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 also buy packaged ham pieces at the store, but leftovers from your last ham dinner would be even better!

Ingredients to Make Ham and Hash Brown Egg Casserole

• frozen hash browns, the cubed kind
• Monterey jack pepper cheese
• cubed cooked ham
• large eggs
• half and half cream
• dried minced onion
• chives
• seasoned salt
• freshly ground black pepper

Instructions for Making This Recipe

Gather your ingredients so that you have everything close at hand. Grease a 2-quart baking dish. Grate the Pepper Jack Cheese. Chop ham into small cubes.

Arrange hash browns evenly on the bottom of the dish. Sprinkle with cheese and ham.

In a small bowl, whisk together eggs, half and half, onion, chives, salt and pepper. Pour over potatoes and ham. Cover with plastic wrap and refrigerate over night.

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 degrees for 40-50 minutes until eggs are set. Let rest 10 minutes before serving. This recipe serves 8-10 people.

My husband and I love this dish. Make it on a weekend, or use it for easy reheating during the week. Serve it with your favorite muffin recipe or cinnamon rolls. Or try one of my muffin recipes HERE. Enjoy!

See more Breakfast Ideas Here.

Ham and Hash Brown Egg Casserole

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.

4.50 from 4 votes

Print Rate

Course: Breakfast

Cuisine: American

Keyword: Casseroles, Eggs, Ham, Hash Browns, Pepper Jack Cheese

Prep Time: 10 minutes

Cook Time: 50 minutes

Refrigerate: 8 hours

Total Time: 9 hours

Servings: 8

Equipment

Box Grater

Glass Mixing Bowls

Stainless Wire Whisk

Oval Bakers

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

• 3 cups frozen hash browns the cubed kind
• 8 oz. Monterey jack pepper cheese shredded
• 1 1/2 cups cubed cooked ham
• 6 large well-beaten eggs
• 12 oz. half and half cream
• 2 tablespoons dried minced onion
• 2 tablespoons dried chives
• 1 teaspoons 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. Grate the Pepper Jack Cheese. Chop ham into small cubes.
• 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, minced onion, dried chives, kosher salt and black pepper. Pour egg mixture over potatoes and ham. Cover with plastic wrap and refrigerate overnight.
• Bake in a preheated 350 degree oven for 40-50 minutes until eggs are set. Let rest 10 minutes before serving. Serves 8-10

Like This Recipe?Share on Facebook / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes