Cheesy Cheddar & Potato Breakfast Casserole

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Writer: Judy Shortsleeve / Photographer:

Cheesy Cheddar & Potato Breakfast Casserole

Cheesy Cheddar & Potato Breakfast Casserole

Servings: 10


  • 30 ounce bag Shredded potatoes
  • 1 can Cheddar cheese soup
  • 1-1/2 cups Milk
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Mustard powder
  • 10 Eggs
  • 2 cups Shredded cheddar jack cheese
  • 1 tsp Paprika
  • chopped Yellow Onion optional
  • chopped Sweet green, red and yellow peppers optional
  • sliced Mushrooms optional


  • Place the potatoes into a greased 12” x 16” baking dish. Combine the next 8 ingredients and mix well. Pour mixture over the potatoes. Spread shredded cheese evenly on top, then sprinkle with paprika. Cover and bake in a 350° oven for 55 minutes or until a knife inserted into the center comes out clean. Serves 10.


This recipe is from The Palmer House Inn, 81 Palmer Avenue, Falmouth •
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
Tried this recipe?Let us know how it was!

Judy Shortsleeve

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