This Ham Egg Hash Brown Casserole is a delicious alternative to boring eggs and hash browns. It’s made with ham, sauteed vegetables, eggs, frozen hash browns, cheese, heavy cream, and sour cream. This yummy casserole is cheesy, rich, flavorful, and perfectly baked.
This ham egg hash brown casserole is a filling dish perfect for chilly weather. Make this hash brown breakfast casserole recipe when you’re craving a hearty breakfast or need to use leftover ham after the holidays. Bonus – You can prep this ham and cheese egg bake with hash browns recipe the day before, so you just need to pop it in the oven in the morning.
Don’t fret if you aren’t a fan of cheddar cheese. I found The 10 Best Substitutes for Cheddar Cheese!
Use leftover hash browns to create these yummy dishes: Ham & Cheese Hash Brown Casserole, Crockpot Frozen Hash Brown Potato Soup, or Cheesy Hash Brown Potatoes.
Table of Contents
Why You’ll Love This Recipe
- Easy – With minimal kitchen tools and prep time, this ham egg hash brown casserole is beginner-friendly.
- Hearty – Hash browns, ham, and eggs help create a filling, hearty recipe.
- Decadent – Sour cream and heavy cream help create a deliciously rich casserole.
- Quick prep – It will only take about 10 minutes to prep this casserole recipe and have it ready to pop in the oven.
- Flavorful – Sautéed, aromatic herbs turn this casserole into a delicious dish.
- Great way to use leftover ham from the holidays – This easy recipe helps use up leftover ham after the holidays, so you won’t need to worry about tossing or freezing uneaten ham.
- Make it the night before – Easily turn this into an overnight breakfast casserole with hash browns by prepping the recipe the day before. Let it sit in the fridge overnight, then cook it in the oven the next day.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Heavy Cream: I recommend using heavy cream for this ham egg hash brown casserole, which provides the richest consistency. You can also use whole Milk or half & half, but the recipe won’t be as creamy.
- Cheddar: Use any cheese you have on hand for this hash brown egg casserole recipe, like pepper Jack. Ensure you grate the cheese fresh for the meltiest recipe. Avoid using pre-shredded cheese.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Ham & Egg Hash Brown Casserole
Quick Overview
- Sauté ingredients.
- Whisk remaining ingredients.
- Bake.
Step by Step Instructions
Don’t skip pan-frying the spices; it helps draw out the flavors.
Allow the ham egg hash brown casserole to set for about 15 minutes before cutting.
Step 1: Add the oil to a large skillet. Over medium high heat, sauté the ham until it browns. Remove it from the pan.
Step 2: Add the onion and pepper. Sauté for about 5 minutes or until softened. Add the italian seasoning, garlic, cumin, smoked paprika, 1/4 teaspoon of the salt, and pepper. Sauté for 1-2 minutes or until fragrant. Add a splash of water to deglaze the pan and lift all of the brown bits from the bottom. Reduce until the water has evaporated. Remove and set aside to cool.
Step 3: In a large bowl, whisk together the remaining salt, eggs, cream, sour cream, and hot sauce until well combined.
Step 4: Fold in the cooled ham, onions and peppers, cheese, and hash browns.
Step 5: Lightly grease a 9 x 13 baking dish. Transfer the egg mixture to the dish. Cover and refrigerate overnight or bake immediately.
Step 6: Bake for 50-60 minutes. The center should be barely wobbly and the edges should be set. The internal temperature should be 160 degrees.
Recipe Serving Suggestions
Garnish this ham egg hash brown casserole with extra shredded cheese, a drizzle of hot sauce, and sliced green onions.
I love serving this ham and egg casserole with potatoes with sweet breakfast recipes. Here are a few ideas:
- Easy Chocolate Olive Oil Zucchini Bread
- Brown Butter Chocolate Chip Banana Bread
- Blueberry Lemon Poppyseed Muffins
Expert Tips
- Pre-cook the veggies. Ensure you pre-cook the veggies when making this ham egg hash brown casserole. This important step helps remove excess moisture, so you don’t have a soggy or watery casserole once baked.
