Savory Breakfast Potato Bake
A comforting and quick breakfast dish featuring crispy edges, fluffy potatoes, and a medley of cheeses and spices, perfect for busy mornings or leisurely brunches.
Ingredients
Main Ingredients
- 2 cups diced potatoes Use Yukon Gold or red potatoes for a buttery flavor.
- 1 cup shredded cheese Cheddar works beautifully, but feel free to experiment with Monterey Jack or a blend.
- 2 large eggs These add richness and bind the dish together.
- ½ cup milk Whole milk gives it a creamy texture; swap for unsweetened almond milk for a dairy-free option.
- 1 teaspoon garlic powder Fresh garlic can be used for added depth, but garlic powder is a great time-saver.
- 1 teaspoon onion powder This brings a sweet, savory note that complements the potatoes.
- Salt and pepper To taste, essential for enhancing all the flavors.
- Fresh herbs (like chives or parsley) Offer a burst of freshness, especially if added at the end.
- Optional add-ins: Cooked bacon or sausage, or bell peppers For indulgence or a healthy twist.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a 9×9-inch baking dish.
- In a large pot, boil diced potatoes for about 5–7 minutes until just tender. Drain and let cool slightly.
- In a mixing bowl, beat the eggs and milk together, then stir in garlic powder, onion powder, salt, and pepper.
- Add the boiled potatoes and half of the shredded cheese to the egg mixture and gently fold.
- Pour the mixture into the greased baking dish and spread it evenly.
- Sprinkle the remaining cheese generously on top.
Baking
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is bubbling and golden.
- Once out of the oven, let it cool for a few minutes, then garnish with fresh herbs before serving.
Notes
For a healthier version, consider using sweet potatoes instead of regular potatoes, or swap out some cheese for spinach or kale. Leftovers can be stored in an airtight container in the refrigerator for up to three days.