Crispy Ham and Egg Funeral Potato Breakfast Casserole Tips, FAQ & printable recipe

Tips for success

For a more flavorful crust, you can toss the crushed cornflakes with a pinch of salt or dried herbs like parsley or chives before sprinkling them over the casserole.

This adds a subtle layer of seasoning that complements the savory ham and eggs. If you prefer a slightly more intense flavor, a small amount of grated sharp cheddar cheese can be sprinkled under the cornflakes, though this is optional.

When serving, use a sharp metal spatula to cut through the crust and lift out neat squares. If the casserole seems to stick, running the spatula under warm water before cutting can help ensure clean edges. Serve immediately while the crust is at its crispiest, as the texture of the cornflakes will soften over time if left to sit for too long after being taken out of the oven.

Variations

• Cheesy Ham Casserole: Stir in 1 cup of shredded sharp cheddar cheese into the egg mixture before pouring it over the hash browns for a richer, more indulgent flavor profile.
• Veggie-Packed Version: Add 1/2 cup of finely diced bell peppers and onions to the hash brown layer for added color and a slight crunch that contrasts well with the soft potatoes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the casserole is completely cooled before covering it to prevent condensation.

Freezer

Store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F oven until warmed through, or use an air fryer to help crisp up the cornflake topping again.

Store any leftovers in an airtight container to keep the crust from becoming overly soft. If you need to keep it for longer than a day, ensure the container is tightly sealed to maintain the integrity of the ingredients.

The casserole should be cooled to room temperature for no more than two hours before being placed in the refrigerator to ensure food safety and maintain the quality of the eggs.

You can assemble the casserole up to the point of adding the cornflakes and butter, then cover and refrigerate it for up to 24 hours. When ready to bake, add the cornflake topping and butter just before putting it in the oven. This makes it an excellent option for stress-free holiday breakfasts where you want the majority of the work done in advance.

Serving ideas

Serve this casserole warm, ideally paired with a side of fresh fruit or a light green salad to balance the richness of the eggs and potatoes.

Because this dish is quite filling on its own, it functions perfectly as the main course for a brunch or a substantial breakfast. Present it directly in the baking dish to show off the golden, crispy crust before scooping out individual portions for your guests.

If you are serving a crowd, consider preparing two smaller dishes rather than one large one, as this can help the casserole bake more evenly and allows for easier serving.

Ensure that each portion includes a generous amount of the crispy top layer. If you have guests with different preferences, you can offer condiments like hot sauce or fresh herbs on the side so they can customize their individual plates.

Frequently asked questions

Recipe card

Crispy Ham and Egg Funeral Potato Breakfast Casserole

Prep 15 minCook 45 minRest 5 minTotal 1 h 5 minServes 8

Ingredients

• 30 oz frozen shredded hash browns
• 2 cups diced cooked ham
• 8 large eggs
• 1 cup sour cream
• 2 cups crushed cornflakes
• 4 tbsp butter, sliced

Instructions

1. Preheat your oven to 375°F (190°C). In a large 9x13 inch ceramic baking dish, spread the frozen shredded hash browns evenly. Scatter the diced cooked ham over the potatoes, ensuring an even distribution across the dish.
2. In a separate bowl, whisk together the eggs and sour cream until the mixture is smooth and fully combined. Carefully pour the egg mixture over the hash browns and ham in the baking dish, making sure it coats everything evenly.
3. Sprinkle the crushed cornflakes over the top of the casserole. Dot the surface with small slices of butter. Place the dish in the preheated oven and bake until the eggs are set and the crust is golden brown, reaching an internal temperature of 160°F (71°C).

Contains: gluten, eggs, milk

Food safety: The eggs in this recipe are served soft. Use pasteurised eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

380

Protein

18 g

Carbohydrates

32 g

Fat

20 g

Fiber

2.5 g

Sugar

3 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.