25+ Hearty Bread and Potato Breakfast Recipes To Start Your Day Right

Breakfast is often called the most important meal of the day, and for good reason. It fuels our bodies and sets the tone for the day ahead.

If you’re looking to elevate your morning routine, combining two beloved staples—bread and potatoes—offers a wealth of delicious possibilities.

From savory to satisfying, these recipes showcase how versatile these ingredients can be, transforming simple breakfasts into flavorful feasts.

Whether you’re in the mood for a hearty casserole, a crispy hash, or a comforting baked good, our collection of 25+ bread and potato breakfast recipes will inspire you to create memorable meals that are both easy and satisfying.

Get ready to tantalize your taste buds and make your mornings brighter with these delightful recipes!

25+ Hearty Bread and Potato Breakfast Recipes To Start Your Day Right

Bread and potatoes are not just for lunch or dinner; they can shine at breakfast too!

Our curated list of 25+ bread and potato breakfast recipes proves that these two humble ingredients can be combined in endless ways to create mouthwatering dishes.

Whether you’re whipping up a quick breakfast for yourself or impressing guests at a weekend brunch, there’s something for everyone.

So grab your favorite bread and potatoes, and get ready to enjoy a breakfast that is both comforting and nourishing.

Cheesy Potato Breakfast Casserole

This Cheesy Potato Breakfast Casserole is a delightful way to start your day. Layered with tender potatoes, fluffy scrambled eggs, and a generous amount of cheese, this dish is perfect for feeding a crowd or meal prepping for the week. The combination of flavors and textures—crispy edges and creamy cheese—makes it a breakfast favorite.

Ingredients:

• 4 cups frozen hash browns, thawed
• 1 cup diced bell peppers (red and green)
• 1 cup diced onion
• 8 large eggs
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh chives for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray or olive oil.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and bell peppers, sautéing until they are soft and translucent, about 5-7 minutes.
3. In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
4. Spread the thawed hash browns evenly across the bottom of the prepared baking dish. Top with the sautéed vegetables and half of the shredded cheese.
5. Pour the egg mixture over the layers and gently stir to combine. Top with the remaining cheese.
6. Bake for 45-50 minutes, or until the eggs are set and the top is golden brown.
7. Allow to cool for a few minutes before slicing. Garnish with fresh chives if desired.

This Cheesy Potato Breakfast Casserole is not just delicious; it’s versatile and customizable. Feel free to add in your favorite breakfast meats or substitute different vegetables based on your preferences. The casserole keeps well in the refrigerator, making it an excellent option for busy mornings. Enjoy a hearty slice of this casserole with a side of fresh fruit or yogurt for a balanced breakfast that will keep you fueled throughout the day.

Loaded Breakfast Potato Skins

Loaded Breakfast Potato Skins are a creative and fun way to enjoy breakfast. These crispy potato halves are stuffed with scrambled eggs, cheese, and your choice of toppings, making them perfect for brunch gatherings or weekend indulgences. Their crispy texture paired with savory fillings makes for an irresistible morning treat.

Ingredients:

• 4 large russet potatoes
• 6 large eggs
• 1 cup shredded mozzarella cheese
• 1 cup cooked and crumbled bacon or sausage
• 1/2 cup sour cream
• 1/4 cup green onions, sliced
• Olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then pierce them with a fork multiple times.
2. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are tender.
3. Once baked, let the potatoes cool for a few minutes before cutting them in half lengthwise. Scoop out a bit of the flesh to create a small well for the filling.
4. In a bowl, whisk together the eggs, salt, and pepper. Scramble them in a skillet over medium heat until just set.
5. Fill each potato half with scrambled eggs, then sprinkle with crumbled bacon or sausage and top with mozzarella cheese.
6. Return the loaded potato skins to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve warm with a dollop of sour cream and a sprinkle of green onions.

Loaded Breakfast Potato Skins are not only delicious but also highly adaptable to your taste. You can swap out the bacon for veggies, use different cheeses, or even add avocado for an extra creamy touch. This dish is perfect for brunch with friends or a family breakfast, providing a satisfying balance of crispy, creamy, and savory flavors. Plus, the leftovers (if there are any!) reheat beautifully for a quick morning meal.

Savory Breakfast Bread Pudding with Potatoes

This Savory Breakfast Bread Pudding with Potatoes is a hearty and comforting dish that combines the flavors of crispy bread and tender potatoes, all baked into a delightful pudding. Perfect for breakfast or brunch, this dish can be prepared ahead of time and is a fantastic way to use up stale bread. It’s a cozy meal that the whole family will love.

