Easy Ham and Potato Breakfast Bake

Looking for an easy, hearty breakfast that feels like comfort food without being overly complicated? This Easy Ham and Potato Breakfast Bake combines crispy potatoes, savory ham, mushrooms, peppers, onions, eggs, and melted cheddar cheese in one skillet.

This is one of those recipes that works just as well for a lazy weekend breakfast as it does for meal prep during the week. It’s filling, packed with protein, and incredibly easy to customize with whatever vegetables you happen to have in the refrigerator.

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A Breakfast Recipe That Actually Feels Like Breakfast

I’m not always a huge breakfast person.

There are mornings when I wake up and breakfast is the last thing on my mind. But every once in a while, I wake up absolutely starving and suddenly all I can think about is breakfast food.

And when that happens, I want the good stuff.

I’m talking about crispy potatoes, eggs, ham, cheese, maybe some peppers and onions—all the things that make breakfast feel like a real meal.

The problem is that it’s easy to turn breakfast into a very calorie-heavy meal. A plate of bacon, sausage, biscuits, pancakes, hash browns and eggs can add up quickly.

That’s where this Easy Ham and Potato Breakfast Bake comes in.

It gives me all those comforting breakfast flavors in one dish without needing to make six different things.

And even better? Most of the cooking happens in one skillet.

Less cooking. Less cleanup. I’m always a fan of that!

Why You’ll Love This Easy Ham and Potato Breakfast Bake

There are a few reasons this recipe has remained one of my favorite breakfast recipes.

It’s made in one skillet

You cook the potatoes, vegetables, and ham in the same oven-safe skillet before adding the eggs. Then you finish everything under the broiler.

That means fewer dishes and less cleanup.

It’s filling

You’ve got potatoes for carbohydrates, eggs and ham for protein, vegetables for volume, and a little cheese on top for that delicious finishing touch.

It’s the kind of breakfast that can keep you satisfied throughout the morning.

It’s easy to customize

Think of this recipe as a starting point.

Don’t like mushrooms? Leave them out.

Have a green pepper instead of a red pepper? Use it.

Want to add broccoli, spinach, or another vegetable? Go for it.

You can easily change the seasonings, too.

It’s great for a weekend breakfast

Because everything cooks together, this is an especially nice recipe when you’re feeding the family.

Instead of standing over the stove making individual plates of eggs and potatoes, you can make one big breakfast bake and cut it into eight servings.

What You Need

Here’s what you’ll need to make this easy breakfast bake:

• Baby red potatoes
• Light butter
• Onion
• Diced ham
• Garlic
• Mushrooms
• Red bell pepper
• Olive oil
• Fresh parsley or cilantro
• Eggs
• Fat-free shredded cheddar cheese
• Salt and pepper

I prefer baby red potatoes because they hold their shape well and get nicely browned in the skillet.

You can substitute another type of potato if that’s what you have on hand.

How to Make Easy Ham and Potato Breakfast Bake

Start by washing and slicing your baby red potatoes.

You don’t need to peel them. In fact, I like leaving the skins on because it saves time and gives the potatoes a little extra texture.

Melt two tablespoons of the light butter in a large oven-safe skillet.

Add the potatoes and cook them over medium-high heat until they’re browned and tender.

Don’t rush this step. Getting some nice color on the potatoes gives the finished breakfast bake so much more flavor.

Once the potatoes are cooked, remove them from the skillet and set them aside.

Next, add the remaining tablespoon of butter to the same skillet.

Add the onion, mushrooms, garlic, and red bell pepper.

Cook everything for about five minutes, or until the onion is softened and the mushrooms have cooked down.

Then add your diced ham.

Cook for another three to four minutes, just until the ham is heated through.

Add the olive oil and return the cooked potatoes to the skillet. Stir everything together so the potatoes, ham, and vegetables are evenly distributed.

Now reduce the heat to medium-low.

Beat your eggs in a bowl and pour them evenly over the potato and ham mixture.

Give the skillet a gentle shake or jiggle to help the eggs settle into all the little spaces between the potatoes and vegetables.

Cover the skillet and let everything cook until the eggs are almost completely set.

This usually takes about 10–15 minutes, depending on your skillet and how hot your stove runs.

Keep an eye on the heat!

This is important.

You don’t want the bottom of your breakfast bake to burn before the eggs have a chance to cook. Medium-low heat works much better than trying to speed things up.

Trust me on this one—I learned the hard way!

The first time I made this recipe, I had the burner too high. It looked beautiful on top, but when I went to serve it, the bottom was charred.

Very disappointing.

So resist the temptation to crank up the heat.

Finishing the Easy Ham and Potato Breakfast Bake Under the Broiler

Once the eggs are almost set, preheat your broiler to low.

Remove the lid from the skillet and place it about 6–8 inches underneath the broiler.

Let the eggs finish cooking, which should only take a minute or two.

Watch it carefully!

Broilers can go from beautifully browned to burnt surprisingly quickly.

Once the eggs are completely set, remove the skillet.

Sprinkle the shredded cheddar cheese over the top and return the skillet to the broiler just long enough for the cheese to melt.

Again, keep a close eye on it.

