Breakfast Casserole

Tiffany Ash


Cooked a ham the night before and thought this would be a great way to use up some leftovers :-) You can also substitute or add to this creation to your liking: 3 meats (bacon, ham and sausage), or add veggies... etc. Enjoy!!

★★★★★ 1 vote
30 Min
30 Min


4 small
idaho potatoes (cut in bite sized cubes)
1 lb
ham (cubed)
1 1/2 c
cheese (3 cheese blend, shredded)
6 large
1/4 can(s)
milk, 2%
1 tsp
black pepper
1 tsp
season salt
1 tsp
dill, dried
1 Tbsp
canola oil


1Set your oven to 350 degrees.
2Prepare potatoes: rinse off and cut into bite-sized cubes, cook in a frying pan with about a tablespoon of oil. Keep frying pan on medium heat, add potatoes, season with pepper, season salt and dill. Cook until golden brown and/or until fork tender.
3Prepare Ham: You can buy ham already cut into cubes from your deli or you can do what I did and use the leftover ham from dinner the night before. Which happened to be slow cooked in ginger ale and then later smothered with a honey mustard and brown sugar glaze. Anyway, make sure you have about a pound of cubed ham.
4After potatoes have cooked, drain oil first before adding to your casserole dish. Layer your cubed ham on top.
5Take 6 large eggs and a 1/4 cup of milk and scramble in a bowl. Add a cup of shredded cheese to egg mix. Pour egg mixture over potatoes and ham. Make sure egg mixture is evenly distributed and then add the remaining 1/2 cup of shredded cheese on top.
6Cook your casserole for about 25 minutes or until fork comes clean. I like to add some sort of hot sauce as a topper, choose your favorite :-) I use Texas Pete! If you have leftovers for the next day, heat casserole to desired temperature in the microwave and top with country gravy! Enjoy!

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