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

How to Make Breakfast Casserole


  • 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!

Printable Recipe Card

About Breakfast Casserole