Egg, Potato and Ham Bake for Two

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By Bev Weidner on April 25, 2017 in Breakfast, Holiday

Oh, girl.

I have an idea for your Mother’s Day breakfast and I want this to be any part, some part and all parts of it. Hashtag goat cheese?

But this is the thing. You should know, this entire recipe was built around that small cast iron skillet casserole dish thingy. I’m a bona fide foaming-at-the-mouth sucker for dishes. The VESSEL. THE HOLDER OF ALL.

I don’t know what I’m saying right now.

I’ve had that cast iron casserole dish since Watergate, and I’ve had all these ideas for what to throw in it, but I’d never made a move on any.

UNTIL YESTERDAY. (du du duuuuuuuuh.)

What I’m trying to say is, anything will work. Anything small. Not mini! But small. In the 8×6 realm.

Do you want me to move on? ‘K.

It’s a super simple, but elegant, lady gal breakfast with eggs and potatoes and kale and Canadian bacon and goat cheese. I want to squeal, but I’ll just deal with it.

Oh! Here’s a tip. A pertater tip. I know this ^ photo is weird, but it totally works. After you thinly slice your red potatoes, arrange them on a plate and microwave for 4 minutes. This helps soften them, before you bake, because nothing is worse than biting into a casserole where everything is perfectly cooked but the potatoes are s t i l l c r u n c h y o h h a i l n o.

Then you layer!

First with the potatoes. Then a sprinkling of chopped kale, diced Canadian bacon, crumbles of soft goat cheese, and thinly sliced red onion. Repeat that biz two more times. (or however many times you want. your dish might be a little smaller. A little bigger. A little bit country. A little bit rock and roll.)

Then you’ll pour some milky seasoned whisked eggs over the whole thing and call for backup because you’re already going to want to stick your whole face in it.

You know how eggs get all puffy and majestic in the oven, and you’re like, “Oh this is going to look fantastic on camera!” And then you take it to the table, arrange some utensils and throw some parsley on it aaaaaaaand deflated.

Just like my self esteem.

Blasted eggs.

I’m still a good person.

This is SO.GOOD. And I mean so, so good.

The potatoes are perfectly tender. The red onion adds super power depth. The Canadian bacon makes it feel like a festival in your mouth. And the goat cheese. Well, GOAT CHEESE.

Tell you what though, as I was eating it I thought, “Next time I’ll throw a little cheddar in there as well!” So you can do that if you want. You don’t have to, though. I’m not trying to be bossy.

Maybe a white cheddar?

And oh! CHIVES.

I’m basically planning your life.

I mean…

Egg, Potato and Ham Bake for Two

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Ingredients

4 eggs
1/3 cup milk
3-4 red potatoes, thinly sliced
About a cup of finely chopped kale
1/4 cup thinly sliced red onion
About half a cup of soft goat cheese crumbles
2-3 slices Canadian bacon, diced
Salt and pepper

Instructions

Preheat your oven to 400.
Arrange your potato slices on a plate and microwave for 4 minutes. This helps tenderize them up front and will speed up cooking in the oven.
In a medium bowl, whisk together the eggs and milk. Season with a pinch of salt and pepper.
Grease a small casserole dish (mine’s 8x6, cast iron), then layer the bottom with potatoes. Sprinkle with kale, Canadian bacon, goat cheese and red onion. Repeat 2 or 3 more times. Then pour the egg mixture over the potato layers.
Bake until the eggs are set, and everything is starting to brown and slightly crisp on top, anywhere from 20-30 minutes.
Garnish with parsley and serve with fruit and coffee! (And mimosas if it’s Mother’s Day. Or any day. What.)
Serves two.

7.8.1.2

https://bevcooks.com/2017/04/egg-potato-ham-bake-two/

18 Responses to Egg, Potato and Ham Bake for Two

Amanda April 25, 2017 at 10:22 am #

Love it!

Reply
Felicia April 25, 2017 at 1:12 pm #

Looks delicious <3 ;)

Reply
Marcy Vander Ploeg April 25, 2017 at 5:51 pm #

You even make a recipe sound funny!! ??

Reply
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Jen Jones April 26, 2017 at 9:02 am #

You just made my heart happy with the Donny and Marie reference.

Reply
Caitlin April 26, 2017 at 3:28 pm #

"Then you’ll pour some milky seasoned whisked eggs over the whole thing and call for backup because you’re already going to want to stick your whole face in it."I totally read that as 'milky whisky seasoned eggs', and I would joke that I just wanted to put whiskey in dishes, but I don't even LIKE whiskey.I'm all about this dish with some goat cheese though.

Reply
Susan April 26, 2017 at 3:32 pm #

As a Canadian...everything is better with Canadian bacon!! I may have to try this tomorrow :)

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Sabrina B April 26, 2017 at 11:21 pm #

nice how this all melds together, great ingredients, thank you for this!

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Elizabeth April 27, 2017 at 10:33 am #

This was outstanding!! I made it exactly as written, except for adding an extra egg. We had it for dinner and loved every bite :) The only thing I missed was the cooking temp. I started out at 350, used a 10" cast iron skillet...after 25 min., it was still soupy in the middle, so I increased the temp and cooked for at least 10 more minutes. We love this recipe, thanks for sharing :)What temp would you recommend?

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- Bev Weidner April 27, 2017 at 11:51 am #
  
  Thank you so much for the heads up! I COMPLETELY forgot to include the temp. 400! So you basically did it right. :) SO happy you liked it!
  
  Reply
Carolyn Bowman February 1, 2018 at 2:48 am #

Hi!I'm excited to try this recipe out! Could you please give dimensions of the skillet you used? I'm looking on Amazon and many are listing ounces as well as dimensions. I don't want to purchase one that is too small or too large.Thank you in advance for your reply!Best,Carolyn Bowman

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- Bev Weidner February 1, 2018 at 5:57 am #
  
  Sure thing! From handle tip to handle tip, about 11 inches. Hope that helps!
  
  Reply
Elenor May 12, 2018 at 8:49 am #

To our hostess, Bev, You're absolutely charming. Dunno if I'll ever make this -- but your writing is delightful.

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