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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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4.13 from 143 votes

Ham and Potato Breakfast Casserole For Two

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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!).


  • 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.
    non-stick cooking spray
  • 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.
    10 oz diced potatoes, 6 oz pre-cooked ham steak, 1/3 cup shredded Colby Monterey Jack cheese blend + more for topping
  • In the same bowl, add the eggs, milk, salt and pepper and whisk together.
    1/2 cup milk, 6 eggs, 1/2 teaspoon salt, 1/2 teaspoon pepper
  • 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: 1g | Calories: 588kcal | Carbohydrates: 30g | Protein: 47g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 572mg | Sodium: 2180mg | Potassium: 976mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 39.1mg | Calcium: 417mg | Iron: 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.

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Originally published October 6, 2014

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