Ingredients:

• 8 cups of stale bread, cubed (preferably sourdough or French)
• 2 cups diced potatoes (yukon gold or red)
• 1 cup milk
• 4 large eggs
• 1 cup grated Parmesan cheese
• 1/2 cup diced onion
• 2 cups fresh spinach, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray or olive oil.
2. In a skillet, heat olive oil over medium heat. Add diced potatoes and cook until they are tender, about 10-15 minutes. Add the onion and spinach, cooking until the spinach is wilted. Season with salt, pepper, and thyme.
3. In a large mixing bowl, whisk together the eggs, milk, and half of the Parmesan cheese. Add the cooked potato mixture and cubed bread, mixing gently until the bread absorbs the liquid.
4. Transfer the mixture to the prepared baking dish and sprinkle with the remaining Parmesan cheese.
5. Bake for 35-40 minutes, or until the top is golden and the center is set. Let cool for a few minutes before slicing.

Savory Breakfast Bread Pudding with Potatoes is a versatile dish that can be enjoyed warm or at room temperature. It’s perfect for brunch gatherings or as a comforting weekend breakfast. This recipe allows for endless variations, from adding meats like ham or bacon to experimenting with different types of cheese and herbs. Each bite is filled with a delightful combination of textures and flavors, making it a satisfying and nourishing way to start your day. Leftovers can easily be reheated and enjoyed throughout the week, making it a practical addition to your breakfast rotation.

Potato and Onion Frittata with Toast

This Potato and Onion Frittata with Toast is a simple yet satisfying breakfast option that combines the creaminess of eggs with the hearty goodness of potatoes and sweet onions. This dish is not only packed with flavor but also makes for a perfect meal prep option, as it can be enjoyed hot or cold. Pair it with your favorite bread for a complete breakfast experience.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 large onion, sliced
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh herbs (parsley or chives) for garnish
• Bread slices (for toasting)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the diced potatoes and sliced onions, cooking until the potatoes are tender and the onions are caramelized, about 15-20 minutes. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs and milk. Stir in the shredded cheese.
4. Pour the egg mixture over the cooked potatoes and onions, ensuring even coverage. Cook for a few minutes until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
6. While the frittata is baking, toast your favorite bread until golden brown.
7. Once the frittata is cooked, allow it to cool slightly before slicing. Garnish with fresh herbs and serve alongside toasted bread.

The Potato and Onion Frittata with Toast is a comforting breakfast dish that’s both easy to prepare and satisfying. It’s a fantastic way to incorporate vegetables into your morning routine, and the frittata can be enjoyed warm or at room temperature, making it perfect for meal prep. This dish is versatile; feel free to add in any leftover meats or vegetables you have on hand. Pairing it with toasted bread elevates the meal, making it a wholesome start to your day.

Breakfast Hash with Sweet Potatoes and Bread

This Breakfast Hash with Sweet Potatoes and Bread is a colorful and nutritious way to kick-start your morning. The sweet potatoes add a touch of sweetness, while the crispy bread provides a delightful crunch. This dish is a one-pan wonder, making it quick to prepare and easy to clean up afterward. It’s a filling meal that will leave you satisfied until lunch.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup diced bell peppers (red, green, or yellow)
• 1 cup diced onion
• 4 slices of bread (white, whole wheat, or your choice)
• 4 large eggs
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally until they start to soften.
2. Add the diced onions and bell peppers to the skillet, continuing to cook until the vegetables are tender and the sweet potatoes are cooked through, about 5-7 minutes. Season with paprika, salt, and pepper.
3. While the vegetables are cooking, toast the bread until crispy. Once toasted, cut the bread into small cubes or tear it into pieces.
4. Push the hash mixture to one side of the skillet and crack the eggs into the empty side. Cook until the eggs are set to your liking (sunny-side-up or scrambled).
5. Gently stir the toasted bread pieces into the hash. Combine everything and cook for another minute to warm through.
6. Serve hot, garnished with fresh cilantro or parsley.

The Breakfast Hash with Sweet Potatoes and Bread is a vibrant and filling dish that’s perfect for any morning. It combines the natural sweetness of sweet potatoes with the crunch of toasted bread, creating a satisfying texture that is hard to resist. This dish is highly customizable; you can add in your favorite breakfast meats or other vegetables, making it an ideal way to use up leftovers. Whether enjoyed on a leisurely weekend or as a quick weekday breakfast, this hash is sure to become a new favorite in your breakfast repertoire.

