Print

Ultimate Loaded Baked Potato Breakfast Casserole – Easy & Hearty

breakfast potato casserole - featured image
Print Recipe

This Ultimate Loaded Baked Potato Breakfast Casserole is a hearty, crowd-pleasing dish featuring crispy potatoes, smoky bacon, melted cheddar, and fluffy eggs. Ready in under an hour with simple ingredients, it’s perfect for brunch, holidays, or any meal.

Ingredients

Scale
  • 4 medium Russet potatoes (about 2 pounds), scrubbed and diced into 1/2-inch cubes
  • 8 slices thick-cut bacon
  • 8 large eggs, room temperature
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 4 green onions, sliced (dark green parts reserved for garnish)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons unsalted butter (for greasing the dish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with the 2 tablespoons of butter, ensuring you get the corners.
  2. Cook the bacon: Place bacon slices in a cold skillet. Turn heat to medium and cook until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Leave the rendered fat in the skillet.
  3. Par-cook the potatoes: While the bacon cooks, scrub the potatoes well (no need to peel). Dice into 1/2-inch cubes.
  4. Brown the potatoes: Add the diced potatoes to the skillet with the hot bacon fat. Spread into an even layer. Cook undisturbed for 4-5 minutes, then stir and cook for another 4-5 minutes until golden on the outside and just barely tender. Season with 1/2 teaspoon salt, the pepper, and garlic powder. Stir to coat. Remove from heat.
  5. Whisk the egg mixture: In a large mixing bowl, crack the 8 eggs. Add the milk and the remaining 1/2 teaspoon salt. Whisk vigorously until uniform and slightly frothy, about 30 seconds.
  6. Layer the casserole: Spread the browned potatoes evenly in the greased baking dish. Sprinkle half of the crumbled bacon over the potatoes. Pour the egg mixture evenly over everything. Top with the shredded cheddar cheese, spreading to cover the surface. Sprinkle the remaining bacon on top.
  7. Bake covered: Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  8. Bake uncovered: Remove the foil and bake for another 15-20 minutes, until the center is set and the edges are golden brown. A knife inserted in the center should come out clean, and the casserole should jiggle just slightly in the very middle.
  9. Rest and garnish: Let the casserole rest for 5-10 minutes before slicing. Top with dollops of sour cream and a generous sprinkle of sliced green onions.

Notes

For best results, shred your own cheddar cheese from a block—it melts better than pre-shredded. Let eggs come to room temperature for even cooking. If the casserole browns too fast on top but is still jiggly in the center, cover loosely with foil for the last 10 minutes. Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: breakfast casserole, loaded baked potato casserole, potato bacon casserole, easy breakfast recipe, brunch casserole

Find it online: https://bakebelle.com/ultimate-loaded-baked-potato-breakfast-casserole-easy-and-hearty/