Description
A delicious and hearty Ham and Potato Breakfast Casserole that’s perfect for any breakfast or brunch.
Ingredients
Scale
- 10 oz diced potatoes
- 6 oz pre-cooked ham steak, cubed (half a 12 oz ham steak)
- ⅓ cup shredded Colby Monterey Jack cheese blend + more for topping
- ½ cup milk (I use 2%)
- 6 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- non-stick cooking spray (I use coconut oil spray)
Instructions
- Preheat your oven to 350 degrees and lightly spray an 8 x 8 baking dish with non-stick spray. Set aside.
- In a large bowl, add the potatoes, diced ham, and shredded cheese and stir to combine. Pour the potato mixture into the prepared baking dish.
- In the same bowl, add the eggs, milk, salt, and pepper and whisk together.
- Pour the egg mixture over the potatoes and use a spatula to gently press down any potatoes that are peeking out.
- Sprinkle with a handful more of cheese.
- Bake for 40 minutes then check on it. The edges should be lightly brown and the center should be set and not jiggly. Mine took right around 45 minutes to bake.
- Remove from oven and let sit for about 10 minutes on a cooling rack.
- Slice and enjoy! I served mine with sour cream.
Notes
- This casserole can be made ahead of time and stored in the fridge for up to two days.
- Feel free to add vegetables like bell peppers or onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 220mg