MAKE-AHEAD BACON & POTATO BREAKFAST CASSEROLE

Cook the potatoes and toast the bread the night before, mix it up, then add egg custard, and let it sit overnight. In the morning, just fry up some bacon and top with grated cheese, then pop it in the oven. Yum! You’ve got bacon, potatoes, and eggs in one dish.

(1) Preheat oven to 400 degrees. Arrange bread cubes on a cookie sheet and bake until toasted, about five minutes. Butter a 9×13″ dish.

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(2) Melt butter with oil in a large skillet. Add potatoes and stir to coat. Cover and cook until almost tender, about 8-10 minutes. Uncover and cook until potatoes are slightly browned, about 5 minutes. Turn back down to low, add shallots, and sauté until soft, about 2 minutes. Remove from heat and mix in toasted bread crumbs, chives, and parsley. Spread in prepared baking dish.

(3) Whisk eggs, half and half, sour cream, Dijon mustard, sea salt, and pepper. Pour custard over potato mixture. Let stand 15 minutes, then cover and chill.

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(4) Pull dish out of the fridge 30 minutes before baking. Preheat oven to 350 degrees. While the oven is preheating, cut bacon into lardons and fry in a skillet until crispy.

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(5) Sprinkle bacon and cheese on top of casserole. Bake until custard is set, about 30 minutes. Sprinkle with chopped parsley, cut into squares, and serve hot.

Why have I not been making breakfast casseroles? This is so delicious and is a great way to feed a crowd in the morning. I made this for brunch and could not have been more thrilled with how it turned out!

Ingredients

2 cups sourdough bread, cut in 1/2″ cubes

2 Tbsp butter

2 Tbsp vegetable oil

2 russet potatoes, peeled, cut into 1/2″ cubes

1/2 cup finely diced shallots

1 Tbsp Italian parsley, chopped (plus more for topping)

4 large eggs

1 cup half and half

3 Tbsp sour cream

1 tsp Dijon mustard

1/2 tsp sea salt

1/4 tsp black pepper

5 strips bacon

1 cup grated cheddar or colby jack cheese

Italian parsley for garnish

Another bonus? this reheats so well. Just pop leftovers in the microwave. Easy peasy!

Ingredients

FOR THE SPÄTZLE:

2 cups all-purpose flour

2 tsp salt

1 whole nutmeg, for grating

4 eggs, lightly beaten

1/3 cup 1% milk

FOR THE CASSEROLE:

2 medium white onions, chopped

4 Tbsp butter

1 cup gruyere, grated

1/2 cup Butterkäse, grated

Parsley for garnish

A spätzle maker is recommended for best results. In a pinch, you can use a spoon to push dough through a colander. Be sure to submerge the spätzle maker in water immediately after using for easier clean up.