If you're looking for an easy breakfast casserole that doesn't require shredding potatoes or a lot of prep work, this cheesy ham hash brown breakfast casserole is a great place to start. Frozen hash brown patties create a hearty potato base that's topped with diced ham, mozzarella cheese, scallions, bell pepper, and a simple egg mixture before being baked until golden and bubbly.
Using hash brown patties instead of shredded potatoes gives the casserole a more even potato layer, and there's no need to thaw them first. Once everything is layered in the baking dish, the oven does the rest of the work.
To keep the casserole from feeling too heavy, I finish it with fresh diced Roma tomatoes and sliced scallions after it comes out of the oven. That little bit of freshness adds color, texture, and just enough brightness to balance the cheesy, savory flavors.
Whether you're serving it for a holiday breakfast, weekend brunch, or making it ahead for meal prep, this ham and hash brown breakfast casserole is an easy recipe that's filling, flavorful, and simple enough to make any time of year.
Why You'll Love This Recipe
This cheesy ham hash brown breakfast casserole is one of those recipes that's simple enough for a weekend breakfast but also works well for holiday mornings, brunch with family, or meal prep for the week. Using frozen hash brown patties keeps the prep work to a minimum, while the combination of ham, eggs, mozzarella, and fresh vegetables creates a hearty breakfast that's both filling and flavorful.
- Easy to make. Frozen hash brown patties eliminate the need to peel, shred, or pre-cook potatoes, making this casserole quick to assemble.
- Great for meal prep. Bake it in advance, refrigerate the leftovers, and reheat individual portions throughout the week.
- Made with simple ingredients. Everything in this recipe can be found at almost any grocery store, and you may already have most of the ingredients on hand.
- Fresh flavors in every bite. The diced Roma tomatoes and scallions added after baking brighten the casserole and balance the rich, cheesy filling.
- Great for holidays or everyday breakfasts. Whether you're serving Christmas morning brunch or making breakfast for a busy weekday, this casserole fits the occasion.
- Reheats beautifully. Leftovers warm up well in the oven, making this a great recipe for meal prep or feeding a crowd.
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Ingredients
This breakfast casserole uses simple ingredients you can find at almost any grocery store. Nothing here is complicated, and each ingredient helps create a casserole that's hearty, flavorful, and easy to make.
Frozen Hash Brown Patties
Frozen hash brown patties are what make this recipe a little different. Instead of using loose shredded hash browns, the patties create a more even potato layer that holds together nicely once the casserole is sliced. There's no need to thaw them first-just arrange them in the baking dish and build the casserole right on top.
Ham
I used thick slices of Costco uncured ham, but any fully cooked ham will work. This recipe is also a great way to use leftover holiday ham if you have some in the refrigerator.
Mozzarella Cheese
I used shredded mozzarella because it melts beautifully and has a mild flavor that lets the ham and vegetables stand out. It also happened to be what I had on hand when I developed this recipe. If you prefer cheddar, Monterey Jack, Swiss, or another favorite melting cheese, feel free to use that instead.
Eggs
The eggs are what hold everything together and give the casserole its soft, fluffy texture. Large eggs work best for this recipe.
Half-and-Half
A little half-and-half makes the egg mixture richer and helps keep the casserole tender. If you don't have half-and-half, whole milk works well too.
Green Bell Pepper
Green bell pepper adds color, a little sweetness, and just enough texture without overpowering the other ingredients. Dice it fairly small so it cooks evenly throughout the casserole.
Scallions
I ended up preferring scallions because they add a mild onion flavor without overpowering the ham and eggs. They also make a fresh, colorful garnish after the casserole comes out of the oven. If you don't have scallions, finely diced yellow onion or red onion will work just fine-use what you have on hand.
Roma Tomato
I like adding diced Roma tomato after the casserole comes out of the oven instead of baking it with everything else. It keeps the tomatoes fresh and juicy while adding a pop of color and brightness without making the casserole watery.
See recipe card for quantities.
Equipment
You don't need any special equipment to make this breakfast casserole. I made mine in a 7½ × 6-inch STAUB ceramic baking dish, but any similar-sized baking dish will work. If you're using a dish that's a little larger or smaller, just keep an eye on the casserole during the final bake since the cooking time may vary slightly.
7½ × 6-inch Baking Dish
I used a STAUB ceramic baking dish for this recipe because it's the perfect size for three hash brown patties and the egg mixture. A similar 1-quart baking dish will work just as well.
Mixing Bowl
A medium to large mixing bowl gives you plenty of room to whisk the eggs and stir in the ham, vegetables, and seasonings.
Whisk
A simple whisk is all you need to combine the eggs and half-and-half into a smooth, well-mixed custard.
Chef's Knife
A sharp chef's knife makes quick work of dicing the ham, bell pepper, scallions, and tomato into evenly sized pieces for the best texture in every bite.
How to Make Cheesy Ham Hash Brown Breakfast Casserole
This breakfast casserole comes together in a few simple layers, and the oven does most of the work. The only trick is building an even potato base and giving the casserole a few minutes to rest before slicing. Those two small details make a big difference in the finished dish.
Step 1: Prepare the Baking Dish
Preheat your oven to 350°F and lightly grease a 7½ × 6-inch baking dish. This recipe was developed using a dish this size, so using something similar will help the casserole bake evenly.
Step 2: Build the Hash Brown Base
Arrange the three frozen hash brown patties in a single layer on the bottom of the baking dish. Break the third patty into smaller pieces as needed to fill any gaps and create an even potato layer. There's no need to thaw the hash browns first-they'll cook perfectly in the oven.