Savory Bread and Potato Pancakes

Savory Bread and Potato Pancakes are a delightful fusion of flavors and textures that make for an excellent breakfast or brunch option. These pancakes are crispy on the outside and soft on the inside, making them a perfect choice for using up leftover bread and potatoes. Serve them with a dollop of sour cream or a side of applesauce for a truly comforting meal.

Ingredients:

• 2 cups mashed potatoes (about 2 medium potatoes)
• 2 cups stale bread, torn into small pieces
• 1 large onion, finely chopped
• 3 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• Salt and pepper to taste
• Olive oil or butter for frying
• Chopped fresh herbs (parsley or dill) for garnish

Instructions:

1. In a large bowl, combine the mashed potatoes and torn bread. Mix well until the bread absorbs some of the potato moisture.
2. In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent and golden, about 5-7 minutes.
3. In a separate bowl, whisk together the eggs, flour, baking powder, salt, and pepper. Add this mixture to the potato and bread mixture, along with the sautéed onions. Stir until everything is well combined.
4. Heat additional oil or butter in a skillet over medium heat. Drop spoonfuls of the batter into the skillet, flattening them slightly to form pancakes. Cook for 3-4 minutes on each side or until golden brown and crispy.
5. Transfer the pancakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter.
6. Serve warm, garnished with fresh herbs and accompanied by sour cream or applesauce if desired.

Savory Bread and Potato Pancakes are a fantastic way to transform simple ingredients into a hearty breakfast dish. They’re easy to make, and the combination of mashed potatoes and bread results in a satisfying texture that pairs beautifully with a variety of toppings. These pancakes are also a great way to utilize leftover ingredients, making them both economical and delicious. Enjoy them fresh off the skillet for a warm, comforting breakfast that will keep you energized throughout the morning!

Loaded Breakfast Potato Skins with Bread Crust

Loaded Breakfast Potato Skins with Bread Crust is a fun and indulgent way to enjoy a hearty breakfast. These delicious bites are made by hollowing out baked potatoes and filling them with a savory mixture of eggs, cheese, and bacon, all encased in a crunchy bread crust. Perfect for weekend brunches or special occasions, these potato skins are sure to impress your family and friends.

Ingredients:

• 4 large russet potatoes
• 4 slices of bread (white or whole grain)
• 4 large eggs
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 cup cooked and crumbled bacon (optional)
• 1/4 cup chopped green onions
• Salt and pepper to taste
• Olive oil or melted butter (for brushing)

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork and bake for about 45-60 minutes, or until tender.
2. Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides, leaving a thin layer of potato on the skin. Reserve the scooped-out potato for another use (like mashed potatoes).
3. In a bowl, mix together the eggs, shredded cheese, crumbled bacon (if using), chopped green onions, salt, and pepper.
4. Take the slices of bread and flatten them using a rolling pin. Use them to line the inside of the potato skins, creating a bread crust.
5. Fill each bread-lined potato skin with the egg mixture, pressing it down gently to pack it in.
6. Brush the outside of the potato skins with olive oil or melted butter for a golden finish.
7. Bake the filled potato skins in the oven for an additional 15-20 minutes, or until the egg is set and the bread is toasted.
8. Serve hot, garnished with additional green onions or herbs if desired.

Loaded Breakfast Potato Skins with Bread Crust offer a delightful twist on traditional breakfast fare. The combination of fluffy eggs, melty cheese, and crispy bacon inside a crispy bread-lined potato shell makes for a satisfying meal that’s perfect for sharing. These loaded skins can be customized with your favorite toppings, allowing everyone to make their own unique creation. Serve them at brunch gatherings or as a hearty breakfast that everyone will love!

Cheesy Potato and Bread Bake

Cheesy Potato and Bread Bake is a comforting and filling dish that brings together the best of both worlds—potatoes and bread—in a creamy, cheesy casserole. This recipe is perfect for a lazy weekend morning or as a make-ahead option for busy weekdays. The combination of flavors and textures creates a rich breakfast that will have you coming back for seconds.

