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Crispy Potato Puff Breakfast Casserole

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Created by Dionna
Updated Oct 16, 2025
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Imagine a steamy, ham and cheese scramble with crispy hashbrowns on the side—now make it a casserole! This Crispy Potato Puff Breakfast Casserole is a game-changer. Crispy potato puffs replace hashbrowns, baked to golden perfection atop a savory mixture of eggs, ham, and cheese. This Crispy Potato Puff Breakfast Casserole is incredibly easy to make, perfect for busy mornings or lazy weekends or even evenings when you want breakfast for dinner. The best part? This Crispy Potato Puff Breakfast Casserole is so delicious, it's sure to become a family favorite. Serve it with biscuits on the side if you’re ready for a real slam dunk of a meal.

Recipe Ingredients

Here are the ingredients you’ll need to make Crispy Potato Puff Breakfast Casserole.

Eggs: Eggs are the star here, and any kind will do!

Milk: Whole milk can be replaced with half and half or cream for a richer filling, but don’t use milk with less fat than whole.

Cheese: Shredded cheddar is our choice for convenience, but you can shred your own or use another semi-firm cheese like Jack, gouda, or provolone.

Green Onions: Use both the green and white parts for a mild, fresh onion flavor and a beautiful green hue.

Ham: Any ham you have on hand works, just cut into chunks or slices. Substitute crumbled cooked bacon for a smoky spin.

Frozen Shredded Potato Puffs: How many frozen potato puffs you’ll need will vary, but a 32 oz bag will be more than enough. You’ll have extra—save them for another use.

Other Ingredients You’ll Need: Salt, pepper, garlic powder.

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How to Make Crispy Potato Puff Breakfast Casserole

Here’s how to make this easy Crispy Potato Puff Breakfast Casserole. Follow the recipe for more detail.

1. Make the Egg Filling

Whisk together all the ingredients for the filling; then, stir in the cheese, ham, and onions. Pour it all into a greased casserole dish.

2. Top with Frozen Potato Puffs

Completely cover the top of the filling with frozen shredded potato puffs. 

3. Bake and Serve

Bake the casserole until the eggs are cooked through and the potato puffs are crispy and browned. Serve hot and enjoy!

How to Store (and Reheat) Crispy Potato Puff Breakfast Casserole

If you have leftovers, here’s how to store and reheat your Crispy Potato Puff Breakfast Casserole.

Refrigerator

Transfer leftovers to an airtight food storage container, and store in the fridge for up to 4 days. Refrigerate any leftovers within 2 hours of serving. 

Freezer

Freeze individual portions in a resealable freezer bag or airtight food storage container. 

Reheating

Thaw any frozen portions in the refrigerator before reheating. 

To reheat, add casserole portions to a baking dish, and cover tightly with foil. Heat in the oven at 325°F for 15 to 20 minutes, or until the casserole is hot and at least 165°F in the center of the filling (use a food thermometer).

Crispy Potato Puff Breakfast Casserole

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Ingredients 9
  • Servings 6
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Ingredients

  • 6 eggs
  • 1 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 3 green onions, thinly sliced (1/4 cup)
  • 1/2 cup diced cooked ham
  • 1 bag (32 oz) frozen shredded potato puffs

Instructions

  • Step 
    1

    Heat oven to 350°F. Grease a 13x9-inch (3-quart) ceramic or glass baking dish with cooking spray.

  • Step 
    2

    In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.

  • Step 
    3

    Stir in cheese, green onions, and ham.

  • Step 
    4

    Pour the egg mixture into the prepared baking dish.

  • Step 
    5

    Top with frozen shredded potato puffs in a single, even layer. You won’t use the whole bag, that’s ok. Reserve remaining frozen potato puffs for another use.

  • Step 
    6

    Bake uncovered for 35 to 45 minutes, or until eggs are firm and potato puffs are golden and crisp. Let rest 5 minutes before slicing and serving.

Nutrition

No nutrition information available for this recipe
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