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This Cheesy Hashbrown Breakfast Casserole is the perfect dish to wake up to on Christmas morning! With crispy hashbrowns, creamy eggs, savory ham, and loads of melty cheese, it's a crowd-pleaser that’s easy to make ahead. Whether it’s for the holidays or anytime you’re hosting a breakfast crowd, this casserole is a winning choice. And the best part? You can prep it the night before, so all you need to do in the morning is pop it in the oven!
Why You'll Love This Recipe
This casserole is rich, cheesy, and bursting with flavor, thanks to layers of hashbrowns, Black Forest ham, and a cheesy egg mixture. The hashbrowns are baked until perfectly crispy, avoiding the sogginess that can ruin potato dishes. The overnight prep makes it stress-free for busy mornings, leaving you more time to enjoy breakfast with your family.
Ingredients You'll Need
- Frozen shredded hashbrowns
- Butter (I prefer salted, but unsalted works too)
- Monterey Jack cheese, shredded
- Cheddar cheese, shredded
- Black Forest ham, cut into bite-size pieces (or substitute with cooked bacon or sausage)
- 8 large eggs
- Evaporated milk or heavy cream
- Seasoned salt (like Lawry’s)
- Kosher salt
- Pepper
- Dry mustard powder (optional)
- Onion powder (optional)
How to Make Cheesy Hashbrown Breakfast Casserole
1. Prepare the Hashbrowns
- Preheat your oven to 400°F (200°C).
- Spread the frozen hashbrowns in a 9×13-inch baking dish, then melt butter and drizzle it evenly over the top.
- Bake for about 25-30 minutes, or until the hashbrowns turn golden and crispy. This step is crucial for keeping the potatoes crisp!
2. Add the Cheese and Ham
- Once the hashbrowns are crispy, layer the shredded Monterey Jack and cheddar cheese over the top.
- Then, evenly distribute the ham pieces across the cheese layer.
3. Make the Egg Mixture
- In a large bowl, whisk together the eggs, evaporated milk (or cream), seasoned salt, kosher salt, pepper, dry mustard, and onion powder until fully combined.
- Pour this mixture evenly over the hashbrowns, cheese, and ham.
4. Bake
- Reduce the oven temperature to 350°F (175°C).
- Bake the casserole for 45-50 minutes, or until the eggs are set and the top is golden brown.
How to Make Ahead
To save time on a busy morning, you can assemble this casserole the night before:
- Prepare the hashbrowns, cheese, and ham as directed, then cover the baking dish tightly with plastic wrap and refrigerate.
- In a separate container, whisk together the egg mixture, cover, and refrigerate.
- The next morning, preheat your oven to 350°F, pour the egg mixture over the hashbrowns, and bake as directed.
Tips for Success
- Crispy Hashbrowns: Don’t skip pre-baking the hashbrowns! This ensures they don’t get soggy when you add the egg mixture.
- Cheese Options: Feel free to get creative with the cheese. Swiss, Gouda, or even Pepper Jack can be used for extra flavor.
- Meat Variations: Not a fan of ham? Swap it out for cooked sausage, bacon, or even chorizo. Just make sure the meat is fully cooked before adding it to the casserole.
Storage and Reheating
- Leftovers can be stored in an airtight container in the fridge for 3-5 days.
- To reheat, pop it in the microwave for a quick breakfast or reheat it in the oven at 350°F for 15-20 minutes.
- Freezing: This casserole freezes well! After baking, allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through, about 20-25 minutes.
Serving Suggestions
This casserole is a complete breakfast on its own, but it pairs beautifully with:
- Fresh fruit or a fruit salad
- Crispy bacon on the side
- Pancakes or waffles for a sweet-salty combo
- A glass of orange juice or eggnog to make it feel extra festive.
Variations
- Veggies: Add pre-cooked veggies like broccoli, bell peppers, or mushrooms for a healthy twist.
- Spice it Up: Toss in jalapeños or green chilies for a bit of heat.
- Cheese Lovers: Try mixing in smoked cheddar, Havarti, or Asiago for added depth.
FAQs
Should I thaw frozen hashbrowns before cooking?
No need to thaw! Just bake them straight from frozen for crispy potatoes.
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can. Peel and shred fresh potatoes, then bake them as directed until crispy before adding the other ingredients.
Make it a Tradition!
This cheesy, hearty breakfast casserole is perfect for Christmas morning or any special occasion where you want to treat your family and guests to a delicious meal without too much fuss. With its crispy potatoes, savory ham, and melty cheese, it’s guaranteed to become a holiday staple!
Enjoy, and happy cooking! 🎄
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The above recipe draws inspiration from the renowned culinary experts, Sally, Chris and Lindsay.
Ingredients
This Cheesy Hashbrown Breakfast Casserole is everything you need on Christmas morning! (Or anytime you have guests for breakfast!) Frozen hashbrowns are baked til crispy, then topped with eggs, cheese, and black forest ham. It’s an overnight recipe, so you have more time for stockings in the morning! Make ahead breakfasts are always a win at the holidays.
Total: 1hour 25minutes
- 1 (30-ounce) package frozen shredded hashbrowns
- 1/2 cup melted butter, 1 stick
- salt and pepper
- 1 & 1/2 cups shredded Monterey Jack cheese, packed
- 1 & 1/2 cups shredded Cheddar cheese, packed
- 1 & 1/2 cups black forest ham*, cut into bite-size pieces
- 8 large eggs
- 1 & 1/3 cups evaporated milk OR cream
- 1 teaspoon seasoned salt, I like Lawry's
- 1/2 teaspoon kosher salt, use 1/4 if all you have is table salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dry mustard powder, optional
- 1/4 teaspoon onion powder, optional
Instructions
- Preheat your oven to 400 degrees F.
- Spray a 9×13 inch pan with nonstick spray, or grease with butter.
- Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
- Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it’s even.
- Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
- Remove the casserole and reduce the oven temperature to 350.
- Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
- In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
- Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
- Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
- If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
Overnight instructions:
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Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
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Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
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In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
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Cover the egg mixture and refrigerate overnight.**
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In the morning, preheat your oven to 350 degrees F.
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Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
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Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn’t wiggle when you shake the pan.
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If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
Notes
**If refrigerating a bowl of beaten eggs sounds like a pain to you, you can certainly pour the eggs over the potatoes the night before baking. The potatoes won’t be as crisp, so I think it’s worth it, but it’s totally up to you!
Source: This recipe is adapted from my mother-in-law Kris!
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