Potato Breakfast Casserole Recipe

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Most Helpful Positive Review

Dec 15, 2012

I used red potatoes and did not peel them. The one thing that I would change about this recipe is the oregano. It was a bit overpowering just mixed in, maybe roasting it with the potatoes would be better. Also, I would just spray the pan with cooking spray and forget the melted butter. The bacon produces a lot of fat and stirring the potatoes a few times while they are roasting will coat the potatoes with bacon grease.

—Baking Nana

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Most Helpful Critical Review

Dec 25, 2012

I've been cooking breakfast for my bf every weekend for 7 years. He eats about near anything so I wanted to mix it up, so I found this recipe and cooked it for him. It takes a lot longer then cooking regular breakfast stuff. It smelled really good coming out of the oven. After taking a few bites we both noticed that it leaves a real eggy after taste and the oregano was not needed. I wont be using this recipe again. But it doesn't mean I wouldn't try different recipes from this website, I really enjoy this site.

—barrazajas

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8 Ratings

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Dec 16, 2012

This recipe took way longer to cook. I cooked the potatoes for almost an hour and then once the eggs were added it was closer to 25 mins then ten. We didn't have bacon, so we used the little breakfast sausages instead and added Italian seasoning. Overall though...delicious and the perfect thing to have when fixing "breakfast for dinner".

—DarcyJean12

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Dec 27, 2012

We really enjoyed this recipe. The potatoes where a nice change from the usual egg and bread breakfast casseroles. It was hard to judge what "4 russet potatoes" would equal. I must have used to big of potatoes because there really wasn't enough egg. I think next time I'll use 2 cups of diced small potatoes. I also used Italian seasoning instead of oregano and put it in with the potatoes and bacon.

—CDETIIHO

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Oct 07, 2012

This was pretty good! The hubby loved the change up of our typical weekend fare.

—Diane67

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Apr 20, 2013

Great, easy recipe. This one is a keeper.

—mpady

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Feb 17, 2013

was very tasty

—bluediamons

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Jan 30, 2013

Great easy recipe...it was a little dry so I may add some cream cheese or sour cream but overall it was a hit with the family. I substituted the Bacon for fresh green and red peppers.

—heeterlisa

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Nutrition

Calories
240 kcal
12%

Carbohydrates
19.9 g
6%

Cholesterol
184 mg
61%

Fat
12.4 g
19%

Fiber
2.7 g
11%

Protein
12.7 g
25%

Sodium
581 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Breakfast Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 240
Calories from Fat: 112

% Daily Value *
Total Fat 12.4g 19 %
Saturated Fat 5.9g 29 %
Cholesterol 184mg 61 %
Sodium 581mg 23 %
Potassium 561mg 16 %
Total Carbohydrates 19.9g 6 %
Dietary Fiber 2.7g 11 %
Protein 12.7g 25 %
Sugars 1.2g
Vitamin A 8 %
Vitamin C 36 %
Calcium 18 %
Iron 20 %
Thiamin 16 %
Niacin 34 %
Vitamin B6 26 %
Magnesium 13 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.