A simple breakfast casserole with little potatoes, sweet peppers, onions, cooked ham, and cheese. With minimal clean-up, it’s a perfect lazy weekend meal.

10 mins
1 hour


  • Medium bowl


  • 1 package any flavor Roast or Grill Ready Little Potatoes
  • 1/2 cup sweet pepper, diced
  • 1/4 cup onion, finely diced
  • 1 cup cooked ham, diced
  • 2 Tbsp canola oil
  • 5 large eggs
  • 1/4 cup milk
  • 1/4 to 1/2 tsp salt
  • 1 cup shredded cheese
  • (For garnish) chopped green onion


  • Step 1

    Preheat the oven or barbecue to 425° F. Peel the plastic off of the Roast or Grill Ready pack and quarter the potatoes. Place the potatoes back in the foil pan and add the peppers, onion, ham, oil and seasoning packet and stir until everything is coated in the oil and seasoning.

  • Step 2

    Place in the oven or on the barbecue and cook, stirring occasionally, for 40 to 50 minutes or until potatoes are tender (*If you’re using the barbecue, you might want to reduce the heat slightly on the side where the potatoes are – just be sure that your overall temperature is around 425 °F to 450 °F).

  • Step 3

    Stir together eggs, milk and salt and pour over cooked potatoes. Cook for 10 to 15 minutes, until eggs are set completely, sprinkling with cheese a few minutes before eggs are done. Garnish with green onion if desired and serve.