Roasted Potato Breakfast Casserole
User Reviews
5
Roasted Potato Breakfast Casserole
Description
Roasted Potato Breakfast Casserole starts with rinsed, cubed russet potatoes that are dried and pan-fried with vegetable oil, seasoned salt, and black pepper until crisp and tender. These potatoes form the base in a baking dish. A mixture of eggs, heavy cream, kosher salt, black pepper, dry mustard powder, and onion powder is whisked together, then combined with cooked bacon, diced yellow onion, and shredded Monterey Jack and cheddar cheeses.
The egg and cheese mixture is poured over the cooked potatoes and baked at 350°F until the custard sets and the top is lightly golden. The result is a hearty savory breakfast dish with a creamy interior and crispy potatoes, balanced by the smoky bacon and melted cheeses. Diced green onions add color and mild sharpness as garnish.
This casserole works well for brunch or breakfast gatherings and can be prepared ahead and baked when needed.
Ingredients
Potatoes
- 1 ½ pounds russet potato washed, cut into small cubes, rinsed, and pat dry, about 4 medium
- 1 -2 tablespoons vegetable oil
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
Casserole
- 8 large egg room temperature
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- ½ teaspoon dry mustard powder
- ¼ teaspoon onion powder
- 8 lices Bacon cooked and crumbled
- 1 small yellow onion finely diced (approximately ½ cup
- 1 ½ cups Monterey jack cheese shredded, divided, 170 g
- 1 ½ cups cheddar cheese shredded, divided, 170 g
- 1-2 green onion diced (for garnish
Instructions
- Preheat the oven to 350°F.
Potatoes
- Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- In a medium skillet over medium heat, add vegetable oil.
- Once the oil is hot, add the cubed, rinsed, and pat-dried potatoes.
- Season the potatoes with seasoned salt and pepper.
- Cover the skillet and fry the potatoes for 10 minutes.
- Uncover the skillet and continue to fry the potatoes for an additional 8-10 minutes, or until crispy, stirring occasionally.
- Place the fried potatoes in the prepared 9x13-inch baking dish. Set aside. (Be sure to try one and see if the seasoning is to your tastes. You can always add more salt.)
Casserole
- In a large bowl, whisk together eggs, heavy cream, kosher salt, pepper, dry mustard powder, and onion powder.
- Add bacon, onion, 1 cup of Monterey Jack cheese, and 1 cup of cheddar cheese. Stir to combine.
- Pour the mixture evenly over the top of the potatoes in the baking dish.
- Bake for approximately 25 minutes.
- After 25 minutes, add the remaining cheeses and bake 10 more minutes, or until the edges start to brown and the center doesn't jiggle when you shake the pan.
- Garnish with green onion. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 520kcal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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