The best way to celebrate leftovers is to make them even more unhealthy than they already are. Set your worries aside and indulge in this satisfying, carb-loaded, leftover mashed potato breakfast casserole
This recipe was born from an overload of creamy, garlicky mashed potatoes with nowhere else to go. Feel free to make this recipe into a dinner and layer it with with leftover holiday ham, stuffing, creamed spinach, or really anything that’s savory. I mean, if you want to layer leftover pumpkin pie, be my guest. It’s your world and my recipe is just living in it.
Mashed Potato Casserole
- 2 cups leftover mashed potatoes see note1 if mashed potatoes are unseasoned
- 8 oz. thick cut bacon, cooked and chopped into 1/4 in pieces.
- ½ large red onion, chopped
- ½ yellow bell pepper, chopped
- 3 cloves garlic, minced
- 4 eggs
- ½ cup sharp cheddar cheese, shredded
- ½ cup colby jack cheese, shredded
- 2 tbsp. olive oil
- salt and freshly ground black pepper to taste
- ½ cup chives optional, for potatoes and garnish
- Preheat the oven to 350° F.
- Heat oil in a large pan over medium-high heat. Add chopped bell pepper and red onion and cook until almost soft, 4-6 minutes. Add garlic and cook until fragrant. Season with salt and pepper and remove from heat.
- In a large mixing bowl combine ½ the bacon, optional ¼ cup chives, ¼ cup of each of the cheeses and mashed potatoes until well incorporated.
- Transfer potatoes to a baking dish. Smooth and spread mashed potato mixture in an even layer at the bottom of the dish. Sprinkle the vegetable medley over the potatoes. With the back of a spoon, gently depress 4- 1 in. deep wells into the casserole for the eggs to sit. Crack eggs into each well without breaking the yolk. Sprinkle the rest of the cheese and bacon in an even layer at the top of the dish, avoiding sprinkling over the egg (for aesthetic purposes)
- Bake casserole for 15 - 20 mins or until eggs are just set but still slightly runny (the eggs will still cook while cooling). Sprinkle casserole with chives and serve.