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


  1. Set your oven to 350 degrees.
  2. Prepare 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.
  3. Prepare 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.
  4. After potatoes have cooked, drain oil first before adding to your casserole dish. Layer your cubed ham on top.
  5. Take 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.
  6. Cook 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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