Cheesy Roasted Potato Breakfast Bake

This easy Cheesy Roasted Potato Breakfast Bake is a tasty way to sneak veggies into your breakfast! Served up casserole style, it’s great for holidays or a brag-worthy brunch with family and friends.

This easy Cheesy Roasted Potato Breakfast Bake is a tasty way to sneak veggies into your breakfast! Served up casserole style, it's great for holidays or a brag-worthy brunch with family and friends.

My life’s goal is to add veggies to ALLTHETHINGS. Breakfast is typically a meal that winds up pretty carb heavy (bagels, cereal, oatmeal, toast) or revolves around all things bacon, egg and cheese.

I’m all for it (because, YUM!) but feel much better starting my day with a savory breakfast spiked with veggies.

Lots. Of. Veggies.

Breakfast bakes to the rescue!!!

This easy Cheesy Roasted Potato Breakfast Bake is a tasty way to sneak veggies into your breakfast! Served up casserole style, it's great for holidays or a brag-worthy brunch with family and friends.

This recipe yields 4-6 squares of crustless veggie quiche. It’s perfect for a small family and yields tasty leftovers too!

Feeding a crowd? Awesome! Double the recipe (it’s oh-so easy to do!) and use a large baking/casserole dish and you’re good to go! Breakfast casseroles are crazy easy and oh-so versatile.

Cheesy Roasted Potato Breakfast Bake

Serve it up as a cozy weekend brunch or make ahead for heat-and-eat breakfasts during a busy week.

Cheesy Roasted Potato Breakfast Bake

Cheesy Roasted Potato Breakfast Bake

This easy Cheesy Roasted Potato Breakfast Bake is a tasty way to sneak veggies into your breakfast! Served up casserole style, it’s great for holidays or a brag-worthy brunch with family and friends.
5 from 1 vote
Course: Breakfast
Cuisine: American
Keyword: Cheesy Roasted Potato Breakfast Bake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 8 oz Yukon gold potatoes, diced (mini potatoes work great!)
  • 3 slices bacon
  • ½ cup diced onion
  • ½ cup diced red bell pepper
  • 4 large eggs
  • ½ cup heavy cream or half-and-half
  • 4 oz grated cheese (I used mozzarella + cheddar)
  • salt and pepper to taste
  • 2 TBSP chopped green onion for topping

Instructions

  • Pre-heat oven to 425 degrees F.
  • Line your baking pan with parchment paper or grease lightly with a little olive/coconut/avocado oil. 
  • Toss diced potatoes in a light drizzle of oil and season with pinch of salt, pepper, and paprika. Mix well to coat (I use my hands) and roast for 25-30 minutes or until deliciously crispy and golden. Turn oven to 350 F after roasting.
  • While your potatoes roast, prep the rest!
  • Stack your bacon, slice in half, then chop into little squares. Crisp on a skillet set to medium-high heat then transfer to paper towels to drain. Pat dry + set aside.
  • Wipe skillet clean and sauté your onion, peppers, and any other veggies you’d like to add to the mix. Set aside.
  • Whisk together eggs and cream, and season with a teeny bit of salt and pepper to taste.
  • Lightly grease your casserole dish with your favorite healthy oil to prevent sticking (butter works too) and add your roasted potatoes. Top with sautéed veggies, half the cheese, and half the bacon.
  • Pour egg mixture over the top and add remaining cheese and bacon.
  • Bake at 350 F for 20 minutes, or until the eggs are fluffy and cooked through.
  • Top with chopped green onion and dig in!

Notes

This is great the first day AND the next! I use this dish as a make-ahead breakfast option for my family of 3 and love having slices to reheat the next morning! Simply microwave in 30 second intervals until hot and melty.
Salsa and avocado/guac with plain greek yogurt also make a delicious topping!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 264kcal, Carbohydrates: 8g, Protein: 11g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 163mg, Sodium: 245mg, Potassium: 297mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1048IU, Vitamin C: 22mg, Calcium: 180mg, Iron: 2mg

eat. yo. veggies.

Mix up the veggies any way you’d like, then high-five yourself for eating so many for breakfast! This recipe is great for emptying the crisper drawer and using up leftover bits of veggies that would normally go to waste. Here are a few tasty options to consider:

  • spinach
  • mushrooms
  • jalapeño peppers
  • sweet potato
  • broccoli
  • asparagus
  • tomato

special diets + swaps

My t-rex friends are welcome to add your favorite breakfast protein. Crumbled breakfast sausage would be stellar here, but you haaaaaave to promise me that you’ll veg it up too. Deal?

Vegetarian? I gotcha! feel free to swap the bacon for vegetarian bacon bits or your favorite vegan alternative. Some added chopped spinach and sprinkling of salty feta also makes a great sub here! I’ve even tried “bacon” made from seasoned mushrooms and coconut flakes that’s really really good – choose your favorite swap or simply skip and you’re good to go!

This easy Cheesy Roasted Potato Breakfast Bake is a tasty way to sneak veggies into your breakfast! Served up casserole style, it's great for holidays or a brag-worthy brunch with family and friends.

more breakfast favorites:

This easy Cheesy Roasted Potato Breakfast Bake is a tasty way to sneak veggies into your breakfast! Served up casserole style, it's great for holidays or a brag-worthy brunch with family and friends.
Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University while working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Questions & Reviews

    1. Hi Lisa! I used an 8 x 11 pan. (had to run and measure to be sure haha) If your pan is slightly smaller it will still work great but will need a longer bake time to cook through.

  1. Hi, this is the first time I’ve written. I was looking to make the cheesy potato because it looks great. I was wondering on the potatoes, 8 oz Yukon gold potatoes, if that meant one 8oz potato but potatoes is pluralized so I’m confused. Won’t be the first time and surely not the last, lol, confused that is. Thanks in advanced for clearing this up for me.

    1. Hi Kris! So excited you’re making the recipe! It says potatoes plural because sometimes you can find super large 8 oz Yukon potatoes at the store but if you grab a bag of them they’re on the smaller side and it can take multiple potatoes to make up the half pound you’ll need. Since they all vary in size so much I set 8 oz as the goal – a little extra is okay too if you’re a big fan of potatoes like I am.

  2. 5 stars
    I first made this for Christmas breakfast but have now made it almost every weekend since! It makes a fabulous reheat breakfast for work mornings. I mix sweet & regular potatoes. Thanks for the awesome recipe! I pretty much live off of your recipes btw!