Egg Potato Breakfast Casserole
A dependable potato egg bake that balances a golden, crisp potato crust with a silky egg custard, studded with cheese and herbs for a comforting, make ahead breakfast everyone asks for.
Servings: 6 servings
Calories: 320kcal
Equipment
- 9x13 inch baking dish - for even baking and crisp edges
- Large mixing bowl - to whisk custard thoroughly
- Nonstick skillet - for pre-browning potatoes and aromatics
Ingredients
- 900 g 2 lb Russet potatoes, peeled and diced
- 8 large eggs about 440 g
- 240 ml 1 cup whole milk
- 120 ml 1/2 cup heavy cream
- 200 g 2 cups shredded cheddar cheese
- 100 g 1 cup cooked bacon or ham, diced
- 1 medium onion 150 g, finely chopped
- 2 cloves garlic minced (6 g)
- 15 g 1 tbsp fresh chives, chopped
- 6 g 1 tsp kosher salt and 2 g (1/2 tsp) black pepper
- 30 ml 2 tbsp olive oil
Instructions
- Preheat oven to 190°C (375°F). Lightly oil the 9x13 inch dish and set aside. You want a hot oven to encourage a crisp potato exterior.
- In a large skillet over medium-high heat, add olive oil. When it shimmers, add diced potatoes and a pinch of salt. Cook 10-12 minutes, stirring occasionally, until edges turn golden and slightly blistered. The aroma will be toasty and nutty.
- Add chopped onion to the skillet and cook 4 minutes until translucent and glossy. Stir in garlic for 30 seconds until fragrant - don’t let it brown aggressively.
- Transfer the potato mixture to the prepared baking dish, spreading into an even layer so each bite gets crisp edges and soft centers.
- In a bowl, whisk eggs, milk, cream, salt, and pepper until homogeneous and slightly frothy. The froth traps air for a lighter custard texture.
- Sprinkle half of the cheddar and all of the cooked bacon or ham evenly over the potatoes. Pour the egg mixture slowly so it settles between potato pieces without washing them away.
- Top with remaining cheddar and scatter chives. Cover loosely with foil and bake for 25 minutes, then remove foil and bake an additional 15-20 minutes until the custard is set and the top is golden brown with bubbling cheese.
- Let rest 10 minutes before slicing. The aroma will be savory and herbaceous, and the texture should be creamy inside with crisp, golden edges.
Notes
- Make ahead: Assemble the casserole, cover, and refrigerate overnight. Bake straight from the fridge, adding 10-15 minutes to baking time.
- Potato tip: For extra crispiness, parboil potatoes 5 minutes, drain and rough up edges before pan-frying.
- Dairy swap: Use half-and-half for a lighter version or a plant-based milk for dairy-free needs; texture will be slightly less rich.