Loaded Breakfast Casserole
An easy-to-make Loaded Breakfast Casserole made with eggs, cheese, ham, bacon, potatoes, and creamy hollandaise sauce! It’s the perfect crowd-pleasing baked egg dish for breakfast, brunch, or brinner!
Looking for a delicious baked egg dish like my Ham Spinach Gruyere Quiche or my Ham and Cheese Hashbrown Casserole? Whether you’ve got extra baked potatoes, leftover holiday ham, or just craving something hearty and healthy, this loaded potato breakfast casserole is right up your alley!
Picture tender baked potato slices, savory ham, and smoky bacon baked into a creamy, oh-so-cheesy breakfast casserole –plus, my homemade Hollandaise sauce from my Egg Benedict Potato Stacks for an extra luxurious touch!
The casserole bakes into a golden, bubbly work of art, perfect for breakfast, brunch, or dinner. But beware –this isn’t your mama’s egg casserole! 😉 Once you set it on the table, it will disappear quickly!
Recipe features
- It’s practical. This casserole is a great way to repurpose leftover baked potatoes and holiday ham.
- The homemade Hollandaise adds a creamy, buttery touch that turns a simple breakfast bake into something extra special.
- Hearty, savory layers of potatoes, ham, bacon, eggs, cheese, and spices make it a filling and satisfying meal with plenty of protein!
Fun fact: This recipe was the first-place winner in the Food & Wine Conference Recipe Contest, sponsored by Idaho Potatoes! I had an incredible experience, from receiving the award to enjoying an all-expenses-paid trip to Idaho and the Grand Tetons, courtesy of the Idaho Potatoes Commission. During my visit, I got a behind-the-scenes tour of the Idaho potato harvest and packaging process –truly fascinating!
The “Potato Cam” interview about my dish…
Ingredients you’ll need
- Idaho potatoes. Our starring spud! Their starchy texture makes them perfect for baking. If you can’t find Idaho potatoes, Russets or Yukon Golds also become light and fluffy when baked.
- Oil. To coat the potatoes before baking. You can use olive oil, avocado oil, or vegetable oil here.
- Whole eggs. Whisking eggs with milk creates a rich custard that binds the casserole together. Use the freshest eggs you can get your hands on for the best results.
- Milk. Whole milk provides a richer, creamier texture, but any milk will work well here.
- Half & half. Adds extra creaminess and richness.
- Flat-leaf parsley. For a pop of color and fresh, herbaceous flavor. Dried parsley works, too, but reduce the amount by about half.
- Seasonings. Garlic powder, onion powder, and paprika add depth to the dish. Feel free to add a dash of chili powder for a kick of heat.
- Cooked ham. If you don’t have leftover ham, you can use a ham steak or even deli ham. Just make sure it’s thick-cut and evenly chopped into bite-size pieces.
- Cooked bacon. Because breakfast is just better with bacon!
- Shredded cheddar. I used freshly grated white cheddar, but you can use any gooey, melting cheese you like (see ‘Variations’).
- Chives. Though optional, the touch of fresh onion-y flavor makes a big difference!
For the Hollandaise sauce:
- Egg yolks. The standard base of traditional Hollandaise. Use room-temperature yolks for the best emulsification.
- Lemon juice. The acidity balances the richness. Fresh lemon juice is always best, but bottled lemon juice or even white wine vinegar can work in a pinch.
- Melted butter. Clarified butter is your best bet, but regular butter can also create a silky sauce.
- Dijon mustard. Adds warming, tangy flavor.
- Cayenne pepper. Adds subtle heat and complexity. Remember, a little goes a long way!
How to make the best breakfast casserole with potatoes and ham
Step 1: Prepare the potatoes. Wash the potatoes, pat dry, and rub them with olive oil. Then, place them directly on the oven rack and bake at 425°F until the skins look wrinkled and the potatoes feel tender. Let them cool completely, then wrap each one in foil and refrigerate overnight. Remove the skins and slice the baked potatoes into 1/4-inch rounds the following day.
Step 2: Make the egg mixture. In a large bowl, whisk the whole eggs, milk, half & half, chopped parsley, and seasonings until well combined. Set aside.
Step 3: Prepare the Hollandaise. Whisk egg yolks and lemon juice in a stainless steel bowl until the mixture doubles in volume. Place the bowl over a double boiler and continue whisking until thickened, then gradually add the melted butter, continuously whisking until the sauce doubles. Remove from the heat. Stir in the Dijon mustard and cayenne. Whisk the Hollandaise into the egg mixture until well combined.
Step 4: Assemble. Layer half of the baked potato slices in the bottom of a greased baking dish, followed by a layer of ham, bacon, shredded cheese, and chives. Pour half of the egg mixture over everything. Repeat this with another layer, then pour the remaining egg mixture evenly over the top.
Step 5: Chill overnight. Cover the baking dish with foil and place it in the refrigerator overnight.
Step 6: Bake and serve. The following day, bake the casserole uncovered at 425℉ for 40-50 minutes, depending on the size of your spuds. Let it rest for a few minutes before slicing. Enjoy!
Recipe tips and FAQs
- If your Hollandaise separates or is too thick, slowly whisk in a little warm water or additional lemon juice to re-emulsify it. If it’s too thin, continue whisking over the double boiler until it thickens, or whisk in more melted butter.
- Take your time whisking the eggs with the milk, half & half, and seasonings. A solid 60 seconds is the secret to light and fluffy quiches, frittatas, and other baked egg dishes.
