Scalloped Potato Breakfast Casserole
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Scalloped Potato Breakfast Casserole is a mix between fried potatoes and onions, and a bacon egg and cheese sandwich. It’s crunchy, salty, cheesy, and loaded with bacon. It’s quick to assemble and easy to keep warm making it the perfect group breakfast or brunch item.
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What is Scalloped Potato Breakfast Casserole?
I’ll be honest, I haven’t seen a recipe like this out there. It came together for me today while I was frying up some bacon in my cast iron sheet pan, hence why there are no ingredient or process shots. But it was too good that I couldn’t not share it with you. If you want to see the video for how it all came together, watch below!
So while the name may change if I find something more fitting, I could only liken this to a mix between scalloped potatoes, which are often fried with onions and sometimes have cheese, and of course a breakfast casserole with all the eggs. You could easily add some peppers, mushrooms, or ground sausage to this casserole as well. Note that it does take a while to cook but I promise you it’s worth it!
How to Make Scalloped Potato Breakfast Casserole
Here you’ll find a very detailed explanation on how to make this dish along with tips and tricks. For the cliff notes version, jump to the recipe at the bottom of the post.
Start by frying up the bacon over low heat on the stovetop and preheating the oven to 350F. If you have a non cast iron sheet pan that is larger than your cast iron one, wrap it in tinfoil and place it on the bottom rack of the oven to catch any overflow from the casserole when it bakes.
Note that if you do not have a cast iron sheet pan you could also use a cast iron casserole dish or a 12-inch cast iron deep skillet. You may find your baking times differ slightly based on the vessel you use.
As the bacon is frying on the stovetop, use a mandolin to slice 3-4 russet potatoes to 1/8 inch in thickness. I set mine on a baking sheet so it collects the sliced potatoes and keeps them from rolling off my counter.
Next slice the onion into 3/16 inch in thickness (next size bigger) on the mandolin, with skin removed of course. The onions will cook more quickly than the potatoes will, so making them slightly larger will ensure that they all cook at the same time.
Once the bacon is frying, remove it from the sheet pan and allow to drain on a paper towel lined plate. Turn off the heat. Remove about half of the bacon grease from the sheet pan with a spoon or a paper towel, as best you can. Keep a good amount on the sheet pan as we are going to use this to fry the potatoes.
Next lay about 3/4 of the slices down in the sheet pan. You should hear sizzling. It’s okay if the potatoes overlap a bit, we’re building layers and they will cook down. Then add the sliced onion. Sprinkle the salt, pepper, and garlic powder over the sliced potatoes and onions. Top with the remaining potato slices. Cover the whole sheet pan with tinfoil and pop into the oven at 350F for 1 hour.
In the last five minutes of the potatoes cooking, in a large mixing bowl, whisk together the eggs and milk. When the casserole comes out of the oven, remove the tinfoil and pour the eggs evenly over the top of the potatoes. Sprinkle with cheese and bacon. Return the casserole to the oven and bake for another 25 minutes or until the eggs are cooked through. The eggs should look fluffy and rise to the top of the sheet pan and the cheese should be melted but not browned.
Top with more bacon, maple syrup, parsley, or scallions for added flavor.
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Cast Iron Kitchen Must Haves
What to serve with this breakfast casserole
It’s the holidays! Any other breakfast dish or drink will pair perfectly with this casserole meant to feed a crowd.
- Pan-Fried Sweet Potato Cubes
- Brown Butter Caramel Eggnog
- Diner-Style Buttermilk Pancakes
- Dutch Oven Mulled Apple Cider
How to store leftover breakfast casseroles with egg
Use a spatula to remove the casserole from the sheet pan. Wrap as a full piece or as personal sized 3 inch by 3 inch pieces in plastic wrap, and then in an airtight container. Stored this way, the breakfast casserole will keep 5 days in the refrigerator. This can also be wrapped in plastic wrap, then tinfoil and stored in the freezer for up to 2 months.
To reheat leftovers in the microwave, wrap a damp paper towel around the egg casserole (plastic removed) and heat on high for 30 seconds – 1 minute. To reheat leftovers from the freezer, thaw in the refrigerator overnight if possible and continue as stated above.
Reheating in the air fryer takes even less time! 3-5 minutes at 350F and no need to be wrapped.
To make this ahead, bake completely. Then remove the casserole from the dish, wrap in plastic and tinfoil to freeze. When you’re ready to finally serve, unwrap completely, transfer back to the dish you baked it in and cover with plastic wrap. Allow to thaw in the refrigerator overnight. The next morning, bake at 350F for 20 minutes. Pro Tip: Wait to add the cheese until the morning you want to serve. This will help keep it tasting fresh.
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Scalloped Potato Breakfast Casserole
Equipment
- 2 sheet pans
- 1 cast iron sheet pan or casserole dish, or 12-inch deep skillet
- mandolin
- tinfoil
- large mixing bowl
- Whisk
Ingredients
- 1 pound bacon
- 3-4 each russet potatoes washed and dried
- 2 yellow onions large
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 cup shredded cheddar cheese
- 10 large eggs
- 1/2 cup whole milk
Optional Toppings
- green onions
- bacon
- parsley
Instructions
- Start by frying up the bacon over low heat on the stovetop and preheating the oven to 350F.*
- As the bacon is frying on the stovetop, use a mandolin to slice 3-4 russet potatoes to 1/8 inch in thickness.
- Next slice the onion, skin removed, into 3/16 inch in thickness (next size bigger) on the mandolin.
- Once the bacon is frying, remove it from the sheet pan and allow to drain on a paper towel lined plate. Turn off the heat. Remove about half of the bacon grease from the sheet pan with a spoon or a paper towel, as best you can. Keep a good amount on the sheet pan to fry the potatoes.
- Next lay about 3/4 of the potato slices down in the sheet pan. You should hear sizzling. It's okay if the potatoes overlap a bit, we're building layers and they will cook down.
- Then add the sliced onion. Sprinkle with salt, pepper, and garlic powder over the sliced potatoes and onions. Top with the remaining potato slices.
- Cover the whole sheet pan with tinfoil and pop into the oven at 350F for 1 hour.
- In the last five minutes of the potatoes cooking, in a large mixing bowl, whisk together the eggs and milk. When the casserole comes out of the oven, remove the tinfoil and pour the eggs evenly over the top of the potatoes.
- Sprinkle the top with cheese and bacon. Return the casserole to the oven and bake for another 25 minutes uncovered or until the eggs are cooked through. The eggs should look fluffy and rise to the top of the sheet pan and the cheese should be melted but not browned.
- Top with more bacon, maple syrup, parsley, or scallions for added flavor.
Notes
Nutrition
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Love this recipe? Make sure to comment below and let me know your thoughts!
Wow looks delicious! What a neat spin on the usual breakfast casserole. I usually make my breakfast for the week on sundays to bring to the office with me all week. This may end up in my rotation now to help mix it up from the typical scrambled eggs/hash. Thanks for sharing! I’ll come back and rate it once I’ve tried it!
Thank you JT! Please do!