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Breakfast Potato Casserole

Breakfast Potato Casserole Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 lbs russet potatoes, diced into 1/2‑inch cubes
  • 6 slices bacon, chopped
  • 1 small onion, diced
  • 8 large eggs
  • 1 cup whole milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika (optional)

Method
 

  1. In a skillet over medium heat, cook the chopped bacon until crispy, 6‑8 minutes. Add the onion and cook until softened, 3‑4 minutes. Drain on paper towels, reserving 1 tablespoon bacon fat.
  2. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika. Stir in half the cheese.
  3. Grease a 9×13‑inch baking dish with bacon fat. Spread diced potatoes in the dish. Top with bacon‑onion mixture, then pour egg mixture over. Sprinkle remaining cheese on top.
  4. Preheat oven to 375°F. Bake until center is set and top is golden, 45‑50 minutes. Tent with foil if browning too fast.
  5. Let cool 5‑10 minutes, then scoop onto plates and garnish with chives if desired. Serve warm.

Notes

If assembling the night before, cover and refrigerate after step 3. Bake straight from the fridge, adding 10 minutes to the bake time. For a crispier potato base, roast the potatoes on a sheet pan for 15 minutes at 400°F before assembling.