Scalloped Potato Breakfast Casserole

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.

5 from 1 vote

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!

Course Breakfast

Cuisine American

Keyword breakfast, breakfast casserole, potatoes, scalloped potato casserole, scalloped potatoes

Prep Time 10

Cook Time 1 25

Servings servings

Calories 219kcal

Author Paula

Ingredients

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

Optional Toppings

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 black 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, fresh 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