Mashed Potato Egg Bake
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Posted: 11/29/24
Updated: 12/02/24
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Turn your leftover mashed potatoes into this delicious and easy Mashed Potato Egg Bake. This easy breakfast casserole is comforting, delicious and the perfect way to use up leftovers from your holiday meals.
Cozy breakfast casseroles are the best way to start the morning. I love digging into a warm and cheesy breakfast casserole! I know that it’ll keep me full and fueled all morning, but mostly I just love that it doesn’t take a long time to make. Recipes like crescent roll breakfast casserole and mashed potato egg bake are the easy button when it comes to a filling breakfast.
If you have leftover mashed potatoes and you don’t know how to use them, then repurpose them as the potato layer for this recipe. It’s incredibly simple and oh so tasty! These baked mashed potatoes with egg are a fabulous breakfast when you’re hosting guests, or simply when you need something easy for the most important meal of the day.
Why You’ll Love this Mashed Potato Egg Bake
- Prep this dish in just 10 minutes! It won’t take long to put together and then you can let it bake while you go about your morning.
- This mashed potato egg casserole makes 8 hearty servings. And you can easily make multiple casseroles at once if you need to serve a lot of people.
- Use up leftover mashed potatoes with this simple recipe. It’s a great way to repurpose leftovers so that they don’t go to waste.
Ingredients for Mashed Potato Breakfast Casserole
- Milk – I prefer to use whole milk in this recipe, but you can also use 2% milk or skim milk. Whatever you have on hand will work!
- Mashed potatoes – This recipe is the perfect use for leftover mashed potatoes.
- Chopped bacon – Grab your favorite bacon and chop it up into little squares. Then fry it up to use in this mashed potato egg bake.
- Shredded cheddar cheese – You can use a different type of cheese if you want! Anything from Mexican blend and Colby jack to shredded sharp cheddar will be delicious in this casserole.
- Large eggs – Balance out the mashed potatoes and eggs in this recipe with large eggs. If you use small or medium eggs, you may need to use more than the recipe calls for.
- Garlic powder – A bit of garlic powder will add great flavor to this dish!
- Salt and pepper – Season the eggs with salt and pepper.
How to Make Mashed Potato Egg Bake
Preheat your oven to 350 degrees Fahrenheit and then spray the 9×13 baking dish with non-stick spray and set it to the side.
Heat the chopped bacon in a large skillet until it reaches desired crispiness. Then remove it from the pan and transfer to a paper towel lined plate.
Spread the mashed potatoes across the bottom of the previously prepared baking dish. Then use the small end of the spatula to poke holes in the layer of potatoes.
Whisk together the eggs, salt, pepper, garlic powder and milk in a medium mixing bowl. Once the eggs are whisked together, add the bacon and shredded cheese to bowl and stir combine.
Pour the egg mixture over the potatoes and evenly spread it out.
Place casserole in preheated oven and bake the mashed potato breakfast casserole for 50-60 minutes until the middle is set.
Take out of the oven and serve immediately!
How to Store Leftover Mashed Potato Egg Bake
Cover the casserole dish in plastic wrap or foil, or transfer leftovers to an airtight container. Refrigerate for 2-3 days. You may not have the greatest success freezing leftovers since there’s mashed potatoes in the bottom.
How to reheat leftovers
To reheat, place a serving of casserole in the microwave or the oven until warmed through.
What to Serve with Mashed Potato Egg Bake
This delicious casserole can go with many of your breakfast favorites! Serve it with sweet breakfast treats like banana pancakes, croffles or cinnamon roll casserole. Or, when you’re hosting guests you can pair it with things like cinnamon roll waffles or air fryer french toast sticks.
A big helping of mashed potato egg casserole is the perfect protein for pancakes too! Whether that be strawberry pancakes, chocolate chip pancakes, cinnamon roll pancakes, or blueberry pancakes.
What can I add to this recipe?
While this breakfast casserole is perfect as is, there are tons of different things that you can add to it. Here’s a list of some of our favorite add-ins:
- spinach
- breakfast sausage
- tomatoes
- sour cream
- bell pepper
- tater tots or hashbrowns
- extra cheese
Pro Tips for the Best Mashed Potato Breakfast Casserole
- Make sure the layer of mashed potatoes is even all the way across and is not too thick. This will ensure that each bite of casserole has the perfect amount of potatoes!
- For added flavor, garnish the casserole with some green onions or chives.
- Allow eggs to come to room temperature before beating them. They’ll whisk together more easily when they aren’t super cold.
This protein packed breakfast casserole is full of flavor! The perfect breakfast to start the day off on the right foot. Who knew there were so many ways to use mashed potatoes?!
More Breakfast Recipes You’ll Love
- These Ham and Cheese Egg Muffins are a great on-the-go breakfast that is still packed with protein.
- Want some more casserole recipes? This Biscuits and Gravy Casserole is something that everyone should try!
- Air Fryer Sausage Links are the best way to make breakfast sausage. Cooked absolutely to perfection.
- These Pumpkin Cinnamon Rolls are a wonderful fall breakfast treat. A delicious pumpkin twist on a classic breakfast favorite.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Mashed Potato Egg Bake
Delicious Mashed Potato Egg Bake turns your leftover mashed potatoes into tomorrow's breakfast casserole.
Ingredients
- 3 cups mashed potatoes
- 12 large eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 cup milk
- 1 cup chopped bacon (or chopped bacon bits)
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with non-stick spray and set aside.
- In a large skillet over medium heat fry bacon to desired crispiness. Remove to a plate lined with paper towels.
- Spread the mashed potatoes evenly across the bottom of the prepared baking dish with a spatula. Then take the small end of the spatula and poke holes in the layer of potatoes so the eggs will mix in the potatoes.
- In a medium mixing bowl whisk the eggs, salt, pepper, garlic powder, and milk together. Once all the eggs are whisked add the bacon and shredded cheese to the bowl and mix until combined.
- Pour the egg mixture over the potatoes and evenly spread out the mixture.
- Bake in the oven for 50-60 minutes or until the middle is set.
- Take out of oven and serve immediately .
Tips
Cover the casserole dish in plastic wrap or foil, or transfer leftovers to an airtight container. Refrigerate for 2-3 days. You may not have the greatest success freezing leftovers since there’s mashed potatoes in the bottom.
To reheat, place a serving of casserole in the microwave or the oven until warmed through.
Nutrition Information
Calories: 446kcal (22%), Carbohydrates: 30g (10%), Protein: 27g (54%), Fat: 24g (37%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 276mg (92%), Sodium: 985mg (43%), Potassium: 448mg (13%), Fiber: 5g (21%), Sugar: 3g (3%), Vitamin A: 673IU (13%), Vitamin C: 19mg (23%), Calcium: 309mg (31%), Iron: 2mg (11%)
Elaine says
Now my go to recipe for leftover mashed potatoes!!