This Ham and Egg Casserole is an easy all-in-one breakfast that’s perfect for making ahead. With fluffy eggs, sweet and savory honey ham, crispy hash browns, and melty cheese, it’s a hearty meal that’s great for feeding a crowd!
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Why You’ll Love This Recipe
- Easy to Prepare: You only need 10 minutes of prep time to get this ham, egg, and cheese casserole ready for the oven.
- Great for Making Ahead: You can prepare this ham and cheese breakfast casserole the night before or even freeze it for another time, making it ideal for meal planning.
- Perfect for Holiday Gatherings: This farmer's breakfast is a family-friendly dish you can serve for Christmas or Easter morning!
For more crowd-pleasing casseroles, check out our blueberry French toast casserole, cheesy potatoes casserole, and sweet potato casserole.
Ingredients
- Frozen Hash Browns: You’ll need the shredded kind, not the patties, to make this ham and cheese egg bake.
- Ham: I used sliced honey ham from the deli, but feel free to use leftover ham if you’ve got it.
- Eggs: You’ll need half a dozen eggs for this farmers casserole. You can use liquid eggs if needed, but note that the casserole may take a few extra minutes to bake due to their higher water content. Be sure to use the equivalent measurement noted on the package.
- Milk: You can use any type you’ve got on hand, such as whole, 2%, or 1% milk.
- Cheese: I used a combination of pepper jack and cheddar cheese, but feel free to swap one or both for another kind like mozzarella, swiss, monterey jack, etc.
- Green Onions: These add a pop of color and a hint of onion flavor to this ham breakfast casserole.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Farmers Breakfast Casserole With Sausage: Swap the ham for cooked breakfast sausage. Try using a maple-flavored sausage to keep the sweet and savory vibe.
- Vegetarian: Omit the ham and use extra veggies like sauteed mushrooms and spinach, or use a plant-based protein like meatless breakfast sausage or black beans.
- Dairy-Free: Use plant-based cheese shreds and an unsweetened non-dairy milk like soy or oat.
How to Make This Farmer’s Breakfast Casserole
To get started making this breakfast casserole with ham, eggs, and cheese, preheat your oven to 350°F and coat your baking dish with nonstick cooking spray.
- Step 1: Make the egg mixture. Add the eggs to a bowl and beat with a whisk or fork. Then, whisk in milk, salt, and pepper.
- Step 2: Begin assembling. Spread the hash browns evenly in the bottom of the baking dish. Then, add the ham and pepper jack cheese.
- Step 3: Continue assembling. Sprinkle on the cheddar cheese followed by the green onions.
- Step 4: Top with the egg mixture and bake. Pour the egg and milk mixture over top of the ingredients in the baking dish. Bake for 40-45 minutes.
Storage Directions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave, covered, in 30-second intervals until warmed through.
- Freezing: The casserole can be frozen, baked or unbaked, for up to 2 months. Cover tightly with a layer of plastic wrap followed by a layer of aluminum foil and thaw in the fridge overnight before baking.
- Make Ahead of Time: Prepare the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake. You will need to extend the cooking time by 10-15 minutes.
Serving Suggestions
- Serve this tasty ham and cheese egg bake for a family breakfast with a simple side of homemade bread and butter for spreading or with some strawberry oat muffins.
- You could also opt for cornbread. Try this sweet cornbread or these easy cornbread muffins.
- Make this casserole for Christmas or Easter morning along with these giant cinnamon rolls and coffee cake muffins.
Expert Tips
- Use freshly shredded cheese: For the best flavor and melt, I recommend shredding the cheese yourself. Pre-shredded cheese contains anti-caking agents that slightly alter the taste and affect how it melts.
- Use the right baking dish: I suggest using an 8x8” baking dish, a 10” cast iron skillet, or a 2-quart casserole dish. To double the recipe, use a 9x13” baking dish.
- Allow the casserole to rest: Be sure to let the casserole sit for about 5 minutes before serving to give it some time to cool down and make it easier to slice.
Recipe FAQs
Why is my casserole runny?
