Potato & Prosciutto Breakfast Casserole
I’ve been all for super simple meals that I can reheat throughout the week. After going back to work full time recently, I’ve had to adapt in my own kitchen and find ways to make simple, nourishing meals that are still delicious and can satisfy me in a pinch. I still like to cook throughout the week, but it’s not as realistic that I’m going to come home every single night ready to make a meal. I’ve been making things ahead of time for the purpose of this page, and for my own convenience!
Okay all that said.. let’s get to the recipe! This breakfast casserole is full of flavor, I absolutely love it. There are a few key ingredients that really give this casserole the standout flavor that separates it from all other casseroles… so let’s take a look!
Eggs - okay, not much to say here - you just need them!
Stoneground mustard - Kory told me that putting mustard in eggs makes them fluffier and I’ve been doing it ever since. Not just any mustard though, stoneground is my go to. It has a different flavor than regular mustard, so I do suggest sticking to it for this recipe if you can.
Prosciutto - you could also use bacon in this recipe, but again I think that prosciutto has a different flavor so if you can stick with it please do! I love bacon, but I feel it would overpower the other flavors in this recipe.
Gouda cheese - this is the secret! The eggs are so creamy and delicious because of the gouda cheese in this recipe. Don’t recommend swapping for any other cheese (except maybe Gruyere…)
Oat Milk - I like oat milk in recipes because I think it gives a very creamy texture, and it’s usually what I have on hand. Feel free to use regular milk if you prefer.
Scallions - Scallions give the perfect amount of onion kick to any recipe! I especially love them in breakfast recipes.
Potato & Prosciutto Breakfast Casserole
Ingredients
- 4 small golden Yukon potatoes
- 1 tbsp. avocado oil
- 3 cloves of garlic
- 6 eggs
- 1 tbsp. stoneground mustard
- 1/4 cup oat milk
- 1/2 cup fresh shaved gouda cheese
- 1 scallion
- 3 pieces of prosciutto
- Salt and pepper
Instructions
- Preheat oven to 350°F.
- Heat 1 tbsp. avocado oil in a skillet over medium heat. Wash potatoes and cut them into 1/2 inch cubes. Place them in the skillet with some salt and pepper and place the lid on. Let cook for 10 minutes, stirring occasionally.
- In a large bowl whisk together the eggs , oat milk, and stoneground mustard.
- Grate the cheese, chop the scallion very thinly, tear the prosciutto into small pieces and stir in to the eggs with a spatula.
- Grease a round casserole dish and spread out the potatoes on the bottom. Pour the egg mixture on top and shake it lightly to make sure it's even and seeps to the bottom.
- Bake for 25 minutes.