porkbaking15 minutes
Breakfast Casserole
This Easter breakfast casserole features a tender custardy texture with spring vegetables, ham, potatoes, cheese, and eggs.
From YouTube · Mar 18, 2026
This Easter breakfast casserole features a tender custardy texture with spring vegetables, ham, potatoes, cheese, and eggs.
20 min
Prep time
55 min
Cook time
1 hr 15 min
Total time
1-6
Yield
Ingredients
15 ingredients- a couple bunches of asparagus
- sliced ham, about 1-inch strips, sliced across every quarter inch
- peeled, quartered russet potatoes
- diced onions
- diced red bell pepper
- olive oil
- 12 large eggs
- salt
- freshly ground black pepper
- a few shakes of cayenne
- milk
- cream
- half cheddar cheese
- half jack cheese
- additional optional ingredients: crumbled bacon, sautéed mushrooms
Method
16 steps- Prep asparagus by slicing off tips and cutting spears every inch or so; trim tough woody parts.
- Blanch asparagus in salted boiling water for about 1 minute, then transfer to cold water with a spider to stop cooking and preserve color.
- Transfer peeled, quartered russet potatoes into the same boiling water and cook until fully tender, then drain thoroughly.
- Sauté diced onions and diced red bell pepper in olive oil over medium-high heat with a pinch of salt until softened and translucent.
- Crack a dozen large eggs into a bowl, season with salt, black pepper, and cayenne, then whisk thoroughly for about 30 seconds.
- Add milk and cream to the eggs, then mix until evenly combined.
- Cut potatoes into bite-sized pieces and scatter evenly in a greased casserole dish.
- Sprinkle half of the grated cheese over the potatoes.
- Scatter half of the sautéed pepper and onion mixture over the cheese.
- Add sliced ham, ensuring pieces are separated for even distribution.
- Add drained asparagus over the ham.
- Pour the egg custard evenly over all ingredients, ensuring space for the custard to flow into without pressing ingredients down.
- Finish by sprinkling the remaining cheese on top.
- Gently shake and tap the casserole dish to settle the egg mixture into all nooks and crannies.
- Bake in a preheated 350°F oven for about 50 to 55 minutes, until the top is lightly browned and eggs are set.
- Let cool for about 10 minutes before slicing and serving.
Recipe notes
Helpful tips
- Use a spider (handheld strainer) to safely transfer hot ingredients from boiling water.
- Whisk eggs thoroughly with seasonings before adding liquids to ensure a smooth custard.
- Pour the egg mixture gently over the ingredients to allow even distribution without pressing down.
Equipment
- spider (handheld strainer)
- butter knife
- baking dish
Storage
Store in an airtight container in the refrigerator.
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