The Heart of a Good Morning
This casserole is my favorite way to start a busy day. It fills the whole house with a warm, happy smell. I believe a good breakfast should hug you from the inside.
It matters because it brings everyone to the table. We share food and talk before the day gets too loud. What is your favorite weekend breakfast smell?
A Little Story About Potatoes
My grandson once tried to skip frying the potatoes. He just put them in raw. The result was not good, I will tell you that! We still laugh about his “crunchy surprise.”
Frying them first makes all the difference. It gives the casserole a strong, tasty base. This step matters. It turns soft potatoes into little crispy bites.
Let’s Talk About the Good Stuff Inside
Eggs, cream, and cheese come together like old friends. They make the casserole rich and cozy. The bacon adds a salty crunch that I just love.
Fun fact: The dry mustard powder is my secret. You will not taste mustard. It just makes the eggs taste more like themselves. Do you have a secret ingredient you always add?
Putting It All Together
Pouring the egg mixture over the potatoes is the best part. You see all the colors and textures mix. It looks so pretty before it even bakes.
Then you wait. The oven does its magic. Doesn’t that waiting feel like forever? But it is always worth it.
Why This Recipe Matters
This is more than just food. It is a recipe for connection. It makes enough to share with neighbors or friends who stop by.
It matters because sharing a meal shows you care. It is a way to say, “I am glad you are here.” Who would you love to share this breakfast with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes, washed, cut into small cubes, rinsed, and pat dry | 1 ½ pounds (about 4 medium) | For the potatoes |
| Vegetable oil | 1-2 tablespoons | For the potatoes |
| Seasoned salt | 1 teaspoon | For the potatoes |
| Black pepper | ½ teaspoon | For the potatoes |
| Large eggs | 8 | Room temperature |
| Heavy cream | 1 cup | |
| Kosher salt | ½ teaspoon | |
| Ground pepper | ½ teaspoon | |
| Dry mustard powder | ½ teaspoon | |
| Onion powder | ¼ teaspoon | |
| Bacon, cooked and crumbled | 8 slices | |
| Yellow onion, finely diced | 1 small (approx. ½ cup) | |
| Monterey Jack cheese, shredded | 1 ½ cups (170 g) | Divided |
| Cheddar cheese, shredded | 1 ½ cups (170 g) | Divided |
| Green onions, diced | 1-2 | For garnish |
My Cozy Breakfast Casserole
Good morning, sunshine! This casserole is my favorite weekend treat. It fills the whole kitchen with a wonderful smell. I love how everything bakes together in one pan.
It reminds me of big family breakfasts at my grandma’s farm. We would all help chop and stir. This recipe is just as simple and satisfying. Let’s make some happy memories together.
Step 1: First, get your oven nice and hot. Set it to 350°F. Grab your biggest baking dish, the 9×13-inch one. Give it a quick spray so nothing sticks. This is our casserole’s cozy bed.
Step 2: Now for the potatoes! Heat a little oil in your skillet. Toss in your cubed potatoes. Sprinkle them with seasoned salt and pepper. Cover them and let them cook for 10 minutes.
Step 3: Take the lid off. Let those potatoes get crispy for another 8-10 minutes. Stir them now and then. (Be sure to taste one potato cube. I still laugh at how often I forget to season enough!).
Step 4: Spread the crispy potatoes in your baking dish. Doesn’t that smell amazing already? Now, let’s make the egg mixture. Crack all eight eggs into a big bowl.
Step 5: Pour in the heavy cream. Add your salt, pepper, mustard powder, and onion powder. Whisk it all together until it’s smooth and happy. I love the sunny yellow color.
Step 6: Time for the good stuff! Stir in the bacon, onion, and one cup of each cheese. (A hard-learned tip: let your cooked bacon cool before crumbling. Those little fingers are sensitive!).
Step 7: Pour this cheesy egg mixture right over the potatoes. Try to cover them evenly. Now, the magic happens in the oven! Bake it for 25 minutes.
