Hashbrown Ham and Egg Casserole

Make-ahead ham and egg casserole with hash browns and cheese

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Hashbrown Ham and Egg Casserole

This Hashbrown Ham and Egg Casserole is a hearty and comforting breakfast dish that is perfect for Easter morning, holiday brunches, or feeding a crowd. It combines hash browns, eggs, ham, cheese, sour cream, and cottage cheese for a creamy, satisfying casserole that can be made ahead of time. Serve it with fresh fruit and something sweet like rolls or muffins for an easy meal that feels extra special.

Course Breakfast, brunch, dinner

Cuisine American

Keyword casserole, comfort food, easy, hearty

Prep Time 15

Cook Time 40

Cooling 5

Total Time 1

Servings servings

Calories 438kcal

Author Laura

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