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Hey there! Who doesn’t love a gooey, cheesy breakfast casserole that magically feeds a crowd without demanding your full weekend? I sure do. Last weekend, I whipped up this Cheesy Hashbrown and Ham Breakfast Bake for an impromptu brunch with friends, and trust me, it vanished faster than you can say “Brunch Potluck.” If you’ve ever scrolled through endless Breakfast Casserole Recipes, hunted for Breakfast Ideas For A Crowd, or wondered how to create a Healthy Breakfast Casserole without tasting like cardboard, you’re in the right place. This recipe hits all the right notes: tender hashbrowns, savory ham, and a mountain of melted cheese that holds everything together. It works as a Breakfast Casserole Make Ahead, an Overnight Breakfast Casserole With Hashbrowns, or a last-minute Brunch Casserole when you suddenly discover guests arriving. Ever wondered why a simple Breakfast Ideas Casserole can feel like gourmet heaven? The secret lies in layering flavors and prepping smart—FYI, it’s your new go-to for Easy Breakfast Ideas and Breakfast Casserole Overnight success. I’ll walk you through each step, share sprinkles of wit, and even drop a few Savory Breakfast tips 🙂 Ready to impress without stress? Let’s build the ultimate [breakfast casserole] masterpiece that’ll have everyone asking for seconds—and maybe even thirds.
Ingredients
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 8 oz diced ham (about 2 cups)
- 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1 cup diced bell peppers (red or green for color)
- ½ cup diced onions (white or yellow)
- 8 large eggs, beaten
- 1 cup milk (whole or 2%)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp chopped fresh chives (optional garnish)
- 1 tbsp butter or oil for greasing the baking dish
Instructions
- Preheat & Prep: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. This step ensures your breakfast bake slides right out without a fight.
- Layer Hashbrowns: Spread the thawed hashbrowns evenly across the bottom of the dish. Press gently with your hands or a spatula to create a compact base. A solid foundation means even cooking.
- Add Ham & Veggies: Distribute the diced ham, bell peppers, and onions in a single layer over the hashbrowns. This combo boosts flavor and color. Trust me, ✨visual appeal✨ counts—especially when guests are scrolling Instagram.
- Mix the Custard: In a large bowl, whisk together the beaten eggs, milk, garlic powder, onion powder, salt, and pepper. Whisk vigorously for about 30 seconds to break up air pockets. A smooth custard soaks right into every crevice.
- Assemble: Pour the egg mixture slowly over the layered hashbrowns, ham, and veggies. Tilt the dish gently to help the liquid seep into every corner. You don’t want dry spots—ever.
- Cheese, Please: Sprinkle the shredded cheddar cheese evenly on top. Go crazy if you want—no one’s going to complain about extra cheese, right? It browns up beautifully and adds that irresistible pull.
- Bake: Place the dish on the middle rack and bake for 35–40 minutes. You’re looking for a golden-brown top and a custard that’s set in the center. If a knife comes out clean, you nailed it.
- Rest & Garnish: Let the casserole rest for 5–10 minutes before slicing. This pause helps everything firm up, so your squares hold together. Finish with chopped chives or a sprinkle of fresh parsley for a pop of color.
Variations
Spice things up by swapping diced ham for crumbled breakfast sausage and adding sliced jalapeños for a Southwestern twist. For a Mediterranean flair, replace ham with chopped spinach, sun-dried tomatoes, and feta cheese. Feeling fancy? Turn this into Mini Quiche Recipes by portioning the mixture into a greased muffin tin—perfect for grab-and-go mornings or a Brunch Potluck that wows without the fuss.
Serving & Tips
Serving Ideas: Pair this bake with fresh fruit, a side salad, or a basket of warm croissants for a balanced spread. I love drizzling a bit of hot sauce or serving it alongside homemade salsa for extra zing.
Make-Ahead & Storage: Prep the entire dish the night before by assembling in a covered casserole dish. Keep it in the fridge overnight and bake in the morning—ideal for busy brunch hosts. Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual portions for up to 1 month.
Seasonal Touch: In the cooler months, swap bell peppers for diced roasted butternut squash and add a pinch of smoked paprika for cozy fall vibes. During spring, toss in asparagus tips and fresh herbs for a lighter feel.
Final Thoughts
This Cheesy Hashbrown and Ham Breakfast Bake has become my go-to when I need an Easy Breakfast Casserole With Hashbrowns that impresses without stress. The layers of flavor, creamy custard, and melty cheese hit all the right notes—even my pickiest eaters went back for thirds.
Whether you’re hosting a big family brunch, contributing to a Brunch Potluck, or prepping a Breakfast Basket for holiday guests, this recipe nails it every time. IMO, a dish this versatile and foolproof deserves a permanent spot in your recipe arsenal. Enjoy!
Cheesy Hashbrown and Ham Breakfast Bake
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread thawed hashbrowns evenly across the bottom of the dish and press gently to create a compact base.
- Top with diced ham, bell peppers, and onions.
- In a large bowl, whisk eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the egg mixture over the layered ingredients and tilt the dish slightly to ensure even distribution.
- Sprinkle shredded cheese evenly on top.
- Bake uncovered for 35–40 minutes, until golden brown on top and the center is set.
- Let rest for 5–10 minutes before slicing. Garnish with chives or parsley, if desired.
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make this breakfast casserole vegan?
You can! Swap the eggs for a silken tofu blend or a store-bought egg replacer and use dairy-free cheese. Replace ham with plant-based sausage crumbles and add extra veggies like mushrooms or spinach. The texture changes slightly but the savory vibe remains intact.
How do I reheat leftovers without drying them out?
Reheat single servings in the microwave for about 1–2 minutes, covering loosely with a damp paper towel to retain moisture. For larger batches, warm a 350°F oven for 10–15 minutes, covered with foil, until heated through.
Can I freeze the assembled casserole before baking?
Absolutely! Assemble it in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to a month. When you’re ready, remove the plastic wrap, bake covered at 375°F for 45 minutes, then uncover for an extra 10 minutes to brown.
What can I use instead of hashbrowns?
Try diced sweet potatoes or cubed russet potatoes, either raw or lightly par-cooked. For a low-carb twist, swap hashbrowns with riced cauliflower—just squeeze out excess moisture before layering to avoid sogginess.
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