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This easy Ham, Cheese, & Egg Casserole is the kind of breakfast bake that earns its spot in the regular rotation.
One of My Favorite Ways to Start the Day
If there’s one breakfast dish that never lets me down, it’s a good Ham, Cheese, & Egg Casserole. It’s hearty, comforting, and exactly the kind of recipe that makes mornings feel manageable when the coffee hasn’t quite kicked in.
This easy breakfast casserole is the perfect way to use leftover ham, but it’s just as good with crumbled turkey breakfast sausage. The hash browns create a hearty base, while the eggs and milk bake up tender and custardy, holding everything together.
It’s also a great base recipe! Once you’ve made it the first time, you’ll start thinking of all the ways to tweak it next time, which, in my humble opinion, is what defines easy recipes.
Make sure to add these Hearty Grab and Go Breakfast Burritos to your breakfast lineup!
Ingredients You’ll Need
- Frozen cubed hash browns
- Large Onion, diced
- Cooked ham or crumbled turkey breakfast sausage
- Shredded cheddar cheese
- Large eggs
- Whole milk
- Salt
- Pepper
A Few Pointers
- Don’t thaw the hash browns. They go in frozen, which helps the casserole bake evenly without getting mushy.
- Use room-temperature eggs if you can. They blend more smoothly into the milk and bake up more evenly.
- Grease your dish well. Whether you’re using a baking dish, slow cooker, or Dutch oven, nonstick spray makes cleanup much easier.
- Let it rest before slicing. Giving the casserole 10 minutes to sit helps it hold together when serving.
How to Make Ham, Cheese, & Egg Casserole
Step 1: Layer the Casserole
Spray your casserole dish, slow cooker insert, or Dutch oven with nonstick cooking spray. Spread one-third of the hash browns in the bottom, followed by one-third of the onions, ham, and cheese.
Repeat the layers two more times, finishing with cheese on top.
Step 2: Mix the Eggs
In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Pour the egg mixture evenly over the layered ingredients, making sure it seeps down into the potatoes.
Step 3: Cook Using Your Preferred Method
- Oven: Bake uncovered at 325°F for about 90 minutes, until the eggs are set and the top is lightly golden brown.
- Slow Cooker: Cover and cook on low for 7–8 hours or high for 3–4 hours.
- Instant Pot: Use the slow cooker function and cook for 7 hours on “less,” or 3–4 hours on standard slow cooker mode.
Make It Your Own
This casserole is easy to customize depending on what you have on hand. You can swap cheddar cheese for Swiss cheese or a cheese blend, add bell peppers, green onions, or fresh parsley, stir in cottage cheese for extra protein and creaminess, or use bread cubes or white bread instead of hash browns for a different texture.
It’s a great recipe for experimenting without ruining breakfast!
What to Serve with Ham, Cheese, & Egg Casserole
This dish is filling on its own, but it pairs beautifully with fresh fruit, homemade biscuits, or a simple green salad if you’re serving it for brunch.
Storage & Leftovers
Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm larger amounts in the oven, covered loosely with aluminum foil to prevent drying out. It’s just as good the next morning, which is always a plus!
Frequently Asked Questions
Most certainly. Assemble the casserole, cover tightly with plastic wrap, and refrigerate overnight. Let it sit at room temperature for about 20 minutes before baking.
The center should be set and no longer jiggly. A knife inserted in the middle should come out mostly clean.
Of course! Bake it first, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
Ingredients
- 1 bag frozen cubed hash browns 32 ounces
- 1 large onion diced
- 1-2 cups cooked ham or crumbled turkey breakfast sausage
- 2 cups shredded cheddar cheese
- 10-12 large eggs
- 1 cup whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Spray the insert of a slow cooker, instant pot, or 5-quart Dutch oven with nonstick cooking spray. Place 1/3 of the hash browns in the bottom. Top with 1/3 onions, 1/3 ham, and 1/3 cheese. Repeat two more times.
- In a large bowl, beat together the eggs, milk, salt, and pepper until well blended. Pour over the ham and potato layers.
To make in the oven
- Bake, uncovered, at 325 for 90 minutes, or until the eggs are set.
To make in the slow cooker
- Place the crock in the slow cooker, cover with the lid, and bake on low for 7-8 hours or high for 3-4 hours.
To make in an Instant Pot
- Place the insert in the Instant Pot. Press “slow cooker”, then “adjust” until the light comes on under “less”. Adjust the time using the plus and minus signs to get it to 7 hours. If you’d like to cook it faster, press “slow cooker.” Do not adjust the temperature to less; instead, change the time to 3-4 hours.
