Potato & Cheese Breakfast Bake

There’s something undeniably comforting about a breakfast centered around potatoes and melted cheese. This Potato & Cheese Breakfast Bake captures everything people love about a hearty morning meal—warmth, richness, simplicity, and satisfaction. It’s a recipe that fits seamlessly into a lazy weekend morning, a family brunch gathering, or a cozy holiday breakfast where simplicity matters as much as flavor.

At its heart, this dish blends tender potatoes, creamy eggs, and a selection of cheeses to create a comforting casserole that bakes to a golden, slightly crisp top while the interior stays soft, creamy, and flavorful. The potatoes provide body and heartiness, the eggs bind everything into a delicate custard-like texture, and the cheese melts through every layer for luxurious richness. Best of all, it requires minimal prep and no complicated steps, making it approachable even for beginners or busy families.

Ideal for those who prefer a meat-free morning meal or those who want a reliable, filling recipe without pork, bacon, alcohol, or complicated ingredients, this casserole offers straightforward comfort in every bite. You can serve it as-is or dress it up with optional vegetables, spices, and fresh herbs. It reheats beautifully, making it a perfect meal-prep option as well.

This recipe delivers a dish that tastes both timeless and homey, turning simple pantry staples into something truly special.

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Why This Potato & Cheese Breakfast Bake Is a Crowd Favorite

Comfort in Every Bite

The combination of soft potatoes, flavorful cheese, and silky eggs creates an irresistible texture that appeals to all ages.

Easy to Customize

You can add vegetables, herbs, or spices—or keep it simple and classic.

Budget-Friendly Ingredients

Potatoes and eggs are some of the most economical staples, yet they deliver big flavor.

Perfect for Feeding Guests

A single 9×13-inch casserole provides generous portions for family gatherings or holiday brunches.

Make-Ahead Friendly

Prepare everything the night before and bake in the morning for effortless hosting.

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Ingredients

Base Ingredients

• 4 cups diced potatoes (raw, parboiled, or thawed frozen potatoes)

• 10 large eggs

• 1 ½ cups milk (whole, 2%, or unsweetened almond milk)

• 1 ½ teaspoons salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 2 cups shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend)

• 2 tablespoons olive oil or melted butter (for coating potatoes)

• Cooking spray or oil for greasing the baking dish

Optional Vegetable Add-Ins

• 1 cup sautéed onions

• 1 cup diced bell peppers

• 1 cup fresh spinach, lightly chopped

• 1 cup mushrooms, cooked and drained

• ¾ cup corn

• 1 cup broccoli florets, pre-cooked

• 1 cup tomatoes, drained and seeded

Optional Toppings

• Fresh parsley

• Chives

• Green onions

• A sprinkle of extra cheese for garnish

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Instructions

Preparing the Potatoes

1. If using raw potatoes, peel and dice them into small cubes.

2. Parboil raw potatoes for 5–7 minutes to ensure tenderness after baking.

3. If using frozen diced potatoes or hash browns, thaw and pat dry.

4. Toss potatoes with olive oil or melted butter in a mixing bowl.

5. Season lightly with salt, pepper, and a pinch of paprika.

6. Spread evenly across the bottom of a greased 9×13-inch baking dish.

Adding Optional Vegetables

7. If using vegetables, sauté them until soft to remove excess moisture.

8. Distribute evenly over the potato layer in the casserole dish.

Adding Cheese

9. Sprinkle 1 ½ cups of shredded cheese over the potatoes and vegetables.

10. Reserve the remaining ½ cup for topping later.

Preparing the Egg Mixture

11. Whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and paprika in a large mixing bowl.

12. Make sure the mixture is smooth and well combined for even cooking.

Combining Everything

13. Slowly pour the egg mixture over the potato and cheese layers.

14. Gently shake the dish or use a spatula to help ingredients settle.

15. Top with the remaining cheese.

Baking the Casserole

16. Preheat your oven to 350°F (175°C).

17. Cover the casserole with foil and bake for 35 minutes.

18. Remove foil and bake an additional 20–30 minutes.

19. The casserole is done when the center is set and the top is golden.

20. Allow the dish to rest for 10–15 minutes before slicing.

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Tips for the Best Potato & Cheese Bake

Use Parboiled or Thawed Potatoes

Raw potatoes can work, but parboiling ensures softness. Frozen diced potatoes offer maximum convenience.

Don’t Add Raw Vegetables

Raw vegetables release water, which can make the casserole soupy. Always sauté them first.

Mix Cheese Types

Combining melty cheeses (like mozzarella) with flavorful ones (like cheddar) creates perfect texture and taste.

Watch the Dish During Baking

All ovens differ. If the top browns too quickly, loosely cover with foil.

