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Breakfast Casserole

A hearty, one-dish meal, this breakfast casserole combines three breakfast classics: eggs, potatoes, and ham. Casseroles as a meal date back centuries and include traditional dishes from France to Greece to Italy. Cassoulet, moussaka, and lasagna are all casseroles. In America, the popularity of casseroles is tied to the production of ceramic dishes for baking. The late 1800s saw an increase in home ovens and the consequent production of bakeware. Casseroles evolved as frozen and convenience foods became more readily available. Home cooks of the 1950s embraced casseroles, which have become traditional American dishes.

Recipe Servings: 12

Prep Time
10 minutes
+ 2 hours 10 minutes resting
Cook Time
1 hour 30 minutes
Total Time
3 hours 50 minutes
Gluten Free
Dairy Free


  • Nonstick cooking spray, as needed to grease pan
  • 24 oz shredded potatoes, frozen
  • Salt, to taste
  • Ground black pepper, to taste
  • 12 eggs
  • 2 cups half and half
  • 1 tsp seasoned salt
  • 1½ cups cheddar cheese, grated
  • 1½ cups pepper jack cheese, grated
  • 2 cups ham, chopped (or other cooked meat like sausage or bacon)


  1. Grease a 9 x 13-inch pan using nonstick cooking spray.
  2. Spread the frozen potatoes along the bottom of the pan and sprinkle them with salt and
  3. Whisk together the eggs, and then stir in the half and half, seasoned salt, both cheeses, and ham.
  4. Pour the egg mixture over the potatoes. Cover and refrigerate for at least 2 hours or up to overnight.
  5. Bake at 350°F for 1 hour 30 minutes.
  6. Remove the pan from the oven and let it rest for 10 minutes before serving.

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