Mashed Potato Egg Bake

Using a spatula to lift one piece of Mashed Potato Egg Back from baking dish

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4.50 from 2 votes

Delicious Mashed Potato Egg Bake turns your leftover mashed potatoes into tomorrow's breakfast casserole.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings:

Calories: 446kcal

Author: Julie Evink

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 9x13 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 .

Notes

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.

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