Let It Rest

Resting helps the casserole set properly and makes slicing easier.

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Flavor Variations

Classic Cheddar Potato Bake

Use sharp cheddar cheese, potatoes, creamier milk, and flavorings like onion powder and paprika for a traditional taste.

Veggie Lover’s Potato Bake

Add spinach, peppers, onions, mushrooms, and tomatoes for a vibrant, nutrient-packed version.

Mediterranean Potato Bake

Add tomatoes, spinach, red onions, basil, and a sprinkle of feta for Mediterranean freshness.

Mild Herb & Cheese Bake

Use mozzarella, fresh parsley, thyme, and basil for a gentle herbal flavor.

Extra Creamy Potato & Cheese Bake

Add ½ cup cottage cheese blended into the egg mixture for added creaminess without heaviness.

Low-Carb Adaptation

Swap some potatoes for zucchini or cauliflower florets, cooked and drained well.

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Make-Ahead Options

Overnight Prep

Assemble all layers and cover tightly with foil. Refrigerate up to 12 hours.
Bake in the morning, adding 5–10 minutes to the cooking time if baking cold.

Freezing Before Baking

1. Assemble fully.

2. Wrap tightly in plastic wrap, then foil.

3. Freeze up to 2 months.

4. Thaw in refrigerator overnight before baking.

Freezing After Baking

1. Allow casserole to cool completely.

2. Slice into portions.

3. Wrap individually and freeze up to 3 months.

4. Reheat as needed for fast breakfasts.

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Storage and Reheating

Refrigeration

Store in airtight containers for up to 3–4 days.

Oven Reheating

Warm slices at 325°F (160°C) for 10–15 minutes.

Microwave Reheating

Heat on medium power for 1–2 minutes.

Air Fryer Reheating

Reheat at 350°F (175°C) for 4–6 minutes for a lightly crisp top.

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Serving Suggestions

Breakfast Plate Companions

• Fresh fruit

• Toast or English muffins

• Yogurt bowls

• Smoothies

• Sliced avocado

Brunch Menu Ideas

• Simple mixed green salad

• Herb-roasted vegetables

• Freshly baked muffins

• Fruit juices or herbal teas

Fresh Toppings

• Chopped parsley

• Green onions

• Extra shredded cheese

• Fresh tomatoes diced on top

These touches add brightness and contrast to the rich, creamy casserole.

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Nutrition & Health Benefits

Potatoes Provide Natural Energy

Packed with complex carbohydrates, potatoes deliver steady energy and essential nutrients like potassium.

Cheese Adds Calcium and Protein

Moderate cheese use contributes to flavor while supporting bone health.

Eggs Supply High-Quality Protein

Eggs help stabilize blood sugar and provide long-lasting fullness.

Vegetables Boost Fiber

If you add veggies, you gain fiber, vitamins, antioxidants, and texture—all important for balanced meals.

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Frequently Asked Questions

Can I use frozen hash browns?

Yes—frozen shredded or diced potatoes work perfectly. Thaw first for even baking.

Should potatoes be cooked before adding?

Parboiling helps, but frozen potatoes require no precooking.

Can I make this without cheese?

Yes. The dish will be lighter, but herbs and spices can enhance flavor.

How do I prevent sogginess?

Drain cooked vegetables thoroughly and do not add raw high-moisture veggies.

Can I add protein?

Yes—use cooked chicken, turkey, or beans if you’d like, though the classic recipe focuses on potatoes and cheese.

Can I make it dairy-free?

Use unsweetened almond milk and dairy-free cheese substitutes.

Can this be made gluten-free?

Yes. Potatoes and eggs are naturally gluten-free.

What’s the best type of potato to use?

Russet, Yukon gold, or frozen diced potatoes all work well.

How do I know when the casserole is done?

The center should be firm and not jiggly; the top should be lightly golden.

Can children help make this recipe?

Yes. Kids can help whisk eggs, arrange potatoes, or sprinkle cheese.

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Final Thoughts

This Potato & Cheese Breakfast Bake brings together everything people love about a cozy, satisfying breakfast: warm potatoes, melted cheese, and the creamy richness of eggs baked into a perfectly golden casserole. With its flexible nature, minimal steps, and crowd-pleasing flavors, it quickly becomes a household favorite, suitable for almost any morning occasion.

Whether you’re hosting brunch, feeding overnight guests, enjoying a lazy Sunday, or prepping your breakfasts for the week, this casserole offers both reliable comfort and delightful flavor. Add vegetables, customize cheeses, or keep it classic—every version holds on to the same timeless appeal.

Enjoy the warmth, the aroma, and the satisfying simplicity of each slice as it becomes a cherished part of your breakfast routine.