Ham and Hashbrown Breakfast Casserole
By: Mike, Posted: 3/17/2024
Hosting a family breakfast? Check out our Hashbrown Breakfast Casserole for an easy dish that will feed the whole family.
Looking for other family friendly breakfast ideas? Try our Fried Breakfast Potatoes, Ham and Veggie Frittata, or our Copycat Breakfast Jacks.
Our Hashbrown Breakfast Casserole
Sometimes you need a nice hearty dish to feed the whole family in the morning or even for an early morning potluck. This Hashbrown Breakfast Casserole is hearty and delivers great flavor. It is guaranteed to fill you up. Made with hashbrowns, onion, bell pepper, eggs, ham, and cheese, there’s something in it for the whole family without being too much. Check out this Hashbrown Breakfast Casserole next time you and the fam need a hearty breakfast!
Ingredients, Substitutions, and Additions
Potatoes – We always have russet potatoes on hand for one of our many different types of baked potatoes. If you are trying to go simpler use frozen hashbrowns.
Eggs – We get our eggs in bulk, so we always have them on hand. If you want a healthier option, you can use egg whites.
Veggies – We love sneaking veggies into our casseroles. This time we kept things simple with just some diced onion and bell pepper for flavor and texture. You could go wild and add some spinach, zucchini, or even some carrots. We often just use whatever we have leftover in our refrigerator.
Ham – We love the flavor and texture diced ham brings to this dish. Either utilize your leftover dinner ham or grab a quick and easy bag of diced ham from your local grocery store.
Cheese and Dairy – We use two different cheeses in this casserole. Shredded cheddar inside the casserole to help hold everything together and some crumbled feta for the top for some extra flavor. Use whatever cheeses you like. Some Pepperjack would give a nice spice to the dish. Milk and sour cream help bring everything together and add somebody.
Dry Seasonings – We went simple this time but do what you like. For a little spice add some red pepper flakes. Italian seasoning goes great in our Hashbrown Breakfast Casserole.
Preferred Pairings for Hashbrown Breakfast Casserole
With a breakfast this big you may not need a big lunch, but maybe a perfect snack-atizer. Try our Baked Brie with Fig Jam, Salami Snack Wraps, or Cream Cheese Salami Rollups for that midday slump.
Baked Brie with Fig Jam – If you are looking for an appetizer that will please the whole crowd, try our Baked Brie with Fig Jam.
Salami Snack Wraps – Looking for an easy snack that takes less than 5 minutes to whip up? Look no further than our Salami Snack Wraps.
Cream Cheese Salami Rollups – Need an idea for a quick snack or maybe something as an appetizer for a party? Try our Cream Cheese Salami Rollups. These are easy to make and very addictive.
Ingredients for Hashbrown Breakfast Casserole
- 1 medium Onion
- 1 red bell pepper
- 6 Eggs
- 1.5 pounds Russet Potatoes (approx. 2 large potatoes)
- 8 oz shredded cheddar cheese
- 1 cup sour cream
- 1 cups milk
- 8 oz Diced Ham
- 1/4 cup Feta Cheese
- Sliced Green Onion (optional topping)
Dry Seasonings
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Garlic Powder
Directions
Wash veggies and prep: Preheat oven to 350°. Wash and dry Bell Pepper (1 pepper). Dice Bell Pepper and Onion (1 onion). Beat Eggs (6 eggs) into a medium bowl. Peel and shred Potatoes (1.5 pound) into a large bowl lined with cheese cloth. Squeeze out as much water as possible and return to large bowl. Measure dry seasonings (1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder) in a small bowl.
Sauté ham, bell pepper, and onion. Combine with potatoes, cheese, sour cream, milk, and eggs and transfer to casserole dish: Over medium high heat sauté ham for 5 minutes in a medium pan. Add diced onion and bell pepper to the pan and sauté for an additional 4 minutes. Remove from heat and add them into the bowl of shredded potatoes. Stir in Cheddar Cheese (8 ounces), sour cream (1 cup), milk (1 cup), beaten eggs, salt (1 tsp), garlic powder (1 tsp), and pepper (1/2 tsp). Top with Feta Cheese (1/4 cup).
Bake then Serve: Transfer casserole dish to oven and bake for 45 minutes or until internal temp reaches 160°. Remove from oven and let stand for 10 minutes. Plate, serve, and enjoy!
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
Kick'n Kitchen Catalog
Recent Posts
Hashbrown Breakfast Casserole
8
servings15
minutes1
hour10
minutesHosting a family breakfast? Check out our Hashbrown Breakfast Casserole for an easy dish that will feed the whole family.
Ingredients
1 medium Onion
1 red bell pepper
6 Eggs
1.5 pounds Russet Potatoes (approx. 2 large potatoes)
8 oz shredded cheddar cheese
1 cup sour cream
1 cups milk
8 oz Diced Ham
1/4 cup Feta Cheese
Sliced Green Onions (optional topping)
- Dry Seasonings
1 tsp Salt
1/2 tsp Pepper
1 tsp Garlic Powder
Directions
- Wash veggies and prep: Preheat oven to 350°. Wash and dry Bell Pepper (1 pepper). Dice Bell Pepper and Onion (1 onion). Beat Eggs (6 eggs) into a medium bowl. Peel and shred Potatoes (1.5 pounds) into a large bowl lined with cheese cloth. Squeeze out as much water as possible and return to large bowl. Measure dry seasonings (1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder) in a small bowl.
- Sauté ham, bell pepper, and onion. Combine with potatoes, cheese, sour cream, milk, and eggs and transfer to casserole dish: Over medium high heat sauté ham for 5 minutes in a medium pan. Add diced onion and bell pepper to the pan and sauté for an additional 4 minutes. Remove from heat and add them into the bowl of shredded potatoes. Stir in Cheddar Cheese (8 ounces), sour cream (1 cup), milk (1 cup), beaten eggs, salt (1 tsp), garlic powder (1 tsp), and pepper (1/2 tsp). Top with Feta Cheese (1/4 cup).
- Bake then Serve: Transfer casserole dish to oven and bake for 45 minutes or until internal temp reaches 160°. Remove from oven and let stand for 10 minutes. Plate, serve, and enjoy!