Ingredients:

• 4 medium potatoes, peeled and sliced thinly
• 4 slices of stale bread, torn into pieces
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 cups milk
• 3 large eggs
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Butter (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. Layer half of the sliced potatoes in the bottom of the prepared baking dish. Sprinkle with salt, pepper, half of the shredded cheese, and half of the chopped onion and garlic.
3. Add a layer of torn bread pieces over the potatoes, followed by the remaining sliced potatoes and seasonings.
4. In a mixing bowl, whisk together the milk, eggs, dried thyme, salt, and pepper. Pour this mixture evenly over the layered ingredients in the baking dish.
5. Top with the remaining cheese and let it sit for 10-15 minutes to absorb the liquid.
6. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
7. Let the dish cool for a few minutes before serving.

Cheesy Potato and Bread Bake is a warm and inviting breakfast option that’s both satisfying and simple to prepare. This casserole not only showcases the comforting flavors of potatoes and cheese but also allows for endless customization with your favorite herbs, spices, or vegetables. It’s an ideal make-ahead dish, perfect for busy mornings or leisurely brunches. This hearty bake will quickly become a family favorite, providing a delicious start to the day that everyone will appreciate.

Herb-Infused Potato Bread Pudding

Herb-Infused Potato Bread Pudding is a unique breakfast dish that blends the creaminess of a bread pudding with the heartiness of potatoes. Infused with fresh herbs, this savory pudding is an excellent way to use up leftover bread and mashed potatoes. It’s perfect for a brunch gathering or as a delightful breakfast option that will impress your guests.

Ingredients:

• 3 cups mashed potatoes (about 3 medium potatoes)
• 4 cups stale bread, cubed
• 1 cup milk
• 4 large eggs
• 1 cup grated cheese (Gruyère or your choice)
• 1/4 cup chopped fresh herbs (parsley, chives, or thyme)
• Salt and pepper to taste
• 1 teaspoon garlic powder
• Olive oil (for greasing)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with olive oil.
2. In a large bowl, combine the mashed potatoes, cubed bread, milk, eggs, half of the cheese, chopped herbs, salt, pepper, and garlic powder. Mix until well combined.
3. Pour the mixture into the prepared baking dish, spreading it out evenly.
4. Top with the remaining cheese and extra herbs if desired.
5. Bake in the preheated oven for 35-40 minutes, or until the top is golden and the pudding is set.
6. Allow to cool slightly before slicing and serving.

Herb-Infused Potato Bread Pudding is a delicious and inventive breakfast dish that marries the comfort of bread pudding with the heartiness of potatoes. This dish is a fantastic way to utilize leftovers while introducing fresh flavors from the herbs. It’s easy to prepare and can be made ahead of time, making it perfect for brunch parties or casual family breakfasts. Serve it with a simple salad or a side of fresh fruit for a well-rounded meal that is sure to please.

Breakfast Hash with Toasted Bread Cubes

Breakfast Hash with Toasted Bread Cubes is a hearty and flavorful dish that brings together diced potatoes, sautéed vegetables, and crispy bread. This dish is perfect for using up leftover ingredients and can be customized with your favorite proteins, such as sausage or bacon. It’s a satisfying way to start your day and is sure to become a family favorite.

Ingredients:

• 4 medium potatoes, diced
• 1 cup bell peppers, diced (any color)
• 1 small onion, diced
• 1 cup cooked sausage or bacon, crumbled (optional)
• 2 cups stale bread, cubed
• 4 large eggs
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 10-15 minutes or until they begin to soften and brown.
2. Add the bell peppers and onion to the skillet, cooking until the vegetables are tender and the potatoes are golden brown, about 5 more minutes. If using sausage or bacon, stir it in during the last few minutes.
3. While the hash is cooking, preheat your oven to 400°F (200°C). Toss the cubed bread with the remaining olive oil, paprika, salt, and pepper. Spread the bread cubes on a baking sheet and toast in the oven for about 10-15 minutes, or until crispy and golden.
4. In a separate pan, fry the eggs to your liking (sunny-side up, over-easy, or scrambled).
5. To serve, place a generous scoop of the breakfast hash on each plate, top with a fried egg, and sprinkle the toasted bread cubes and fresh parsley on top.

Breakfast Hash with Toasted Bread Cubes is a versatile and satisfying dish that combines the comforting flavors of potatoes and crispy bread. The addition of colorful vegetables and your choice of protein makes this dish not only delicious but also visually appealing. It’s an excellent way to kickstart your morning, providing energy and flavor that will keep you satisfied until lunch. Enjoy this dish any day of the week, and feel free to get creative with your favorite ingredients!

