Roasted Potato Breakfast Casserole is a hearty breakfast made with pan-fried potatoes that are topped and baked with a cheesy bacon and egg mixture. If this sounds good to you, you might also want to try my Breakfast Twice Baked Potato!
Roasted Potato Breakfast Casserole
There is something comforting about a hot and hearty breakfast. Casseroles are not just for dinner; this roasted potato breakfast casserole is loaded with ingredients that will get your day going in the right direction. It starts with seasoned fried cubed potatoes that are topped with a cheesy egg mixture. This would be a delicious option to serve guests at Thanksgiving.
Breakfast Casserole Ingredients
Potatoes: I used russet potatoes in this recipe because of their high starch content. Waxy potatoes do not fry as well. Before frying the potatoes, be sure to soak them in water and pat them dry. I will go into that in more detail below.
Seasoned Salt: Also called seasoning salt, it is a blend of salt, spices, and herbs and can be found at most grocery stores. This will add flavor to the potatoes.
Bacon: The bacon needs to be cooked and crumbled, which can be done ahead of time by baking the bacon. To bake bacon, place the slices of bacon on a baking sheet lined with aluminum foil. Bake for 18-20 minutes at 415°F. It’s so easy and makes cleanup a breeze!
Seasonings: The eggs are seasoned with kosher salt, pepper, dry mustard powder, and onion powder.
Cheese: I used a combination of Monterey Jack cheese and cheddar cheese. You can use all of one kind if you prefer.
Preparing the Potatoes
There are a few steps in preparing the potatoes before you fry them. First, wash the potatoes and cut them into small cubes. Second, rinse or soak the cubed potatoes in water. Why? The water will help remove some of the starch in the potatoes. This, in turn, will result in crispier potatoes that won’t stick together when being fried. You can just rinse them in water. Or, you can let the cubed potatoes soak in water for 30 minutes, up to overnight.
After the potatoes have been rinsed or soaked, be sure to pat them dry. Use a clean towel or paper towel to get any excess moisture off the potatoes. This will prevent soggy potatoes. The potatoes are now ready to be fried.
Making American Fries (Fried Cubed Potatoes)
Once the potatoes are ready to be fried, it’s easy to do. First, heat up the oil in a skillet. Next add the potatoes to the skillet and season with salt, seasoned salt, and pepper. Cover the skillet and fry the potatoes for about 10 minutes. Then, uncover and continue to fry the potatoes for an additional 8-10 minutes, stirring occasionally. Finally, place the fried potatoes into a 9×13-inch baking dish that has been sprayed with nonstick cooking spray and set aside.
How to Make Roasted Potato Breakfast Casserole
After the potatoes are fried and in the baking dish, prepare the rest of the casserole. Whisk together the eggs, heavy cream, salt, pepper, dry mustard powder, and onion powder. To the egg mixture, add the cooked and crumbled bacon, onion, and one cup of both kinds of cheese. Stir to mix the ingredients together.
Pour the egg mixture over the potatoes in the baking dish. Bake for about 25 minutes. After 25 minutes, add the remaining cheese on top and bake for an additional 10 minutes, or until the edges start to brown and the center doesn’t jiggle when you shake the pan. Serve warm, garnished with green onion. Keep in mind that this dish is filling and satisfying enough to be served for dinner, too!
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Roasted Potato Breakfast Casserole
Roasted Potato Breakfast Casserole is a hearty breakfast made with pan-fried potatoes that are topped and baked with a cheesy bacon and egg mixture.
- 1½ pounds (about 4 medium) russet potatoes, washed, cut into small cubes, rinsed, and pat dry
- 1 tablespoon olive oil, up to ¼ cup, as needed
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 8 large eggs, room temperature
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon dry mustard powder
- ¼ teaspoon onion powder
- 8 slices bacon, cooked and crumbled
- 1 small yellow onion, finely diced (approximately ½ cup)
- 1½ cups (170g) Monterey Jack cheese, shredded, divided
- 1½ cups (170g) cheddar cheese, shredded, divided
- 1-2 green onions, diced (for garnish)
Preheat the oven to 350°F.
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
In a medium skillet over medium heat, add olive 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.)
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.