Hearty Ham and Potato Breakfast Bake: Your Ultimate Leftover Casserole
There’s nothing quite like a comforting, savory breakfast to kickstart your day, especially when it cleverly utilizes ingredients already on hand. This Ham and Potato Breakfast Bake is a shining example of such culinary ingenuity. Many of us often find ourselves with small amounts of food left over in the fridge – perhaps a cup of chopped ham from a holiday meal, a few baked potatoes that didn’t get eaten, or a half-used onion. Individually, these portions might not be enough for a full meal, but together, they can transform into something truly spectacular. That’s where the magic of a good casserole comes in, turning diverse leftovers into a cohesive and delicious dish!
Over the years, I’ve experimented with countless casserole combinations, some sounding a little unconventional, but most turning out to be delightful surprises. This particular Ham and Potato Breakfast Bake has risen through the ranks to become one of my absolute favorites. What makes it even better is that my kids, despite the inclusion of a touch of horseradish, genuinely love it. The horseradish adds a subtle, peppery depth rather than an overpowering heat, making it palatable even for younger taste buds. It’s a testament to how simple, wholesome ingredients, when thoughtfully combined, can create a meal that’s both economical and incredibly satisfying.
Ham and Potato Breakfast Bake
Ingredients
- 2 c. chopped ham
- 1 medium onion finely chopped
- 4 yukon gold potatoes baked
- 4 TBSP butter melted
- 1/4 c. grated Parmesan cheese
- 1 TBSP prepared mustard
- 2 tsp Worcestershire sauce
- 1 tsp prepared horseradish
- 1/4 tsp ground pepper
- 1 c. shredded sharp cheddar cheese
- 1 c. shredded Monterey Jack cheese
- 6 eggs
Instructions
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Preheat oven to 350.
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You can peel your potatoes or leave the skins. Cut potatoes into small cubes.
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In a large bowl combine ham, onion and potatoes. Lightly toss together.
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In a small bowl combine butter, mustard, Parmesan cheese, Worcestershire, horseradish and pepper. Pour over potato mixture and lightly combine.
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Spread into a greased 13×9 baking dish.
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Top with shredded cheeses.
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Bake uncovered for 25 min. Remove from oven and with the back of a spoon make 6 little wells. Crack an egg into each well and return to oven for 12 more minutes.
Notes
Why This Ham and Potato Breakfast Bake is a Must-Try for Any Home Cook
This Ham and Potato Breakfast Bake isn’t just another recipe; it’s a solution, a comfort, and a crowd-pleaser all rolled into one. Here’s why it deserves a permanent spot in your recipe rotation:
The Ultimate Leftover Hero
One of the biggest advantages of this casserole is its ability to transform humble leftovers into a gourmet-level meal. That leftover ham from Sunday dinner or holiday celebrations? Those baked potatoes that didn’t quite make it to the dinner table? They find a new, delicious purpose here. This not only minimizes food waste, a goal for many eco-conscious kitchens, but also saves you time and effort in meal prep. You’re building on flavors that are already there, enhancing them with a few simple additions to create something entirely new and exciting.
A Symphony of Savory Flavors
The flavor profile of this breakfast bake is nothing short of exceptional. You have the inherent saltiness and richness of the ham, perfectly complemented by the earthy, creamy texture of the Yukon Gold potatoes. The finely chopped onion adds a foundational aromatic layer, while the medley of Parmesan, sharp cheddar, and Monterey Jack cheeses provides a luxurious, gooey blanket of flavor. But the real secret weapon here is the subtle blend of prepared mustard, Worcestershire sauce, and especially the horseradish. The horseradish doesn’t just add heat; it brightens the flavors, cuts through the richness, and leaves a wonderfully piquant finish that elevates the entire dish.
A Family Favorite, Horseradish and All!
It’s always a win when a dish caters to everyone, and this casserole manages to do just that. Even with the horseradish, which some might initially be wary of, the balanced flavors ensure it’s a hit. The horseradish is integrated in such a way that it adds complexity rather than an aggressive kick, making it appealing even to younger palates. It’s hearty enough for hungry adults and flavorful enough to tempt even the pickiest eaters, making it ideal for family breakfasts, brunches, or even a comforting weeknight dinner.
Effortless Assembly for Busy Mornings
Despite its impressive taste, this Ham and Potato Breakfast Bake is surprisingly simple to put together. Most of the heavy lifting comes from preparing your ingredients beforehand, such as baking the potatoes. Once that’s done, it’s a matter of chopping, mixing, and layering. This straightforward process makes it an excellent choice for a weekend brunch or a make-ahead meal that can be quickly baked when hunger strikes, proving that delicious meals don’t always require hours in the kitchen.
Key Ingredients Spotlight: What Makes This Casserole Shine
Each ingredient in this Ham and Potato Breakfast Bake plays a crucial role in building its irresistible flavor and texture:
- Chopped Ham: The star protein! Leftover spiral-cut ham or any pre-cooked ham works beautifully. Its savory flavor is the backbone of the dish.
