Breakfast Casserole with Ham

It’s hard to describe the smell without smiling a little… warm ham, melting cheese, that gentle edge of golden potato crisping around the corners. This breakfast casserole with potatoes is one of those dishes that doesn’t try too hard yet somehow fills the whole room with comfort. It sort of wraps itself around a morning – whether slow and quiet or all scrambled and chaotic. And the thing is, it’s simple. Really. Just five ingredients, and everything comes out tasting like you remembered something from your childhood, even if you never had it before.

Why You’ll Crave It

• The crispy edges of the potatoes lend just enough texture to balance all the creamy, savory depth happening inside.
• Salty ham dots the entire casserole with little bursts of flavor – almost like it’s seasoned itself while baking.
• It’s incredibly forgiving – make it ahead, make it fresh, eat it hot, or warm it up tomorrow when the house is still half asleep.
• Pairs beautifully with coffee, orange juice, or those lazy weekends where one breakfast lasts well past noon.
• Only five real ingredients, but it tastes like you quietly planned it all week.

The first time I made this, I was visiting my parents and we all ended up standing around the kitchen island eating it straight from the pan – forks clinking, no one speaking for the first three bites.

What You’ll Need

• Potatoes: 500 grams, peeled and diced into even cubes so they cook up soft inside but still hold just enough shape afterwards
• Ham: 200 grams, diced – leftover baked ham works beautifully if you have it, but a good smoked variety brings out even more flavor
• Eggs: 4 large eggs, fresh and whisked until smoothly golden
• Milk: 200 ml – whole milk is best for creaminess, but you can go lighter if you prefer
• Cheese: 100 grams, grated – sharp cheddar is classic, though I’ve used Gruyère with lovely results

Easy How-To

Preheat your oven first

Set it to 180°C (350°F) so it’s ready when you are. This casserole needs a warm oven from the moment it goes in – no guessing.

Boil the potatoes

After peeling and dicing the potatoes, drop them into salty boiling water. Cook for around 10 minutes – you’re aiming for tender but not falling apart. Drain and let them breathe a bit so steam dries off.

Brown the ham

Sauté the diced ham in a skillet over medium heat, no oil needed—just long enough to get those slightly crisp edges. This isn’t just for flavor, but for that hint of texture that plays so well with the creamy eggs later.

Whisk the eggs and milk

In a bowl, whisk together the eggs and the milk until the mixture is smooth and bubbly at the edges. Season with a pinch of salt and black pepper. It shouldn’t taste salty, just balanced.

Combine it all

In a lightly greased baking dish, gently fold together the potatoes, ham, and egg mixture. Add the grated cheese and stir once or twice – not too much. We want little pockets where the cheese will melt into surprise bites.

Bake… and wait (the hard part)

Pour everything into the dish, let it settle, then slide into the oven. Bake for 25 to 30 minutes until the top has turned golden and there’s no jiggly egg in the center when you shake it gently.

Let it rest, then serve

Take it out, breathe in that smell, and let it rest for five or so minutes – it helps everything settle. Slice into squares or just scoop with a spoon if you’re hungry. No rules here.

Good to Know

• If your potatoes are a bit watery after boiling, let them steam-dry in the colander for a few minutes – damp potatoes can water down the egg mixture.
• I’ve tried this with smoked turkey before – not bad at all, just a little sweeter. A handful of chopped parsley at the end brightens that version up nicely.
• Sometimes I sprinkle an extra tiny handful of cheese on top halfway through baking. That turns into a lovely golden crust that crunches ever so slightly.

Serving Ideas

• Lovely with a bitter green salad (think arugula dressed lightly in lemon and olive oil) or some slow-roasted tomatoes on the side.
• On colder mornings, I warm a thick slice and sandwich it in a soft roll with Dijon mustard – surprisingly filling and good.
• Pair it with strong coffee or milky tea, and maybe sliced apples with cinnamon if you want something sweet nearby.

Top Tricks

• Pre-cook the potatoes just right – overcooked ones will disappear into mush, undercooked and they’ll stay firm when you want soft. A fork should go in easily, but not break them apart.
• Use a glass or ceramic dish to bake – it holds heat more gently and keeps the bottom from browning too quickly.
• If you love crispy edges, don’t be afraid to let it bake a few minutes extra – just check the middle so it doesn’t dry out.

Frequently Asked Questions

Can I prepare this breakfast casserole with potatoes ahead of time?

Yes – you can assemble everything the night before, cover it tightly, and refrigerate. Bake it fresh in the morning straight from the fridge, though you might need to add five extra minutes.

What kind of potatoes work best?

Waxy potatoes like Yukon Gold hold their shape nicely, but I’ve also used regular white ones or even small reds – just be sure to dice them evenly.

Can I freeze it?

You can. Let it cool completely, slice, and wrap well before freezing. Thaw overnight and reheat in an oven to get that crispy top back.

What if I want more veggies in it?

Go for it – sautéed onions, bell peppers, spinach, or even roasted mushrooms will play nicely here. Just don’t overfill or it won’t set well.

Do I have to use cheese?

Not at all. It adds creaminess and flavor, but you can leave it out or swap it for a dairy-free version if that fits your needs.