Name: Roasted Potato Breakfast Casserole
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 8
Ingredients: Potatoes:; 1½ pounds (about 4 medium) russet potatoes, washed, cut into small cubes, rinsed, and pat dry; 1 -2 tablespoons vegetable oil,; 1 teaspoon seasoned salt; ½ teaspoon black pepper; Casserole:; 8 large eggs, room temperature; 1 cup heavy cream; ½ teaspoon kosher salt; ½ teaspoon ground pepper; ½ teaspoon dry mustard powder; ¼ teaspoon onion powder; 8 slices bacon, cooked and crumbled; 1 small yellow onion, finely diced (approximately ½ cup); 1½ cups (170g) Monterey Jack cheese, shredded, divided; 1½ cups (170g) cheddar cheese, shredded, divided; 1-2 green onions, diced (for garnish)

1½ pounds (about 4 medium) russet potatoes, washed, cut into small cubes, rinsed, and pat dry

1 -2 tablespoons vegetable oil,

1 teaspoon seasoned salt

½ teaspoon black pepper

8 large eggs, room temperature

1 cup heavy cream

½ teaspoon kosher salt

½ teaspoon ground pepper

½ teaspoon dry mustard powder

¼ teaspoon onion powder

8 slices bacon, cooked and crumbled

1 small yellow onion, finely diced (approximately ½ cup)

1½ cups (170g) Monterey Jack cheese, shredded, divided

1½ cups (170g) cheddar cheese, shredded, divided

1-2 green onions, diced (for garnish)

Roasted Potato Breakfast Casserole

Ingredients

Potatoes

Casserole

Steps

Nutrition Facts