Ham and Cheese Baked Frittata

If you’re looking for big casserole breakfast recipe that can feed a crowd, this Ham and Cheese Baked Frittata is for you. With a base of ham and potatoes, this eggy frittata is topped with delicious cheese and baked in the oven to a beautiful golden brown.

Ham and Cheese Baked Frittata

5 from 1 vote
Recipe by Add Recipes


Prep time


Cooking time




  • 6 Tablespoons Vegetable Oil

  • 4 cups frozen shredded potatoes or 4 Idaho or Russet potatoes, peeled and shredded

  • 1-1/12 teaspoons salt, divided

  • 1/2 teaspoons freshly ground black pepper

  • 1 pound baked ham, cut into 1/2-inch cubes

  • 12 eggs

  • 6 Tablespoons milk

  • 1/2 teaspoon Italian seasoning

  • 2 cups (8 ounces) shredded Cheddar, Monterey Jack, or Swiss cheese

  • 1-1/12 cups chunky salsa, heated


  • Heat oven to 350°F.
  • Heat Vegetable Oil in 10- or 12-inch skillet on medium heat.
  • Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula.
  • Blend eggs with milk, Italian seasoning and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into a 9″ x 13″, casserole dish sprayed with Non-Stick Cooking Spray. Stir the eggs into the potatoes.
  • Bake covered at 350°F for 15 minutes.
  • Remove from oven. Sprinkle with cheese and return to the oven.
  • Bake 15 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook, about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 squares. Serve topped with heated salsa.

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