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If you are looking for something wonderful to serve for breakfast this holiday….I do believe this might be the recipe for you!
This Breakfast Casserole can be put together the night before, then baked up warm and lovely in the morning while you are busy.
Busy unwrapping presents, or watching your kids shriek with gladness, or cuddling with your honey bun under the tree.
Don’t let the tree needles poke you in the eye while you are cuddling under the tree, now.
Come to think of it…just cuddle on the couch, hu? 
Might be a bit safer.
This fabulous recipe is very hearty and filling.
Love that.
It’s tasty….oh so tasty and delicious.
A most important requirement.
Hope you make it..
Hope you love it….
Hope you get some smooching and
cuddlin’ this Christmas Season!
Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 4.5/5
( 2 voted )


  • 24 oz frozen shredded potatoes
  • salt and pepper
  • 12 eggs
  • 2 C half and half
  • 1 t season salt
  • 1 1/2 C cheddar cheese, grated
  • 1 1/2 C pepper jack cheese, grated
  • 2 C chopped ham (you can substitute cooked sausage)
  • Gravy:
  • 1 can cream of mushroom soup
  • 1/3 C sour cream
  • 4-6 T milk
  • salt and pepper


1. Spray a 9x13 pan with cooking spray. Pour the frozen potatoes into the pan. Shake a little salt and pepper over the top.
2. In a large bowl whisk the eggs up. Add the half and half, season salt, cheeses and ham. Stir to mix it all together.
3. Pour it over the top of the potatoes. Cover with foil and let it hang out in the fridge while you finish wrapping gifts...
4. Bake at 350 for 90 minutes. Remove from the oven and let it sit for about 10 minutes before serving. This will help the pieces hold shape.
5. Mix all gravy ingredients in a medium sized sauce pan. Heat over medium heat until smooth and warmed through. Pour over the top of the casserole. 

About Jamie

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  1. Just a quick question. Can I half the recipe? What size baking dish/pan would you suggest for half the recipe? Thank you. I love your recipes.

  2. This recipe is so amazingly good!

    I use fresh potatoes (cut small so they’ll cook thru), all cheddar cheese and heavy cream for extra richness (I don’t have half and half). I don’t have a 9 X 13 pan, so I bake the casserole in two 9 X 9 Pyrex pans. Cutting them into quarters gives me enough breakfast casserole slices for the week! I bake them on Sunday and then I’m all set! Thank you so much for sharing this yumminess!