Roasted Potato Breakfast Bake with Fresh herbs

This easy roasted potato breakfast bake is loaded with potatoes, fresh herbs, veggies, bacon, eggs and topped with cheddar cheese. You can make it the same day or meal prep this breakfast casserole for a quick and delicious breakfast or brunch.

Breakfast egg bakes make for the perfect breakfast or brunch when you are craving something hearty and savory. And this egg based breakfast is packed with oven roasted potatoes, bacon, veggies and an egg custard that is mixed with cottage cheese to improve the texture and increase the protein per serving.

And as much as I love a sweet breakfast casseroles, like my Cinnamon roll French toast casserole, this egg breakfast casserole hits the spot when I am craving extra protein and vegetables. It is fresh, satisfying, and is the perfect way to start the day!

Why you will love this roasted potato breakfast bake

Customizable: You can add or replace the vegetables to your personal preference or add in more protein such as sausage to the casserole. Make the casserole your own by adding some of your favorites to the recipe.

Perfect for family gatherings: Just like all casseroles, this breakfast recipe is perfect to serve for family gatherings or the holidays.

Meal Prep-friendly: You can make mornings less stressful by prepping this casserole the day before serving. This will cut down the hands on time in the morning, and will help with getting breakfast served quicker.

Hearty: The eggs and cottage cheese add protein to the recipe, making this casserole a hearty and healthy breakfast option.

Ingredients and variations

Eggs: You will need 6 eggs to create the egg custard.

Cottage Cheese: Cottage cheese is blended with the eggs to add protein and make the eggs fluffier. You could swap for sour cream, ricotta cheese or Greek yogurt if needed.

Milk: Milk is added with the egg custard to improve the texture. You can use any percentage milk. I use 2 percent milk for my egg bakes.

Bacon: Cooked and crumbled bacon gives the recipe extra texture and flavor. You could leave out the bacon or replace it with sausage if you wish.

Potatoes: You will need red, fingerling or Yukon gold potatoes to roast. Russet potatoes will also work. Just be sure to cut into bite size pieces.

Onion: Onion provides flavor to the egg casserole. You can use yellow, white, sweet or red onion.

Spinach: Fresh spinach helps boast the vegetables in the this breakfast recipe.

Mushrooms: Sliced mushrooms work really well with the egg, herbs and potatoes. You can use your favorite mushrooms. I used cremini mushrooms in this recipe because they are easy to find and mild in flavor.

Fresh Herbs: Fresh herbs add so much flavor to the recipe. I recommend using light flavored herbs such as chives, parsley, oregano, or basil. You can use a combination of herbs or use just one or two. And although I recommend fresh herbs, you could use dried in a pinch. If using dried, reduce the amount to 1 teaspoon since dried is more concentrated compared to fresh.

Cheddar Cheese: Cheddar cheese is sprinkled over the egg bake before it goes into the oven. You can swap the cheddar cheese for your favorite firm cheese. Monterey jack, pepper jack, colby or harvarti would all be great options.

Seasonings: Paprika, salt and pepper are used to season the egg casserole.

Oil: You will need a high heat oil, such as avocado oil, for roasting the potatoes and sautéing the vegetables.

Best potatoes for roasting

You can choose from a variety of potatoes to roast for this breakfast bake. Some great options are Yukon gold, fingerling or baby red potatoes. But russet potatoes would also be a good choice. Just be sure to slice the potatoes into cut sized pieces.

And it is up to you whether you peel the potatoes or leave the skin on. I leave the skin on my potatoes, but you can definitely peel them prior to roasting.

How to make this potato breakfast casserole

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Add the cut potatoes onto the baking sheet. Drizzle with 1 tablespoon of oil and season with salt and pepper to taste. Toss to coat the potatoes.
2. Roast the potatoes for 25-35 minutes, or until golden brown and tender. You can flip the potatoes halfway for a more even browning.
3. While the potatoes are roasting, add the remaining tablespoon of oil to a skillet over medium heat. Add the diced onion and sliced mushrooms. Sauté for 5-8 minutes or until the vegetables are tender. Turn off heat and stir in in paprika, spinach and fresh herbs. Add salt to taste.
4. To make the egg mixture, add the eggs, cottage cheese, milk and a pinch of salt and pepper to a blender. Blend until fully combined.
5. When the potatoes are done roasting, remove from the oven and reduce the temperature down to 350 degrees F.
6. Add the potatoes into a greased 9 inch baking dish (can be round or square). Add the sautéed vegetable mixture and crumbled cooked bacon over the potatoes. Toss together.
7. Pour the egg mixture over the potato and vegetables. Gently stir. Sprinkle with cheese.
8. Bake at 350 degrees for 25-30 minutes or until the eggs are fully set. Enjoy!

How to meal prep the casserole

To make this breakfast casserole in advance, you can either prep the casserole and bake in the morning or bake it and just reheat when ready to enjoy.

To just prep the breakfast casserole the day before, roast the potatoes and sauté the vegetables. Add to the baking dish with the crumbled cooked bacon. Cover and store in the refrigerator. In the morning, blend the eggs with the cottage cheese and milk. Pour over the potato and veggie mixture and gently stir. Sprinkle with cheese and bake at 350 degrees for 25-30 minutes or until the eggs are fully set.

This will reduce your cook time in the morning down to about 35-40 minutes, with only about 5-10 minutes of hands in time.

But if you need to shorten the cook time down even more in the morning, you can bake the dish the day before, and just reheat when ready to enjoy. The egg casserole does hold up well to being re-heated.

How to store and reheat

To store leftover casserole, cover and refrigerate for 3-4 days. When ready to enjoy, you can reheat each slice individually in the microwave until heated through.

Alternatively, you can warm the casserole in the oven at 350 degrees F until heated thoroughly.

What to serve with this this breakfast bake with potatoes

Enjoy this hearty breakfast on its own or add a sweet treat to pair with the savory casserole. You could serve the brown butter blueberry muffins or apple bread.

Or keep it savory with additional bacon or sausage. You could even add more veggies by pairing with a simple salad.

Another option is to keep it simple and just add on some fresh fruit or sliced avocado.

Expert tips

1. Use a parchment paper for roasting the potatoes for easy clean-up. If you do not have parchment paper, grease the the pan and sprinkle with a little flour to help prevent the potatoes from sticking to your pan.
2. Make extra potatoes for dinner and use the leftovers to make this breakfast casserole for a really easy and quick hearty breakfast.
3. You do not have to roast the potatoes in the oven! Feel free to use the air fryer or skillet to cook the potatoes.
4. If possible, grate your own cheese. Pre-grated cheese often has anti-caking agent on it that can interfere with the melting of the cheese.

If you give this roasted potato breakfast bake with fresh herbs a try, let me know your thoughts in the comments below.

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy cooking! I hope you love this potato breakfast casserole as much as we do!