Wednesday, July 24, 2013

ham, cheese and hashbrown breakfast casserole

It is always nice to have a nice breakfast on Sunday mornings.

I guess the to-die-for and very decadent Sunday breakfast has to be to be an English fry up: a plate of sausage, ham, eggs, with perhaps some sauteed garlic mushrooms, a tomato roasted with some cheese, toast, and maybe even black pudding, if you are so inclined.

Apart from being super unhealthy (I could feel blood clots forming even as I typed that), I really detest smelling like a kitchen at 9 on a Sunday morning.

Having said that. this does not mean plain old toast for breakfast either.

So in the end, I compromised. I made a breakfast casserole.

It is such a clever idea. You get a great tasting breakfast, filled with some of your favourite bits from a fry up, but since everything can be prepped ahead (I made mine the day before), and then finished off in an oven, you get to enjoy a delicious breakfast without feeling any hassle, and certainly without having the entire kitchen and yourself smelling of grease.

Today I share with you a recipe for a ham, cheese and hashbrown casserole.

To make the casserole, I started by greasing a 9x13 inch casserole or oven-proof dish with some butter. I was feeding about 8, so please feel free to halve the recipe if you have a smaller army to feed!

Onto the dish, I placed a single layer of frozen hashbrowns.

Then I chopped ham and added that onto the hash-browns.

A layer of cheese went onto the ham. I used frozen shredded cheddar, but any other cheese will also work.

In a mixing bowl, I whisked together eggs, milk, salt and ground mustard.

This was then poured over the cheese.

At this stage, I covered the dish with cling film, and stuck it back into the fridge.

An hour or so before I wanted to serve breakfast, I covered the casserole with aluminium foil and placed it into a pre-heated oven to cook for about 45 minutes. The foil was then removed and the casserole was allowed to continue cooking until the top had turned a lovely golden brown.

All that was left was to cut the casserole and eat!

I think breakfast casseroles are going to be a Sunday regular from now. :)

Ham, Cheese and Hashbrown (Serves 8)
Adapted from recipe by

7 eggs
1 cup milk
4 cups shredded cheddar cheese
2 cups cubed cooked ham
8 frozen hash browns
1/2 teaspoon salt
1/2 teaspoon ground mustard

1. Place hash browns in a single layer in a greased 9X13 baking dish.
2. Sprinkle with cheese and ham.
3. In a bowl, beat eggs, milk, salt and mustard. Pour over cheese.
4. Cover and bake at 180C for 1 hour.
5. Uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean.


  1. Hi, I tried making according to the steps above but my casserole turn out wet at the bottom. Kindly advice what could have gone wrong?

  2. Hi JLoo, There may be too much liquid. You can try baking a longer time, at a slightly lower temperature so the top does not brown before the bottom is cooked through. Good luck!