Country Ham and Potato Breakfast Bake
This hearty breakfast bake is filled with tender potatoes, savory country ham, sweet onion, fluffy eggs, and plenty of melted cheddar cheese. It is a comforting family breakfast that can be prepared ahead of time and reheats beautifully for busy mornings.
Ingredients
Equipment
Method
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray or butter.
- Place the diced potatoes and chopped onion in the prepared baking dish.
- Drizzle the vegetables with the olive oil. Sprinkle with the smoked paprika, garlic powder, and black pepper. Toss until everything is evenly coated and spread the mixture into an even layer.
- Bake the potatoes and onion for 25 minutes, stirring halfway through, until the potatoes begin to soften and brown around the edges.
- Remove the baking dish from the oven and reduce the oven temperature to 350°F.
- Add the diced country ham and 1 cup of shredded cheddar cheese to the potatoes. Gently stir to distribute everything evenly.
- Crack the eggs into a large mixing bowl. Add the milk and whisk until thoroughly combined.
- Pour the egg mixture evenly over the ham and potatoes.
- Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake uncovered for 30–35 minutes, until the center is set, the eggs are completely cooked, and the cheese is melted and lightly golden.
- Allow the breakfast bake to rest for 10 minutes before cutting it into 8 servings.
Notes
Country ham is salty: This recipe does not include added salt because country ham and cheddar cheese already contain plenty. Taste the ham before assembling the casserole.
Reducing the saltiness: If the country ham is especially salty, briefly rinse the diced ham under cool water and pat it dry with paper towels before adding it to the casserole.
Choosing potatoes: Yukon Gold potatoes have a creamy texture and hold their shape well. Russet potatoes may be substituted, but they will have a softer texture.
Preparing ahead: Roast the potatoes and onion as directed and allow them to cool. Add the ham and cheese, cover the baking dish, and refrigerate. Prepare the egg mixture separately and refrigerate it in a covered container. Pour the egg mixture over the casserole immediately before baking.
Baking from cold: If the assembled ingredients are refrigerated, allow the baking dish to sit at room temperature while the oven preheats. The casserole may require an additional 5–10 minutes of baking.
Storing leftovers: Cover the cooled casserole or transfer individual portions to an airtight container. Refrigerate for up to 4 days.
Freezing: Wrap completely cooled individual portions tightly and place them in a freezer-safe container. Freeze for up to 2 months.
Reheating: Reheat refrigerated portions in the microwave until completely heated through. Frozen portions may be thawed overnight in the refrigerator before reheating.
Serving suggestion: Serve with fresh fruit, toast, homemade biscuits, or a warm slice of blueberry breakfast bread.
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