This can happen if the eggs haven't fully set. The casserole is done when a knife inserted near the center comes out clean or a kitchen thermometer reads 160° F.
Why is my casserole too dry?
Overbaking can cause the eggs to dry out, so be sure to check for doneness at the 40-minute mark.
More Delicious Breakfast Recipes
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Farmer’s Ham and Egg Casserole
This Ham and Egg Casserole is a simple, yet flavor-packed breakfast that’s easy to make ahead. Loaded with fresh eggs, honey ham, crispy hash brown potatoes, and two kinds of cheese, it’s a hearty, crowd-pleasing dish that requires minimal effort!
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Rate
Servings: 6 servings
Calories: 230kcal
Ingredients
- 3 cups frozen shredded hash brown potatoes
- ¾ cup pepper jack cheese shredded
- 1 cup deli honey ham diced
- ¼ cup green onions diced
- 6 eggs beaten
- 1 ½ cups milk
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup cheddar cheese
Instructions
- Coat a 2-quart baking dish with non-stick cooking spray. An 8x8 or a cast iron skillet work great.
- Arrange potates evenly in the bottom of the dish. Sprinkle with Cheese, ham and green onions.
- In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture.
- Bake, uncovered, in a 350 oven for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Make-Ahead Directions
- Prepare as above, cover and chill up to 24 hours. Bake uncovered for 50-55 minutes.
Notes
- Avoid pre-shredded, packaged cheese and instead, use freshly shredded cheese to get the best melt and flavor.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. Place individual servings on a microwave-safe plate, cover, and microwave in 30-second intervals.
- If you want to freeze the whole casserole for a future meal, you can freeze it either baked or unbaked for up to 2 months.
Nutrition
Calories: 230kcal | Carbohydrates: 22g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 130mg | Sodium: 271mg | Potassium: 456mg | Fiber: 1g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 9.4mg | Calcium: 204mg | Iron: 1.7mg
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aUSREAL says
I used cured ham for it and it was delectable. I am currently living in Spain, people here use lot ot cured ham, chorizo and cured pork loin for cooking. If you ever come to Spain I suggest you to try this ham out:
https://www.embutidosescamez.com/
For real, it was awarded the "Best Spanish ham 2020"
Mar says
Very original recipe. What about adding some manchego cheese? It gives a very special and tasty touch! congratulations for the recipe, we share it with our clients.
Ebony Mccloughan says
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Erin V says
oh yeah this would kill for father's day at our house!
jennifer moreland says
Where did you get that adorable little dish that you made it in? Does it have a lid? CUte as pie.
Gee says
Unless i missed it, I didn't see number of servings for the Farmers Casserole. Please advise. i look forward to your response. recipe looks yummy.
Thanks,
Desarae says
Depending on serving size, if you are feeding adults I would say this recipe serves 4-6. You make it in a 9x13 pan, so it depends on how large you want the servings to be.
Linda Mcclughen says
Thank you so much for the recipe. It was delicious! My husband loved it. I added some green pepper since we had so many from the garden. Fresh
Fruit and cranberry orange muffins accompanied. Thanks again!
Jessica says
Can you freeze the leftovers?
Desarae Fowler says
yes!
Cec HR says
Could I double the recipe and bake it in a larger casserole dish (9x13)?
Desarae says
YES!!! That is typically what I like to do with this recipe. It's too good not too!
stacey knutson says
I have fresh not frozen hash browns. Will the cooking time be effected by that?
Desarae says
yeah, just cook it till the eggs are see- keep checking.I use a toothpick for the center of the dish.
Mary Duff says
It was very good. I muted the flavor to suit my husband's taste: part mozzarella and part taco cheese; dairy case garlic & herb hash browns instead of the southwestern flavor I like, a pound of crumbled bulk sausage fried before adding. My husband had three helpings. The timing was on the mark. Leaving it uncovered gives a nice crust as I sprinkled a bit of the cheese on top also.
Melissa says
This sounds delicious. I will use Cheddar cheese.
paul wooten says
do you use the jalapenos in the shredded cheddar cheese to