Easy Hash Brown Breakfast Casserole with Ham

Square slice of ham and cheese hash brown casserole served on a white plate, and served with orange juice in the background.

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Easy Hash Brown Breakfast Casserole with Ham

This farmers breakfast casserole is made with eggs, ham, cheese, and hash browns all baked together until golden. Perfect for brunch, holidays, or breakfast-for-dinner!

Prep Time20

Cook Time1 15

Total Time1 35

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 356kcal

Author: Lori

Equipment

Ingredients

9 large eggs
24 ounces evaporated milk (2 cans, whole or 2% work best)
¼ teaspoon salt
¼ teaspoon black pepper
6 cups frozen hash browns we use Ore-Ida brand
1 ½ cups shredded Colby jack cheese
2 cups diced ham
½ cup sliced green onions

Instructions

Preheat your oven to 350° F. Grease a 9x13 baking dish and set aside.
In a large mixing bowl combine the eggs, evaporated milk, salt and pepper. Whisk until fully combined. Set aside.
9 large eggs, 24 ounces evaporated milk, ¼ teaspoon salt, ¼ teaspoon black pepper
Spread the frozen hash browns in an even layer in the greased dish.
6 cups frozen hash browns
Top the hash browns with the cheese, ham and green onions.
1 ½ cups shredded Colby jack cheese, 2 cups diced ham, ½ cup sliced green onions
Pour the egg mixture over the hash browns.
Bake uncovered for 1 hour, or until the center is set and firm.
Remove from the oven and allow to cool slightly before slicing and serving.

Notes

Shred your own cheese for the best melt.
Great way to use up leftover holiday ham.
Frozen hash browns go straight into the dish, no need to thaw first.
Store leftovers in the refrigerator in an airtight container or wrapped in plastic wrap for 4-5 days.
Assemble the night before and refrigerate until ready to bake. You may need to add 20–30 minutes to the bake time.

Nutrition