There's nothing quite like the comforting embrace of a warm, cheesy hashbrown breakfast casserole with ham on a lazy weekend morning. With golden, crispy edges and a creamy, savory center packed with melted cheese, diced ham, and tender hashbrowns, this dish is pure comfort food at its finest.

I first fell in love with this recipe when searching for an easy way to use up leftover holiday ham. What started as a simple experiment quickly became a family favorite, making regular appearances on our brunch table. It's hearty, easy to throw together, and guaranteed to satisfy everyone at the table.

Why You'll Love This Cheesy Hashbrown Breakfast Casserole

Get ready to fall in love with this ultimate breakfast bake. Whether you're feeding a crowd or just want a make-ahead breakfast option, this dish checks all the boxes.

First, it’s incredibly easy to prepare. With simple ingredients and minimal prep work, you can have this casserole ready for the oven in just minutes.

It’s also perfect for meal prep. Bake it ahead of time, store it in the fridge, and simply reheat slices throughout the week for a fuss-free breakfast.

Not to mention, it’s versatile and customizable. Swap out the ham for bacon or sausage, add some veggies, or experiment with different cheeses to make it your own.

Lastly, this casserole is crowd-pleasing and budget-friendly. Made with affordable, everyday ingredients, it’s a great way to feed a hungry group without breaking the bank.

Ingredients Notes

The magic of this cheesy hashbrown breakfast casserole comes from its simple, yet flavorful ingredients. Each one plays a crucial role in creating the perfect balance of taste and texture.

Hashbrowns form the hearty base of this casserole. I recommend using frozen shredded hashbrowns for convenience, but you can also use diced hashbrowns or freshly grated potatoes if you prefer. Just be sure to squeeze out excess moisture for the best texture.

Diced ham brings a salty, smoky flavor to the dish. This is a great way to use up leftover ham from the holidays, but store-bought cubed ham works just as well. If you’d rather switch things up, crumbled bacon or cooked sausage are fantastic alternatives.

Cheese is what makes this casserole irresistibly gooey and flavorful. Sharp cheddar is my go-to for its bold taste, but you can mix in mozzarella, Monterey Jack, or even pepper jack for a little kick.

Eggs and milk bind everything together and create a rich, custardy texture. For extra creaminess, you can use half-and-half instead of milk. A touch of sour cream can also add a tangy richness.

You’ll also need seasonings like salt, black pepper, and garlic powder to enhance the overall flavor. For extra depth, try adding a pinch of smoked paprika or a dash of hot sauce.

How To Make This Cheesy Hashbrown Breakfast Casserole

Making this casserole is as easy as mix, pour, and bake. Let’s walk through the simple steps to ensure a perfect result every time.

Start by preheating your oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray to prevent sticking. While the oven heats, take your frozen hashbrowns out of the freezer and let them thaw slightly.

In a large mixing bowl, whisk together your eggs, milk, salt, pepper, and seasonings. This creates the creamy custard that holds the casserole together. For an extra touch of flavor, stir in a spoonful of Dijon mustard or a dash of Worcestershire sauce.

Next, add your hashbrowns, diced ham, and shredded cheese to the bowl. Gently mix everything until the ingredients are evenly coated with the egg mixture. Be careful not to overmix, as you want the hashbrowns to maintain some texture.

Pour the mixture into your prepared baking dish, spreading it out evenly. For an extra cheesy top, sprinkle a little more shredded cheese over the surface. This creates that irresistible golden, bubbly crust.

Bake uncovered for 40-45 minutes, or until the top is golden brown and the center is set. To check for doneness, insert a knife into the middle—if it comes out clean, the casserole is ready.

Let it cool for about 5 minutes before slicing and serving. The casserole will firm up slightly as it cools, making it easier to cut into neat squares.

Storage Options

If you have leftovers (which is rare in my house!), this casserole stores beautifully. Simply cover the dish tightly with plastic wrap or transfer individual portions to an airtight container. It will keep in the refrigerator for up to 4 days.

To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating.

To reheat, warm individual slices in the microwave for about 1-2 minutes, or reheat the entire casserole in a 350°F oven until heated through.

Variations and Substitutions

One of the best things about this cheesy hashbrown breakfast casserole is how adaptable it is! Here are a few fun ways to change things up:

For a meatless version, skip the ham and load up on veggies like sautéed mushrooms, bell peppers, and spinach.

Want an extra kick of spice? Add diced jalapeños, a sprinkle of red pepper flakes, or use pepper jack cheese instead of cheddar.

If you prefer a different protein, try cooked crumbled sausage or crispy bacon in place of the ham. Each brings a unique flavor twist to the dish.

For a lower-carb option, swap the hashbrowns for riced cauliflower. You’ll still get that comforting texture with fewer carbs.

No matter how you customize it, this cheesy hashbrown breakfast casserole is guaranteed to be a hit. Whether you're making it for a cozy family breakfast, meal prepping for the week, or serving a crowd, this dish delivers every time. Enjoy!