Crispy Potato Breakfast Casserole with Fluffy Eggs & Cheddar
By Jonah Pike
15 min
Prep
45 min
Cook
60 min
Total
8
Servings
Easy
Level
I make potato breakfast casserole on weekends to have eight pieces of breakfast casserole cooked in one 9x13-inch pan. Russet potatoes are fried and layered under baked eggs, with cheddar cheese and crispy pan edges and chopped green onions (I like the corner pieces best).
I recommend using an ungreased white ceramic baking dish to prepare this casserole. It adds depth to casserole slices and prevents the casserole pieces from falling apart. Potatoes cook for 5 to 7 minutes, or until browned, in a large skillet without stirring. Adding uncooked potatoes to the egg mixture keeps them from becoming soggy. Soggy potatoes are not a desired texture for this recipe.
I whisk eggs with milk for 1 minute and don't add more than 1/2 cup of milk until foamy. I bake at 375°F (190°C) until cooked but still slightly jiggly on the inside.
Grate cheddar cheese if you can. Prepackaged grated cheese contains cellulose and other additives that can interfere with melting. Homemade grated cheddar has a creamy consistency with browned spots. I cover the entire casserole with cheese before it comes out of the oven, then let it sit for 5 to 10 minutes before adding green onions and using a metal spatula to serve individual slices.
Why we keep this one around
- Eight square pieces are an appropriate size for a brunch serving. A metal spatula helps separate the pieces easily for serving.
- Seared russet potatoes serve as a browned bed for eggs. The potatoes are crunchy, and the eggs are soft.
- Freshly grated cheddar can be used to make a thick, melted cheese topping with browned edges. Store-bought cheddar cheese has a grainy coating.
- The milk keeps the egg portion of the baked dish light and moist. The egg portion is not rubbery.
- Serve brunch for eight people in one pan and offer sweet or savory side dishes.
Ingredients
- •2 lbs russet potatoes (900 g, diced)
- •2 tbsp olive oil (30 ml, for searing)
- •12 large eggs (whole)
- •½ cup whole milk (120 ml)
- •1 tsp kosher salt (5 g, divided)
- •½ tsp black pepper (2 g, divided)
- •2 cups sharp cheddar cheese (226 g, freshly grated)
- •½ cup green onions (50 g, freshly chopped)
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Add the diced potatoes and season with half the salt and black pepper. Leave them undisturbed for 5-7 minutes, until the bottom has a deep, slightly charred golden crust.
- 2
Crack the 12 eggs into a large mixing bowl. Add the whole milk and the remaining salt and black pepper, then whisk vigorously for about 60 seconds until smooth, aerated, and yellow.
- 3
Preheat the oven to 375°F (190°C). Transfer the par-cooked potatoes to an ungreased 9x13-inch white ceramic rectangular baking dish and spread them into an even layer. Pour the egg mixture over the potatoes, then bake uncovered for 25 minutes, until the edges are set and the center barely jiggles.
- 4
Remove the dish from the oven and scatter the freshly grated cheddar in an even layer over the casserole. Return it to the oven for 10-15 minutes, until the cheese is melted, golden-brown, and browned at the edges.
- 5
Rest the casserole for 5-10 minutes. Garnish heavily with the chopped green onions, then use a metal spatula to lift out square slices.
FAQ
Nutrition (per serving)
Calories
310
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