Description
A golden, bubbling Cheesy Potato Breakfast Casserole that combines tender russet potatoes, creamy eggs, and melted sharp cheddar for the ultimate comfort breakfast. Perfect for feeding a crowd at brunch or meal prepping for busy weekday mornings. This foolproof recipe delivers crispy edges and a creamy center every single time.
Ingredients
6 medium russet potatoes, diced into 1/2-inch cubes
8 large eggs
1 cup whole milk
1/2 cup heavy cream
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh chives, chopped
1/4 cup green onions, sliced
2 tablespoons butter, for greasing
Instructions
1. Preheat oven to 375°F and generously butter a 9×13-inch baking dish.
2. Wash and dice potatoes into uniform 1/2-inch cubes; pat completely dry.
3. In a large bowl, whisk together eggs, milk, heavy cream, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
4. Fold diced potatoes into the egg mixture, ensuring all pieces are coated.
5. Layer half the potato mixture in the prepared baking dish and sprinkle with half the cheddar and mozzarella cheese.
6. Add remaining potato mixture and top with remaining cheese.
7. Cover tightly with aluminum foil and bake for 45 minutes.
8. Remove foil and continue baking for 20-25 minutes until top is golden brown and bubbly.
9. Check doneness by inserting a knife into the center—it should slide through easily.
10. Let casserole rest for 10-15 minutes before serving to allow eggs to fully set.
11. Garnish with fresh chives and green onions before serving.
Notes
You can substitute Yukon Gold potatoes for russet potatoes for a creamier texture.
Make this casserole ahead by assembling the night before, refrigerating, and baking in the morning (add 10-15 extra minutes to covered baking time).
For a keto version, replace potatoes with cauliflower florets and reduce milk to 3/4 cup.
Frozen hash browns can substitute fresh potatoes—thaw completely and squeeze out excess moisture first.
Add cooked turkey sausage between layers for extra protein.
Store leftovers in airtight containers for up to 4 days; reheat in microwave for 2-3 minutes.
Freezer-friendly: wrap portions tightly and freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 70
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 3
- Sodium: 520
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 18
- Cholesterol: 185
Keywords: cheesy potato breakfast casserole, breakfast casserole, potato casserole, make ahead breakfast, brunch recipe, egg casserole, breakfast bake