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.
Servings: 8
Calories: 520kcal
Ingredients
Potatoes
- 1½ pounds (about 4 medium) russet potatoes, washed, cut into small cubes, rinsed, and pat dry
- 1 -2 tablespoons vegetable oil,
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
Casserole
- 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)
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
Calories: 520kcal