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A close up shot of a freshly baked potato breakfast casserole, showing the layers of golden potatoes, fluffy eggs, and bubbly melted cheddar cheese.

Golden Potato Breakfast Casserole with Crispy Cheddar Edges

The ultimate Potato Breakfast Casserole featuring layers of golden-brown roasted potatoes, fluffy baked eggs, and a generous blanket of bubbling, melted sharp cheddar cheese with crispy edges. A perfect make-ahead recipe for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, diced into ½-inch cubes (900g)
  • 2 tbsp extra virgin olive oil (30ml)
  • 1 tsp salt (5g)
  • 1/2 tsp coarse black pepper (2.5g)
  • 10 large eggs
  • 1 cup whole milk (240ml)
  • 3 cups sharp cheddar cheese, freshly shredded (340g)
  • 1/4 cup fresh chives, finely chopped and divided (15g)
  • 1/2 tsp salt (2.5g)
  • 1/4 tsp coarse black pepper (1.25g)

Equipment

  • 1 9x13 inch (23x33 cm) Ceramic Baking Dish
  • 1 Large Baking Sheet
  • 2 Large Mixing Bowls

Instructions
 

  1. Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, 1 tsp salt, and ½ tsp pepper on a large baking sheet. Spread into a single layer and roast for 20-25 minutes, until golden-brown and tender.
  2. Grease a 9x13 inch baking dish. Spread the roasted potatoes evenly across the bottom of the dish.
  3. In a large bowl, whisk the eggs until frothy. Whisk in the whole milk, ½ tsp salt, ¼ tsp pepper, and half of the chopped chives.
  4. Pour the egg mixture over the potatoes. Top evenly with all of the shredded cheddar cheese. Bake at 375°F (190°C) for 25-30 minutes, until the eggs are set and the cheese is bubbly and golden-brown.
  5. Let the casserole rest for 5-10 minutes. Garnish with the remaining fresh chives and a sprinkle of coarse black pepper before slicing and serving.

Notes

Shred Your Own Cheese: For the best melt, avoid pre-shredded cheese which contains anti-caking agents.
Don't Overbake the Eggs: Remove the casserole from the oven as soon as the center is just set to keep the eggs fluffy and tender.
Don't Crowd the Potatoes: Use a large baking sheet to ensure the potatoes roast to a golden-brown instead of steaming.
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