potato breakfast casserole recipe

Written ByJenny Smyth Posted on
potato breakfast casserole recipe
Jump to Recipe Jump to Video Print Recipe

The Best potato breakfast casserole recipe

I’ve been making potato breakfast casserole for years, and it’s a recipe that never fails to please my family. It’s a hearty, comforting dish that’s perfect for a weekend breakfast or brunch. The combination of crispy bacon, sweet onions, and fluffy potatoes is a match made in heaven.

I love how this recipe is a great way to use up leftover potatoes and bacon – it’s a thrifty cook’s dream come true! My kids adore helping me assemble the casserole, and they always ask for seconds. As an added bonus, this recipe is relatively healthy compared to some other breakfast options – the potatoes provide complex carbs, while the bacon adds a bit of protein.

I like to serve it with a side of fresh fruit or a green salad for a well-rounded meal. One thing I’ve noticed over the years is that this recipe is incredibly versatile – you can adjust the ingredients to suit your tastes and dietary needs. Want to add some diced bell peppers or mushrooms?

Go for it! Need to make it gluten-free? Easy peasy.

This casserole has become a staple in our household, and I’m sure it will be in yours too once you try it.

Potato Breakfast Casserole

Potato Breakfast Casserole

4.8 from 1027 votes

A hearty and satisfying breakfast casserole featuring layers of tender potatoes, savory sausage, and melted cheese. This dish is perfect for feeding a crowd and can be prepared ahead of time for a stress-free morning meal.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Casserole

2 pounds russet potatoes, peeled and thinly sliced
1 pound breakfast sausage
1 medium onion, diced
1 red bell pepper, diced
2 cups shredded cheddar cheese
8 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley for garnish

👨‍🍳Directions

1Preheat your oven to 375°F.
2Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
3In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbled, about 5 to 7 minutes.
4Use a spatula to break the sausage into small pieces as it cooks.
5Add the diced onion and red bell pepper to the skillet with the cooked sausage.
6Cook for 3 to 4 minutes until the vegetables are softened and the onion becomes translucent.
7Layer half of the sliced potatoes evenly in the bottom of the prepared baking dish.
8Spread the sausage and vegetable mixture over the potatoes, then top with half of the shredded cheddar cheese.
9Arrange the remaining potato slices over the cheese layer.
10In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined and slightly frothy.
11Pour the egg mixture evenly over the entire casserole, ensuring it seeps down through the layers.
12Sprinkle the remaining cheddar cheese on top.
13Bake in the preheated oven for 40 to 45 minutes, until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
14Let the casserole rest for 5 minutes before slicing.
15Garnish with chopped fresh parsley and serve warm.
16The casserole can be stored in the refrigerator for up to 3 days.

🔧Equipment

9×13 inch baking dish
Large skillet
Mixing bowl
Whisk
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 225mg🧂Sodium: 890mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 23g

📝Notes

For a make-ahead option, assemble the casserole the night before, cover, and refrigerate. Bake as directed the next morning, adding 10 minutes to the cooking time if starting from cold.

Watch Video Of How Potato Breakfast Casserole Works

This potato breakfast casserole is always a good idea for any occasion – whether you’re hosting a family gathering or just want a hearty breakfast on a weekday morning. One of my favorite things about this recipe is how easily it can be adapted to suit different tastes and dietary needs.

And let’s not forget about storage – you can refrigerate or freeze individual portions for later use. Reheating is easy as pie: just pop it in the oven at 350°F (175°C) until hot and bubbly.

❓ Frequently Asked Questions About Potato Breakfast Casserole

Q: What type of potatoes are best for this recipe?

The best potatoes for this recipe are high-starch varieties like Russet or Idaho. These will yield a crispy exterior and fluffy interior that’s perfect for this casserole.

Q: Can I use leftover cooked bacon?

Yes, you can definitely use leftover cooked bacon in this recipe. Just chop it up into small pieces before adding it to the casserole.

Q: Is it possible to make this recipe without eggs?

You can substitute the eggs with an additional 1/2 cup of sour cream or Greek yogurt if you prefer.

Q: How long does this casserole keep in the fridge?

This casserole will keep in the fridge for up to 3 days. Reheat it in the oven at 350°F (175°C) until hot and bubbly.

Q: Can I freeze individual portions of this casserole?

Yes, you can freeze individual portions of this casserole for up to 3 months. Simply thaw overnight in the fridge before reheating.

Q: What’s the best way to reheat this casserole?

The best way to reheat this casserole is in the oven at 350°F (175°C). This will ensure that everything stays hot and crispy.

Similar Posts