Some recipes aren’t just about flavor — they carry with them a place, a scent, a memory. For me, this casserole is stitched together with the essence of Beaufort, where I grew up.

One of my childhood friend’s parents owned a café, and I can still remember walking in on weekend afternoons, being handed a warm bagel with Taylor Ham and a thick mocha shake as if it were the most natural act of love. When a few of us stayed over at their house on the water in Marshallberg, the mornings felt different — unhurried, almost magical. Their home always smelled like fresh garlic mingling with incense, a combination that somehow felt both comforting and intriguing — a scent I try to emulate in my own home to this day.

And then there was the breakfast casserole. Eggs, Taylor Ham, sweet onions, peppers, and potatoes — the kind of dish that came out of the oven golden and bubbling, filling the kitchen with warmth. It was our favorite, and it has stayed with me ever since.

This version is my own take on that memory. A little lighter, but still indulgent enough to feel like a weekend treat. I’ve swapped in non-dairy milk for a softer finish and layered in a blend of cheeses — nutty Gruyère, creamy Swiss, and Hatch chile Monterey Jack for just the right hint of spice. It’s nostalgic comfort with a balanced, healthier spin.

Sunday Layers Breakfast Bake

Serves 4–6

Ingredients

1 Tbsp olive oil
1 medium sweet onion, finely diced
1 small red bell pepper, diced
1 clove garlic, minced
1 cup diced Yukon gold potatoes + 1 cup diced baby red potatoes (diced before parboiling, about ½–¾ inch cubes, parboil 7–8 minutes until just tender)
4 oz Taylor Ham (or Canadian bacon), diced
6 large eggs
½ cup plain Greek yogurt
½ cup oat milk or almond milk
½ cup shredded Gruyère
½ cup shredded Swiss
½ cup shredded Hatch chile Monterey Jack
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (or green onions)
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt & freshly ground black pepper

Directions

Preheat oven to 375°F. Lightly grease a 9x9 baking dish.
Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic with a pinch of salt until softened, about 5 minutes.
Add potatoes and Taylor Ham, cooking until lightly golden, 5–7 minutes. Remove from heat.
In a large bowl, whisk together eggs, Greek yogurt, and milk until smooth. Season with salt, black pepper, thyme, parsley, and chives.
Spread the ham, potatoes, and vegetable mixture evenly in the prepared baking dish. Pour egg mixture over the top.
Sprinkle with the three cheeses.
Bake uncovered for 35–40 minutes, until the center is just set and the top is golden and bubbling.
Let cool for 5–10 minutes before slicing and serving.

To Serve

Garnish with fresh herbs before bringing it to the table.
Pair with a crisp arugula salad or fresh fruit for balance.
Leftovers reheat beautifully (as they say in Steel Magnolias).

Make-Ahead Tip

Assemble the casserole (through step 6) the night before, cover tightly, and refrigerate. Let it sit at room temperature for 15–20 minutes before baking. Best if baked within 12 hours of assembling.

Leftovers & Reheating

Store leftovers in the refrigerator, covered, for up to 3 days.
To reheat the entire casserole: cover with foil and warm in a 300°F oven for 20–25 minutes.
For individual slices: microwave for 60–90 seconds under a damp paper towel, or reheat in a toaster oven at 325°F for 10–12 minutes.

A little lighter than the classic, but still every bit as soul-warming — and easy enough to prepare the night before and pop into the oven the next morning. The perfect weekend recipe to share with someone you love.

Sunday Layers Sunrise Bake