- Yukon Gold Potatoes: These potatoes are perfect for casseroles due to their creamy texture and naturally buttery flavor. They hold their shape well when cubed but become wonderfully tender after baking. Pre-baking them ensures they are fully cooked and absorb the other flavors effectively.
- Finely Chopped Onion: Provides an essential aromatic base, adding a subtle sweetness and depth to the overall flavor profile without being overpowering.
- Melted Butter: Binds the ingredients together and adds richness, ensuring a moist and flavorful casserole.
- Parmesan Cheese: Contributes a sharp, salty, umami kick that complements the other cheeses.
- Prepared Mustard & Worcestershire Sauce: These are flavor enhancers that add tang, depth, and a savory complexity, balancing the richness of the ham and cheese.
- Prepared Horseradish: Don’t skip this! While it might sound unusual for breakfast, it adds a unique, zesty, and peppery brightness that cuts through the fat and elevates the flavors, making the dish remarkably more dynamic. It’s subtle, not spicy.
- Ground Pepper: A simple seasoning that ties all the savory notes together.
- Sharp Cheddar & Monterey Jack Cheeses: This duo offers the best of both worlds – sharp cheddar for robust flavor and Monterey Jack for its superb meltiness and mild creaminess. Together, they create a wonderfully gooey, cheesy top.
- Eggs: Cracked directly into wells in the casserole, they cook to perfection, offering individual servings of runny or firm yolks, depending on your preference and baking time.
Tips and Tricks for a Flawless Breakfast Bake
To ensure your Ham and Potato Breakfast Bake turns out perfectly every time, keep these tips in mind:
- Pre-bake Your Potatoes: The recipe calls for baked Yukon Gold potatoes. This is crucial for texture. If you use raw potatoes, the baking time will be significantly longer, and they might not achieve the desired tender consistency. You can bake them a day or two in advance to make assembly even quicker.
- Cut Uniform Cubes: When dicing the potatoes, try to make them roughly the same size. This ensures even cooking and a consistent texture throughout the casserole.
- Don’t Overmix: After adding the butter and seasoning mixture, gently toss the ham, onion, and potatoes. You want to combine them just enough so that everything is coated without mashing the soft potatoes.
- Adjust Horseradish to Taste: While the recipe calls for 1 tsp, if you’re particularly sensitive to horseradish or serving to very young children, you can reduce it to ½ tsp. For those who love a stronger kick, a little extra won’t hurt!
- Layering the Cheeses: Spreading the shredded cheeses generously over the potato mixture creates a delicious, bubbling crust that protects the ingredients below and adds incredible flavor.
- Creating the Egg Wells: Using the back of a spoon to create small indentations ensures the eggs stay in place and cook evenly within their designated spots. For perfectly runny yolks, monitor closely during the final 12 minutes of baking.
Delicious Variations to Customize Your Casserole
While the classic Ham and Potato Breakfast Bake is a masterpiece, feel free to get creative with these variations:
- Vegetable Boost: Add finely diced bell peppers (any color), sautéed mushrooms, or a handful of fresh spinach (which will wilt down) to the ham and potato mixture for added nutrients and flavor.
- Protein Swaps: No ham? No problem! Cooked crumbled sausage, crispy bacon bits, or even shredded cooked chicken would make excellent substitutes.
- Cheese Alternatives: Experiment with different cheese combinations. Swiss, Gruyere, or a spicy Pepper Jack could all add unique twists.
- Spice It Up: For those who love a bit of heat, sprinkle in some red pepper flakes with the seasonings or drizzle with a touch of hot sauce before serving.
- Herbaceous Notes: Fresh chives, parsley, or rosemary finely chopped and mixed in with the potatoes would add a wonderful aromatic touch.
Serving Suggestions for Any Meal
This versatile Ham and Potato Breakfast Bake isn’t just for breakfast:
- Classic Breakfast/Brunch: Serve alongside fresh fruit, a simple green salad, toast, or muffins for a complete and satisfying meal. Don’t forget coffee or juice!
- Hearty Dinner: It makes an excellent comfort food dinner. Pair it with a crisp side salad dressed with a light vinaigrette to balance the richness.
- Meal Prep Powerhouse: Bake a large batch, portion it out, and you have delicious grab-and-go breakfasts or lunches for the week.
Storage and Reheating Made Easy
Leftovers of this Ham and Potato Breakfast Bake are just as delicious, if not more so, the next day:
- Storage: Allow the casserole to cool completely. Cover tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will keep in the refrigerator for up to 3-4 days.
- Reheating: For individual servings, microwave until heated through. For a larger portion or to crisp up the edges, reheat in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until warmed through. If the eggs were initially runny, they will likely set more upon reheating.
This Ham and Potato Breakfast Bake truly embodies the spirit of practical, delicious home cooking. It’s a fantastic way to stretch your ingredients, reduce waste, and bring a warm, comforting meal to your table. Whether it’s a bustling weekday morning, a lazy weekend brunch, or a simple family dinner, this casserole delivers on flavor, heartiness, and ease. Give it a try, and you’ll quickly see why it’s become such a beloved staple!