Remove the skillet from the oven and let the breakfast bake rest for about five minutes before cutting.

Then cut it into eight equal pieces and serve.

Can I Make This Without an Oven-Safe Skillet?

Absolutely.

An oven-safe skillet makes this recipe especially easy because you can cook everything in the same pan and move it directly under the broiler.

But if you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish that’s been sprayed with nonstick cooking spray.

Bake it at 350°F until the eggs are set, then switch to the broiler to melt and lightly brown the cheese.

If you use a baking dish instead, you’ll still want to divide the finished recipe into eight equal servings.

Easy Ways to Customize This Recipe

This is one of my favorite things about this breakfast bake.

You can make it your own!

Try adding:

• Green bell pepper
• Yellow or orange bell pepper
• Broccoli
• Cauliflower
• Asparagus
• Spinach
• Celery
• Mushrooms
• Diced onions
• Jalapeños
• Different varieties of potatoes

You can also change the seasonings.

Try a little:

• Garlic powder
• Onion powder
• Paprika
• Italian seasoning
• Fajita seasoning
• Low-sodium taco seasoning
• Cajun seasoning
• Your favorite all-purpose seasoning

If you’re watching your sodium, be mindful of the ham and seasoning you choose. A lower-sodium ham can make a noticeable difference.

Can I Use Other Types of Ham?

Yes!

Diced leftover ham works beautifully in this recipe.

You can also use a ham steak that you’ve diced yourself. It’s a great way to use up leftover ham after a holiday meal.

Just keep in mind that different types of ham can vary quite a bit in their sodium content.

Can I Make This Ahead of Time?

Yes. This breakfast bake can be prepared ahead of time and stored in the refrigerator.

Once cooled, store the leftovers in an airtight container in the refrigerator.

To reheat, warm individual portions in the microwave or reheat them gently in the oven.

I actually love recipes like this for busy mornings because you can make breakfast once and have several servings ready to go.

How to Serve Easy Ham and Potato Breakfast Bake

This breakfast bake is filling enough to serve on its own, but you can also serve it with some fresh fruit for an easy breakfast.

Try it with:

• Strawberries
• Blueberries
• Raspberries
• Watermelon
• Orange slices
• A simple fruit salad

If you’re serving this for brunch, you could also pair it with a fresh vegetable or fruit salad and coffee.

A Few Tips for Making the Best Breakfast Bake

Don’t cook the potatoes too quickly. Give them enough time to brown and become tender.

Use medium-low heat once you add the eggs. This helps prevent the bottom from burning before the eggs are cooked.

Use an oven-safe skillet. You’ll need to move the skillet under the broiler at the end.

Watch the broiler closely. It only takes a minute or two to finish the eggs and melt the cheese.

Let it rest before cutting. Five minutes makes it easier to cut clean slices.

Easy Ham and Potato Breakfast Bake

I love recipes like this because they’re simple enough for a weekday but delicious enough for a weekend brunch.

And don’t feel like you have to follow the recipe exactly.

Have some vegetables that need to be used up? Throw them in.

Have leftover ham from dinner? Perfect.

Want to change the seasoning? Do it!

That’s one of my favorite things about cooking. A recipe can give you a starting point, and you can make it your own.

So grab your skillet, a few simple ingredients, and make yourself a hearty breakfast that doesn’t require a pile of dirty dishes.

Enjoy!

Easy Ham and Potato Breakfast Bake

Servings: 8

Ingredients

• 1 pound baby red potatoes, scrubbed and sliced
• 3 tablespoons light butter
• 1/2 cup diced onion
• 2 cups diced ham
• 2 teaspoons of this ingredient 
• 1 cup diced mushrooms
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 1 tablespoon minced fresh parsley or cilantro
• 16 large eggs
• 1/2 cup shredded fat-free cheddar cheese
• Salt and pepper, to taste

Directions

1. Melt 2 tablespoons of light butter in a large oven-safe skillet over medium-high heat.
2. Add the sliced potatoes and cook until browned and tender, stirring occasionally.
3. Remove the potatoes from the skillet and set aside.
4. Add the remaining tablespoon of butter to the skillet.
5. Add the onion, mushrooms, garlic, and bell pepper. Cook for about 5 minutes, until the vegetables are softened.
6. Add the diced ham and cook for 3–4 minutes, until heated through.
7. Add the olive oil and return the cooked potatoes to the skillet. Stir to combine.
8. Reduce the heat to medium-low.
9. Beat the eggs in a bowl and pour them evenly over the potato, ham, and vegetable mixture.
10. Gently shake the skillet to help the eggs settle between the ingredients.
11. Cover and cook for 10–15 minutes, or until the eggs are almost completely set. Keep the heat low enough to prevent the bottom from burning.
12. Preheat the broiler to low.
13. Remove the lid and place the skillet 6–8 inches under the broiler.
14. Broil for 1–2 minutes, until the eggs are completely set.
15. Remove the skillet and sprinkle the cheddar cheese over the top.
16. Return the skillet to the broiler just until the cheese is melted.
17. Remove from the oven and let rest for 5 minutes.
18. Cut into 8 equal pieces and serve. Each piece is one serving. 

WW Points: 3 points per serving

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