My breakfast potato casserole is a mouthwatering option for a weekend breakfast or even a cozy brunch. Loaded up with lots of delicious morsels such as diced potatoes, onions, bacon, spinach and cheese, this cheesy breakfast potato casserole recipe is an easy make-ahead dish that's terrific as a part of your weekend morning spread!
Breakfast Potatoes Cozied Up in a Savory Casserole
One thing we love and appreciate in our household are leisurely weekend mornings, ones where we have family members present to share a tasty breakfast or brunch with.
On those fun occasions, I like to whip up a casserole to serve as part of our morning spread, one filled with lots of savory bells and whistles, all mixed up and ready to bake off.
I appreciate the convenience of a dish like this, and often prepare this breakfast casserole if we're craving something on the savory side, or even this brioche French toast casserole with a side of my blueberry compote for something sweet and fun.
And when we're craving some breakfast potatoes, this breakfast potato casserole is a beloved favorite, filled with morsels such as diced russet potatoes, onions, spinach, crispy bacon plus a hefty sprinkle of grated cheddar cheese.
These savory ingredients are then combined with a few other binding ingredients to create a lightly puffed, cheesy and potato-filled casserole, fantastic as part of our breakfast or even brunch.
Easy to prep ahead and have ready in a casserole dish to bake off the next morning, this hot and delicious breakfast potato casserole is sure to be on repeat during times of gathering for us!
My Recipe for Breakfast Potato Casserole
Friends, when I prepare a breakfast casserole like this one, I like to stretch the ingredients and create lots of texture for a light, fluffy and savory bite.
To achieve this, I not only add potatoes and other aromatic ingredients into this dish, but I also add a couple of whisked eggs and a small amount of cubed French loaf.
Both of these act as binders for the potatoes, onions, bacon, spinach, cheese and herbs, offering a bit of fluffiness in each bite that is super comforting and cozy.
Here's a glance at my breakfast potato casserole recipe: (or just jump to the full recipe...)
- I begin by sauteing together my diced, seasoned potatoes and onions until softened and golden, then allow them to slightly cool.
- To a large bowl I add my finely cubed bread along with my other aromatic and savory ingredients, and spoon in my potato/onion mixture.
- Next, I pour my whisked eggs and half and half into the bowl, and mix the casserole ingredients together until combined.
- I spoon the breakfast potato casserole mixture into my prepared casserole dish, sprinkle over cheese, and allow it to sit for a few moments.
- Then, I bake the casserole for about 40 minutes, and serve nice and hot.
Recipe
Breakfast Potato Casserole
by Ingrid Beer
This breakfast potato casserole is loaded up with potatoes, onions, bacon, spinach and cheese, baked up until puffed, hot and golden!
Category: Breakfast
Cuisine: American
Yield: Serves 4
Nutrition Info: 669 calories per serving
Prep Time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour, 15 minutes
Ingredients:
- Olive oil or avocado oil
- 1 russet potato, peeled and finely diced
- 1 small onion, finely diced
- Salt
- Black pepper
- ¼ teaspoon paprika
- ½ loaf French bread (about 8 ounces), cubed into bite-size pieces
- 6 strips crispy-cooked bacon, chopped
- 2 green onion, chopped
- 1 tablespoon chopped cilantro leaves
- 1 cup baby spinach, roughly chopped
- 2 tablespoons melted butter
- 1 ½ cups grated cheddar cheese
- 2 eggs
- ¼ cup half & half
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Preheat the oven to 375°, and lightly mist a medium sized baking dish (about 1 ½ to 2 quart size) with cooking spray.
- Place a large skillet (cast iron is great for this) over medium-low heat, and add about 3-4 tablespoons of oil in. Once the oil is hot, add the diced potatoes and onion into the pan, plus a couple of good pinches of salt and pepper, and the paprika. Cook for about 15 minutes, stirring frequently, or until golden-brown and softened. Spoon onto a plate, and allow to cool slightly.
- Into a large bowl, add the cubed French bread, the chopped bacon, green onion, cilantro and spinach. Drizzle in the melted butter, and toss to coat. Add in the slightly cooled potato/onion mixture.
- Whisk the eggs with the half & half, and pour that mixture into the potato/bread mixture. Sprinkle in 1 cup of the cheese, and mix everything very well, preferably with your clean hands, making sure that all of the bread cubes are well coated.
- Spoon the mixture out into the prepared baking dish, and lightly press down on it. Sprinkle over top the remaining ½ cup of cheese, cover with foil, and allow the mixture to sit for about 20 minutes to soak up the flavors. (You can make up to this point if preparing ahead, then wrap and keep in fridge.)
- Bake the breakfast potato casserole, covered, for about 20 minutes. Then, remove the foil and bake an additional 20 minutes, until golden brown and puffed.
- Allow the casserole to sit for just 5 to 10 minutes before serving. Enjoy hot.
Tips & Tidbits for my Breakfast Potato Casserole recipe:
- Prepare this breakfast casserole ahead: If planning on serving a nice breakfast or brunch, I sometimes like to prep this casserole a day before. I simply saute my onions and potatoes, and prep my remaining ingredients, then combine everything together according to the recipe. I spoon into a casserole dish and make sure that the breakfast potato casserole is completely cool before wrapping in plastic wrap. The next day, I allow it to come to room temp for an hour or two, then bake and serve.
