Honey Mustard Ham Egg and Potato Bake
Why Ham and Potato Bake Is A Great Brunch Recipe
This breakfast bake delivers restaurant-quality results with minimal effort. The honey mustard adds a sweet-tangy flavor, while cooking everything in one pan means less cleanup. It’s perfect for using leftover holiday ham and feeding a hungry family on weekend mornings.
Ingredients You’ll Need
- Potatoes: Yukon Gold are ideal for their buttery texture, but red potatoes or russets also work well.
- Ham: Use leftover holiday ham or purchase some thick sliced ham.
- Onion: Yellow onion adds sweetness when caramelized with the ham.
- Honey Mustard: Use prepared honey mustard from a jar, or make your own with equal parts honey and Dijon mustard.
- Eggs: Fresh large eggs are baked right on top of the mixture.
- Seasonings: Salt and fresh cracked black pepper.
- Fresh Herbs (Optional): Fresh thyme or parsley for garnish.
How to Make Ham Egg and Potato Bake
Step 1: Caramelize the Ham and Onions: Heat your cast iron skillet or oven-safe pan over medium-high heat with oil. Add the diced onion and ham and cook, stirring often, until golden-brown (5-7 minutes). Stir in half the honey mustard and cook for one more minute. Remove from pan and set aside.
Step 2: Cook the Potatoes: Add more oil to the same pan and add diced potatoes (cut into half-inch cubes). Season with salt and pepper, cover, and cook over medium heat for 10-12 minutes, stirring occasionally. Remove the lid and continue cooking until golden-brown and crispy. Stir in the remaining honey mustard.
Step 3: Bake with Eggs: Preheat oven to 400°F. Add the ham and onions back to the potatoes and mix well. Make four wells in the mixture and crack an egg into each well. Bake for 10-15 minutes (10 for runny yolks, 15 for set eggs). Serve immediately.
Pro Tips for Perfect Results
- Don’t rush the caramelization. Those golden-brown bits on the ham and onions add incredible depth of flavor. Let them take their time in the pan – it’s worth the extra few minutes.
- Dice potatoes uniformly. Cut your potatoes into consistent half-inch cubes so they all cook at the same rate. You don’t want some pieces mushy while others are still hard.
- Cover, then uncover. Covering the potatoes initially helps them cook through without burning, while finishing uncovered creates those crispy, caramelized edges everyone loves.
- Watch the eggs carefully. For runny yolks, bake for 10 minutes. For fully set eggs, bake for 15 minutes. Since all ovens vary, start checking at the 10-minute mark.
Make-Ahead and Storage Tips
This recipe is ideal for weekend brunch but can be partially prepped ahead to save time in the morning.
- Make-Ahead: Dice the potatoes and store them in cold water in the refrigerator up to 24 hours ahead. Drain and pat them completely dry before cooking. You can also caramelize the ham and onions the night before and refrigerate in an airtight container. Just reheat them slightly before adding back to the potatoes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Warm individual portions in a 350°F oven for 10-15 minutes for best results. You can also use the microwave for 1-2 minutes, though the potatoes won’t be quite as crispy.
- Freezing: Not recommended due to the eggs, which can become rubbery when frozen and reheated.
Serving Suggestions
This hearty breakfast bake pairs beautifully with:
- Fresh fruit salad or seasonal berries
- Buttered toast or warm buttermilk biscuits
- Simple green salad with vinaigrette for brunch
- Hot coffee or fresh orange juice
- Crispy bacon strips on the side
- Sliced avocado or fresh tomatoes
Frequently Asked Questions
Yes! Red potatoes or russet potatoes work well. Yukon Gold potatoes are preferred for their buttery texture and thin skin, but any potato will do the job.
No, the skins add texture and nutrients. Just wash them thoroughly before dicing. If you prefer peeled potatoes, feel free to peel them first.
Absolutely! This is a perfect way to use up holiday ham. You’ll need about 2 cups of diced ham total.
No problem! Cook the potatoes, ham, and onions in a regular skillet, then transfer everything to a greased baking dish before adding the eggs.
The whites should be completely set and opaque. The yolks will still jiggle slightly if you like them runny, or will be firm if cooked longer. Every oven is different, so keep an eye on them.
Definitely! Sprinkle shredded cheddar, Gruyere, or your favorite cheese over the top before baking, or mix some into the potato mixture.
More Breakfast and Brunch Recipe Ideas
If you love this ham and potato bake, be sure to try my Potato Pancakes for another delicious potato-based breakfast, or whip up some Ham Egg and Cheese Hash Brown Breakfast Muffins for easy grab-and-go mornings. Ham and Cheese Mashed Potato Cakes make a great brunch addition to any egg dishes. My Sausage Breakfast Casserole is perfect for feeding a crowd, while The Best French Toast makes any morning feel special. For something a bit different, my Baked Breakfast Tacos are always a hit with the whole family!
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Honey Mustard Ham Egg and Potato Bake
Ingredients
- 2 Tbsp avocado or another oil for cooking
- 1 1/2 lbs golden potatoes
- 1 Tbsp honey mustard diced
- 8 oz ham diced
- 1/2 yellow onion diced
- 1 Tbsp honey mustard
- 4 eggs
- Salt
- Fresh cracked black peppers
Instructions
- Preheat oven to 400℉.
- To make it simple, you can use a cast iron skillet or an oven-safe cooking pan. Or, you can use two pans.
- Preheat a cooking pan over medium-high heat and add some oil. Add diced yellow onion and ham and cook, stirring often, until you get some caramelization.
- Stir in 1 Tbsp honey mustard and cook for another minute. Take ham and onions out of the pan and set aside.
- Add a little more oil to the pan and diced potatoes. Season with some salt and pepper. Cook potatoes over medium heat, covered, until almost cooked, make sure to stir from time to time. Take off the lid and let the potatoes cook until just done. Stir in 1 Tbsp honey mustard.
- Add ham and onions to the potatoes. (If not using an oven-safe cooking pan, then transfer ham and potatoes into an oven safe baking dish.)
- Crack eggs over ham and potatoes. Bake for 10-15 minutes, or until egg reach desired doneness.
- Serve right away.
Nutrition
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Categories:
Breakfast Recipes, Brunch Recipes, Egg Recipes, Gluten Free Recipes, Holiday Leftover Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I love this recipe, tasty and different to the usual breakfast dishes.
I am so happy to hear you liked it, Hazel! Thanks for taking the time to let me know. 🙂
I hope you don’t mind me asking, but what’s honey mustard that can be cut up? In Australia, if we want honey mustard flavouring, we take mustard out of a jar (or a ground spice from a tin) and add honey. You can, of course, buy honey mustard flavoured mayonnaise and bastes, but none of these could be ‘cut’ up.