Small Batch Ham Potato Breakfast Casserole: Creamy Perfect

Creamy Small Batch Ham Potato Breakfast Casserole The Ultimate Weekend Egg Bake

Listen up, because if you're anything like me, you live for a weekend breakfast that smells like pure comfort, but you absolutely dread the massive, week long leftovers that come with a huge 9x13 casserole. That's why this Small Batch Ham Potato Breakfast Casserole is my new obsession.

Imagine the sound of salty, savory ham and crisp potatoes sizzling gently, filling your kitchen with that perfect weekend scent. This isn't one of those dry, spongy egg bakes we've all suffered through.

This Breakfast Casserole is velvety, layered with tender Russet potatoes, sharp cheddar, and that amazing umami hit from leftover holiday ham. It’s rich, satisfying, and scales perfectly for a family of four to six.

Forget giant foil pans; we are keeping this simple, delicious, and efficient. If you’re hunting for the best breakfast casserole recipe that actually works, stop scrolling you found it.

Flavor Chemistry: Why This Casserole is Unforgettable

I’ve made enough dry, rubbery casseroles in my life to know that the secret isn't just the ingredients; it's how they interact. This Small Batch Ham Potato Breakfast Casserole is designed for maximum flavor and texture contrast.

Why "Small Batch" is Ideal for Weekends and Brunches

Scaling down this recipe (we're using a standard 8x8 dish) is a game changer because it allows the heat to penetrate faster and more evenly. When you try to cook a huge casserole, the center takes forever, and the edges often burn or dry out.

By making this a Small Batch Breakfast Casserole , we ensure the potatoes are uniformly tender and the egg bake sets perfectly without becoming rubbery.

Achieving Optimal Creaminess (The Ricotta/Cottage Cheese Secret)

The biggest mistake people make in egg bakes is relying purely on milk or heavy cream, which can separate under high heat. The secret here is using the combination of eggs, milk, and a binding agent either cottage cheese or ricotta.

The whey protein in the cottage cheese traps moisture and acts like a stabilizer, yielding a velvety, pudding like texture rather than a thin, watery egg mixture. Plus, the little curds melt down almost completely, leaving behind richness without the texture if you use small curd cottage cheese.

Preventing a Watery Egg Bake

Raw potatoes and onions release water as they cook, which dilutes your creamy egg batter, leading to a watery bottom layer. We fight this in two ways:

1. Par-Cooking: Giving the potatoes a head start ensures they absorb moisture before the egg mixture hits them.
2. Flour Power: We whisk a small amount of all-purpose flour into the egg mixture. This low-key roux acts as a binder, thickening the liquid ever so slightly so that when the starches from the potato start leeching, the liquid has enough structure to hold its shape.

Essential Ingredients and Easy Substitutions

This recipe needs just 10 core ingredients, and you likely have most of them waiting in your pantry!

What Type of Potatoes Work Best?

I prefer Russets (or baking potatoes) because they have high starch content. When you par-cook them, that starch breaks down and helps thicken the surrounding egg mixture, creating a super tender texture.

Waxy potatoes (like reds or new potatoes) hold their shape too well and tend to come out harder in a casserole setting.

If you’re really rushed, using frozen cubed potatoes is absolutely fine for this Breakfast Casserole With Frozen Cubed Potatoes . Just skip the par-boiling step toss them with oil and seasonings right before layering.

If you love potatoes, you might also be a fan of my incredibly easy [Grilled Potatoes in Foil: 25 Minute Fluffy Side] recipe!

Key Ingredients You Need for the Creamy Sauce

To make the egg bake dense and rich (not spongy!), you need the magic combination:

• Eggs (4 Large): The structure and protein.
• Milk (1/2 cup): For moisture and tenderness.
• Cottage Cheese (1/2 cup): The secret binder for a luxurious, smooth finish.
• Flour (1/4 cup): Insurance against watery liquid.

How to Make the Small Batch Ham Potato Breakfast Casserole (step-by-step)

This recipe assumes you are using an 8x8 inch baking dish.

Prep Time: 30 minutes | Cook Time: 40 minutes | Yield: 6 Servings

Nutrition Information

Step 1: Prep the Potatoes

1. Peel and dice your 2 large Russet potatoes into half inch cubes.
2. Place the diced potatoes in a pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil and cook for just 4- 5 minutes (they should still be firm, but slightly tender around the edges). This crucial step helps prevent raw, hard potatoes in your final casserole.
3. Drain thoroughly and toss the hot potatoes with 1 Tbsp of olive oil, 1/2 tsp Kosher Salt, and 1/4 tsp Black Pepper. Set aside.

