Hashbrown Ham and Egg Casserole
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This year, I am having my kids over for Easter breakfast the day before Easter, and I wanted the menu to still have some of the same flavors we love from our traditional Easter dinner. Ham and cheesy potatoes are always part of that holiday meal, so this Hashbrown Ham and Egg Casserole felt like the perfect way to bring those familiar flavors to the breakfast table. I plan to serve it with some fresh fruit and my easy orange pull-aparts for a meal that feels just right for Easter morning. That orange pull-apart recipe will be coming later this week, so be sure to check back for it.
One of the best things about breakfast casseroles is how easy they are to customize. Ham is one of my favorite options because it is fully cooked and can be added right to the casserole without any extra prep, which makes things even easier. However, you can definitely swap it out for cooked bacon or browned breakfast sausage if that works better for your family. No matter which meat you choose, this casserole is a delicious way to get hashbrowns, eggs, cheese, and breakfast meat all baked together in one hearty and satisfying dish.
Another reason I love this recipe is that it can be made ahead of time, which is always a huge help when you are serving breakfast for family or guests. You can assemble the casserole the night before, cover it, and store it in the refrigerator. Then in the morning, all you have to do is pop it in the oven and let it bake. This recipe also includes sour cream and cottage cheese, which make the eggs extra creamy while also adding a little boost of protein. It all comes together into a rich, comforting breakfast casserole that is perfect for Easter or any special family breakfast. This would even be a great option for leftover ham and make breakfast for dinner!
Ingredients for Hashbrown Ham and Egg Casserole
- HAM
- GREEN ONION
- EGG
- SHREDDED HASH BROWNS
- HOT SAUCE, OPTIONAL
- SALT
- PEPPER
- COTTAGE CHEESE
- SOUR CREAM
- CHEDDAR CHEESE
- SWISS CHEESE
- MORE GREEN ONION OR CHIVES, OPTIONAL FOR GARNISH
Instructions for Hashbrown Ham and Egg Casserole
If not making the day before, begin by preheating your oven to 350 degrees F. Lightly coat a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
In a large mixing bowl, add the eggs, hot sauce (if using), salt, pepper, cottage cheese, and sour cream. Whisk everything together until well combined. Then add the hash browns, shredded cheese, diced ham, and green onions to the egg mixture and mix again until all of the ingredients are evenly distributed.
Pour the mixture into the prepared baking dish and spread it out into an even layer. If you want to get a head start, you can cover the casserole with plastic wrap and refrigerate it overnight before baking.
Bake the casserole at 350 degrees for 40 to 45 minutes, or until the edges are lightly golden, the center is puffed, and a thin knife inserted in the middle comes out clean. If the casserole has been chilled overnight, you will likely need to add an additional 10 to 15 minutes to the baking time.
Once the casserole is done, let it rest for 5 to 10 minutes before cutting it into squares. This gives it a chance to set up a bit, making it easier to serve.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes. This casserole is a great make-ahead breakfast. You can assemble it the night before, cover it, and refrigerate it overnight. Then bake it the next morning, adding about 10 to 15 extra minutes to the baking time if needed.
Can I leave out the cottage cheese?
The cottage cheese helps make the casserole creamy and adds extra protein. If you do not want to use it, you could try replacing it with more sour cream or a similar creamy cheese, but the texture may be a little different.
Will this recipe taste like cottage cheese?
No. Once baked, the cottage cheese blends into the casserole and helps create a creamy texture without standing out in flavor.
Can I make this without the green onions?
Yes. You can leave out the green onions if you prefer, or replace them with a small amount of finely chopped onion for a different flavor.
What does the hot sauce do in this recipe?
The hot sauce adds a little extra flavor and brightness, but it does not make the casserole very spicy. You can leave it out if you prefer.
Can I freeze this hash brown casserole?
Yes. You can place it in the freezer either before or after baking. Be sure to wrap it well. For best results, thaw it in the refrigerator before reheating or baking.
How should I store leftovers?
Store leftovers covered in an airtight container in the fridge for up to 3 to 4 days. Reheat individual portions in the microwave or warm larger portions in the oven.
What can I serve with this hashbrown breakfast casserole?
This casserole pairs well with fresh fruit, muffins, sweet rolls, toast, or something like orange pull-aparts for a special breakfast or brunch.
Can I use a different cheese?
Yes. Cheddar works great, but you can also use Colby Jack, Monterey Jack, mozzarella, Swiss, pepper jack, Gouda, or a blend of cheeses, depending on the flavor you want.
Is this hashbrown casserole good for holidays or feeding a crowd?
Absolutely. This is a great recipe for Easter breakfast, Christmas morning, brunch gatherings, or anytime you need an easy dish that serves several people.
Tips and Tricks
- Thaw the hash browns first if possible. Using thawed hash browns helps the casserole bake more evenly and keeps extra moisture from watering it down.
- Make it the night before. This casserole is perfect for holidays or busy mornings because you can assemble it ahead of time and refrigerate it overnight.
- Plan for extra bake time if chilled. If the casserole goes straight from the refrigerator to the oven, it will likely need an extra 10 to 15 minutes to bake through.
- Do not overbake it. Bake just until the center is set and a knife inserted in the middle comes out clean. Overbaking can make the eggs less tender.
- Let it rest before cutting. Giving the casserole 5 to 10 minutes to rest helps it firm up, making it easier to cut into clean squares.
- Swap the meat if needed. Ham is easy and convenient, but cooked bacon or browned sausage also works well in this recipe.
- Try different cheeses. Cheddar is always a good choice, but Colby Jack, Monterey Jack, or a blend of cheeses would also be delicious.
For more recipes like this, try:
Hashbrown Ham and Egg Casserole
Real Mom Kitchen
Equipment
Ingredients
- 2 cups ham diced
- ⅓ cup green onion
- 8 large eggs lightly beaten
- 5 cups shredded hash browns frozen or thawed
- 1 tsp hot sauce optional
- 1 tsp salt
- ¼ tsp pepper
- ¾ cup cottage cheese
- ¾ cup sour cream
- 1 cup cheddar cheese shredded
- 1 cup Swiss cheese shredded
- green onions or chives, chopped (optional for garnish)
Instructions
- Preheat the oven to 350 degrees F if cooking right then. Spray a 9X13-inch baking pan non-stick cooking spray. Set aside.
- In a large bowl, combine the eggs, hash browns, hot sauce (if using), salt, pepper, cottage cheese, sour cream, and cheese. Add the ham and green onions. Mix to combine.
- Spread the mixture evenly in the prepared pan (at this point the casserole can be covered and refrigerated overnight).
- When ready bake at 350 degrees for 40-45 minutes until lightly golden on the edges, puffy in the center, and a thin knife comes out clean from the center. You will probably need add 10-15 minutes to the baking time if the casserole has been refrigerated.
- Allow the casserole rest for 5-10 minutes before cutting into squares and serving.
Nutrition
This recipe is adapted from Mel’s Kitchen Cafe.