- French bread for light, fluffy texture: I really like French bread for this recipe, because it is very light and airy, rather than super dense. When combined with the eggs and the other ingredients, it sort of melts into the casserole, offering a little texture and fluffiness to the ingredients within.
- Regular bacon, or turkey bacon: If you prefer not to use pork bacon, then turkey bacon is a terrific alternative with some nice, smoky flavor. You can also substitute chopped and crisped Canadian bacon or even add in some chopped ham for delicious flavor, or spicy sausage. You can omit any meat altogether, if preferred.
- Cheddar cheese, or other yummy options: I love classic cheddar here, but jack, pepper jack, even a Mexican or Italian blend are all delicious options here.
Hungry for more delectable and cozy breakfast recipes? Check out this Breakfast Casserole, this Brioche French Toast Casserole, this Homemade Breakfast Sausage, these Hash Brown Potato Cakes, this Breakfast Frittata, these Baked Egg Cups, or this Shakshuka!
Cook's Note: This recipe was originally published in 2014, and has been updated with even more love!
Thalia @ butter and brioche
I have never made a bake for breakfast before! Great idea Ingrid, this looks delicious and definitely is a perfect start to a day...
Brandy
I just made this for dinner and I am so glad I did. I added some garlic powder and actually used a bigger pan so it turned out more crunchy than in your picture - LOVED IT! I think I will actually throw the garlic in with the onions and potatoes next time - because there will be a next time. I am thinking of rearranging my whole menu so I can heat it in my toaster oven instead of the microwave - lol.
Thank you so much!
The Cozy Apron
Brandy, how fun that you had this for dinner! 🙂 I'm thrilled that you really enjoyed this, and that you'll be making it again. (And yes— definitely best warmed up in the toaster oven if you can rearrange things, haha!) Thanks for your comments.
Rachel D
Could this be made with biscuits cut up instead of bread (like a bubble up casserole)?
The Cozy Apron
Hi Rachel, I think that should be just fine! I'd for sure say to try it and see what you think!
nancy watson
What size is a medium baking dish? Also, can you double the recipe?
The Cozy Apron
Hi Nancy, you can certainly double the recipe—just double your ingredients. Unfortunately, if you're looking for an exact sizing on the baking dish, most of mine don't have that info on them; just use your judgement as far as the quantity—this, doubled, would feed in the ball-park of 10, roughly. (Maybe a 12x10x2 dish, or thereabouts.)
Uswah
I have made this today for breakfast and it baked so perfect. Me and my husband really like it. Great recipe. Looking forward to trying lots of your recipes.
The Cozy Apron
Hi Uswah, wow, you've been quite the cook! Glad you and your husband enjoyed this breakfast treat, and I thank you for sharing with me! Hope you do try more of our recipes. Happy cooking!
Mark
Would adding more eggs to this recipe make it more eggy or would it become rubbery and stuffy? Any tips for making this with more of a scrambled egg base?
The Cozy Apron
Hi Mark, as I have not tested this particular recipe with additional eggs, I hesitate to advise. BUT...I think I may have a couple of other really tasty egg recipes that may just be more of what you're looking for! 🙂
Take a look at these two frittata recipes, as they are definitely more egg-based: Breakfast Frittata and this Vegetable Frittata. If you like the potatoes, bacon and other ingredients in this particular bake, then you can swap those out and use them in one of these frittata recipes in place of the veggies called for. Also, leave out the bread.
I think you might enjoy these as they use a lot more eggs, and less binder ingredients. Hope you enjoy, which ever recipe you end up preparing!
Caroline
Wonderful, love frittatas! The vegetable frittata recipe of yours is my favourite!
I may make two (this and veggie) for a large brunch…some are funny with vegetables so it would be perfect!
Thankyou Ingrid & Michael for yet another year of amazing recipes and mouth watering pics, and my favourite…reading what you put into words!
Warms my heart, a great package!
May your winter break be an amazing time together, and a joy filled Christmas followed by a very promising New Year in 2023,to you both!
The Cozy Apron
My dear Caroline, thanks so very much for your well-wishes and you precious, uplifting words! We are so touched that your heart is warmed by what you find here at The Cozy Apron, and are grateful to have you as a precious follower.
Glad to read you've been enjoying the veggie frittata recipe, and I think you'll enjoy this casserole bake, with lots of savory flavors as well! 😉
Happy cooking to you...and happy holidays and new year to you and your loved ones as well! xoxo
Michelle
Hi There,
Is preparing 2 days early too early?
If it is can it be made, baked and frozen?
The Cozy Apron
Hi Michelle, I think two days ahead will be just fine. (I would not bake and freeze, as the consistency would most likely not be very good.) Hope you enjoy!
Mickey
This sounds delicious. I'll be making this weekend. Unfortunately some can't eat green leafy veggies. What do you suggest as a substitute for the spinach.
The Cozy Apron
Hi Mickey, you could substitute any veggie you that know your guests can eat and enjoy. Perhaps try a little diced red or green bell pepper, or perhaps some mushrooms may be your best bet. May you enjoy!