Best Cheesy Ham Breakfast Casserole Recipes

CHEESY BISCUIT BREAKFAST CASSEROLE WITH HAM

Cheesy Biscuit Breakfast Casserole with Ham image

Cheesy breakfast casserole with flaky biscuits, hash browns, eggs, ham, and lots of cheese.

Provided by Michelle

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

1 (16.3 ounce) can refrigerated biscuit dough
3 tablespoons olive oil
6 cups frozen hash brown potatoes, thawed
1 teaspoon onion salt
1 teaspoon garlic salt
salt and ground black pepper to taste
1 cup cubed cooked ham, or to taste
1 (10.5 ounce) can condensed cream of potato soup
1 cup milk
6 large eggs
½ cup melted butter
2 (8 ounce) packages shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Press biscuits into the bottom of a 9x13-inch pan, flattening them out to the edges.
Bake in the preheated oven until biscuits begin to rise and crisp, about 10 minutes. Remove from the oven and push the centers of the biscuits down to flatten. Leave oven on.
While the biscuits are baking, heat oil in a large skillet over medium heat. Add hash browns, onion salt, garlic salt, salt, and pepper. Cook until golden brown, 5 to 7 minutes. Remove to a plate. Add ham to the same skillet and cook until browned, 3 to 5 minutes. Remove from the heat.
Mix condensed soup and 1/2 cup milk in a bowl until combined. Whisk remaining milk with eggs in a separate bowl.
Assemble casserole: Pour hash browns over the biscuits, then pour 1/2 of the butter over top. Sprinkle with 1 package of Cheddar cheese, then layer with condensed soup mixture, egg mixture, remaining butter, ham, and remaining package of cheese. Cover with aluminum foil.
Bake in the oven for 25 to 30 minutes. Remove foil and cook for an additional 5 to 10 minutes.

Nutrition Facts : Calories 525 calories, Carbohydrate 35 g, Cholesterol 161.8 mg, Fat 38.8 g, Fiber 1.8 g, Protein 19.8 g, SaturatedFat 18.4 g, Sodium 1339 mg, Sugar 4.4 g

CHEESY HAM BREAKFAST CASSEROLE

Cheesy Ham Breakfast Casserole image

Progresso® panko bread crumbs add a crispy coating to these hearty wedges packed with hash browns, ham and cheese.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 5h10m

Yield 6

Number Of Ingredients 13

Ingredients

5 eggs
3/4 cup milk
1/2 cup chives-and-onion cream cheese spread (from 8-oz container)
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups refrigerated southwest-style shredded hash brown potatoes (from 20-oz bag)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup diced red bell pepper
2/3 diced cooked ham (from 8-oz package)
1/2 cup Progresso™ panko crispy bread crumbs
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon butter, melted

Steps:

Grease 8- or 9-inch square baking dish with butter or cooking spray.
In large bowl, beat eggs, milk and cream cheese until well blended. Stir in mustard, salt, pepper, potatoes, Cheddar cheese, bell pepper and ham. Pour mixture into baking dish. Cover; refrigerate 4 hours or overnight.
Heat oven to 350°F. Uncover baking dish. Bake 40 minutes. In small bowl, combine topping ingredients. Sprinkle over casserole. Bake 10 to 15 minutes longer or until set and top is golden brown. Cut into 6 squares and cut each square in half diagonally.

Nutrition Facts : Calories 330, Carbohydrate 18 g, Cholesterol 225 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 10 g, ServingSize 1 Serving (2 Wedges), Sodium 750 mg, Sugar 4 g, TransFat 0 g

CHEESY HAM & BACON BREAKFAST CASSEROLE

Cheesy Ham & Bacon Breakfast Casserole image

Wow, not only does this breakfast casserole taste delicious it smells wonderful too! The croissants are what makes this special. They add a fabulous buttery flavor to the dish that other breakfast casseroles can lack. The ham and bacon are a tasty pair and the glorious cheese is melt-in-your-mouth delicious.

Provided by Tere Gill

Categories Breakfast Casseroles

Time 2h15m

Number Of Ingredients 12

Ingredients

5 large croissants (stale, torn/cut bite-size)
2 thick slice Italian bread (stale, torn bite-size)
1 1/2 c leftover baked ham, chopped bite-size
1 large shallot, minced
6 oz baby Swiss cheese, shredded or chopped
3 to 4 oz Monterey Jack cheese, shredded/chopped
4 large eggs
2 c milk (whole or 2%)
3/4 to 1 tsp Jane's Krazy Mixed Up Salt (or your favorite seasoned salt)
1/8 c sharp or extra-sharp cheddar cheese
1/8 to 1/4 c real, finely crumbled smoked bacon bits
1 Tbsp minced fresh chives

Steps:

1. The evening before, gather and prep ingredients.
2. Spray a 13" x 9" baking dish with butter flavored cooking oil spray or grease with real butter.
3. Evenly distribute torn croissants and bread in baking dish.
4. Evenly distribute chopped ham, minced shallots, baby Swiss and Monterey Jack over bread; set aside.
5. In a mixing bowl, whisk together 4 eggs and about 1/2 cup of the milk, until well blended; whisk in the salt; add remainder of milk in several stages, whisking well after each.
6. Slowly pour milk mixture all over the casserole.
7. Scatter small amount of extra-sharp cheddar over casserole. Lightly press down on the casserole with large spoon or impeccably clean hands (as Julia Child would say!) to help the bread soak up the liquid.
8. Cover dish tightly with aluminum foil; place in refrigerator overnight.
9. The next day, approximately 1 1/4 hours before mealtime, preheat oven to 350 degrees F.
10. Remove casserole from refrigerator; temporarily remove foil; scatter finely crumbled bacon over top.
11. Cover with foil; place casserole dish on a baking sheet; bake at 350 degrees for 30 minutes, remove foil, rotate baking sheet and bake, uncovered, for an additional 30 minutes.
12. Allow to cool for a few minutes, then scatter chives over the top. Serve immediately. Cover and refrigerate leftovers.