Potato Breakfast Casserole Recipes

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CREAMY POTATO BREAKFAST CASSEROLE



Creamy Potato Breakfast Casserole image

Easy to make ahead and bake in the morning for a delicious brunch! Feel free to add extra vegetables such as bell peppers, chopped tomato, fresh spinach, or asparagus to the mix! Bake immediately or refrigerate overnight and bake in the morning.

Provided by METG

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h20m

Yield 8

Number Of Ingredients 14

3 pounds potatoes, diced
2 tablespoons butter, melted
2 cups chicken stock
2 (8 ounce) packages cream cheese, cubed
4 ounces mozzarella cheese, finely chopped
1 small onion, finely chopped
⅔ cup sour cream
⅓ cup powdered milk
2 tablespoons finely chopped fresh chives
1 teaspoon finely chopped fresh tarragon
1 teaspoon sea salt
½ teaspoon finely chopped fresh sage
¼ teaspoon ground black pepper
6 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
  • Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 36 g, Cholesterol 231.6 mg, Fat 34.2 g, Fiber 3.9 g, Protein 18.2 g, SaturatedFat 20.2 g, Sodium 758.4 mg, Sugar 4.5 g

FROZEN POTATO BREAKFAST CASSEROLE



Frozen Potato Breakfast Casserole image

This is a great breakfast casserole for company as you can make it ahead and pop it in the oven an hour before you need it. It also makes for a great brunch dish...I always make it for Christmas just to have something good and handy to eat whenever the kids show up. Then later comes the big dinner!

Provided by Noni Suzanne

Categories     Breakfast

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (28 ounce) bag O'Brien potatoes
1 lb bacon, fried and crumbled
6 eggs
2 cups milk
2 cups shredded cheddar cheese

Steps:

  • Spray 9 x 13 pan with Pam.
  • Prepare potatoes as directed.
  • While preparing potatoes, fry, cool, and crumble bacon -- or use the pre-cooked "real" bacon from Costco in the "cold section".
  • Spread potatoes in pan.
  • Beat the eggs with the milk, then pour over potatoes.
  • Top with cheddar cheese.
  • Scatter the crumbled bacon over the top of the cheese.
  • Bake, uncovered, at 350 approx 50-60 minutes.
  • Check often and if getting browner than you like, just cover with foil.

Nutrition Facts : Calories 546.6, Fat 42, SaturatedFat 17.8, Cholesterol 220.2, Sodium 946.2, Carbohydrate 19.2, Sugar 0.3, Protein 22.6

INSTANT POT SAUSAGE & POTATO BREAKFAST CASSEROLE



Instant Pot Sausage & Potato Breakfast Casserole image

Make and share this Instant Pot Sausage & Potato Breakfast Casserole recipe from Food.com.

Provided by Jonathan Melendez

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 lb breakfast sausage
1/2 cup diced yellow onion
2 cups frozen potatoes o'brien with onions & bell peppers
2 cups Baby Spinach, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 cup water
9 large eggs
2 tablespoons milk
1/2 cup shredded colby-monterey jack cheese
1 tablespoon chopped fresh chives

Steps:

  • Set a 6-quart or large Instant Pot to sauté on high. Once hot, add the oil, butter and sausage. Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 minutes. Stir in the onion and potatoes and cook for another 2 minutes. Add the spinach, salt, pepper and crushed red pepper flakes, cooking until the spinach as wilted. Turn the machine off and transfer the mixture to a greased 7-inch round baking dish; set aside.
  • Clean out the inner bowl and return to the Instant Pot. Insert a metal trivet or wire rack and pour in the water.
  • In a large bowl, whisk together the eggs and milk until smooth. Pour into the baking dish over the sausage and vegetable mixture, stirring slightly to evenly incorporate. Sprinkle the top with the shredded cheese and place the dish in the Instant Pot. Lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 30 minutes, and allow to natural release for 10 minutes before manually releasing any residual steam inside.
  • Carefully open the lid, remove the baking dish and garnish with chives before serving.
  • Note: You can brown the top of the casserole by placing under the broiler until golden brown before serving.

Nutrition Facts : Calories 493.6, Fat 37.8, SaturatedFat 13.9, Cholesterol 487.4, Sodium 1262.9, Carbohydrate 7.4, Fiber 2, Sugar 3.2, Protein 30.2

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