Step 3: Prepare the Egg Mixture
Sprinkle about one-third of the diced ham and one-third of the mozzarella cheese over the hash browns. In a large mixing bowl, whisk together the eggs, half-and-half, garlic powder, kosher salt, and black pepper. Stir in the remaining ham, the scallion whites, most of the diced green bell pepper, and a small handful of the scallion greens.
Step 4: Assemble the Casserole
Carefully pour the egg mixture evenly over the hash browns, then sprinkle the remaining mozzarella cheese over the top. Try to distribute everything as evenly as possible so each serving gets a little of every ingredient.
Step 5: Bake Until Just Set
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 to 18 minutes, or until the center is just set. A toothpick inserted into the center should come out moist but without any liquid egg. If you'd like a little extra color on top, place the casserole under the broiler for 1 to 2 minutes, watching it closely.
Step 6: Garnish, Rest, and Serve
As soon as the casserole comes out of the oven, sprinkle the diced Roma tomatoes and the reserved scallion greens over the top. Let it rest for 10 to 15 minutes before slicing. The eggs will finish setting as it rests, making the casserole much easier to cut into clean, even portions.
Cheesy Ham Hash Brown Breakfast Casserole
Ingredients
- 3 frozen hash brown patties
- 2 ounces diced ham about 2 thick slices Costco uncured ham
- 2 scallions separated into white and green parts
- 1/4 cup diced green bell pepper
- 1/2 cup shredded mozzarella cheese divided
- 5 large eggs
- 1/4 cup half-and-half
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper
- 1 small Roma tomato diced (or about 1/3 cup diced tomato)
Instructions
- Preheat the oven to 350°F. Lightly grease a 7½ x 6-inch STAUB rectangular baking dish.
- Arrange the 3 frozen hash brown patties in a single layer on the bottom of the baking dish. Break the third patty into pieces as needed to fill any gaps and create the most even potato layer possible.
- Sprinkle about one-third of the diced ham over the hash browns.
- Sprinkle about one-third of the mozzarella cheese over the ham.
- Thinly slice the scallions, separating the white and green parts. Reserve most of the green tops for garnishing after baking.
- In a large bowl, whisk together the eggs, half-and-half, garlic powder, salt, and black pepper.
- Stir the remaining ham, the scallion whites, most of the green peppers, and a small handful of the sliced scallion greens into the egg mixture.
- Carefully pour the egg mixture evenly over the hash browns.
- Sprinkle the remaining mozzarella cheese evenly over the top.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for 15-18 minutes, or until the center is just set. A toothpick inserted into the center should come out moist but without liquid egg.
- Broil for 1-2 minutes, watching closely, until the cheese is lightly golden.
- Remove from the oven and immediately sprinkle the diced tomatoes and the reserved scallion greens over the top.
- Let the casserole rest for 10-15 minutes before serving.
Notes
Matty's Tip 💡
If there's one piece of advice I can give you, it's don't skip the resting time. I know it's tempting to cut into the casserole as soon as it comes out of the oven, but letting it rest for 10 to 15 minutes gives the eggs time to finish setting. You'll end up with cleaner slices that hold together much better, and the casserole will still be plenty hot when it's time to serve.
🥡 Storage and Reheating
Store leftover breakfast casserole in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat, place an individual portion in the microwave and heat until warmed through. You can also reheat it in a 350°F oven, covered with foil, until hot in the center. The oven takes a little longer, but it does a better job of keeping the hash brown base from getting too soft.
🔄 Variations
This breakfast casserole is easy to change up depending on what you have on hand. Swap the ham for cooked bacon or breakfast sausage, or leave the meat out altogether. Cheddar, Monterey Jack, or a Mexican-style cheese blend can be used instead of mozzarella.
You can also change up the vegetables. Diced red bell pepper, mushrooms, spinach, or jalapeños would all work well. Just avoid adding too many watery vegetables, since excess moisture can keep the eggs from setting properly.
FAQ
The casserole is done when the center is just set and no longer contains liquid egg. Insert a toothpick into the center to check it-it should come out moist but without any uncooked egg. After baking, let the casserole rest for 10 to 15 minutes so the eggs can finish setting and the casserole slices cleanly.
No. Use the hash brown patties straight from the freezer. Arrange them in a single layer in the baking dish, breaking the third patty into pieces as needed to fill the gaps. There's no need to thaw or precook them before assembling the casserole.
Adding the diced tomatoes after baking keeps them fresh, bright, and juicy. It also prevents the tomatoes from releasing extra moisture into the egg mixture while the casserole bakes.
Yes. Cheddar, Monterey Jack, or a Mexican-style cheese blend can be used instead of mozzarella. Use the same amount of cheese and choose one that melts well.
You can, but I prefer hash brown patties because they create a more even potato layer that holds together better when the casserole is sliced.
What to Serve With Cheesy Ham Hash Brown Breakfast Casserole 🍽️
Since this casserole already includes eggs, potatoes, ham, and cheese, I like serving it with something fresh to balance out the meal. Fresh fruit, sliced avocado, or a simple green salad all pair nicely without making breakfast feel too heavy.
If you're serving this casserole for a holiday breakfast or weekend brunch, muffins, cinnamon rolls, fresh pastries, or a fruit salad are easy additions that round out the meal and make it feel a little more special.
If you're feeding a crowd and want another potato option, be sure to check out my Air Fryer Hash Browns. They're crispy, easy to make, and pair perfectly with just about any breakfast spread.
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