Ah, breakfast casseroles—there’s something about them that just screams comfort and warmth, like a cozy blanket on a chilly morning. This Hearty Roasted Potato Breakfast Casserole isn’t just food; it’s like a culinary hug, perfect for those days when only a filling start will do. Imagine the aroma of roasted potatoes mingling with spices, tempting you out of bed—it’s pure, unadulterated bliss, right up there with the feeling of finding an unexpected $20 in an old coat pocket.
Steps
- Preheat your oven to 350°F, and grease a 9×13-inch baking dish with nonstick spray. In a skillet over medium heat, warm up the vegetable oil. Once hot, add the cubed, rinsed, and dried potatoes, seasoning them with seasoned salt and pepper.
- Cover the skillet and cook the potatoes for 10 minutes. Remove the lid and continue frying the potatoes for 8-10 more minutes, stirring occasionally, until they are crispy. Transfer the fried potatoes into the prepared baking dish.
- In a large bowl, whisk together eggs, heavy cream, kosher salt, pepper, dry mustard powder, and onion powder. Add the cooked bacon, diced onion, and 1 cup each of Monterey Jack and cheddar cheese, stirring to combine.
- Pour the egg mixture evenly over the potatoes in the baking dish. Bake for about 25 minutes.
- After 25 minutes, sprinkle the remaining cheese over the casserole and continue baking for an additional 10 minutes. Bake until the edges are browned and the center is set. Garnish with diced green onions before serving.
Ingredients
- 1 ½ pounds russet potatoes (approx. 4 medium), washed, cubed, rinsed, and dried
- 1-2 tablespoons vegetable oil
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 8 large eggs, at 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 cooked and crumbled bacon
- 1 small yellow onion, finely diced (about ½ cup)
- 1 ½ cups Monterey Jack cheese, shredded, divided
- 1 ½ cups cheddar cheese, shredded, divided
- 1-2 green onions, diced (for garnish)
FAQ
- Can I use a different type of potato for the casserole?
- While russet potatoes are recommended due to their high starch content, which results in a crispier texture, you can experiment with other types. However, note that waxy potatoes may not fry as well and might not achieve the same level of crispiness.
- How can I prepare the bacon in advance?
- You can cook and crumble the bacon ahead of time by baking it. Simply arrange the bacon slices on a baking sheet lined with aluminum foil and bake at 415°F for 18-20 minutes. This method is convenient and simplifies cleanup.
- Why is it important to soak the potatoes before frying?
- Soaking the cubed potatoes in water helps to remove excess starch, which is crucial for ensuring the potatoes become crispy when fried and do not stick together. You can soak them for at least 30 minutes or even overnight for best results.
- What if I don’t have seasoned salt?
- If you don’t have seasoned salt, you can create your own blend using regular salt mixed with a variety of spices and herbs that you enjoy. This will add flavor to the potatoes when frying.
- Can this casserole be served for meals other than breakfast?
- Absolutely! This roasted potato breakfast casserole is hearty and satisfying enough to be enjoyed for lunch or dinner as well. It’s versatile and can be a great addition to any meal.
Tips
- Soak and Dry the Potatoes: To achieve crispy potatoes, rinse or soak the cubed potatoes in water to remove excess starch, then pat them dry thoroughly before frying.
- Pre-cook the Bacon: Baking the bacon beforehand can save time and reduce cleanup. Place slices on a foil-lined baking sheet and bake at 415°F for 18-20 minutes until crispy, then crumble.
- Season to Taste: Before assembling the casserole, taste a fried potato cube to check the seasoning. Adjust the salt and pepper as needed for your preference.
- Cheese Layering: After baking the casserole for 25 minutes, add the remaining cheese on top. This ensures a melted, gooey top layer that enhances the dish’s flavor and texture.
Equipment
- 9×13-inch Baking Dish – If someone doesn’t already have a baking dish of this size, they might need to purchase one.
- Medium Skillet – A good quality skillet for frying the potatoes.
- Whisk – For mixing the egg and cream mixture.
- Nonstick Cooking Spray – This may not be considered equipment, but it’s essential for preparing the baking dish.
- Aluminum Foil – For baking the bacon, if not already owned.
