Hole-y Bundt Pan! Look at That Potato & Cheese Casserole!

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Talk about a balanced breakfast! How can it get any better than eggs, potatoes, cheese and prosciutto? This quick and easy breakfast casserole combines all your favorite fixings in one easy step!


  • 2 pounds Yukon gold potatoes
  • 1 cup flour
  • 1 egg
  • ⅓ cup butter, melted
  • ½ cup parmesan, grated
  • Salt and pepper, to taste
  • 1 pound thinly sliced prosciutto
  • 2 cups gouda, shredded


  1. Boil peeled potato in salted boiling water until fork tender.
  2. Place potatoes in a large bowl and add flour, parmesan, egg, butter, salt and pepper to it and mix with a spatula until combined.
  3. In an ungreased bundt, pan line the bottom with prosciutto.
  4. Spoon in half the potato mixture and smooth with a spoon. Create trench in the middle of the potato mixture and fill with gouda. Spoon in the other half of the potato mixture and smooth again. Cover with remaining prosciutto slices.
  5. Bake for 35 minutes at 350 degrees.
  6. Cool slightly, slice and enjoy!