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Loaded Potato 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
Keyword potatoes
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 427kcal
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
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • 1 tbsp flat-leaf parsley finely chopped
  • 1 cup whole milk
  • ½ cup half & half
  • 1 recipe for Hollandaise sauce
  • *optional ¼ 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 ¼" 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

Nutrition

Serving: 1g | Calories: 427kcal | Carbohydrates: 22g | Protein: 27g | Fat: 27g