potato breakfast casserole recipe

Written BySheba G Updated On
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The Best potato breakfast casserole recipe

I’m so excited to share my favorite potato breakfast casserole recipe with you all. This dish has been a staple in our household for years, and I’m sure it will be in yours too. I first discovered this recipe when I was a young bride, and it was one of the first meals I made for my new husband.

He loved it, and I’ve been making it ever since. The best part about this recipe is how easy it is to make. It’s perfect for a busy morning when you need something quick and delicious to get everyone fed and out the door.

And let me tell you, the leftovers are just as good as the first serving. I love that I can make this recipe ahead of time and refrigerate it until we’re ready to eat it. The flavors meld together beautifully, and it’s just one of those comforting dishes that makes me feel like everything is going to be okay.

My kids love helping me make this recipe, and they always get excited when they see the golden brown top forming in the oven. It’s become a family tradition, really. We’ve even made it for special occasions like holidays and birthdays.

And the best part? It’s actually pretty healthy too! With all those potatoes and veggies, you can feel good about feeding your family something nutritious.

Potato Breakfast Casserole

4.8 from 560 votes

A hearty and comforting breakfast casserole featuring potatoes, eggs, cheese, and bacon. Perfect for a leisurely weekend brunch or a make-ahead weekday breakfast.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Potatoes

2 lbs potatoes, diced
1 tsp salt
1 tsp black pepper

For the Egg Mixture

6 large eggs
1 cup milk
1 cup shredded cheddar cheese

For the Bacon and Topping

6 slices bacon
2 green onions, chopped

👨‍🍳Directions

1Preheat oven to 375°F.
2Dice potatoes and place them in a bowl.
3Season with salt and pepper.
4Toss to coat evenly.
5Place on a baking sheet and bake for 20 minutes, until potatoes are soft and lightly browned.
6While potatoes are baking, cook bacon in a skillet over medium heat until crispy.
7Remove bacon from skillet and set aside on a paper towel-lined plate to drain.
8Chop bacon into small pieces.
9In a separate bowl, whisk together eggs and milk until well combined.
10Stir in shredded cheese.
11Once potatoes are done, remove from oven and reduce oven temperature to 350°F.
12Grease a 9×13-inch baking dish.
13Spread the cooked potatoes evenly in the baking dish.
14Sprinkle the chopped bacon over the potatoes.
15Pour the egg mixture evenly over the potatoes and bacon.
16Bake in the preheated oven for 20-25 minutes, until the edges are set and the center is slightly jiggly.
17Remove from oven and let it sit for 5 minutes.
18Sprinkle chopped green onions on top before serving.

🔧Equipment

9×13-inch baking dish
Mixing bowl
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add other vegetables like bell peppers or spinach for extra nutrition. This dish can be made ahead of time and reheated in the morning for a quick breakfast.

Watch Video Of How Potato Breakfast Casserole Works

This potato breakfast casserole is a staple in our household, and I know it will be in yours too once you try it. The best part about this recipe is how versatile it is – we love making it for special occasions like holidays or birthdays, but we also make it regularly as a quick breakfast or brunch option.

One thing that’s great about this recipe is that it reheats beautifully – simply pop it back in the oven or microwave until warmed through. You can also store leftovers in an airtight container in the fridge for up to three days or freeze them for later use.

❓ Frequently Asked Questions About Potato Breakfast Casserole

Q: What type of potatoes should I use for this recipe?

For this recipe, you’ll want to use high-starch potatoes like Russet or Idaho. These types of potatoes will hold their shape well and yield a crispy exterior.

Q: Can I make this recipe ahead of time?

Yes, you can definitely make this recipe ahead of time! Simply prepare the ingredients up until the assembly step, then refrigerate until morning.

Q: Can I substitute other types of cheese for the cheddar?

You can use other types of cheese like Swiss or mozzarella in place of cheddar if you prefer. Just keep in mind that each type of cheese will change the flavor profile slightly.

Q: Do I need to peel the potatoes before making this recipe?

Nope! Leaving the peels on will help retain some of the fiber and nutrients from the potatoes.

Q: Can I freeze leftovers for later?

Yes, you can definitely freeze leftovers for later! Simply thaw overnight in the fridge or reheat from frozen in a pan or oven.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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