Ham and Cheese Potato Breakfast Casserole
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Ham and Cheese Potato Breakfast Casserole is flavorful & so easy to make with frozen hash browns, ham, eggs, green onions, & lots of cheese! It’s perfect for Holidays or when you have company in town, because you can assemble it all the night before and then just bake it the morning you’re ready to eat!
I love to make sweet rolls on holiday mornings (these cinnamon rolls and these orange rolls are our favorite for Christmas), but it’s really nice to have some savory protein-filled food out for breakfast as well. If you’re looking for an easy breakfast casserole with ham, shredded frozen hash browns, eggs, and cheese, this is the breakfast bake for you!
(You can also use Sausage if you prefer that to Ham – or use my other Sausage Breakfast Bake recipe here).
This Ham and Cheese Potato Breakfast Casserole has very simple ingredients:
- Eggs
- Cream
- Ham
- Onion
- Frozen hash browns
- Cheddar cheese
- Green onions
- Butter
- Garlic powder, salt, & pepper
Prepping this Casserole the Night Before
Can you make this a day ahead? Yes! One thing I love to do with this Breakfast Bake is make it all up the night before, pour the mixture into the baking dish, then cover it in tinfoil, and bake it the next morning. This works perfectly for Christmas morning or anytime you have guests in town and want to have breakfast ready with no clean up in the morning. It’s wonderful to have the kitchen clean and breakfast made 😉
Ham and Cheese Potato Breakfast Casserole
Ingredients
- 1 lb. diced ham
- 1 yellow or white onion, diced finely
- 4 tablespoons unsalted butter (1/4 cup)
- 1 teaspoon garlic powder
- 12 eggs
- 2 cups heavy cream (can sub milk if you don't have cream)
- 1½ teaspoons salt
- 1/2 teaspoon pepper
- 3 cups shredded cheddar cheese, divided
- 3 cups frozen hash browns
- 4 green onions, diced (plus extra for topping, if desired)
Instructions
- Preheat oven to 350°F. Spray a 9"x13" baking dish with nonstick cooking spray and set aside.
- In a medium saucepan or frying pan, add the 4 tablespoons of butter and diced onion. Cover and cook until onions are soft.
- Once onions are soft, add the diced ham and simmer until browned. Once browned, add garlic powder and mix to combine. Remove from heat and set aside.
- In a large mixing bowl, whisk together 12 eggs and the 2 cups of heavy cream.
- Next, add in salt, pepper, 1 cup of the cheese (save remaining 2 cups of cheese for topping), hash browns, and green onions. Mix well.
- Add ham and onion mixture to egg mixture and mix well.
- Pour into prepared 9"x13" dish. Top with remaining 2 cups of cheese.
- Cover with tinfoil and bake for 35 minutes covered, then remove tinfoil and bake for 20-25 more minutes until eggs are set.
- If eggs start to get too brown, you can cover again with tinfoil until the eggs are set.
- You will know the casserole is done, when the top is golden brown and the mixture is a little wobbly but not runny.
- Once done, remove from oven and let rest for 10 minutes before serving. Can serve with additional diced green onions if desired. Enjoy!
Happy cooking! Be sure to tag me on Instagram if you make this Ham and Cheese Potato Breakfast Casserole.
