Make-Ahead Bacon & Potato Breakfast Casserole

Why have I not been making breakfast casseroles? This is so delicious and is a great way to feed a crowd in the morning. I made this for Thanksgiving brunch and could not have been more thrilled with how it turned out!

Make-Ahead Bacon & Potato Breakfast Casserole

Here you cook the potatoes and toast the bread the night before, mix it up, then add the egg custard, and let it sit overnight. In the morning, just fry up some bacon and top with grated cheese, then pop it in the oven. Yum! You’ve got bacon, potatoes, and eggs in one dish.

Make-Ahead Bacon & Potato Breakfast Casserole





Make-Ahead Bacon & Potato Breakfast Casserole

Another bonus? This reheats weirdly well! I ate leftovers for several days and it was tasty every morning. I love no-fuss recipes like this!

Make-Ahead Bacon & Potato Breakfast CasseroleMake-Ahead Bacon & Potato Breakfast Casserole
2 cups sourdough bread, cut in 1/2″ cubes
2 Tbsp butter
2 Tbsp vegetable oil
2 russet potatoes, peeled, cut into 1/2″ cubes
1/2 cup finely diced shallots
1 Tbsp Italian parsley, chopped (plus more for topping)
4 large eggs
1 cup half and half
3 Tbsp sour cream
1 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp black pepper
5 strips bacon
1 cup grated cheddar or colby jack cheese
Italian parsley for garnish

  1. Preheat oven to 400 degrees. Arrange bread cubes on a cookie sheet and bake until toasted, about five minutes. Butter a 9×13″ dish.
  2. Melt butter with oil in a large skillet. Add potatoes and stir to coat. Cover and cook until almost tender, about 8-10 minutes. Uncover and cook until potatoes are slightly browned, about five minutes. Turn back down to low, add shallots, and sauté until soft, about two minutes. Remove from heat and mix in toasted bread crumbs, chives, and parsley. Spread in prepared baking dish.
  3. Whisk eggs, half and half, sour cream, Dijon mustard, sea salt, and pepper. Pour custard over potato mixture. Let stand fifteen minutes, then cover and chill.
  4. Pull dish out of the fridge 30 minutes before baking. Preheat oven to 350 degrees. While the oven is preheating, cut bacon into lardons and fry in a skillet until crispy.
  5. Sprinkle bacon and cheese on top of casserole. Bake until custard is set, about 30 minutes. Sprinkle with chopped parsley, cut into squares, and serve hot.

Note: this is actually delicious reheated! Just pop leftovers in the microwave. Easy peasy!

Love it? Pin it!

Make-Ahead Bacon & Potato Breakfast Casserole


The Rose Table Logo | Food, Travel, Garden

Don’t forget to follow/like The Rose Table on FacebookTwitter, and Instagram! Sign up for The Rose Table’s emails here.

One Comment Add yours

Leave a Reply