the egg mixture with a mixer or whisk to incorporate extra air. This will lead to perfect fluffy eggs.
FAQs
This is perfect for making ahead. Whip up the egg mixture the day before and store covered in the fridge.
Bake the hashbrowns and casserole just before serving.
Leave in the fridge for 8 hours up to overnight.
Short on time? You can also defrost them in the microwave for 2-3 minutes.
Yes, but the hashbrowns will not be crispy.
Cook on low for around 4-5 hours.
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Best Hashbrown Casserole With Ham
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Ingredients
- 1 Bag Shedded Frozen Hashbrowns Thawed
- ½ Cup Butter Melted
- 1 Cups Monterey Jack Cheese Shredded
- 1 Cups Sharp Cheddar Cheese Shredded
- 1 Onion Diced
- 2 Cups Ham Diced
- ½ Pound Sausage Cooked and Crumbled
- 8 Eggs
- 1 1⁄3 Cup Evaporated Milk
- 1 Teaspoon Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- Green Onions For Garnish, If Desired
Instructions
- Preheat oven to 425 degrees F. Line a 9x13 baking dish with foil, and spray with nonstick cooking spray.
- Pour hashbrowns into prepared baking dish. Sprinkle with salt and pepper. Drizzle with melted butter. Bake for 30-25 minutes, or until they begin to brown.
- While those are cooking brown your sausage and onion.
- Turn oven down to 350 degrees F.
- Sprinkle cooked sausage, ham, onion, monterey jack,cheese, and sharp cheese on top of the hashbrowns.
- In a large bowl, whisk eggs, evaporated milk, garlic powder, and onion powder.
- Bake for 40-45 minutes or until it reads 160 degrees on an instant read thermometer.
- Garnish with green onions if desired.
Notes
-
- Hashbrowns: Thaw hashbrowns first to help them cook evenly and brown well.
- Ham: I used diced ham from my grocery store's meat section. However, you could also use leftover ham, diced ham steak, or deli lunchmeat.
- Eggs: Use room-temperature eggs to help everything come together smoothly.
- Cheese: Shred your own cheese for the creamiest melt.
- Mix with a whisk to incorporate air into the eggs.
- Line your casserole dish with foil to make clean-up and the dishes a breeze!
- You can tell egg casseroles are done when they are no longer jiggly in the center. It should also read at least 160 degrees F on an Instant read thermometer.
- Use thawed hashbrowns to help them cook evenly and brown well.
Nutrition
This is crowd-pleaser and a simple recipe to throw together!
I had some leftover ham from Thanksgiving and was able to use most of it up in this hashbrown casserole. SO delicious and leftovers heated up great for a quick meal.
I made this for breakfast, and it was such a comforting and satisfying dish! The ham added a great smoky flavor, and the creamy hashbrowns were just perfect.
This is a delicious casserole, and it's super easy to make. That's my favorite combo!
This hashbrown casserole was a big hit at the classroom party. Thanks for the yummy breakfast recipe!
Cut this recipe in half still to big for 2 how to cut down the recipe for 2. loved this one!
Hi Frances,
I wouldn't suggest cutting down the recipe any further. Sometimes, we just have to eat leftovers or share with a friend. Glad you loved it!
Awesome recipe thank you for sharing .....
We have a 9 year old foster son who LOVES hash browns. I've been trying to think of more ways to use them so this is perfect!
Hi Liz,
Yay so glad you all enjoyed it! God bless you for what you do!
Delicious and EASY to make. We served this for dinner along side a salad. IT was perfect and filling. Thanks for this great recipe!