Delicious And Hearty: Egg and Potato Breakfast Bake Recipe Will Make Your Morning

If you love a good breakfast casserole, you're going to love this. Merritt Bates-Thomas, from Instagram's Kitchen Transition, has created an Egg & Potato Breakfast Bake that is hearty, delicious, and armed with just the right amount of early-morning kick. As you can see from the photo above, it's gorgeous! It's also ridiculously tasty and filling.

Here's how to make it!

EGG & POTATO BREAKFAST BAKE

1 1/2 pounds baby Yukon gold potatoes, scrubbed

2 tablespoons, plus 1 1/4 tsp. kosher salt, divided

4 slices prosciutto or 4 slices thick cut bacon, chopped (about 1/2 cup)

1 tablespoon olive oil

1 small sweet onion, finely chopped (3/4 cup)

3 cups loosely packed roughly chopped fresh arugula or mixed baby greens

1 teaspoon dried Italian Seasoning

1 clove garlic, minced

1/8 teaspoon red pepper flakes

8 ounces Colby Jack cheese, shredded, divided (2 cups)

4 large eggs

1/4 cup half & half

Fresh ground black pepper

Garnish with fresh thyme leaves or chopped parsley

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DIRECTIONS:

Preheat oven to 400°F.

Bring potatoes, 1 teaspoon of the salt, and enough water to cover by 1-inch in a medium saucepan to a boil over high, undisturbed. Reduce heat to medium; cook, undisturbed, until potatoes are very fork tender, about 25 minutes. Drain well.

While potatoes are coming to a boil, cook prosciutto or bacon on sheet pan in the oven until crisp, 10 to 12 minutes. Using a slotted spatula, transfer bacon to a paper towel lined plate; set aside.

Heat 1 tablespoon of olive oil in a skillet over medium-high; add onion and cook, stirring occasionally, until tender, about 3 minutes. Add arugula or mixed baby greens, Italian seasoning, and garlic; cook, stirring constantly, until wilted, about 1 minute. Add in red pepper flakes and mix well. Remove from heat; set aside.

Line a 9-inch round cake pan with parchment paper. Add a small amount of olive oil to the parchment paper and distribute it with your hands so the potatoes will not stick.

Place drained potatoes in an even layer; using a flat bottom small jar or measuring cup, press potatoes firmly into the bottom and about 1-inch up the sides of the cake pan. Sprinkle 1 cup of the cheese and half of the cooked prosciutto or bacon (about 1/4 cup) in an even layer over bottom of potato crust. Place onion-greens mixture in even layer over cheese, sprinkle with remaining 1 cup cheese and cooked prosciutto or bacon (about 1/4 cup); set aside.

Whisk together eggs and half & half in a large bowl until frothy, about 30 seconds. Pour egg mixture over filling.

Carefully transfer to oven. Bake in preheated oven until filling is set and an instant-read thermometer registers 160°F, about 25 - 40 minutes. Let cool slightly on wire rack, about 15 minutes. Garnish with thyme or parsley.