Step 8: Carefully take the casserole out. It will still be a bit wobbly. Sprinkle the rest of your cheese on top. This makes the best, gooey crust. Pop it back in for 10 more minutes.
Step 9: It’s done when the edges are golden and the center doesn’t jiggle. Garnish with those fresh green onions. What’s your favorite weekend breakfast to share? Share below!
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Breakfast, Brunch
Three Tasty Twists to Try
This recipe is like a good friend. It’s happy to change things up! You can make it different every time. Here are a few of my favorite ideas.
The Garden Lover: Skip the bacon. Add chopped spinach and sliced mushrooms instead. It’s so fresh and colorful.
The Spicy Kick: Mix in a diced jalapeño with the onions. Use pepper jack cheese for the melt. It will wake up your taste buds!
The Holiday Version: Use little cubes of ham instead of bacon. Add a sprinkle of thyme. It feels so festive and special.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This casserole is a star all on its own. But I love making a whole spread. It feels like a real celebration. Here is how I like to serve it.
I always have a bowl of fresh fruit on the table. It adds a sweet, juicy bite. A basket of warm, buttery toast is perfect for scooping up every last bit. You could also add a simple green salad for a brunch.
For a drink, a tall glass of orange juice is my go-to. Its sweetness is perfect with the savory eggs. For a special treat, a mimosa is lovely. Just a little champagne with your juice. Which would you choose tonight?
Making Breakfast Last All Week
This casserole is a champion for busy mornings. Let it cool completely after baking. Then cover it tightly and put it in the fridge. It will be good for up to four days.
You can also freeze it for later. I cut it into single portions. I wrap each piece in foil and put them in a freezer bag. This way, you have a quick breakfast anytime.
To reheat, just warm a slice in the microwave. For a crispier top, use the oven. I once reheated a slice for my grandson Leo. He said it tasted just as good as the first day!
Batch cooking like this saves so much time. It means a good breakfast is always ready for you. A happy morning starts with a full belly. Have you ever tried storing it this way? Share below!
Simple Fixes for a Perfect Casserole
Sometimes the potatoes are not crispy enough. Make sure you dry them very well after rinsing. Wet potatoes will steam instead of fry. This gives you a soft, not crispy, base.
The center might be too jiggly after baking. This means it needs more time. I remember when I was impatient and took mine out early. We had to put it right back in the oven!
Your casserole could also be a bit bland. Do not be shy with the salt. Always taste your potato cube after frying. You can add more seasoning then.
Getting these steps right builds your confidence in the kitchen. It also makes the flavors so much better. Good food is about the little details. Which of these problems have you run into before?
Your Breakfast Casserole Questions
Q: Is this recipe gluten-free? A: Yes, it is! All the ingredients are naturally free of gluten.
Q: Can I make it the night before? A: Absolutely. Assemble the whole dish, cover it, and keep it in the fridge. Just bake it in the morning.
Q: What can I use instead of heavy cream? A: Whole milk will work just fine. The casserole will be a little less rich, but still delicious.
Q: Can I make a smaller portion? A: Of course. Just cut the recipe in half. Use an 8×8 inch baking dish instead.
Q: Any other add-in ideas? A: Try chopped bell peppers or cooked sausage. A little hot sauce is nice too. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe becomes a favorite in your home. It holds so many good memories for me. Nothing makes me happier than sharing these kitchen stories with you.
I would love to see your creation. Your version might give me a new idea! Fun fact: The first time I made this, I forgot the bacon. My husband still ate two helpings!
Show me your beautiful breakfast casserole. Let’s build a community of happy cooks together. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Savory Breakfast Casserole with Potatoes
Description
A hearty and satisfying Roasted Potato Breakfast Casserole, packed with crispy potatoes, bacon, cheese, and eggs. Perfect for a weekend brunch or make-ahead breakfast.
Ingredients
Potatoes:
Casserole:
Instructions
- Preheat the oven to 350°F.
- Potatoes: Spray a 9×13-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 9×13-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.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream and use turkey bacon.