Loaded Breakfast Casserole

Name: Loaded Breakfast Casserole
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 8
Cuisine: American
Ingredients: 8 pieces Egg (8 whole eggs); 1 lb Ham (1 lb thinly sliced cooked ham chopped into bite-size pieces); 8 slices Bacon (8-10 slices cooked bacon chopped into bite-size pieces — up to 10); 8 oz Sharp Cheddar Cheese (8 ounces sharp white cheddar cheese freshly grated); 4 pieces Russet Potato (4 large Idaho potatoes baked, cooled, wrapped in foil and chilled overnight); ¼ tsp Garlic Powder (1/4 tsp garlic powder); ¼ tsp Onion Powder (1/4 tsp onion powder); ¼ tsp Paprika (1/4 tsp paprika); 1 tbsp Flat-Leaf Parsley (1 tbsp flat-leaf parsley finely chopped); 1 cup Whole Milk (1 cup whole milk); ½ cup Half And Half (1/2 cup half & half); 1 piece Hollandaise Sauce (1 recipe for Hollandaise sauce); ¼ cup Chives (*optional 1/4 cup finely chopped chives) — optional; 4 pieces Egg Yolks (4 egg yolks room temp); 2 tbsp Lemon Juice (2 tbsp freshly squeezed lemon juice); 1 tsp Dijon Mustard (1 tsp dijon mustard); 1 stick Unsalted Butter (1 stick butter); 0 pieces Cayenne Pepper (dash cayenne pepper)

A layered, overnight breakfast casserole with sliced potatoes, eggs, ham, bacon, cheddar, and a homemade hollandaise sauce, baked until golden.

105 minAmerican

Servings8

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Halal

Ingredients

For 8 servings

Egg8 pieces · 8 whole eggs
Ham1 lb · 1 lb thinly sliced cooked ham chopped into bite-size pieces
Bacon8 slices · 8-10 slices cooked bacon chopped into bite-size pieces — up to 10
Sharp Cheddar Cheese8 oz · 8 ounces sharp white cheddar cheese freshly grated
Russet Potato4 pieces · 4 large Idaho potatoes baked, cooled, wrapped in foil and chilled overnight
Garlic Powder¼ tsp · 1/4 tsp garlic powder
Onion Powder¼ tsp · 1/4 tsp onion powder
Paprika¼ tsp · 1/4 tsp paprika
Flat-Leaf Parsley1 tbsp · 1 tbsp flat-leaf parsley finely chopped
Whole Milk1 cup · 1 cup whole milk
Half And Half½ cup · 1/2 cup half & half
Hollandaise Sauce1 piece · 1 recipe for Hollandaise sauce
Chives¼ cup · *optional 1/4 cup finely chopped chives · optional
Egg Yolks4 pieces · 4 egg yolks room temp
Lemon Juice2 tbsp · 2 tbsp freshly squeezed lemon juice
Dijon Mustard1 tsp · 1 tsp dijon mustard
Unsalted Butter1 stick · 1 stick butter
Cayenne Pepper0 pieces · dash cayenne pepper

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Steps

1To bake the potatoes: Wash potatoes, pat dry and rub skins with olive oil.
2Bake at 425 degrees F for 40-50 minutes, depending on the size of your spud.
3Let potatoes cool completely, then wrap in foil and refrigerate overnight (just make extra for dinner the night before you assemble your casserole).
4For the casserole: Grease a 9x13 baking dish and set aside.
5Slice baked potatoes into 1/4" slices and remove the peel, they should peel easily after being chilled overnight.
6Whisk the milk, half & half, parsley, onion powder, garlic powder, paprika, and whole eggs in a large bowl until mixed, set aside, and prepare the Hollandaise sauce.
7Whisk egg yolks and lemon juice briskly in a stainless steel bowl until thickened and doubled in volume.
8Place the bowl over a double boiler and continue whisking until thickened, then gradually add the melted butter, continuously whisking rapidly.
9Slowly drizzle in melted butter, and continue whisking until the sauce is doubled in volume.
10Remove from heat and stir in dijon and cayenne pepper, then add the prepared hollandaise to the egg mixture and whisk until combined.
11Place a layer of potatoes in the bottom of your greased baking dish, then add a layer of chopped ham, bacon, cheese, and chives.
12Pour half of the milk mixture on top of the first layer.
13Repeat with one more layer and pour the remaining milk mixture on top.
14Cover with foil and refrigerate overnight.
15Bake at 350 degrees F, uncovered, for 45-50 minutes until edges are golden brown and casserole is set. Allow the casserole to sit for a few minutes before slicing and serving.