Scalloped Potato Breakfast Casserole

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Scalloped Potato Breakfast Casserole is a mix of fried potatoes and onions and a bacon egg and cheese sandwich. It’s crunchy, salty, cheesy, and loaded with bacon. It’s quick to assemble and easy to keep warm, making it the perfect group breakfast or brunch item.

A close-up of a fresh-baked, sliced potato and cheese casserole on a baking tray, topped with bits of bacon and garnished with herbs. A portion has been served, revealing the layers inside.

What is a Scalloped Potato Breakfast Casserole?

Honestly, I haven’t seen a recipe like this out there. It came together today while I was frying up some bacon in my cast iron sheet pan, hence why there are no ingredient or process shots. But it was so good that I couldn’t share it with you. If you want to see the video of how it all came together, watch below!

A slice of cheesy potato casserole with bacon on a blue plate, garnished with herbs. A gold fork rests alongside. Another portion is visible in the background.

So, while the name may change if I find something more fitting, I could only liken this to a mix between scalloped potatoes, which are often fried with onions and sometimes have cheese, and, of course, a breakfast casserole with all the eggs. You could easily add some peppers, mushrooms, or ground sausage to this casserole as well. Note that it does take a while to cook, but I promise you it’s worth it!

How to Make Scalloped Potato Breakfast Casserole

Here, you’ll find a detailed explanation of how to make this dish, along with tips and tricks. For the cliff notes version, jump to the recipe at the bottom of the post.

Start by frying the bacon over low heat on the stovetop and preheating the oven to 350F. If you have a non-cast iron sheet pan that is larger than your cast iron one, wrap it in tinfoil and place it on the bottom rack of the oven to catch any overflow from the casserole when it bakes.

Your pan

Note: If you do not have a cast-iron sheet pan, you could also use a cast-iron casserole dish, braiser pan, or a 12-inch cast-iron deep skillet (For a skillet this large, I definitely recommend the assist handle). Your baking times may differ slightly depending on the vessel you use.

While the bacon is frying on the stovetop, use a mandolin to slice 3-4 russet potatoes to 1/8 inch in thickness. I set mine on a baking sheet, which collects the sliced potatoes and keeps them from rolling off my counter.

Potato and onion slices

Next, slice the onion into 3/16 inches in thickness (the next size bigger) on the mandolin, with the skin removed, of course. The onions will cook more quickly than the potatoes, so making them slightly larger will ensure they all cook simultaneously.

A close-up of a freshly baked potato and bacon casserole in a rectangular dish, topped with sliced potatoes, melted cheese, and garnished with chopped parsley on a wooden surface.

Once the bacon is frying, remove it from the sheet pan and allow it to drain on a paper towel-lined plate. Turn off the heat. As best you can, remove half of the bacon grease from the sheet pan with a spoon or a paper towel. Keep a good amount on the sheet pan, as we will use this to fry the potatoes.

Bake your Scalloped Potato Breakfast Casserole

Next, lay about 3/4 of the potato slices in the sheet pan. You should hear sizzling. It’s okay if the potatoes overlap a bit; we’re building layers, and they will cook down. Then, add the sliced onion. Sprinkle the salt, pepper, and garlic powder over the sliced potatoes and onions. Top with the remaining potato slices. Cover the sheet pan with foil and pop it into the oven at 350F for 1 hour.

A slice of potato and bacon breakfast pizza on a blue plate next to a baking sheet with more pizza. The pizza has a golden crust, melted cheese, and garnished with parsley. A knife and bacon strips are nearby.

In the last five minutes of the potatoes cooking, in a large mixing bowl, whisk together the eggs and milk. When the casserole comes out of the oven, remove the tinfoil and pour the eggs evenly over the top of the potatoes. Sprinkle with cheese and bacon. Return the casserole to the oven and bake for another 25 minutes or until the eggs are cooked through. The eggs should look fluffy and rise to the top of the sheet pan, and the cheese should be melted but not browned.

Top with more bacon, maple syrup, parsley, or scallions for added flavor.

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What to serve with Scalloped Potato Breakfast Casserole

It’s the holidays! This casserole, meant to feed a crowd, pairs perfectly with any other breakfast dish or drink.

Try these recipes too!

How to store leftover breakfast casseroles with egg

Use a spatula to remove the casserole from the sheet pan. Wrap as a whole or as personal-sized 3-inch by 3-inch pieces in plastic wrap and then in an airtight container. Stored this way, the breakfast casserole will keep 5 days in the refrigerator. You can also wrap it in plastic wrap, then tinfoil, and store it in the freezer for up to 2 months.

A plate with a slice of savory quiche featuring slices of onion, bacon, and herbs, accompanied by a gold-colored fork. Additional bacon strips and a glass of milk are in the background.

How to reheat Scalloped Potato Breakfast Casserole

To reheat leftovers in the microwave, wrap a damp paper towel around the egg casserole (plastic removed) and heat on high for 30 seconds – 1 minute. To reheat leftovers from the freezer, thaw in the refrigerator overnight, if possible, and continue as stated above.

Reheating in the air fryer takes even less time! It takes 3-5 minutes at 350F, and there is no need to wrap.

Make ahead potato casserole

To make this ahead, bake completely. Then, remove the casserole from the dish and wrap it in plastic and tinfoil to freeze. When you’re ready to serve, unwrap it completely, transfer it back to the dish you baked it in, and cover it with plastic wrap. Allow it to thaw in the refrigerator overnight. The next morning, bake at 350F for 20 minutes. 

