Ham and Broccoli Breakfast Casserole
Cheesy ham and broccoli breakfast casserole with eggs and hashbrowns. A hearty, make‑ahead brunch for weekends or holiday mornings.
Servings: 8 servings
Equipment
- knife
- rubber spatula or wooden spoon
Ingredients
- 1 26 ounce bag frozen shredded hashbrowns, thawed
- 1½ cups bite sized broccoli florets
- 1½ cups diced ham (about ¼-½ pieces)
- ¼ cup sliced green onions
- 6 large eggs, beaten
- ⅔ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ¼ teaspoon salt (remember, the cheese and the ham all have salt, too)
- 1½ cups shredded Colby Jack cheese
Instructions
- Preheat the oven to 350°F and spray a 9×13 inch casserole dish with nonstick spray so the edges don’t stick.
- Chop the broccoli, green onions, and ham into bite sized pieces for even cooking.
- In a large bowl, combine the hashbrowns, broccoli, ham, and green onions. Mix well, then spread the mixture evenly in the prepared dish.
- In a separate bowl, beat the eggs, then whisk in the milk and seasonings until fully combined.
- Pour the egg mixture evenly over the casserole base, letting it settle into the layers.
- Sprinkle the cheese across the top, covering the surface for a golden, melty finish.
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes, or until the eggs are set and the top is lightly browned. Let it rest a few minutes before slicing for cleaner cuts.
Notes
Make‑Ahead Directions
To make this casserole ahead, assemble it completely through adding the cheese on top. Cover the dish tightly with foil or plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge while the oven preheats so it can take off the chill. You may need to add an extra 5–10 minutes of bake time since it’s starting cold.
Once baked, let the casserole cool, then slice and store portions in airtight containers for 3–4 days. Reheat individual servings in the microwave or warm the whole dish in the oven at 325°F until heated through.