Cozy Ham, Cheese, & Egg Casserole
This easy Ham, Cheese, & Egg Casserole is the kind of breakfast bake that earns its spot in the regular rotation. Gooey cheese, salty ham, and fluffy eggs? Yum! You’ve got options too: bake it in the oven, toss it in the slow cooker, or whip it up in the Instant Pot. Pick whatever works best for your schedule!
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
- Keep those hash browns frozen! Putting them in frozen helps the casserole bake evenly and stops them from turning into mush.
- Got room-temp eggs? Use ’em. They mix into the milk way better and help everything bake more evenly.
- Grease that dish! No matter what you’re baking in, a good spray of nonstick will make your life so much easier when it’s time to clean up.
- Let it rest before slicing. Give the casserole about 10 minutes to rest. This helps it firm up so it doesn’t fall apart when you serve it.
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.
I made this over the weekend and it was very good. I used a 6 qt Instantpot and cooked it for 8 hours. A little bit too long. I think 7 would have been fine. Also, I noticed that many folks complained about there’s being runny. I used frozen potatoes BUT I thawed them before using. The recipe didn’t indicate which way to use them. Try that. The same would be with the onions. Good luck
Thanks for your comment Jeanne and for the 5 star rating! We really appreciate it! I use the cubed hash browns frozen.
Could I use shredded hash browns instead of cubed? I noticed that some say this can turn out soggy, so I’m wondering if you thaw your hash browns and then squeeze out all the liquid if that might help. Any thoughts?
I think that might would work. If you give it a try I would love for you to come back and let me know how it turns out.
Can this be made with egg beaters?
I’ve never used egg beaters in an instant pot but I don’t see why it wouldn’t work 🙂
Thanks!
I cooked this recipe in my Instant Pot for 7 hours on low Slow Cooker and the eggs were still runny and the frozen potatoes were crunchy. So I cooked it on high for 2 hours and it’s still sort of soggy. I’m going to transfer it to a pan and cook it the oven. What’s the consistency supposed to be like when cooked in the Instant Pot? It’s nowhere close to browned.
This didn’t cook well in either a crockpot or an instant pot (I made it in both for s party) thank goodness I made other food as well because this tasted like nothing. Don’t waste your time making it. I’ve never commented on a blog before, but this was bad enough to compel me.
Came out great! A little brown on the edges just right! Top with salsa for a little zing!
There were several questions asking if this could be cooked under pressure. I have read in several blog posts and maybe even in the manual that dairy will curdle under pressure. I would stick to using the slow cooker function of the instant pot for this recipe. Also, if you use the lid that came with the instant pot to slow cook, make sure the pressure value is set to venting.