This Breakfast Casserole with Ham is packed with ham, veggies, potatoes, and cheese! It’s hearty, satisfying, and loaded with flavor. A great option for both meal prep or your next brunch party.

Why You’ll Love This Breakfast Casserole with Ham

Easy – This casserole requires a few different steps, but the whole thing comes together easily. You can have it on the table in just over an hour!
Filling – This is a hearty casserole filled with veggies, potatoes, ham, and cheese. It’s sure to keep you feeling full until lunch time.
Makes enough for a crowd – One dish makes about 12 servings, meaning it’s perfect for holiday gatherings and weekend brunches with friends and family.

Watch How to Make this Recipe

Recipe Ingredients

Potatoes: we’re using Russet potatoes for this recipe. Peel the skin and dice the potatoes into cubes before you begin.

Seasonings: we’re using salt, black pepper, garlic powder, and onion powder to add some extra flavor to the potatoes and casserole.

Eggs: you can’t have a breakfast casserole without eggs! They add lots of flavor and hold all the ingredients together.

Milk: unsweetened almond milk is my go-to, but any milk or non-dairy milk you like best will work.

Veggies: green onions, yellow onion, red bell pepper, green bell pepper, and garlic cloves add lots of color and texture to the casserole.

Hot Sauce: we’re using just a dash for a subtle touch of heat.

Shredded Sharp White Cheddar Cheese: this adds extra flavor and gooey goodness. For the best results, use a box grater, and grate the cheese yourself.

Ingredient Substitutions and Variations

Potatoes – you can swap the Russet potatoes for Yukon Gold potatoes or sweet potatoes if preferred.
Milk – have a nut allergy? Swap the almond milk for regular whole milk or half and half. You could also use full-fat coconut milk if you prefer.
Cheese – need to keep this recipe dairy-free? You can leave out the cheese altogether, or use your favorite dairy-free variety. You could also use another variety of cheese if you prefer like pepper jack or Monterrey cheese.
Veggies – feel free to mix and match any veggies you like best and have on hand. Mushrooms, spinach, or asparagus would all make great additions.
Ham – not a fan of ham? Switch up the meat and use breakfast sausage, ground turkey, or bacon if that’s what you prefer.

egg mixture being poured over ham and veggies in casserole dish

How to Make a Breakfast Casserole with Ham

Step 1: Toss the diced potatoes in a large mixing bowl with olive oil. Transfer the potatoes to a lined sheet pan, and roast at 425 degrees for 20 to 30 minutes or until they’re golden brown and crisp.

Step 2: Transfer the crispy potatoes to a mixing bowl, and season with salt, pepper, garlic powder, and onion powder. Toss to coat, and set the bowl aside. Then, reduce the oven temperature to 400 degrees.

Step 3: While the potatoes bake, whisk the eggs, almond milk, green onion, hot sauce, salt, and pepper in a large mixing bowl until well combined. Next, fold in the shredded cheese.

Step 4: Heat a large skillet over medium-high heat. Once hot, add a bit of oil and the diced ham. Cook for 2 to 3 minutes or just until the ham begins to brown.

Step 5: Next, add the onion, bell peppers, and garlic. Sauté for 3 to 5 minutes or until the onions and peppers start to become tender. Then, remove the mixture from the pan, and set it aside.

Step 6: Grease a casserole dish with a light spray of olive or avocado oil spray. Then, add the ham mixture and potatoes, and toss to combine.

Step 7: Pour the egg mixture evenly over the ham and veggies. Bake the casserole at 400 degrees for 35 to 40 minutes or until the egg mixture is completely set. Start checking on it after 30 minutes to prevent overcooking!

Step 8: Allow your ham breakfast casserole to cool. Then, garnish it with fresh parsley and green onion before slicing and serving.

Make Ahead Tips

Prep the egg mixture in advance – Whisk the egg mixture in a bowl, and store it in an airtight container in the fridge up to 2 days in advance. Give the eggs a good whisk before using the mixture to ensure everything is well combined.
Chop the veggies in advance – You can easily chop your veggies in advance, and store them in an airtight container in the fridge until you’re ready to use.
Roast the potatoes ahead of time – To make this recipe even quicker, roast the potatoes in advance, and store them in the fridge until you’re ready to assemble the casserole.
Prep at night, and bake in the morning – Make your mornings easy, or serve this recipe for a holiday breakfast or brunch, and prep everything a day in advance. Prepare the casserole right up until baking. Then, cover it tightly, and store it in the fridge. The next morning, bake as normal.

How to Store and Reheat

Store leftovers covered with foil or in an airtight container in the fridge for 4 to 5 days.

Reheat the casserole in the oven at 350 degrees for 10 to 12 minutes or until it’s heated through. Or, warm individual portions in 30-second increments in the microwave.

More Delicious Breakfast Recipes

I hope you give this Breakfast Casserole with Ham recipe a try! It’s filling, easy to make, and perfect for meal prep! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Breakfast Casserole with Ham

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Author: Ashlea Carver
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 12 1x
Category: Breakfast
Method: Oven
Cuisine: American
Diet: Gluten Free

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Description

Ingredients

Scale

For the Potatoes

1 pound russet potatoes, peeled and diced into 1/4 inch chunks
avocado oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

For the Egg Casserole

1/2 tablespoon avocado oil
12 large eggs
1/2 cup unsweetened almond milk
1/4 cup thinly sliced green onion, plus more for topping
1 tablespoon hot sauce
1 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp white cheddar cheese
2 cups diced thick cut ham
1 small yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
3 cloves garlic, finely minced

Instructions

Method:

Preheat oven to 425 degrees.
Make the potatoes: Preheat oven to 425 degrees and line a sheet pan with parchment paper. Toss the diced potatoes in a large mixing bowl with olive oil. Transfer the potatoes to the lined sheet pan and roast for 20-30 minutes until golden brown and crisp. Transfer the crispy potatoes to a mixing bowl and season with salt, pepper, garlic powder, and onion powder. Toss to coat and set aside. Lower the oven temperature to 400.
While the potatoes are baking, add the eggs, almond milk, green onion, hot sauce, salt, and pepper to a large mixing bowl. Whisk together until well combined and then fold in shredded cheese.
Next, heat a large skillet over medium-high heat. Once hot, add a bit of oil and then add the diced ham. Cook the ham for 2-3 minutes just until it begins to brown.
Once the ham is brown add the onion, bell peppers, and garlic. Sauté for another 3-5 minutes or until onion and bell pepper start to become tender. Remove the pan from the heat and set aside.
Give your casserole dish a light spray of olive or avocado oil to prevent sticking and then add the ham mixture. Then add the potatoes and toss until well combined.
Pour the egg and cheese mixture evenly over the ham and veggies. Bake the casserole at 400 degrees for 35-40 (check after 30 minutes) until the egg is completely set. Let cool and then garnish with a bit of fresh parsley and green onion. Slice into 12 pieces and serve.