- Allow the ham and veggies to cool so they don’t scramble eggs. When making this easy breakfast casserole with hash browns, allowing the ham/veggies to cool is essential. Otherwise, if you add them to the egg mixture hot, it will begin cooking/scrambling the eggs before they make it to the baking dish.
- Do not overcook the casserole. Overcooking the egg hash brown mixture will make it dry out. Instead, cook until the middle is slightly wobbly and the internal temp is 160F.
- Don’t skip greasing the baking dish. Make it easier to remove slices of this breakfast casserole by greasing the baking dish with cooking spray, butter, or oil before pouring in the egg mixture.
Additions & Variations
- Add 1 pound of sausage or bacon: Add sausage or bacon for a more protein-rich version of this ham egg hash brown casserole. Remember to sauté/cook the meat before mixing it with the other ingredients. You can also use sausage or bacon instead of ham if you prefer.
- Use homemade hash browns: You can use homemade hash browns if you don’t have frozen hash brown patties. When using homemade hash browns, remove as much moisture from them as possible before incorporating them into the mixture. You will also want to rinse them to help get rid of the starch.
- Make it vegetarian: This easy ham egg hash brown casserole is easy to turn into a vegetarian recipe. Simply skip the ham when making this recipe. The remaining ingredients are already vegetarian. Or, you can use a meat-free ham substitute instead.
Recipe FAQs
If you’re using frozen hash browns to create this ham egg hash brown casserole, you should thaw them first. Otherwise, the dish will take longer to cook. Additionally, you may notice the casserole is unevenly cooked if you don’t thaw the hash browns beforehand.
You may be left with a mushy casserole if you did not thaw the hash browns. Thaw, drain, and pat the hash browns dry with a paper towel to remove excess moisture for the best results.
Yes, when making a casserole, it’s best to rinse hash browns before cooking them. If you don’t, you’ll notice the center of the casserole has sticky potato bits and a potentially raw center.
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Ham & Cheese Hash Brown Casserole
Ingredients
- 1 Tablespoon avocado oil
- 1 pound good quality ham, diced
- 1 bell pepper, diced finely
- 1 small yellow onion, diced finely
- 1 teaspoon EACH italian seasoning, garlic, cumin, & smoked paprika
- 3/4 teaspoon Morton kosher salt*
- fresh cracked black pepper
- 10 large eggs
- 1 cup heavy cream*
- 3/4 cup full fat sour cream
- 2 Tablespoons hot sauce
- 8 ounces (2 cups) sharp cheddar cheese*
- 4 cups (12 ounces) frozen shredded or diced hash browns
Instructions
- Add the oil to a large skillet. Over medium high heat, sauté the ham until it browns. Remove it from the pan.1 Tablespoon avocado oil, 1 pound good quality ham, diced
- Add the onion and pepper. Sauté for about 5 minutes or until softened. Add the italian seasoning, garlic, cumin, smoked paprika, 1/4 teaspoon of the salt, and pepper. Sauté for 1-2 minutes or until fragrant. Add a splash of water to deglaze the pan and lift all of the brown bits from the bottom. Reduce until the water has evaporated. Remove and set aside to cool.1 small yellow onion, diced finely, 1 teaspoon EACH italian seasoning, garlic, cumin, & smoked paprika, fresh cracked black pepper
- In a large bowl, whisk together the remaining salt, eggs, cream, sour cream, and hot sauce until well combined.3/4 teaspoon Morton kosher salt*, 10 large eggs, 1 cup heavy cream*, 3/4 cup full fat sour cream, 2 Tablespoons hot sauce
- Fold in the cooled ham, onions and peppers, cheese, and hash browns.1 bell pepper, diced finely, 8 ounces (2 cups) sharp cheddar cheese*, 4 cups (12 ounces) frozen shredded or diced hash browns
- Lightly grease a 9 x 13 baking dish. Transfer the egg mixture to the dish. Cover and refrigerate overnight or bake immediately.
- Bake for 50-60 minutes. The center should be barely wobbly and the edges should be set. The internal temperature should be 160 degrees.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