- Pour the whisked egg and milk mixture evenly over each layer. You want it to thoroughly soak through all the ingredients to keep the casserole moist and yummy (never rubbery!).
- After baking, let the casserole sit for a few minutes before slicing and serving. This helps it set and makes it easier to cut into neat portions.
Variations
Here are a few ways to mix things up:
- Meat options – Swap the ham or bacon with cooked sausage, crispy turkey bacon, pancetta, or even crispy prosciutto. For a spicy version, try chorizo or spicy Italian sausage.
- Cheese varieties – Instead of white cheddar, try sharp cheddar, mozzarella, pepper jack, Gruyère, or Swiss. Remember, the additives in pre-shredded cheese often affect melting, so freshly grated cheese is your best bet.
- Add veggies – Add sautéed vegetables like bell peppers, mushrooms, zucchini, tomatoes, onions, or spinach to boost the flavor and nutrition of your loaded breakfast casserole.
Typically, breakfast casseroles are done when the edges appear golden brown and the center is fully set. To check, poke a knife or toothpick into the middle –if it comes out clean, you’re all set. You can also check that the internal temperature hits 160°F, indicating the eggs are cooked just right!
You can safely store leftover ham in an airtight container in the refrigerator for 3 to 5 days. If you need more time, you can freeze it for up to 3 months and then thaw it in the fridge overnight when you’re ready to add it to this cheesy potato breakfast casserole recipe.
Yes, and you should! Whenever we do Baked Potato Bars for dinner, I always bake a few extra, let them cool, wrap them in foil, and keep them in the fridge overnight. That way, I can easily peel and slice the potatoes and assemble the casserole the next day. After assembling, cover the dish with foil and keep it in the fridge until you’re ready to pop it in the oven. So convenient!
Serving suggestions
Whether serving this delicious ham and potato breakfast casserole for breakfast, brunch, or briner, I like pairing it with simple salads: think fruit salad, mixed greens, or a bright caprese salad. For something a bit heavier, pair it with toast, muffins, or biscuits –and don’t forget a glass of freshly squeezed OJ or a bubbly mimosa to wash it all down.
Storing and freezing
Storing: Store leftover loaded breakfast casserole portions in airtight containers in the fridge for 3-4 days.
Freezing: Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe container or bag. Keep frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat gently in the oven or microwave.
If you serve the casserole soon after baking it will have a softer set. After the baked casserole has been refrigerated overnight, it’s easy to slice and serve. I love it both ways.
More leftover ham recipes
- Old-Fashioned Ham Salad
- Southern Ham and Vegetable Soup
- Ham Spaghetti Casserole
- Ham and Broccoli Bread Pudding
If you love this loaded potato breakfast casserole with ham and bacon, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Loaded Breakfast Casserole
Ingredients
For the casserole:
- 8 whole eggs
- 1 lb thinly sliced cooked ham chopped into bite-size pieces
- 8-10 slices cooked bacon chopped into bite-size pieces
- 8 ounces sharp white cheddar cheese freshly grated
- 4 large Idaho potatoes baked, cooled, wrapped in foil and chilled overnight
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1 tbsp flat-leaf parsley finely chopped
- 1 cup whole milk
- 1/2 cup half & half
- 1 recipe for Hollandaise sauce
- *optional 1/4 cup finely chopped chives
For the Hollandaise:
- 4 egg yolks room temp
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dijon mustard
- 1 stick butter
- dash cayenne pepper
Instructions
To bake the potatoes:
- Wash potatoes, pat dry and rub skins with olive oil
- Bake at 425 degrees F for 40-50 minutes, depending on the size of your spud
- Let potatoes cool completely, then wrap in foil and refrigerate overnight (just make extra for dinner the night before you assemble your casserole)
For the casserole:
- Grease a 9×13 baking dish and set aside.
- Slice baked potatoes into 1/4" slices and remove the peel, they should peel easily after being chilled overnight.
- Whisk the milk, half & half, parsley, onion powder, garlic powder, paprika, and whole eggs in a large bowl until mixed, set aside, and prepare the Hollandaise sauce.
- Whisk egg yolks and lemon juice briskly in a stainless steel bowl until thickened and doubled in volume.
- Place the bowl over a double boiler and continue whisking until thickened, then gradually add the melted butter, continuously whisking rapidly.
- Slowly drizzle in melted butter, and continue whisking until the sauce is doubled in volume.
- Remove from heat and stir in dijon and cayenne pepper, then add the prepared hollandaise to the egg mixture and whisk until combined.
- Place a layer of potatoes in the bottom of your greased baking dish, then add a layer of chopped ham, bacon, cheese, and chives.
- Pour half of the milk mixture on top of the first layer.
- Repeat with one more layer and pour the remaining milk mixture on top.
- Cover with foil and refrigerate overnight.
- Bake at 350 degrees F, uncovered, for 45-50 minutes until edges are golden brown and casserole is set. Allow the casserole to sit for a few minutes before slicing and serving.
Nutrition
*This post was originally published June 25, 2014. It has been updated throughout but the delicious recipe remains the same.
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I had the special treat of getting to sample this dish. It’s ridiculously good!! Thanks Amee. Great to meet you at the Food and Wine Conference in Orlando.
Lisa, thank you so much! It was a real pleasure to meet and chat with you, too!! 🙂
I love the creative use of a Hollandaise. Like Lisa, I sampled this dish during Saturday’s lunch at #FWCon. It definitely was the highlight of the meal!