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Loaded potato breakfast casserole is an easy casserole recipe, perfect for breakfast, brunch, or even dinner. This breakfast dish is made with hollandaise sauce, eggs, cheese, potatoes, ham, and bacon. Loaded baked potatoes made easier with a breakfast twist, and enough to serve a crowd!
Loaded potato breakfast casserole is the bomb!! It is a great way to use leftover baked potatoes, using chilled baked potatoes in this dish. I incorporated homemade Hollandaise sauce in the casserole for incredible flavor. It’s the same sauce I use in my breakfast potato stacks recipe.
This is definitely not your mama’s egg casserole dish! 😉
*Post update: This recipe was the first place winner in the Food & Wine Conference recipe contest sponsored by Idaho Potatoes. You can read more of those details in my conference recap, but I hope that’s enough to convince you that you absolutely need this amazing recipe in your life!
The “Potato Cam” interview about my dish…
It was an amazing experience, not only for the accolades but I also received an all-expenses-paid trip to Idaho and the Grand Tetons sponsored by the Idaho Potatoes Commission. Don’t miss that recap, including a private dinner just for our group by James Beard Awarded and Zagat rated chef, Rick Sordahl. I shared an inside look at the harvesting and packaging process of Idaho potatoes. I always find these behind-the-scenes tours fascinating. It’s important to understand where our food comes from and how it’s harvested, processed and distributed.
How To Make Loaded Potato Breakfast Casserole
Slice a few pieces off the end of the potato and remove the peel. Slice the potatoes in thin pieces, about 1/4″ width and set aside. Then whisk the milk and egg mixture together until blended.
Now make the Hollandaise. Homemade Hollandaise sauce gives this recipe great flavor. It’s really important to whisk constantly when preparing.
Cool the Hollandaise and add it to the milk mixture. Place half of the potatoes in the bottom of your baking dish.
Top with ham, bacon, and cheese. Pour half of the milk mixture on top. Repeat with one more layer and pour over with the remaining liquid. Cover with foil and chill overnight.
See the complete recipe for this easy loaded potato breakfast, below.
Into the oven…
Want a bite?!
If you make this delicious breakfast recipe, don’t forget to tag me on social media!
Loaded Potato Breakfast Casserole
For the casserole:
- 8 whole eggs
- 1 lb thinly sliced cooked ham chopped into bite-size pieces
- 8-10 slices cooked bacon chopped into bite-size pieces
- 8 ounces sharp white cheddar cheese freshly grated
- 4 large Idaho potatoes baked, cooled, wrapped in foil and chilled overnight
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1 tbsp flat-leaf parsley finely chopped
- 1 cup whole milk
- 1/2 cup half & half
- 1 recipe for Hollandaise sauce
- *optional 1/4 cup finely chopped chives
For the Hollandaise:
- 4 egg yolks room temp
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dijon mustard
- 1 stick butter
- dash cayenne pepper
To bake the potatoes:
- Wash potatoes, pat dry and rub skins with olive oil
- Bake at 425 degrees F for 40-50 minutes, depending on the size of your spud
- Let potatoes cool completely, then wrap in foil and refrigerate overnight (just make extra for dinner the night before you assemble your casserole)
For the casserole:
- Grease a 9x13 baking dish and set aside
- Slice baked potatoes into 1/4" slices and remove the peel, they should peel easily after being chilled overnight
- Whisk the milk, half & half, parsley, onion powder, garlic powder, paprika and whole eggs in a large bowl until mixed, now prepare the Hollandaise sauce
- Whisk egg yolks and lemon juice briskly in a stainless steel bowl until thickened and doubled in volume
- Place yolk mixture in a double boiler over simmering water and continue to whisk rapidly until mixture thickens
- Slowly drizzle in melted butter while continuing to whisk until sauce is doubled in volume
- Remove from heat and stir in dijon and cayenne pepper
- Add Hollandaise to milk mixture and whisk well until combined
- Place a layer of potatoes in the bottom of your greased baking dish, then add a layer of chopped ham, bacon, cheese and chives, if using
- Pour half of the milk mixture on top of first layer
- Repeat with one more layer and pour remaining milk mixture on top
- Cover with foil and refrigerate overnight
- Bake at 350 degrees F, uncovered, for 45-50 minutes until edges are golden brown and casserole is set
- Allow casserole to sit for for a few minutes before slicing and serving