Loaded Breakfast Casserole

Loaded potato breakfast casserole is an easy casserole recipe, perfect for brunch or dinner! It's loaded baked potatoes with a delicious breakfast twist!

Course Side Dish

Cuisine American

Prep Time 1

Cook Time 45

Total Time 1 45

Servings servings

Calories 508kcal

Author Amee

Ingredients

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

Instructions

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, set aside, and prepare the Hollandaise sauce.
Whisk egg yolks and lemon juice briskly in a stainless steel bowl until thickened and doubled in volume.
Place the bowl over a double boiler and continue whisking until thickened, then gradually add the melted butter, continuously whisking rapidly.
Slowly drizzle in melted butter, and continue whisking until the sauce is doubled in volume.
Remove from heat and stir in dijon and cayenne pepper, then add the prepared hollandaise to the egg mixture and whisk 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.
Pour half of the milk mixture on top of the first layer.
Repeat with one more layer and pour the 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 the casserole to sit for a few minutes before slicing and serving.

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