Step 2: Sauté the Aromatics and Ham

1. In a small skillet, melt 2 Tbsp of unsalted butter over medium heat.
2. Add the 1/2 cup diced yellow onion and sauté until softened and fragrant, about 5 minutes.
3. Add the 1 cup diced cooked ham and cook for 2– 3 minutes until the ham edges are lightly browned and starting to crisp. The ham should be warm and fragrant.
4. Remove the skillet from the heat.

Step 3: Construct the Creamy Egg Mixture

1. In a large bowl, whisk together the 4 Large Eggs, 1/2 cup Whole Milk (or Half and Half), 1/2 cup Small Curd Cottage Cheese, 1/4 cup All-Purpose Flour, 1/2 tsp Dried Thyme, and 1/4 tsp Garlic Powder.
2. Whisk vigorously for about 30 seconds until the mixture is uniform and slightly frothy. The flour helps create a sturdy foundation for this Ham and Potato Breakfast Bake .

Step 4: Assemble and Bake the Casserole

1. Preheat your oven to 375°F (190°C). Grease an 8x8 inch baking dish well.
2. Spread the prepared potatoes evenly across the bottom of the baking dish.
3. Sprinkle the ham and onion mixture over the potatoes.
4. Evenly distribute 1 cup of Shredded Cheddar Cheese and 1/2 cup of Shredded Monterey Jack (or Gruyère) over the ham and potatoes.
5. Carefully pour the creamy egg mixture evenly over the layers. Gently tap the pan on the counter a few times to ensure the liquid settles around the potatoes.
6. Bake for 40 to 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean (minus melted cheese).
7. Allow the Small Batch Ham Potato Breakfast Casserole to rest for 10 minutes before slicing. Garnish with fresh parsley.

Expert Tips and Common Casserole Mistakes to Avoid

The difference between a good Breakfast Potato Casserole and a great one usually comes down to avoiding these common pitfalls.

Ensuring a Golden Brown Crust Without Drying Out

If the top starts browning too fast (around 30 minutes), loosely tent the casserole dish with aluminum foil. This prevents the surface proteins from over drying while allowing the interior to finish setting up properly.

Storage, Freezing, and Reheating

This Small Batch Ham & Potato Breakfast Casserole recipe is fantastic for meal prep!

Preparing and Freezing the Casserole Raw

You can assemble the full, unbaked casserole (up to Step 5), cover it tightly with plastic wrap and foil, and freeze it for up to 2 months. To bake from frozen: Remove the plastic wrap, cover tightly with foil, and bake at 350°F (175°C) for 60– 75 minutes.

Remove the foil for the last 15 minutes to brown the top.

Storing Leftovers Safely in the Fridge

Leftovers should be cooled completely and stored in an airtight container in the refrigerator for up to 3 days.

Best Way to Reheat a Single Slice

The microwave is fastest, but it often leads to rubbery eggs. For the best texture, slice the leftover Ham and Potato Breakfast Bake and place it in a toaster oven or standard oven at 300°F (150°C) for 10– 15 minutes until heated through.

The cheese will crisp up beautifully again.

Serving Suggestions for Your Savory Ham Potato Casserole

This rich, savory bake is substantial enough to stand alone, but if you're hosting brunch, here are my go-to pairings. When I make a rich, cheesy side like this, I love pairing it with something equally comforting, like my recipe for [Loaded Mashed Potatoes: Creamy Casserole Recipe] (if I'm trying to double down on potato goodness!).

• Sweet Counterpoint: A simple fruit salad (berries, grapes, and melon) or a pitcher of fresh squeezed orange juice cuts through the richness of the ham and cheese.
• Green Stuff: A light arugula salad dressed simply with lemon juice and olive oil provides necessary crunch and bitterness.
• The Perfect Hot Sauce: A dash of Tabasco or a savory chipotle hot sauce on the side adds a welcome layer of heat to this Batch Ham & Potato Breakfast Casserole .

Once you try this Small Batch Ham Potato Breakfast Casserole and see how perfectly it cooks up in an 8x8 pan, you’ll never go back to those massive, dry bakes again. Enjoy!