Potato, Ham and Cheese Breakfast Casserole

If you are looking for a savory and hearty breakfast casserole for a weekend brunch, this one with potatoes, ham and cheddar is perfect.

Potato, Ham and Cheese Breakfast Casserole

By Sue Lau | Palatable Pastime

I always love cooking breakfast so when tasked to create a recipe using some of my favorite breakfast ingredients, as a casserole, making this came to mind.

The eggs have such a great texture in this- it is almost like a quiche, but—way more eggs (it is for breakfast, after all). It is quite lovely baking and rises up into a golden dome, reminding me of beautiful souffles.

It has a slight bit of southwest flavor, but not overly so- just enough to enhance the potatoes with the ham and cheese.

This is perfect for breakfast or brunch, and a dinner breakfast too. In fact, I had this for a light dinner as a change of pace. I hope you enjoy it any time of day.

From Our Dinner Table

Comforting Casseroles

Another Less than Traditional Zasmażana Kapusta by Culinary Adventures with Camilla
Cheesy Chili Cornbread Casserole by Our Good Life
Chicken & Green Bean Casserole by Sweet Beginnings
Chicken Broccoli Casserole by Hezzi-D’s Books and Cooks
Chicken Cordon Bleu Casserole by Blogghetti
Mexican Chicken Enchiladas Casserole by Delaware Girl Eats
Mexican Lasagna by Kate’s Recipe Box
Potato, Ham and Cheese Breakfast Casserole by Palatable Pastime
Taco Lasagna by A Kitchen Hoor’s Adventures
Tater Tot Cowboy Casserole by Karen’s Kitchen Stories
Turkey Meatball Rice Casserole by Cindy’s Recipes and Writings

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Potato, Ham and Cheese Breakfast Casserole

Ingredients:

1 pound potatoes, peeled and diced
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
salt and black pepper to taste
3/4 teaspoon ground cumin
1/2 teaspoon ground poblano/ancho pepper
4 ounces thickly sliced ham, diced
6 large eggs
1 cup half and half cream
1-1/2 cups finely shredded cheddar cheese
hot sauce to taste (I used Cholula red)

Method:

Preheat oven to 350°F.
Butter a 1-1/2 quart oven safe casserole dish.
Heat 2 tablespoons olive oil in a large nonstick skillet; add potatoes, onion and garlic; season to taste with salt and pepper.
As potatoes soften, add the cumin, ground poblano powder and ham; continue to cook until potatoes are tender.
Whisk eggs in a small bowl and add the half and half and hot sauce, stirring until smooth.
Place potatoes in the buttered casserole and top with the egg mixture.
Top with cheese, pressing it down until it is wet.
Bake uncovered at 350°F for 45 minutes to an hour, until golden, domed and puffy (eggs are set).
Cool 10 minutes before serving.