Pro Tip: Wait to add the cheese until the morning you want to serve. This will help keep it tasting fresh.

A fork holding a slice of breakfast casserole with eggs, cheese, and bacon, with the rest of the casserole visible in a baking dish and two slices on a blue plate below.

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Scalloped Potato Breakfast Casserole

Scalloped Potato Breakfast Casserole combines fried onions and potatoes with a bacon, egg, and cheese sandwich into one sheet pan breakfast that can feed 15! Perfect for the holidays, or any Sunday! Printable version below.

Ingredients

  • 1 pound bacon
  • 3-4 each russet potatoes washed and dried
  • 2 yellow onions large
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 1 cup shredded cheddar cheese
  • 10 large eggs
  • 1/2 cup whole milk

Optional Toppings

  • green onions
  • bacon
  • parsley

Equipment

Instructions

  • Start by frying up the bacon over low heat on the stovetop and preheating the oven to 350F.*
  • As the bacon is frying on the stovetop, use a mandolin to slice 3-4 russet potatoes to 1/8 inch in thickness.
  • Next, slice the onion, skin removed, into 3/16 inch in thickness (the next size bigger) on the mandolin.
  • Once the bacon is frying, remove it from the sheet pan and allow it to drain on a paper towel-lined plate. Turn off the heat. As best you can, remove about half of the bacon grease from the sheet pan with a spoon or a paper towel. Keep a good amount on the sheet pan to fry the potatoes.
  • Next, lay about 3/4 of the potato slices in the sheet pan. You should hear sizzling. It’s okay if the potatoes overlap a bit; we’re building layers, and they will cook down.
  • Then add the sliced onion. Sprinkle with salt, pepper, and garlic powder over the sliced potatoes and onions. Top with the remaining potato slices.
  • Cover the whole sheet pan with tin foil and pop it into the oven at 350F for 1 hour.
  • In the last five minutes of the potatoes cooking, in a large mixing bowl, whisk together the eggs and milk. When the casserole comes out of the oven, remove the tinfoil and pour the eggs evenly over the top of the potatoes.
  • Sprinkle the top with cheese and bacon. Return the casserole to the oven and bake for another 25 minutes uncovered or until the eggs are cooked through. The eggs should look fluffy and rise to the top of the sheet pan, and the cheese should be melted but not browned.
  • Top with more bacon, maple syrup, parsley, or scallions for added flavor.

A close-up of a fresh-baked, sliced potato and cheese casserole on a baking tray, topped with bits of bacon and garnished with herbs. A portion has been served, revealing the layers inside.

Scalloped Potato Breakfast Casserole

Scalloped Potato Breakfast Casserole combines fried onions and potatoes with a bacon, egg, and cheese sandwich into one sheet pan breakfast that can feed 15! Perfect for the holidays, or any Sunday!
Author: Paula
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Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Servings: 15 servings

Ingredients

  • 1 pound bacon
  • 3-4 5 to 6 -inch russet potatoes washed and dried
  • 2 large yellow onions
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 1 cup cheddar cheese shredded, more if desired
  • 10 large eggs
  • ½ cup whole milk

Optional Toppings

  • green onions
  • bacon
  • parsley
  • maple syrup

Instructions

  • Start by frying up the bacon over low heat on the stovetop and preheating the oven to 350F.*
    1 pound bacon
  • As the bacon is frying on the stovetop, use a mandolin to slice 3-4 russet potatoes to 1/8 inch in thickness.
    3-4 5 to 6 -inch russet potatoes
  • Next slice the onion, skin removed, into 3/16 inch in thickness (next size bigger) on the mandolin.
    2 large yellow onions
  • Once the bacon is frying, remove it from the sheet pan and allow to drain on a paper towel lined plate. Turn off the heat. Remove about half of the bacon grease from the sheet pan with a spoon or a paper towel, as best you can. Keep a good amount on the sheet pan to fry the potatoes.
  • Next lay about 3/4 of the potato slices down in the sheet pan. You should hear sizzling. It's okay if the potatoes overlap a bit, we're building layers and they will cook down.
  • Then add the sliced onion. Sprinkle with salt, pepper, and garlic powder over the sliced potatoes and onions. Top with the remaining potato slices.
    1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons garlic powder
  • Cover the whole sheet pan with tinfoil and pop into the oven at 350F for 1 hour.
  • In the last five minutes of the potatoes cooking, in a large mixing bowl, whisk together the eggs and milk. When the casserole comes out of the oven, remove the tinfoil and pour the eggs evenly over the top of the potatoes.
    10 large eggs, ½ cup whole milk
  • Sprinkle the top with cheese and bacon. Return the casserole to the oven and bake for another 25 minutes uncovered or until the eggs are cooked through. The eggs should look fluffy and rise to the top of the sheet pan and the cheese should be melted but not browned.
    1 cup cheddar cheese
  • Top with more bacon, maple syrup, parsley, or scallions for added flavor.
    green onions, bacon, parsley, maple syrup
  • Each serving is a 3 inch by 3.5 inch rectangle.

Notes

If you have a non cast iron sheet pan that is larger than your cast iron one, wrap it in tinfoil and place it on the bottom rack of the oven to catch any overflow from the casserole when it bakes.

Nutrition

Calories: 219kcal | Carbohydrates: 3g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 456mg | Potassium: 160mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
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