Ham and Potato Breakfast Casserole For Two

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Ham and Potato Breakfast Casserole for Two is easy, delicious, and perfect for those days you’re not cooking for a crowd – whether it’s for breakfast or dinner!

close up on ham & potato casserole on plate topped with sour cream

Small Batch Breakfast Casserole

I didn’t use to be a breakfast person. Well, I am, I love breakfast. But, I didn’t used to wake up and make breakfast. I enjoyed sleeping in more than eating.

Now that we have kids, 7:30 is sleeping in. I’ve learned that you can accomplish so many things when you get up early! (who knew?) Lately, before 9 am on the weekends, I have loads of laundry done, the house is clean, the baby has already eaten a couple times, and I now make breakfast.

ham & potato breakfast casserole in 8x8 baking dish

I love breakfast casseroles but most recipes make a 9×13 pan which is too much for our small family. It’s often just me and my husband eating so I scaled it down to make just enough for the two of us.

serving of ham & potato breakfast casserole over a baking dish

Serve it with some fresh fruit and a muffin and you can easily stretch it to four servings.

Tips to make this breakfast casserole really easy 🥚

  • To save time, I like to use prepared potatoes in this recipe. Either a brand like Simply Potatoes that are fresh, not frozen, or frozen potatoes that you’ll just have to remember to thaw beforehand. That eliminates the scrubbing, peeling, and dicing to speed things up.
  • For the ham, I like to buy a pre-cooked ham steak and quickly dice it up. You can also use leftovers if you’ve recently had ham because it freezes well.
  • Add-Ins – I stuck with ham & cheese with this one but you can add in some veggies (diced peppers, onions, spinach, tomatoes) or other meats (sausage).
serving of ham & potato breakfast casserole on a plate next to fresh eggs

Side note: Do you put ice in your orange juice? I didn’t know adding ice to your OJ was weird until my husband told me. I took a poll on Facebook and turns out he’s right. Only a couple of you are odd ducks like me and add ice to juice. #rebel

Equipment you’ll need

  • 8×8 Baking Dish – the point of this recipe is to make a smaller serving size so you want to make sure you have an 8×8 dish instead of a 9 x 13.
  • A whisk – you’ll need to whisk up the eggs with some milk and salt and pepper. I recently ordered this one and really like it.
  • A trivet – I’m really bad about putting hot pans directly onto our counter top but you should really put them onto a trivet to cool. There are so many cute options, I need to get more!
serving of ham & potato breakfast casserole on a plate with eggs in the background

What to serve with your breakfast casserole

Need more breakfast ideas? Try these:

Sheet Pan Eggs

How to cook bacon in the oven

How to hard boil eggs on the stovetop

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Ham and Potato Breakfast Casserole For Two

Melissa Williams | Persnickety Plates
Ham & Potato Breakfast Casserole for Two is easy, delicious, and perfect for those days you’re not cooking for a crowd! Perfect for the days when there’s just two of you eating breakfast (or dinner!).
4.05 from 122 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 588 kcal


  • 10 oz diced potatoes
  • 6 oz pre-cooked ham steak cubed (half a 12 oz ham steak)
  • cup shredded Colby Monterey Jack cheese blend + more for topping
  • ½ cup milk I use 2%
  • 6 eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • non-stick cooking spray I use coconut oil spray


  • Preheat your oven to 350 degrees and lightly spray an 8 x 8 baking dish with non-stick spray. Set aside.
  • In a large bowl, add the potatoes, diced ham, and shredded cheese and stir to combine. Pour the potato mixture into the prepared baking dish.
  • In the same bowl, add the eggs, milk, salt and pepper and whisk together.
  • Pour the egg mixture over the potatoes and use a spatula to gently press down any potatoes that are peeking out.
  • Sprinkle with a handful more of cheese.
  • Bake for 40 minutes then check on it. The edges should be lightly brown and the center should be set and not jiggly. Mine took right around 45 minutes to bake.
  • Remove from oven and let sit for about 10 minutes on a cooling rack.
  • Slice and enjoy! I served mine with sour cream.



Either use fresh potatoes or thawed frozen potatoes.


Serving: 1gCalories: 588kcalCarbohydrates: 30gProtein: 47gFat: 30gSaturated Fat: 13gCholesterol: 572mgSodium: 2180mgPotassium: 976mgFiber: 2gSugar: 4gVitamin A: 1070IUVitamin C: 39.1mgCalcium: 417mgIron: 4.8mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

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Originally published October 6, 2014

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  1. Katherine Crim says

    Making this tonight for dinner. I used frozen potatoes. Ooops. (Read that yours was fresh in the bag after I put it in the oven.) Hopefully it turns out well since it looks soo good.

  2. Christina says

    5 stars
    I put ice in my juice AND in milk. Cold drinks should stay cold. I do think you’re weird 🙂

    • Kim says

      Ice in everything but coffee. Coffee should be hot not cold.

  3. Jayne says

    5 stars
    This turned out so good!

  4. Rochelle says

    5 stars
    I just found this recipe a couple of months ago and it’s become a staple in our house. I wish I’d found it sooner! The proportions are perfect and you can switch out ingredients for what you have on hand or just for a different flavor. In case it helps anyone – milk substitues (oat, almond, etc) work just fine too.

    • Melissa Williams says

      So happy to hear that, thank you Rochelle!

  5. Debbie says

    What is the serving size of this. The nutritional info says “1 g” is 588 cal.

    • Melissa Williams says

      It assumes 4 (generous) servings. The nutritional information provided is just an estimate.

  6. Jo says

    5 stars
    Made this recipe this morning and it was very very good!! 👅

    • Melissa Williams says

      Love hearing that. Thank you for reporting back! =)

  7. Sandra says

    Can this be made and refrigerated overnight and bake in the morning?

  8. Lisa P. says

    5 stars
    I used canned potaotes and mashed them on the bottom so it was like a semi-crust.. Then I whisked everything else together, added and some spinach, and used jalapeno cheddar.

    • Melissa Williams says

      I’ve never tried canned potatoes but I love the idea of a crust!

  9. Julia M says

    5 stars
    Simple and good! I’m glad I zapped the potatoes in the microwave for a bit before I stuck them in the casserole.

  10. Stephanie says

    5 stars
    This is the perfect recipe to meal prep my breakfast for the week. Very customizable, I use mostly veggies and it turns out great very time. I also add garlic powder and dill.

  11. debbie says

    on a diet, so can you put in vegetables and cut potatoes in half?

  12. Janet Burke says

    Can I put this together, freeze then bake when ready to eat?

  13. Angelica Margullis says

    This was really good. I made the 3x version, used a 9×13 pan instead and had to higher the temperature to 375. It took an extra 20 minutes but its delish and now i have breakfast for 11 more days, going to freeze the rest.

  14. Carolyn says

    5 stars
    Really good. A touch dry, but next time I’ll put cheese in the mix as well as on the top. We served it with Paces Chunky Salsa…I will certainly cook this one again, and add some jalapeños in the mix. It says it’s for two, but we could have served four real easily.

  15. Sonia says

    4 stars
    🇨🇦 I just had this for breakfast! It was really good! For personal preference I will pre-cook the hash row s before adding in so they browned and tasty. But will definitely make this dish again!!

  16. Julie Ann Sytsma says

    Looks delicious! How many oz of hash browns should be used for this recipe?

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