Savory Bread and Potato Frittata

Savory Bread and Potato Frittata is a delicious and filling breakfast option that incorporates wholesome ingredients into a classic egg dish. This frittata is packed with flavor from sautéed potatoes, fresh herbs, and crusty bread, making it an ideal meal for brunch gatherings or a quick weeknight dinner. It’s simple to prepare and can be enjoyed warm or at room temperature.

Ingredients:

• 2 cups cooked potatoes, diced
• 4 slices of bread, torn into pieces
• 6 large eggs
• 1/2 cup milk
• 1 cup spinach or kale, chopped
• 1/2 cup shredded cheese (feta, goat cheese, or cheddar)
• 1 small onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). In a large, oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
2. Stir in the cooked potatoes and sauté for an additional 5 minutes, allowing them to brown slightly.
3. In a bowl, whisk together the eggs, milk, salt, and pepper. Fold in the torn bread, spinach, and half of the cheese.
4. Pour the egg mixture over the potatoes in the skillet, gently stirring to combine. Sprinkle the remaining cheese on top.
5. Cook on the stove for 5-7 minutes until the edges begin to set. Then, transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and set in the center.
6. Allow the frittata to cool slightly before slicing and serving.

Savory Bread and Potato Frittata is a delightful combination of flavors and textures, making it a wonderful option for breakfast or brunch. The eggs provide a fluffy base, while the bread adds substance and the potatoes contribute heartiness. This dish is not only versatile—allowing for different vegetables and cheeses—but also easy to prepare, making it perfect for both busy mornings and leisurely weekend brunches. Enjoy it warm or cold, and consider serving it with a light salad for a complete meal.

Spicy Potato and Cheese Stuffed French Toast

Spicy Potato and Cheese Stuffed French Toast is an innovative and mouthwatering breakfast that combines the sweetness of French toast with the savory flavors of potatoes and cheese. This dish is perfect for those who love a little heat in their morning meal. With its crispy exterior and gooey cheesy filling, this stuffed French toast is a unique way to start your day.

Ingredients:

• 4 slices of thick bread (Texas toast or challah work well)
• 2 medium potatoes, cooked and mashed
• 1 cup shredded cheese (pepper jack or cheddar)
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon cayenne pepper (or to taste)
• Salt and pepper to taste
• Butter (for frying)
• Fresh cilantro (for garnish)

Instructions:

1. In a mixing bowl, combine the mashed potatoes, shredded cheese, cayenne pepper, salt, and pepper. Mix well and set aside.
2. In another bowl, whisk together the eggs and milk to create the French toast batter.
3. Take two slices of bread and spread a generous amount of the potato and cheese mixture on one slice, then top it with the other slice to form a sandwich.
4. Dip the sandwich into the egg mixture, ensuring both sides are well-coated.
5. In a skillet over medium heat, melt a tablespoon of butter. Place the stuffed French toast in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Repeat with the remaining sandwiches, adding more butter as needed.
7. Serve hot, garnished with fresh cilantro.

Spicy Potato and Cheese Stuffed French Toast offers an exciting twist on traditional breakfast favorites. The combination of creamy mashed potatoes, melted cheese, and a kick of spice creates a unique flavor profile that will delight your taste buds. This dish is not only satisfying but also visually impressive, making it a great choice for brunch or a special breakfast occasion. Pair it with a side of fresh fruit or a spicy salsa for an added burst of flavor, and enjoy a deliciously different way to start your day!

Loaded Potato Bread Bowl Breakfast

The Loaded Potato Bread Bowl Breakfast is a fun and interactive dish that combines the comforting elements of a potato hash with the heartiness of bread bowls. Each bowl is filled with seasoned potatoes, crispy bacon, and topped with eggs and cheese, creating a fulfilling breakfast that’s perfect for sharing with family or friends. It’s an ideal dish for brunch gatherings or a weekend breakfast treat.

