Grilled Breakfast Casserole with Potatoes, Ham, Eggs
A savory one-pan breakfast casserole that combines roasted potatoes, diced ham, and sauteed peppers with a baked egg custard top. The foil-pan cooking method eliminates dishwashing while delivering crispy-edged potatoes and creamy scrambled eggs infused with melted cheese. Perfect for feeding a crowd at weekend brunches, camping trips, or backyard gatherings. This version simplifies prep by using pre-seasoned packaged potatoes and works equally well on a grill or in the oven, making it ideal for outdoor entertaining or quick weekday breakfasts.
Ingredients
- 1 package oven or grill ready little potatoes, any flavor
- ½ cup sweet pepper, dicedbell pepper any color1:1vegetarian-friendly
no flavor change
- ¼ cup onion, finely diced
- 1 cup cooked ham, diceddiced bacon1:1savorybreakfast
mild smoke flavor
- 2 Tbsp canola oil
- 5 large eggs
- ¼ cup milk
- ¼ to 0.5 tsp, salt
- 1 cup shredded cheese
- green onion, chopped, for garnish(optional)
Instructions
- 1
Preheat oven or barbecue to 425 degrees F.
- 2
Remove potatoes from packaging, quarter them, and return to foil pan.
- 3
Add peppers, onion, ham, oil, and seasoning packet to potatoes.
- 4
Stir until all ingredients are evenly coated with oil and seasoning.
- 5
Place pan in oven or on barbecue and cook, stirring occasionally, until potatoes are tender.
- 6
Whisk together eggs, milk, and salt.
- 7
Pour egg mixture over cooked potatoes.
- 8
Cook until eggs set completely, sprinkling cheese a few minutes before eggs finish cooking.
- 9
Garnish with chopped green onion and serve.
Tips
If grilling, reduce heat slightly on the side closest to the potatoes to prevent burning while maintaining overall temperature around 425-450 degrees F.
Add cheese a few minutes before eggs finish cooking so it melts into the egg custard rather than sitting on top.
Use the foil pan for easy cleanup--no scrubbing required after cooking.
Good to Know
Cover with foil and refrigerate up to 3 days. Reheat gently in 300 degree F oven to avoid overcooked eggs.
Assemble potatoes, peppers, onion, ham and oil in foil pan up to 12 hours ahead. Cook from cold, adding 5-10 minutes to cooking time. Prepare egg mixture separately and pour over just before final cooking stage.
Serve immediately while eggs are creamy and cheese is melted. Pairs well with fresh fruit, toast, or a simple green salad for a complete breakfast spread.
Common Mistakes
Pour eggs before potatoes are fully tender to avoid undercooked potatoes while eggs overcook
Forget to stir potatoes during initial cook to ensure even browning and tenderness
Add cheese too early so it toughens or browns excessively instead of melting smoothly
Substitutions
Dairy-Free Swaps
General Alternatives
no flavor change
mild smoke flavor
different spice profile
FAQ
Can I use frozen diced potatoes instead of the packaged roast-ready ones?
Yes, but thaw them first and increase initial cooking time by 10-15 minutes since they start wet. Ensure they're fully tender before adding the egg mixture to avoid undercooked potatoes.
What if I don't have a barbecue--can I make this entirely in the oven?
Absolutely. Follow the same steps using a 425 degree F oven. The cooking times remain the same. You may get slightly less caramelization on potatoes without direct heat, so stir more frequently.
How long can I keep leftovers and can I freeze this casserole?
Refrigerate covered up to 3 days. This dish freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently at 300 degrees F for 15-20 minutes to prevent tough, overcooked eggs.