Ham, Potato & Egg Breakfast Casserole

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This Ham, Potato & Egg Breakfast Casserole turns simple ingredients like potatoes, cooked ham, eggs and cheddar cheese into the perfect breakfast that’s easy to make.

potato, ham and egg casserole

This casserole is a Christmas morning staple in many households. Typically the recipe is for 10-12 servings so you can feed the whole family with one dish, but we’ve made ours a 4-serving dish, for smaller families to enjoy. It’s also perfect for one or two people to have breakfast made ahead for the week.

Serve this casserole alongside some banana nut muffins or classic biscuits to complete the meal.

Why You’ll Love It

  • It’s practically effortless: With just 5 minutes of prep time, it really can’t get any easier.
  • No need to watch it: It takes just 25 minutes in the oven with no intervention.
  • Balanced and filling: Packed with protein from ham and eggs and the satisfying starchiness of potatoes, this casserole is a well-rounded, filling meal.

Ingredients You’ll Need

Ingredients for potato, ham and egg casserole
  • Potatoes O’Brien with Onions & Peppers – This is a bag of pre-cut and seasoned frozen potatoes with onions and peppers that’s available in the frozen food section of your local grocery store.
  • Cooked Ham – Use leftover ham from a previous meal or pre-cooked ham available at the deli counter, diced into bite-sized cubes.
  • Cheddar Cheese – You can purchase pre-shredded cheese or grate it yourself for the best freshness.
  • Large Eggs – Use fresh, free-range eggs.
  • Milk – I use whole milk but you can use any milk you prefer, even almond.
  • Salt and pepper – Season the dish before serving to your liking.

Equipment Needed

Helpful Tips

  • Ensure even distribution of flavors by layering the potatoes, ham, and cheese in the baking dish. This helps every bite have a perfectly balanced flavor profile.
  • Keep an eye on it near the end of cooking. You want the center to be just cooked through (not jiggly) and the outer edges to just start to get golden. Overcooking leads to rubbery, stiff eggs.
A slice of potato, ham and egg casserole

Ham, Potato & Egg Breakfast Casserole

This Ham, Potato & Egg Breakfast Casserole turns simple ingredients like potatoes, cooked ham, eggs and cheddar cheese into the perfect breakfast that's easy to make.
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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6 Servings
Calories: 260kcal
Author: Laura Lynch

Ingredients

  • 2 cups (420 g) frozen Potatoes O’Brien with Onions & Peppers
  • 2 cup (226 g) cooked ham cubed
  • 1 cup (113 g) shredded cheddar cheese
  • 6 large eggs
  • 1/4 cup (59 ml) whole milk
  • 1/2 teaspoon (3 g) salt
  • 1/2 teaspoon (1 g) pepper

Instructions

  • Preheat the oven to 350°F(175°C). Lightly grease an 11×7” or 8×8” baking dish with cooking oil.
  • Combine the potatoes, ham, and cheese in the baking dish.
  • In a large bowl, beat together the eggs, milk, salt, and pepper until well blended. Pour over the other ingredients in the dish.
  • Bake for 35-45 minutes, or until the center is firm and the outer edges are just starting to turn golden. The cook time varies widely due to the potatoes being frozen.

Equipment Needed

  • Casserole dish

Notes

  • Ensure even distribution of flavors by layering the potatoes, ham, and cheese in the baking dish. This helps every bite have a perfectly balanced flavor profile.
  • Keep an eye on it near the end of cooking. You want the center to be just cooked through (not jiggly) and the outer edges to just start to get golden. Overcooking leads to rubbery, stiff eggs.

Nutrition

Calories: 260kcal | Carbohydrates: 14g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 211mg | Sodium: 834mg | Potassium: 398mg | Fiber: 1g | Sugar: 1g | Vitamin A: 444IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 2mg

Possible Substitutions

  • Experiment with different cheese blends to suit your taste. Mix cheddar with Monterey Jack for added creaminess or try a blend of your favorite cheeses.
  • Substitute the ham with plant-based alternatives like veggie sausage or extra vegetables for a vegetarian version.
  • Use bacon instead of ham, if that’s your thing.
  • You can use fresh potatoes that have been cut into small cubes in place of the potatoes O’Brien.
A slice of potato, ham and egg casserole

How to Store & Reheat

Storing

Allow any leftover casserole to cool to room temperature before refrigerating. Store in an airtight container for up to 3-4 days.To extend the shelf life, portion the casserole into individual servings and freeze it in airtight containers or freezer bags. Frozen casserole can last for up to 2-3 months.

Reheating

Oven: For larger portions, preheat the oven to 350°F. Cover the casserole with aluminum foil to prevent drying out and bake for 15-20 minutes or until heated through.

Instant Pot: If reheating a larger batch, use the Instant Pot or slow cooker on the low setting until warmed. Stir occasionally to ensure even heating.

If the casserole seems dry after reheating, sprinkle a little water or milk over the top before reheating to add moisture. Insert a fork or toothpick into the center to ensure the casserole is thoroughly reheated. It should come out hot, indicating the entire dish is warmed through.

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