Breakfast casserole with savory pieces of ham, potatoes, bell peppers, and onions –all baked into a deliciously cheesy, egg custard. The ultimate morning recipe to feed a hungry family or portion out each slice for meal prep during the week.
Starting the day off with a satisfying meal is essential. This breakfast casserole recipe consists of eggs, protein, vegetables, and cheese. It’s a tasty gluten-free meal that can be easily tailored to meet dietary needs. Just note, the ratio of filling-to-egg is key to balance the various taste and textures. After a few chops and stirs, watch the egg mixture transform into a big pan of savory souffle with a golden crust.
Baked eggs dishes tend to have issues with becoming too rubbery or watery after cooking. This is especially the case when high moisture vegetables or dense meats are in the mixture. Sautéing the potatoes and vegetables before baking helps to lightly dry the food and concentrate flavors. Adding in some cornstarch to the egg base also ensures that each bite stays light and custardy while keeping the filling suspended.
How to Make Breakfast Casserole
- Chop ingredients into small pieces, about ⅛ to ¼-inch in size.
- Sauté potatoes, onions, garlic, bell pepper, and ham.
- Add sauteed mixture to a baking dish, sprinkle cheese on top.
- Whisk together cornstarch, salt, half-and-half, eggs, and pepper.
- Pour egg base into the casserole dish then add cheese on top.
- Bake at 350ºF (177ºC) until center is set and browned, 40 minutes.
Sauté the Vegetables and Meat
To ensure the vegetables are fully cooked before baking, each ingredient is sautéed first. The onions and garlic add aromatics, and the bell peppers add color and a slight crunch. I also use small peeled and diced Yukon gold potatoes that taste like mini hash browns for a sturdy yet creamy texture, although you can use any type of potato you like.
I use pre-cooked ham for the casserole, however, cooked breakfast sausage or bacon can be substituted. Cutting all the ingredients into smaller pieces before sautéing ensures even cooking and prevents denser ingredients from sinking to the bottom of the casserole.
How to Make a Light and Tender Egg Casserole
Using a ratio of 8 large eggs to 2 ½ cups of half and half ensures a velvety custard texture. If too many eggs are used, it can make the texture tough due to the increase in protein. Half and half adds a rich mouthfeel, without tasting gritty. I use cornstarch to ensure a consistent custard-like texture throughout the casserole. It’s a nice bit of food insurance, even with the plethora of fillings threatening to break the texture of the egg base.
How Long Does it Take to Bake?
This egg breakfast casserole bakes in just 40 minutes! To check for doneness use a toothpick inserted in the center of the pan, if it’s dry it’s ready. You can also gently jiggle the pan to see if the center moves, you want it to be firm. For my science geeks, grab an instant-read thermometer and test the center of the casserole. Whole eggs start to coagulate and set between 144 to 158°F (62 to 70°C). I found that between 180 to 190°F (82 to 88°C) yields the right finish, don’t overcook the casserole!
How to Reheat Breakfast Casserole
The glory of making this dish is that you can make it ahead of time. The easiest way to reheat the breakfast casserole is to slice it up into individual portions and microwave for about 1 minute. I got 12 generous portions in a 9 x 13-inch pan. This is a great method if you’re meal prepping for the week.
The entire pan can also be reheated in a 300°F (149°C) oven until the center is warm. Guess what, you can also make all the components, cover the tray with foil and refrigerate overnight so you can bake it fresh the next morning. A few more minutes may be required in the oven since all the ingredients are cold. This breakfast casserole will keep for up to 5 days once baked.
Other Fillings to Try
This easy breakfast casserole recipe has been a game changer in our home. It makes a large serving of food to feed a crowd and it can be wrapped up and eaten as a quick meal solution. I plan on switching up the fillings next time with either sautéed mushrooms, spinach, zucchini, sweet potatoes, butternut squash, sun-dried tomatoes, Parmesan cheese, mozzarella, or feta. Just keep the amounts of the similar types of ingredients and the egg mixture the same.
More Breakfast Recipes
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
Starch Keeps the Eggs Smooth and Creamy
Adding in a small amount of cornstarch keeps the consistency of the egg base tender and glossy. Cornstarch is a thickening agent that can also stabilize fully cooked. The carbohydrates in the cornstarch prevent the proteins in the eggs from binding too tightly together. All the while as the starches heat in the oven, it swells and thickens, creating a creamier mouthfeel.
- 2 tablespoons olive oil, (30ml)
- 1 1/2 pounds Yukon gold potatoes, (681) peeled, cut into 1/4-inch cubes
- 1 cup red onion, (117g) 1/8-inch dice
- 1 tablespoon minced garlic, (10g)
- 1 cup red bell pepper, (145g) 1/8-inch dice
- 10 ounces ham, (2 cups, 285g) 1/4-inch dice
- 1 1/2 teaspoon kosher salt, (10g) divided
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onions, (16g)
- 6 ounces sharp cheddar cheese, (2 cups, 170g) grated
- 1/4 cup cornstarch, (37g)
- 2 1/2 cups half-and-half, (600ml)
- 8 large eggs
- Set the oven rack to the center position. Preheat oven to 350ºF (177ºC).
- Grease a 9x13-inch baking dish with olive oil on the bottom and sides.
- Heat a large saute pan or cast iron pan over medium-high heat. Add 2 tablespoons olive oil, once hot add in the potatoes.
- Saute the potatoes until tender, stirring occasionally, 10 minutes.
- Turn the heat down to medium, add the onions and garlic, saute for 1 minute.
- Add the bell peppers and saute for 2 minutes.
- Add the ham and saute for 1 minute.
- Turn off the heat and stir in 1/2 teaspoon salt, black pepper, and green onions.
- Transfer potato mixture to the greased baking dish and spread into an even layer.
- Evenly sprinkle half of the cheddar cheese on top of the potato mixture.
- Whisk together the cornstarch and 1 teaspoon salt together in a large bowl.
- Add half-and-half and eggs, whisk until thoroughly combined.
- Pour the egg mixture over the potato mixture. Evenly sprinkle the remaining cheese on top.
- Bake for 20 minutes. Rotate the pan and bake until the center is set, and a toothpick inserted comes about clean, about 20 minutes. The internal temperature should be around 180 to 190ºF (82 to 88ºC).
- Cool the casserole for 10 minutes before slicing and serving.
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