If you have a box of scalloped potatoes left over from your holiday celebrations, you NEED to try this mouthwatering Scalloped Potato Breakfast Casserole! 

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Here is a fun fact.  My family might enjoy breakfast for dinner more than regular dinner food for dinner.   I am always trying to find new ways to reinvent the breakfast casserole.   There are several good reasons to make breakfast casserole for dinner.  It’s inexpensive, it is filled with protein, and you can have your leftovers for breakfast the next morning!

During the holiday season, I usually grab a few boxes of scalloped potatoes for holiday gatherings.  If you happen to have a leftover box handy, you should try making this easy no-boil breakfast casserole.  Using boxed scalloped potatoes can be a time saver; you won’t have to wash or peel your potatoes or use a mandoline to cut those potatoes into slices.

Ingredients

One 5-ounce box of scalloped potatoes. – you will use the dried potatoes and the cheese sauce mix in this recipe.

One tablespoon of butter

1 cup of boiling water

1 cup of heated-up milk

12 eggs

1.5 cups of chopped Ham

3/4 cups of shredded cheddar cheese

1/3 cup of chopped onion

One tablespoon of garlic and herb seasonings

Salt and Pepper to taste.

Optional Ingredients: You can adapt this recipe to fit your tastes.  You can use other breakfast meat like sausage or cooked bacon, add any cheese you like, and add more vegetables.

Equipment

Large mixing bowl

Microwavable measuring cup 

9X13 Casserole Dish

Mixer 

Cooking Spray 

Instructions

1. Preheat oven to 450 degrees or the temperature listed on the box of scalloped potatoes.

2. Spray a 9X13 baking dish with cooking spray.

3. whisk eggs, ham, cheese, onion, garlic seasonings, and salt and pepper in a mixing bowl.  Set aside.

4. Warm up the water until it is boiling.  Warm up milk in the microwave for 1-2 minutes.

5. Pour dried Scalloped potatoes into the baking dish with the butter and sprinkle the cheese sauce powder over the potatoes.  Add the hot water and milk.  Mix until the butter has melted. Stir the potatoes well.

6. Pour the egg mixture over the potatoes and stir until combined.

7. Bake uncovered for 25-30 minutes.  Stab the casserole with a toothpick or a fork to ensure the potatoes are fully cooked before removing the casserole from the oven.  Cover the casserole with foil if the top is golden brown but the potatoes aren’t fully cooked.

8. Let cool for 5-10 minutes before cutting into squares and serving it by the slice!

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Boxed Scalloped Potatoes Breakfast Casserole

If you have a box of scalloped potatoes left over from your holiday celebrations, you NEED to try this mouthwatering Scalloped Potato Breakfast Casserole!

Ingredients

• 1 5 ounce Box of Scalloped Potatoes dried potatoes, and cheese sauce packet
• 1 tablespoon butter
• 1 cup boiling water
• 1 cup warmed-up milk
• 12 large eggs
• 1.5 cups chopped ham
• 3/4 cup shredded cheddar cheese
• 1/3 cup chopped onion
• 1 tablespoon garlic herb seasoning or another seasoning of your choice
• salt and pepper to taste

Instructions

1. Preheat oven to 450 degrees or the temperature listed on the box of scalloped potatoes.

2. Spray a 9X13 baking dish with cooking spray.

3. Whisk eggs, ham, cheese, onion, garlic seasonings, and salt and pepper in a mixing bowl.  Set aside.

4. Warm up the water until it is boiling.  Warm up milk in the microwave for 1-2 minutes.

5. Pour dried Scalloped potatoes into the baking dish with the butter and sprinkle the cheese sauce powder over the potatoes.  Add the hot water and milk.  Mix until the butter has melted. Stir the potatoes well.

6. Pour the egg mixture over the potatoes and stir until combined.

7. Bake uncovered for 25-30 minutes.  Stab the casserole with a toothpick or a fork to ensure the potatoes are fully cooked before removing the casserole from the oven.  Cover the casserole with foil if the top is golden brown, but the potatoes don't appear to be fully cooked.

8. Let cool for 5-10 minutes before cutting into squares and serving it by the slice!

This cheesy potato breakfast casserole is perfect for a quick dinner, Christmas morning, or any other holiday brunch.  You will love the layers of flavor from this super easy semi-homemade casserole!

Storage

Store leftovers in an airtight container in the fridge for up to three days.  You can also store these in the freezer for up to a month.

Nutrition- This casserole has fiber, vitamin C, potassium, protein, and calcium.

If you liked this recipe, you will also love:

Hawaiian Roll Breakfast Casserole 

Breakfast Sandwich made from hash browns.  

Wild Rice Breakfast Casserole 

Mexican Rice Egg Bake 

Tips for this recipe

• Pay attention to the box of scalloped potatoes you purchased for water to potato ratio and baking instructions.  You may need to modify the temperature or baking time based on your box of scalloped potatoes.
• If you are making this casserole with another kind of breakfast meat, make sure the meat is fully cooked before assembling the casserole.
• If you are using a lot of mix-ins, you may need to add more milk and eggs to the casserole so that the potatoes cook through.
• If you want to make this casserole ahead of time, assemble it according to the instructions, but do not bake it. Cover and refrigerate the casserole for up to 24 hours. When you are ready to bake it, remove it from the refrigerator and let it sit at room temperature for 30 minutes before baking.

Did you make this delicious boxed scalloped potato breakfast casserole recipe?  I would love to hear how it turned out for you!  Please comment below this blog post and let me know how you liked it, or tag me on social media and let me know.  You can find me on Facebook, Instagram, Pinterest, and Twitter.