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–+ servings

Breakfast Casserole

Prep: 20 mins
Cook: 55 mins
Total Time: 1 hr 15 mins
Yield: 12 servings
Course: Breakfast
Cuisine: American
Calories: 300kcal
Author: Jessica Gavin
Breakfast casserole recipe with savory pieces of ham, potatoes, bell peppers, and onions --all baked into a deliciously cheesy, egg custard.

Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 1 ½ pounds (681 g) Yukon gold potatoes peeled, cut into ¼-inch cubes
  • 1 cup (117 g) red onion ⅛-inch dice
  • 1 tablespoon (10 g) minced garlic
  • 1 cup (145 g) red bell pepper ⅛-inch dice
  • 10 ounces (285 g) ham ¼-inch dice
  • 1 ½ teaspoon (10 g) kosher salt divided
  • ¼ teaspoon black pepper
  • ¼ cup (16 g) sliced green onions
  • 6 ounces (170 g) sharp cheddar cheese grated
  • ¼ cup (37 g) cornstarch
  • 2 ½ cups (600 ml) half-and-half
  • 8 large eggs

Special Equipment

Instructions

  • Set the oven rack to the center position. Preheat 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 skillet 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 ½ 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 for 10 minutes before slicing and serving.

Nutrition

Calories: 300kcal | Carbohydrates: 14g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 734mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g | Vitamin A: 890IU | Vitamin C: 23.8mg | Calcium: 196mg | Iron: 2.8mg
Did you make this recipe?I want to see it! Tag me @jessica_gavin on Instagram.