Ingredients:

• 4 large bread rolls (sourdough or ciabatta work well)
• 2 medium potatoes, diced
• 1 cup cooked bacon, crumbled
• 4 large eggs
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). While the oven is heating, bring a pot of salted water to a boil and cook the diced potatoes for about 10 minutes, or until tender. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the cooked potatoes, garlic powder, salt, and pepper. Sauté for 5-7 minutes until the potatoes are golden and crispy.
3. While the potatoes are cooking, prepare the bread rolls. Hollow out the centers of each roll, leaving enough bread around the edges to hold the filling.
4. Once the potatoes are cooked, mix in the crumbled bacon and half of the shredded cheese. Fill each hollowed bread roll with the potato mixture.
5. Crack an egg into each filled bread bowl. Sprinkle the remaining cheese on top.
6. Place the filled bread bowls on a baking sheet and bake in the oven for about 15-20 minutes, or until the eggs are set and the cheese is bubbly.
7. Remove from the oven and garnish with chopped chives before serving.

The Loaded Potato Bread Bowl Breakfast is a creative and satisfying way to start your day. Not only does this dish bring together delicious flavors and textures, but it also presents a fun way to enjoy breakfast with friends and family. The combination of crispy bacon, seasoned potatoes, and gooey cheese encased in a warm bread bowl makes for an unforgettable meal. Enjoy this recipe for a special brunch, and watch as everyone digs in!

Cheesy Potato and Spinach Bread Bake

Cheesy Potato and Spinach Bread Bake is a comforting casserole that layers bread, mashed potatoes, and fresh spinach, all baked together with a cheesy custard. This dish is hearty and satisfying, making it an excellent choice for a weekend breakfast or a light lunch. It’s a fantastic way to use up leftover bread and can be customized with your choice of vegetables or proteins.

Ingredients:

• 6 slices of day-old bread, cubed
• 2 cups mashed potatoes (homemade or store-bought)
• 2 cups fresh spinach, chopped
• 4 large eggs
• 1 cup milk
• 1 cup shredded cheese (mozzarella or cheddar)
• 1 teaspoon onion powder
• Salt and pepper to taste
• Butter (for greasing the baking dish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the cubed bread, mashed potatoes, and chopped spinach. Mix well and transfer to the prepared baking dish.
3. In a separate bowl, whisk together the eggs, milk, onion powder, salt, and pepper. Pour this mixture evenly over the bread and potato mixture.
4. Top the casserole with the shredded cheese, spreading it evenly over the top.
5. Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
6. Allow to cool for a few minutes before slicing and serving.

Cheesy Potato and Spinach Bread Bake is a wonderful dish that brings comfort and nutrition to your breakfast table. The combination of creamy mashed potatoes, fresh spinach, and cheese creates a satisfying meal that is both filling and flavorful. This recipe is perfect for using up stale bread and can easily be adapted to include other vegetables or leftover proteins. Serve this bake warm, and it’s sure to be a hit with everyone!

Potato and Herb Stuffed Croissant

Potato and Herb Stuffed Croissants are a delightful twist on traditional breakfast pastries. These flaky, buttery croissants are filled with a savory mixture of mashed potatoes, fresh herbs, and cheese, making for a unique and satisfying breakfast option. This dish is perfect for impressing guests at brunch or for enjoying a cozy weekend morning at home.

Ingredients:

• 4 large croissants
• 2 medium potatoes, peeled and cubed
• 1 cup ricotta or cream cheese
• 1/2 cup shredded cheese (Parmesan or mozzarella)
• 2 tablespoons fresh herbs (chives, parsley, or dill), chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• Egg wash (1 egg beaten with 1 tablespoon water)

Instructions:

1. Preheat your oven to 375°F (190°C). In a pot of boiling salted water, cook the cubed potatoes until tender, about 15 minutes. Drain and mash the potatoes until smooth.
2. In a mixing bowl, combine the mashed potatoes, ricotta or cream cheese, shredded cheese, chopped herbs, olive oil, salt, and pepper. Mix until well combined.
3. Carefully slice each croissant in half horizontally, creating a pocket for the filling.
4. Spoon a generous amount of the potato mixture into each croissant, pressing it gently to fit.
5. Brush the tops of the croissants with the egg wash for a golden finish.
6. Place the stuffed croissants on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they are golden brown and the filling is heated through.
7. Allow to cool slightly before serving.

Potato and Herb Stuffed Croissants offer a delightful fusion of flaky pastry and creamy, savory filling. This recipe takes a classic breakfast item and elevates it to new heights, making it perfect for special occasions or a decadent morning treat. The combination of potatoes, fresh herbs, and cheese wrapped in buttery croissants creates an indulgent dish that is sure to impress. Serve them warm, and enjoy the delightful flavors and textures of this unique breakfast option!

Note: More recipes are coming soon!