By Stacy Williams
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I can’t be the only one who absolutely loves breakfast foods, can I? I could seriously eat breakfast all day long and with the huge number of ways that it can be prepared? I’d never get tired of it. This baked potato breakfast bake recipe is one of my favorite ways to eat breakfast foods. We love to have it for breakfast or dinner and since it’s so easy to make? It is one that we eat once a week at least these days. This has become one of my favorite breakfast recipes hands down short of my bacon, egg and cheese breakfast casserole recipe. We all still love that one!
When you make this breakfast casserole, you can use fresh potatoes, but we prefer to use leftover baked potatoes. Not only does it cut down on the amount of waste that we have but it also tastes amazing with baked potatoes. The potatoes and eggs come together to form a crust on the bottom of your casserole that is crispy but not too crispy. Mix that with eggs poured over, bacon and cheddar and you have a simply delicious breakfast bake that very closely resembles the breakfast pizza recipe that we all adore here at our house.
Baked PotatoBreakfast Bake Recipe
The great thing about this recipe, I mean my favorite thing, the thing that I love the most about it, is just howmuch it really can be customized towhat your family likes. Add bacon or skip it. Add sausage or skip it. Use colby cheese instead of cheddar. You really can’t screw up the taste of this breakfast bake so make it your own! We love to add all of the above and even bell peppers, sweet red peppers and onions sometimes too! It really is a meal in one and tastes just as amazing warmed up as it does when it first comes out of the oven.
You will need:
- 4cups left over potato chunks
- ½ lb.mild or spicy sausage
- 4 eggs
- ½cup cheddar cheese
- 2 Tbsp. whipping cream (or use our heavy cream substitute recipe)
- Garlic
- Onion Powder
- Salt and Pepper
- Any other ingredients you want to add – bacon, peppers, etc.
To prep, preheat your oven to 350 degrees Fahrenheit and line a baking dish with parchment paper. Grease your paper well.
Lay the chopped potatoes down in a single layer on your parchment paper.
Crumble and break apart your sausage and spread in a thin layer across the potatoes. Since you’re baking your breakfast casserole, there’s no real need to brown it before hand.
Add the eggs to a small mixing bowl then add the whipping cream and garlic, onion, thyme, salt and pepper. Beat well then pour over your entire casserole.
Top with the shredded cheese. If you’re adding peppers or bacon, add them on top of the cheese so that they melt down into it instead of being baked under it. Cripsy bacon is the goal. Soggy bacon isn’t bacon. It’s soggy fat.
Bake at 350 for 25-30 minutes depending on the temperature of your oven. It is done when the meat is cooked, eggs are set and cheese is bubbly. Let it sit for 5 minutes before serving and then cut into squares. Yummy!
Baked Potato Breakfast Bake Recipe
- 4 cups left over potato chunks
- ½ lb. mild or spicy sausage
- 4 eggs
- ½ cup cheddar cheese
- 2 Tbsp. whipping cream (or use our heavy cream substitute recipe)
- Garlic
- Onion Powder
- Salt and Pepper
- Any other ingredients you want to add – bacon (peppers, etc.)
- Preheat your oven to 350 degrees Fahrenheit and line a baking dish with parchment paper. Grease your paper well.
- Lay the chopped potatoes down in a single layer on your parchment paper.
- Crumble and break apart your sausage and spread in a thin layer across the potatoes.
- Add the eggs to a small mixing bowl then add the whipping cream and garlic, onion, thyme, salt and pepper. Beat well then pour over your entire casserole.
- Top with the shredded cheese. If you’re adding peppers or bacon, add them on top of the cheese.
- Bake at 350 for 25-30 minutes depending on the temperature of your oven. It is done when the meat is cooked, eggs are set and cheese is bubbly.
