Hashbrown Casserole With Ham

Hashbrown Casserole With Ham: Crispy hashbrowns, fluffy eggs, and ham come together in this easy casserole. Easy enough for the weekend, but tasty enough for the holidays!

Serve with freshly baked buttermilk biscuits and Italian donut holes for the best brunch ever.

If you’re looking for a 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!

More Breakfast Favorites

I think we can all agree that breakfast is the most important meal of the day. And even more than that…breakfast is just darn delicious. If you’re looking for an awesome breakfast casserole with all the good stuff like ham, eggs, and sausage, just wait until you take your first bite of this!

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It’s great for feeding guests and making it ahead. We even like serving it for brunch for Christmas or Easter.

Ingredient Notes

• This casserole will be easier to make if your hashbrowns are already thawed. I like to thaw in the fridge overnight so they’re easier to break apart. Thawing at room temperature is not recommended. You can also use refrigerated or even homemade hashbrowns. It just might require a bit more prep on your end to make homemade hashbrowns but it’s totally doable!
• I used already diced ham from my grocery store’s meat section. However, you could also use leftover ham. Leftover honey baked ham would be fantastic in this recipe.
• I used hot Italian sausage in this recipe. However, you can use any variety you like.  Mild or even maple would also work if you prefer.
• If you’re not a fan of sausage or ham, feel free to use bacon instead. You could even leave the meat out and use just eggs and veggies for a vegetarian version.
• Evaporated Milk has about 60% of the water removed and is shelf-stable. I like using it in this casserole as it gives it a rich flavor and creamy custard texture.  Not a fan of stuff in cans? Try making your own evaporated milk instead.

Can You Make It Ahead?

This casserole is perfect for making ahead. I love doing this for holiday breakfasts. I suggest whipping up the egg mixture the day ahead of time and store in a covered bowl in the fridge. Bake the hashbrowns just before serving so they stay nice and crunchy.

Leftovers

Keep at room temperature: For no longer than 2 hours.

Keep in the fridge: For up to 3 days.

Keep in the freezer: You can freeze baked or unbaked for up to 2 months.

Tips

1. 1. You can tell egg casseroles are done when they are no longer jiggly in the center. This can be subjective so I like to use an instant-read meat thermometer. The casserole is cooked through when the temperature reaches 160 degrees F.
2. Mix the egg mixture with a whisk to incorporate extra air. This will lead to perfect fluffy eggs.
3.  This recipe can be cut in half and baked in an 8×8 or 9×9 pan if you have a smaller crowd to feed.
4. Line your casserole dish to make clean-up and the dishes a breeze!

What do you think of this hashbrown casserole with ham recipe? Let me know by leaving a comment or rating below. 

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Hashbrown Casserole With Ham

Crispy hashbrowns, fluffy eggs, and ham come together in this easy casserole. Easy enough for the weekend, but tasty enough for the holidays!

Course Breakfast

Cuisine American

Keyword hashbrown casserole with ham, hashbrown casserole with ham recipe, how to make hashbrown casserole with ham

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Servings 10 Servings

Calories 480kcal

Author Krystle Smith

Follow On Pinterest For More Recipe IdeasFollow @bakingbeautyblog or #bakingbeautyblog

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Ingredients

• 1 Bag Shedded Frozen Hashbrowns Thawed
• 1/2 Cup Butter Melted
• 1 1/2 Cups Monterey Jack Cheese Shredded
• 1 1/2 Cups Sharp Cheddar Cheese Shredded
• 1 Onion Diced
• 2 Cups Ham Diced
• 1/2 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 400 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.
• 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

• • This casserole will be easier to make if your hashbrowns are already thawed. I like to thaw in the fridge overnight so they're easier to break apart.

• • I used already diced ham from my grocery store's meat section. However, you could also use leftover ham. Leftover honey baked ham would be fantastic in this recipe.

• • I used hot Italian sausage in this recipe. However, you can use any variety you like.  Mild or even maple would also work if you prefer.
  • You can tell egg casseroles are done when they are no longer jiggly in the center. This can be subjective so I like to use an instant-read meat thermometer. The casserole is cooked through when the temperature reaches 160 degrees F.
  • Mix the egg mixture with a whisk to incorporate extra air. This will lead to perfect fluffy eggs.
  • Line your casserole dish to make clean-up and the dishes a breeze!

Nutrition

Calories: 480kcal | Carbohydrates: 11g | Protein: 26g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 232mg | Sodium: 1081mg | Potassium: 435mg | Fiber: 1g | Sugar: 4g | Vitamin A: 872IU | Vitamin C: 4mg | Calcium: 370mg | Iron: 2mg

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