Ham and Hashbrown Breakfast Casserole

A white spatula holding a piece of breakfast casserole with eggs, ham, and potatoes.

Ham and Hashbrown Breakfast Casserole

Wake up to a warm & hearty breakfast filled with protein! This Ham and Hashbrown Breakfast Casserole is rich, creamy, and loaded with shredded potatoes, chunks of ham, green pepper, eggs, and cheese. You can even make it the night before and bake it up in the morning. A delicious breakfast casserole is always a great way to start your day or make it for a cozy weekend morning.

Course Breakfast

Cuisine American

Keyword breakfast casserole, breakfast recipe, ham and hashbrown breakfast casserole

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 432kcal

Author Jessica - Together as Family

Ingredients

2 tablespoons butter
1/2 cup finely diced yellow onion
1/2 cup finely diced green bell pepper
10 large eggs
1½ cups heavy cream
1 teaspoon kosher salt
¾ teaspoon garlic powder
½ teaspoon black pepper
1 bag (20 oz) refrigerated shredded potatoes * see notes
1 cup diced fully cooked ham
1 cup shredded cheese (Cheddar or Colby Jack )

Instructions

Heat the oven to 375° F. Spray a 9x13 baking dish generously with cooking spray. Set aside.
In a small skillet pan, over medium-high heat, add the butter, onion, and green pepper. Sauté for about 3-5 minutes, stirring frequently, or until the veggies are softened.
* If needed, turn the heat down to medium to prevent burning.
In a large mixing bowl, beat the eggs with a wire whisk. Add in the heavy cream, salt, garlic powder, and black pepper. Whisk to combine together.
Stir in the shredded potatoes and shredded cheese until everything is combined.
Pour it into the prepared baking dish. Bake for 45 minutes or until a knife/toothpick inserted into the center of the casserole comes out clean.
* If the top & sides of the casserole are getting overly browned during the end of the cook time, loosely lay a piece of tin foil over top of the baking dish, if wanted.
Serve casserole warm and garnish with sliced green onions, additional shredded cheese, and/or some dashes of hot sauce or salsa.

Notes

Shredded Potatoes : These are refrigerated (NOT frozen) shredded potatoes called Simply Potatoes. You will find them by the eggs at the grocery store.

Cheese : You can use any cheese you prefer. I recommend using cheddar or Colby Jack but any cheese goes great in this casserole. Spice it up and use Pepper Jack, or Monterey Jack is a mild and creamy cheese that would be great.

Heavy Cream : If wanted, you can use half & half instead of the heavy cream in this recipe. I do not recommend using any milk lower in fat than the half & half. You want the fat and thickness in this casserole.

Make It The Night Before : To make the casserole the night before, prepare the recipe steps 1-4, which is up until the cooking part. Cover the casserole dish with plastic wrap or tin foil and place it in the fridge overnight. In the morning remove the cover, place it inside the cold oven, preheat the oven to 375 degrees F. Once heated up to temperature set the cook time for about 55 minutes.

Variations : Add some cooked & chopped broccoli into the mixture. I recommend cooking a steam-able bag of broccoli, according to directions, and chopping it up. You can also use any color of bell pepper you prefer. Or add another color of bell pepper alongside the green pepper. Make it spicy by using Pepper Jack cheese, adding some red cayenne pepper or chili powder, and/or serve with hot sauce and hot salsa.

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