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2x Baked Potato Breakfast Casserole

Need a savory breakfast recipe that you can make ahead the night before?


Try this 2x Baked Potato Breakfast Casserole if you're looking for an easy, fun, and delicious breakfast!


(If you make this dish the night before, be sure to wait to add the French Fried Onions until you reheat the next day!) I hope you all enjoy!




2x Baked Potato Breakfast Casserole:


Yield: 8 Servings

Cook Time: 1 Hr


Ingredients:

- 7-8 Medium Golden Potatoes, Boiled & Mashed

- 2 oz Butter or Earth Balance

- 4 oz Cream Cheese or Vegan Cream Cheese

- 2/3 Cup Sour Cream or Soured Coconut Cream

- ½ Cup Whole Milk or Soy Milk

- 2 Cups Cheddar Cheese, Finely Shredded

- ½ Cup Yellow Onion, Chopped

- ½ tsp Garlic Powder

- 1 Tbsp Fresh Parsley, Chopped

- 2 Green Onions or 3-4 Chives

- 2 tsp Sea Salt

- 1 ½ tsp Black Pepper

- Optional: Crumbled Bacon or Plant-Based Alternative


Directions:

1. Wash golden potatoes, parsley, and green onions or chives. Dice golden potatoes and place in a large pot of salted water and bring to a boil over medium heat.

2. Preheat oven to 400° F. Cook potatoes until fork-tender and then mash.

3. Add butter, cream cheese, sour cream, whole milk, cheddar cheese, yellow onion, garlic powder, fresh chopped parsley, green onions or chives, sea salt, black pepper, and bacon if adding to the mashed potatoes and mix evenly.

4. Place mixture in a lightly greased 2-quart casserole dish and bake for 25-30 minutes. Place foil over the top of the potatoes the last 10 minutes of baking, enjoy!


Tips/Tricks:

- You can also use frozen shredded potatoes if you’d like to speed up the process at home, simply reheat and then combine all other ingredients!

- You could also use the boxed potato mix for the potatoes needed in this recipe, however you may end up using the entire box if you do.














Click Link Below For Recipe PDF:

2x Baked Potato Breakfast Casserole
.pdf
Download PDF • 154KB




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