Hearty Cheddar Potato Breakfast Bake
This savory breakfast casserole layers shredded potatoes, creamy custard, sharp Cheddar, and bright green onions for a satisfying morning meal. Inspired by my weekend brunch experiments, it’s a fuss‑free bake that highlights tender potatoes and cheesy goodness in every bite.
| American Cuisine |
| Breakfast / Brunch |
| By Adam Rossi |
Ingredients:
Egg Custard
- 3 large eggs
- 2 cups half‑and‑half
- 1 tsp. kosher salt
- ¼ tsp. freshly ground black pepper
Fillings
- 3 cups potatoes, shredded coarse (about 3 medium Yukon Golds)
- 1 cup Cheddar cheese, coarsely shredded
- ⅓ cup green onions, thinly sliced
4 large squares
10 minutes
40 minutes
Easy
Tools We Use:
Instructions:
- Preheat & Prep: Preheat your oven to 400°F. Grease an 8‑inch square baking dish with butter or nonstick spray.
- Make the Custard: In a medium bowl, whisk together the eggs, salt, and pepper until frothy.
- Combine: Stir in the half‑and‑half, shredded potatoes, cheese, and green onions until evenly distributed.
- Bake: Pour the mixture into the prepared baking dish. Bake 35–40 minutes, or until a knife inserted in the center comes out clean and the top is lightly golden.
- Rest & Serve: Cool on a wire rack for 5 minutes, then cut into 4 squares. Serve warm.
Chef's Tips:
- Drain excess moisture: After shredding, squeeze potatoes in a kitchen towel to remove extra water—this prevents a soggy bake.
- Cheese swap: Swap half the Cheddar for Gruyère or Pepper Jack for a nutty or spicy twist.
- Crispy top: Sprinkle an extra tablespoon of cheese over the top in the last 5 minutes of baking for a crispy crust.
Essential Cookware Sets:
Serving Suggestions:
- Fresh fruit salad or berries to balance richness.
- Crisp mixed greens with a lemon‑vinaigrette.
- Crispy bacon or breakfast sausage on the side.
Storage:
- Make‑ahead: Assemble up to 24 hours in advance, cover, and refrigerate; bake when ready.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a 350°F oven for 10–12 minutes or microwave individual squares 30–45 seconds.
Dietary Adaptations:
- Vegan: Replace eggs with a flax “egg” mixture (3 tbsp ground flax + 9 tbsp water), use unsweetened soy creamer for half‑and‑half, and dairy‑free cheese.
- Gluten‑Free: This recipe is naturally gluten‑free—ensure your half‑and‑half and seasonings are certified.
- Lower‑Fat: Use whole milk (instead of half‑and‑half) and reduce cheese to ¾ cup.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 393 kcal |
| Total Fat | 33 g |
| Saturated Fat | 17 g |
| Cholesterol | 185 mg |
| Sodium | 581 mg |
| Total Carbs | 20 g |
| Sugars | 3 g |
| Protein | 16 g |
