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savory breakfast casserole with eggs, potatoes, ham and Swiss cheese

Savory Breakfast Casserole

Breakfast casserole with eggs, potatoes, ham and Swiss cheese
Prep Time 25 mins
Cook Time 45 mins
Course Breakfast
Servings 6 servings


  • 1 lb red or white potatoes, scrubbed and cut into 1/2-inch pieces
  • ½ onion, coarsely chopped (about 1/2 cup)
  • ½ tsp salt divided in half
  • ¼ tsp pepper
  • 1 c chopped cooked ham (about 4 oz)
  • 1 c shredded Swiss cheese (or cheddar) (4 oz)
  • 4 eggs
  • c milk
  • 1 Tbsp mustard


  • In large saucepan place potato pieces. Add enough water to just cover. Bring to boiling. Reduce heat. Simmer, covered, for 5 minutes. Add onion. Return to simmer. Simmer, covered, about 5 minutes more or until potatoes are just tender. Drain well. Cool slightly.
  • Coat 8- x 8- x 2-inch baking dish with cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon of the salt and pepper. Gently stir to combine. Sprinkle ham and Swiss cheese on top.
  • In medium bowl lightly beat eggs. Whisk in milk, mustard and the remaining 1/4 teaspoon salt. Pour over layers in baking dish. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving.


Recipe courtesy of MilkMeansMore.org by Marcia Stanley, MS, RDN, Culinary Dietitian via Family Features
Keyword egg