Father’s Day Makeshift Breakfast – Southwest Egg Casserole

Father’s Day Makeshift Breakfast – Southwest Egg Casserole


For Father’s Day this year, I didn’t have anything planned except a sweet card from Arabella with a filled out questionnaire all about her daddy.  I woke up with Camden…early.  Amazingly enough Arabella didn’t wake up with us, so I got the idea to make this casserole.  I threw little man in the high chair with some Cheerio’s and banana and got to work.

I had some leftover ham, red peppers (in the freezer), leftover potatoes and chives in my garden.  I sautéed some ham, onion, red pepper, and potatoes in a pan with some olive oil.





Then I beat some eggs with milk.



Next I combined the sautéed mixture, eggs, cheese and chives.




I poured it all into a baking dish to bake.  Out it came looking like this.



The surprised daddy loved it served with a cup of coffee, of course!




1 cup cubed ham

1/2 cup diced red pepper

1/2 onion, diced

2-3 yukon gold potatoes (already cooked**)

2 Tbsp chopped fresh chives

8 eggs

1/4 cup milk

1 1/2 cup shredded cheese (any kind)


1. Sauté onion, red pepper, ham and potatoes in a skillet with olive oil.

2. Beat the eggs and add milk while beating.

3. Stir sautéed ingredients into eggs and add chives and cheese.

4. Pour into a 9 x 9 baking dish and bake for 30 minutes on 350 degrees or until firm in the center.

**I used leftover grilled potatoes for this dish, but you could microwave potatoes after dicing for a few minutes to soften them.






  1. ~ Grama says:

    Julie- you make this breakfast look so easy- not to mention mouth watering good! (all the while taking these great pic and keeping little man happy in high chair- super!!!)

Leave a Reply