This Everything Cheesy Potato and Egg Breakfast Casserole is the best make ahead holiday brunch recipe. Leftover mashed potatoes, mixed with two cheeses, baby spinach, and crispy bacon. Then topped off with eggs and baked until the eggs are just set. Finish the casserole off with a sprinkle of everything bagel spice and fresh herbs. This is the easiest, most delicious, feed-a-crowd breakfast. Simply prepare this night before and bake it off in the morning. Doesn’t get any easier or more delicious.
I hope you’re all having a lovely Christmas with your families, and enjoying a few days off to relax and take in the holiday season. This is my favorite time of year! No matter how busy things are with our lives, everything slows down for a few days. I’ve been cooking away and spending time with my family. We’ve had snowy weather, good food, and many laughs.
With our homes full of family members (my parents have over 18 people at their house this year). The food is flying off the shelves and out of the fridge. I truly cannot make it fast enough. We’ve had chili, gumbo, stuffed pasta shells, beef tenderloin, and countless other dishes in between. The one thing that’s been a huge life saver is having breakfast prepped in the morning.
Enter this easy breakfast bake that everyone has been loving…
Because really, what’s not to love about cheesy potatoes, baked eggs, and crispy bacon? It’s a combo that no one tires of. Add everything bagel spice?
Too good to be true, but then it’s not.
Here’s the quick run down.
Mix leftover mashed potatoes with cheddar cheese, Havarti cheese, and baby spinach. I’d recommend using mashed potatoes that have some herbs, and maybe even some garlic, in them too. My buttery herbed mashed potatoes are a wonderful option.
Spread the potatoes into a baking dish and make a “nest” for the eggs to sit inside. Now cook up some bacon and arrange it inside the nest. Before adding the eggs, bake the casserole for 10 minutes, to start warming up the mashed potatoes. Then add the eggs and finish baking.
The eggs slowly bake inside the mashed potatoes leaving you with a soft egg, baked cheesy potatoes, and crisp bacon. I like to top the casserole with everything bagel spice and fresh herbs for a pop of color.
Simple, but perfect in every way.
Best part? Well there are two things actually.
One, if you enjoyed a holiday roast alongside mashed potatoes, you can use the leftover potatoes to create this casserole. I made a double batch knowing I’d be making this breakfast casserole for the family.
Two, you can prepare the casserole the night before and pop it in the fridge. The next morning, let the casserole sit on the counter while the oven preheats, then just bake as directed. Great for feeding the family sometime this week or next week. Or serve as a New Year’s Day brunch item, along with some bubbly, to ring in the New Year right!
And speaking of New Years, tomorrow I’ll be share a new appetizer that’s truly one of my favorites. Until then, let’s all agree we should make this breakfast casserole.
I’ve heard it’s delicious, morning or night.
If you make this breakfast casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Everything Cheesy Potato and Egg Casserole
Calories Per Serving: 1043 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 3 cups leftover mashed potatoes
- 3/4 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Havarti cheese
- kosher salt and black pepper
- 2 cups fresh spinach, roughly chopped
- 8 slices thick cut bacon
- 8 large eggs
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh dill
- 3 tablespoons everything bagel spice
- crushed red pepper flakes
- 1. Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish with butter. 2. In a large bowl, mix together the potatoes, milk, cheeses, spinach, and a pinch each of salt and pepper. Spread the potatoes in an even layer in the prepared baking dish. Using the back of a spoon, make 8 "nests" for the eggs to sit. 3. Cook the bacon until crisp in a large skillet. Arrange the bacon inside each nest. Transfer to the oven and bake 10 minutes. Remove from the oven and crack the eggs into the nest. Season with salt and pepper. Return to the oven and bake an additional 10-15 minutes, or until the eggs are set to your liking. 4. Top the casserole with fresh basil, dill, and a pinch of crushed red pepper flakes. Serve and enjoy!
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*To prepare ahead of time, assemble the casserole, but leave the eggs off. Refrigerate overnight. In the morning, remove the casserole from the fridge and let sit on the counter while the oven preheats. Bake as directed, adding the eggs 10 minutes into baking.