Potato, Ham, and Egg Breakfast Casserole is an easy weekend meal that your whole family will love. It’s easy to make ahead so all you have to do is pop it in the oven in the morning and enjoy a delicious and hearty breakfast in just 40 minutes.
- What is Potato, Ham, and Egg Breakfast Casserole?
- Video Recipe
- How to make ham, egg, and cheese breakfast casserole :
- Tips for success:
- Can I make this casserole ahead of time?
- What other kinds of meat can I add to this breakfast casserole?
- How can I make this dish in the instant pot?
- How to store:
- Breakfast Casserole
What is Potato, Ham, and Egg Breakfast Casserole?
This breakfast casserole recipe is perfect for Thanksgiving or Christmas morning when you are busy getting ready for the day or enjoying time with family. If you make it the night before, there’s no need to spend time in the kitchen preparing breakfast and missing out on family time. When you get up in the morning, preheat the oven, unwrap the casserole, and bake. Easy peasy!
This also works any weekend of the year when you want to sit down and enjoy breakfast with your family. This ham and egg casserole is amazing all year round, not just on holidays. It will be a frequent choice even for picky eaters.
- 4 medium potatoes: Use russet potatoes in this dish because they hold up even after baking.
- 3 tablespoons butter: Since we’re not baking, you can use salted or unsalted butter.
- Salt and pepper to taste: A pinch of each of these seasonings will make the dish flavorful.
- 10 eggs: Eggs bind and set the casserole and provide lots of protein.
- 1 cup milk: Use 2% or whole milk.
- 2 cups cheddar cheese: Pre-shredded cheese is a bit waxier and doesn’t melt as well as shredding a block of cheese at home.
- 7 ounces ham: You can use deli ham or chunks of leftover ham from a hock.
- 1⁄4 cup scallions, sliced: Green onions are the perfect fresh topping for this dish.
How to make ham, egg, and cheese breakfast casserole :
1. Preheat the oven.
2. In a large non-stick pan melt butter and add shredded potatoes. Cook for 3-4 minutes and season with salt and pepper.
3. Spread potatoes evenly in a baking dish.
4. In a large bowl whisk eggs with salt and pepper, milk, cheese (1 cup), ham, and scallions.
5. Pour egg mixture on top of the potato base.
6. Bake for 40 minutes, then top with cheese and bake for 10 minutes more.
Tips for success:
Here are a few tips for success and variations you can try to make this the best breakfast casserole you've ever had.
- Potato and egg casserole is a healthy breakfast that you can feel guilt-less for eating.
- You can make this dish in a crockpot. Mix all the ingredients together, spray the bowl of a slow cooker, pour the mixture in the bowl, place the lid on, and cook on low for eight hours. You can start this the night before and it’ll be ready to eat when you wake up.
- To make this casserole vegetarian, leave out the ham and add in some more vegetables like mushrooms, asparagus, or zucchini.
- Spice it up! Add red pepper flakes, green chiles, poblano peppers, or jalapenos to make this egg and ham dish spicy.
Can I make this casserole ahead of time?
Breakfast casserole is the perfect dish to make ahead of time. You can make it any night of the week and put it in the fridge for up to 48 hours. The best night to make any breakfast casserole is right before a holiday or a day you’re going to be busy but want to start off with a filling breakfast.
What other kinds of meat can I add to this breakfast casserole?
This potato and ham casserole already includes ham, but you can add or substitute other meats if you’d like. Try Jimmy Dea sausage or chopped bacon. It’s a good idea to brown these in a pan before adding them to the casserole so they have better texture and flavor.
How can I make this dish in the instant pot?
It’s easy to make this casserole in a pressure cooker. Here’s how you would do it:
Mix the ingredients together in a bowl, spray the instant pot with oil, pour the mixture in, set and lock the lid, set the pressure to high, and cook for 25 minutes. Allow the pressure to naturally release for 10 minutes and then twist the knob to release the rest of the pressure.
How to store:
Store any leftover casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through.
To freeze the entire casserole, wrap it in aluminum foil and then plastic wrap. Label it with what it is, how to cook, and the date. This will help you remember later. Remember that if you cook it from frozen, without thawing first, it will take longer to cook in the oven. Keep the foil on until the last 30 minutes of cooking so the top can brown.
Can I use hash browns instead of diced potatoes in this breakfast casserole?
Yes, you can use hashbrowns (which are just shredded potatoes) or you can mix in some tater tots. Either option will work great!
How can I make this dish keto-friendly?
To make this dish follow a keto diet, all you need to do is remove the potatoes. You can add some more vegetables and still keep it low-carb.
Can I make this casserole with bread?
Yes, you can replace the potatoes with torn pieces of baked bread. Some yummy options are croissants, crescent rolls, or Bisquick biscuits.
- 4 medium potatoes peeled, and shredded
- 3 tablespoons butter
- Salt and pepper to taste
- 10 eggs
- 1 cup milk
- 2 cups mozzarella cheese, shredded
- 7 ounces ham, diced
- 1⁄4 cup scallions, sliced
- Preheat the oven to 350F.
- In a large non-stick pan melt butter and add shredded potatoes. Cook for 3-4 minutes and season with salt and pepper.
- Spread potatoes evenly in a baking dish.
- In a large bowl whisk eggs with salt and pepper, milk, cheese (1 cup), ham, and scallions.
- Pour egg mixture on top of the potato base.
- Bake for 40 minutes, then top with cheese and bake for 10 minutes more.
Amount Per Serving: Calories: 686Total Fat: 37gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 569mgSodium: 1203mgCarbohydrates: 43gFiber: 4gSugar: 7gProtein: 46g