Ham Egg and Potato Breakfast Casserole
This Ham Egg and Potato Breakfast Casserole is a hearty, rustic breakfast bake made with real diced russet potatoes, tender cooked ham, fluffy seasoned eggs, and melted Colby Jack cheese. It comes together in just 15 minutes of prep and bakes into a golden, satisfying dish that feeds the whole family. Seasoned with smoked paprika and sautéed onion, every bite is warm, flavorful, and deeply comforting — perfect for Easter morning, weekend brunch, or make-ahead weekday breakfasts.
Equipment
- 9x13-inch baking dish Ceramic or glass
- Large skillet or sauté pan For pre-cooking potatoes and onion
- Large mixing bowl For whisking the egg mixture
- Whisk
- Cutting board
- Sharp knife
- Vegetable peeler For peeling russet potatoes
- Measuring cups
- Measuring spoons
- Rubber spatula or wooden spoon
- Aluminum foil For covering the dish during first half of baking
Ingredients
- 3 medium russet potatoes peeled and diced small, about 1/2-inch cubes
- 2 cups diced cooked ham about 300g; leftover holiday ham works great
- 8 large eggs
- 1/2 cup whole milk 120ml; do not substitute skim milk
- 1 1/2 cups shredded Colby Jack cheese about 170g; divided — 1 cup for layering, 1/2 cup for topping; freshly shredded from a block preferred
- 1/2 cup diced yellow onion about 1 small onion or 75g
- 2 tbsp olive oil 30ml; for sautéing potatoes and onion
- 1/2 tsp salt divided — 1/4 tsp for potatoes, 1/4 tsp for egg mixture
- 1/4 tsp black pepper for seasoning the potatoes in the skillet
- 1/2 tsp smoked paprika adds a subtle smoky depth; Spanish pimentón preferred
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or nonstick spray, coating the bottom and sides, then set aside.
- Peel all 3 russet potatoes, then cut them into uniform 1/2-inch cubes. Pat the diced potatoes dry with a paper towel to remove excess moisture.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced potatoes, season with 1/4 tsp salt and 1/4 tsp black pepper, and cook for 8–10 minutes, stirring occasionally, until golden and just starting to soften. Add the diced onion and cook for 2–3 more minutes until softened, then remove from heat.
- In a large mixing bowl, whisk together the 8 eggs, 1/2 cup whole milk, remaining 1/4 tsp salt, and 1/2 tsp smoked paprika for about 60 seconds until fully combined and slightly frothy.
- Spread the cooked potato and onion mixture evenly in the prepared baking dish, then scatter the diced ham over the top. Sprinkle 1 cup of the shredded Colby Jack cheese over the ham, then slowly pour the egg mixture evenly over all the layers.
- Cover the baking dish tightly with aluminum foil and bake on the center rack at 375°F for 30 minutes.
- Carefully remove the foil, sprinkle the remaining 1/2 cup of Colby Jack cheese over the top, and bake uncovered for another 18–20 minutes until the cheese is melted and golden and a knife inserted in the center comes out clean.
- Let the casserole rest uncovered for 5–10 minutes before slicing into 8 portions. Serve warm and enjoy.
Notes
- Do not skip pre-cooking the potatoes. Raw diced potatoes will remain undercooked by the time the eggs are fully set. Sautéing them in a skillet first ensures a tender texture throughout the finished casserole.
- Pat potatoes dry before cooking. Blotting excess moisture off the diced potatoes helps them brown properly in the skillet instead of steaming.
- Use whole milk for the best texture. Lower-fat milks can make the egg mixture slightly watery. Whole milk creates a richer, creamier result.
- Shred your own cheese. Pre-shredded cheese is coated with anti-caking agents that can prevent smooth, even melting. A freshly shredded block of Colby Jack melts much better.
- Make-ahead option: Assemble the full casserole the night before, cover tightly with plastic wrap, and refrigerate overnight. Remove from the fridge while the oven preheats the next morning and bake as directed, adding 5–10 extra minutes to account for the cold start.
- Storage: Cool completely and store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes or in a 350°F oven for 10–12 minutes covered with foil.
- Freezer instructions: Wrap individual cooled portions tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Protein swaps: Replace the ham with cooked crumbled sausage, crispy bacon, or diced turkey. A combination of proteins works great if you have small amounts of several on hand.
- Cheese variations: Sharp cheddar, pepper jack, Gruyère, or Swiss all work wonderfully in place of Colby Jack. Pepper jack adds a pleasant heat for spice lovers.
- Add vegetables: Stir diced bell peppers, sliced mushrooms, fresh spinach, or chopped broccoli florets into the skillet with the onion for extra color and nutrition.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 18gProtein: 22gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 225mgSodium: 680mgPotassium: 520mgFiber: 2gSugar: 2gVitamin A: 12IUVitamin C: 10mgCalcium: 20mgIron: 10mg
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