Au Gratin Potato Breakfast Bake

Au Gratin Potato Breakfast Bake is a hearty meal made with seasoned roasted potatoes, sautéed veggies, crisp bacon, cheese, and a creamy egg blend. A delicious recipe you can enjoy anytime of the day!

What You’ll Love About Au Gratin Potato Breakfast Bake:

Au Gratin Potato Breakfast Bake is a fun change from your traditional breakfast style casseroles. The ingredients are simple enough but it also feels a little more decadent and thoughtful adding a layer of roasted potatoes. It’s an easy breakfast bake to customize with your favorite veggies, meats and cheeses. It also makes fantastic leftovers for a quick brunch or snack.

Ingredients:

• Yukon gold potatoes
• Avocado or olive oil
• Seasoned salt
• Onions
• Red bell peppers
• Bacon
• Eggs
• Heavy cream
• Cheese
• Fresh cilantro (optional)

Substitutions and Variations:

• Potatoes– Any kind of potato will work well with this recipe. Thin skin potatoes do not need to be peeled.
• Veggies– Add the veggies you love. Sautéed mushrooms, zucchini, and cooked spinach, are great options. 
• Meats- Breakfast sausage, ham, or even chorizo would be a nice addition.
• Heavy cream– Use half and half in place of heavy cream.
• Cheese– Use Colby Jack, sharp cheddar, gruyere, mozzarella, or even pepper Jack for a touch of heat. 
• Fresh toppings– Garnish with fresh parsley, chives, or tomatoes to add fresh flavor. 

How To Make Au Gratin Potato Breakfast Bake:

Step 1. Heat oven to 425℉. Spray a shallow casserole dish with non-stick cooking spray. Add thinly sliced potatoes and coat with oil and season with seasoned salt. Spread the potatoes in a single layer but overlapping is just fine. Roast for 25-30 minutes or until golden brown and tender. Turn heat down to 350℉.

Step 2. While potatoes roast, cook bacon pieces in a skillet until crispy. Remove and set aside. Add veggies to the pan and sauté until tender.

Step 3. Whisk eggs, heavy cream and seasoned salt in a medium bowl until smooth.

Step 4. Evenly scatter veggies over the top of the roasted potatoes, followed by half of the bacon and half of the cheese. Pour the egg mixture over the top then sprinkle on the rest of the cheese and bacon. Bake for 20-25 minutes or until the egg is puffed and set.

Storing Leftovers:

This breakfast bake makes great leftovers. Store in an airtight container in the refrigerator for up to 4 days. 

Other Recipes You Might Enjoy:

• Hashbrown Breakfast Casserole
• Sheet Pan Breakfast Quesadillas
• Breakfast Pizza
• Ham and Eggs Brunch Enchiladas

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I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!

Let’s eat!

Au Gratin Potato Breakfast Bake

Au Gratin Potato Breakfast Bake is a hearty meal made with seasoned roasted potatoes, sautéed veggies, crisp bacon, cheese, and a creamy egg blend.

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 439kcal

Ingredients

• 2 medium size Yukon gold potatoes, unpeeled, sliced into 1/4 inch slices about 2 cups
• 1 tbsp avocado or olive oil
• 1 1/2 tsp seasoned salt, divided
• 3 bacon slices cut into small pieces
• 1/2 cup chopped onion
• 1/2 cup diced green bell pepper
• 5 medium eggs
• 1/2 cup heavy cream or half and half
• 1 cup shredded cheddar cheese, divided
• fresh cilantro for toppings optional

Instructions

Heat oven to 425℉.

• Spray a 1.5 qt shallow casserole dish with non-stick cooking spray. Add sliced potatoes, avocado oil, and 1 tsp seasoned salt. Toss to coat well. Spread the potatoes in a single layer but overlapping is just fine. Roast for 25-30 minutes or until golden brown and tender, then turn heat down to 350℉.
• While potatoes roast cook bacon pieces in a skillet until crispy, then transfer to a paper towel lined plate. Discard the grease from the pan and add the onions and peppers. Sauté until tender.
• In a medium bowl whisk eggs, heavy cream and 1/2 tsp seasoned salt until smooth.
• Evenly scatter veggies over the top of the roasted potatoes followed by half of the bacon and half of the cheese. Pour the egg mixture over the top then sprinkle with the rest of the cheese and bacon. Bake for 20-25 minutes or until the eggs are puffed and set. Top with fresh cilantro if desired.

Notes

Tips:

 

Potatoes– Any kind of potato will work well with this recipe. Thin skin potatoes do not need to be peeled.

Veggies– Add the veggies you love. Sautéed mushrooms, zucchini, and cooked spinach, are great options. 

Meats- Breakfast sausage, ham, or even chorizo would be a nice addition.

Cheese– Use Colby Jack, sharp cheddar, gruyere, mozzarella, or even pepper Jack for a touch of heat. 

Fresh toppings– Garnish with fresh parsley, chives, or tomatoes to add fresh flavor. 

Leftovers– Store leftovers in an airtight container in the refrigerator for up to 4 days. 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 4
Amount per serving
Calories	439
% Daily Value*
Total Fat 35.3g	45%
Saturated Fat 17.2g	86%
Cholesterol 291mg	97%
Sodium 12469mg	542%
Total Carbohydrate 10.1g	4%
Dietary Fiber 1.5g	5%
Total Sugars 2.4g
Protein 20.6g
Vitamin D 38mcg	191%
Calcium 258mg	20%
Iron 2mg	9%
Potassium 405mg	9%

Nutrition

Calories: 439kcal

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