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This Ham and Hash Brown Egg Casserole is one of the easiest breakfast dishes to make. It’s perfect for when you have company or want something special on a weekend. Just mix it up the night before, cover, and refrigerate overnight. Then pop it in the oven the next morning and leave to bake for almost an hour.
Frozen Hash Browns make it so simple. I like to use the cubed kind, but shredded would work as well. I try to buy packaged ham pieces at the store, but leftovers from your last ham dinner would be even better! As an alternative, you could also use cooked pork sausage in place of the ham.
This type of egg casserole is especially nice to make on the weekend to use during the week. Simply pop a piece of it in the microwave and reheat it for a quick and easy breakfast.
Ingredients for Ham and Hash Brown Egg Casserole
(See the full recipe at the bottom of this post.)
Instructions for Making this Recipe
Gather your ingredients so that you have everything close at hand. Grease a 2-quart baking dish.
Prepare the Ingredients
Grate the Monterey Jack (or Swiss) Cheese. Chop the cooked ham into small cubes.
Assemble the Egg Casserole
Arrange hash browns evenly on the bottom of the dish. Sprinkle with cheese and ham.
In a small bowl, whisk together the large eggs, half and half cream, dried minced onion, chives or dried parsley, seasoned salt, and freshly ground black pepper.
Pour the egg mixture over the potatoes and ham. Cover with plastic wrap and refrigerate overnight.
Just as a note here, I have made this recipe the same morning as I baked it, and it turned out fine. But having it assembled the night before makes it even easier.
Bake at 350°F for 45-50 minutes until eggs are set in the middle.
Because the eggs have been refrigerated and the dish is cold, it is a good practice to place the cold dish in a cold oven without preheating the oven. Otherwise, the dish may crack due to the sudden change in temperature.
Remove the dish from the oven and allow to rest for 10 minutes before serving. This recipe serves 8-10 people.
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Ham and Hash Brown Egg Casserole
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 3 cups frozen hash browns (the cubed kind)
- 8 oz. Monterey Jack or Swiss cheese (shredded)
- 1 1/2 cups cubed cooked ham
- 6 large eggs (beaten)
- 12 oz. half and half cream
- 2 tablespoons dried minced onion
- 1 tablespoon dried chives or parsley
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather your ingredients so that you have everything close at hand. Grease a 2-quart baking dish.
Prepare the Ingredients
- Grate the Monterey Jack Cheese. Chop ham into small cubes.
Assemble the Egg Casserole
- Arrange hash browns evenly on the bottom of the dish. Sprinkle with grated cheese and chopped ham.
- In a small bowl, whisk together the large eggs, half and half cream, dried minced onion, dried chives or parsley, seasoned salt, and freshly ground black pepper.
- Pour the egg mixture over potatoes and ham. Cover with plastic wrap and refrigerate overnight.
- Bake in a 350 degree oven for 45-50 minutes until eggs are set in the middle. Let rest 10 minutes before serving. Serves 8-10
