Roasted Potato Breakfast Casserole

Why You’ll Absolutely Love This Casserole

• Simple Ingredients: You probably have most of these ingredients in your kitchen already!
• Customizable: Feel free to swap out veggies, cheeses, or add your favorite protein.
• Perfect for Meal Prep: Make it ahead of time and enjoy it throughout the week.
• Crowd-Pleasing: Ideal for brunch with friends or a holiday breakfast.
• Filling and Satisfying: It’s loaded with everything you need to kickstart your day1.

What Goes Into This Deliciousness?

Ingredients:

• Potatoes: 1 ½ pounds (about 4 medium) russet potatoes, washed, cut into small cubes, rinsed, and pat dry1
• Oil: 1-2 tablespoons vegetable oil1
• Seasoning: 1 teaspoon seasoned salt, ½ teaspoon black pepper1
• Eggs: 8 large eggs, room temperature1
• Dairy: 1 cup heavy cream1
• Spices: ½ teaspoon kosher salt, ½ teaspoon ground pepper, ½ teaspoon dry mustard powder, ¼ teaspoon onion powder1
• Protein: 8 slices bacon, cooked and crumbled1
• Veggies: 1 small yellow onion, finely diced (approximately ½ cup)1
• Cheese: 1 ½ cups (170 g) Monterey Jack cheese, shredded, divided, 1 ½ cups (170 g) cheddar cheese, shredded, divided1
• Garnish: 1-2 green onions, diced1

Let’s Get Cooking!

1. Prep the Potatoes:
   • Preheat your oven to 425°F (220°C)25.
   • Chop the potatoes into small, even cubes for maximum crispiness2.
   • Toss the potatoes with vegetable oil, seasoned salt, and pepper1.
   • Spread them on a baking sheet and roast for 20-25 minutes, until golden brown and tender2.
2. Sauté the Veggies:
   • While the potatoes are roasting, dice the onion1.
   • In a skillet, sauté the onion until softened2.
   • If you’re adding other veggies like bell peppers or spinach, toss them in and cook until tender2.
3. Mix the Egg Mixture:
   • In a large bowl, whisk together the eggs, heavy cream, kosher salt, ground pepper, dry mustard powder, and onion powder1.
   • Stir in the cooked bacon, sautéed onion (and any other veggies), and one cup of both the Monterey Jack and cheddar cheese1.
4. Assemble the Casserole:
   • Grease a 9×13 inch baking dish2.
   • Spread the roasted potatoes evenly in the dish2.
   • Pour the egg mixture over the potatoes1.
   • Sprinkle the remaining cheese on top1.
5. Bake to Perfection:
   • Bake in the preheated oven at 350°F (175°C) for about 35-40 minutes2.
   • The casserole is ready when the edges are golden brown and the center is set (it shouldn’t jiggle when you gently shake the pan)1.
6. Garnish and Serve:
   • Garnish with diced green onions for a pop of color and fresh flavor1.
   • Let it cool for a few minutes before slicing and serving.

Quick Facts

• Prep Time: 45 minutes1
• Cook Time: 35 minutes1
• Serving Size: 6-8 people

Serving Suggestions

• Serve warm, garnished with green onion1.
• For a heartier meal, serve with a side of fruit salad or a simple green salad46.
• This casserole is also delicious for dinner1!

Tips for Customization

• Cheese: Experiment with different cheeses like Gruyere, mozzarella, or pepper jack.
• Veggies: Add bell peppers, mushrooms, spinach, or cherry tomatoes2.
• Protein: Sausage, ham, or chorizo would be great additions1.
• Spice: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.

FAQs

• Can I make this ahead of time? Absolutely! Assemble the casserole and store it in the fridge overnight. Add about 10-15 minutes to the baking time.
• Can I freeze this casserole? Yes, you can! Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before baking.
• What kind of potatoes should I use? I prefer russet potatoes for their high starch content, which makes them nice and crispy when roasted1. Yukon Gold potatoes also work well2.
• Can I use milk instead of heavy cream? Yes, but the casserole won’t be as rich and creamy.

Enjoy your delicious and easy Roasted Potato Breakfast Casserole!