Simply Potatoes Breakfast Bake

I love cooking with Simply Potatoes.  Last fall I shared my Au Gratin Potatoes dish I made using these potatoes and it was so simple and easy to do.  Since using the potatoes the first time it’s been a main staple in my house.  I always buy it for when I want to make potato dishes that require dicing, slicing and shredding.  It’s just so easy to use.  With Simply potatoes I don’t feel like I am cheating my family out of good healthy foods.  Their potatoes are fresh, not frozen and can be found in the refrigerated section of your supermarket.  When I open my package I know I am getting real potatoes that tastes great.  This time around I wanted to try the shredded potatoes to make a breakfast bake.  Here’s what we came up with Simply Potatoes Breakfast Bake.

potatoes ingredients

As you can see we put lots of other things in the breakfast bake.  It’s more like a good brunch bake.  You can follow my recipe or change it to the way you like it.

simply potatoes

My package of fresh shredded potatoes.

cooking bacon

First I cut up the bacon in pieces and cook it till it’s crispy.

Mushrooms and Spinach was next up in the pan.  I didn’t over cook them because it was still going in the oven.  Next time I make this I will use fresh spinach instead of frozen.

I mixed in the ingredients into the potatoes in a separate bowl before putting it in my baking dish.

before oven

The breakfast bake ready for the oven.

Simply Potatoes Breakfast Bake

Fresh out the oven and ready to eat.

Serving breakfast bake

Simply Potatoes Breakfast Bake

This is such an easy recipe and the prep is cut tremendously because of Simply Potatoes.  So don’t think a lack of time can prevent you from serving you family tasty food.  Check out Simply Potatoes and their line of products to help you in the kitchen and make cooking any meal a breeze.  Plus if you’re looking for recipe ideas they have a whole section on their website for recipes.

Simply Potatoes Breakfast Bake

Serves 5
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Allergy Egg, Milk
Meal type Breakfast
Misc Pre-preparable
This recipe is so easy to make for a hearty breakfast bake. The Simply potatoes makes it simple and saves you so much time in your prep.


  • 1 bag Simply Potatoes - Shredded Home Style
  • 7 eggs
  • 1 cup milk
  • 2 cups shredded cheese
  • 5 slices bacon (cut into bit size pieces)


  • 1 cup sliced mushrooms
  • 1/2 cup cooked sausage crumbles
  • 1/2 cup cooked spinach


The base of this recipe is the shredded potatoes, eggs, milk and cheese you can add and take away from it any way you choose. Also season it to your own taste. I have an allergy to onions so I don't cook with it but feel free to add it to your recipe.


Step 1
Heat the oven to 350°F. Lightly grease a 13x9" baking dish with baking spray or olive oil.
Step 2
Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp.
Step 3
Remove bacon from pan skillet and put aside in a medium bowl. If you are using mushrooms, spinach and sausage you can put them in the skillet to cook for a few minutes then remove from skillet and set aside. Turn off the heat and let cook for about 3 minutes.
Step 4
In a separate bowl, beat the eggs thoroughly and whisk in the milk. Stir in the cheese, shredded potatoes, the bacon, mushrooms, spinach, and sausage crumbles. Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
Step 5
When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

Disclosure: I was provided a free product coupon and a gift to review Simply Potatoes.  Any and all opinions expressed are my own and have not been influenced.

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Nickida - is a wife and stay at home mother of four. She was born in Trinidad but moved to the US at age 14. She started blogging on an off for about three years and recently started writing more consistently. She enjoys sharing about her children, marriage, books, recipes, movies, reviews, giveaways and much more. She is working on improving her baking skills and building on her cake decorating business.

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    • says

      HI Traci. Thanks for stopping by my blog and checking out the recipe. I am sure you can make them into muffins to make individual ones. Since the recipe includes eggs, make sure you mix the eggs well before mixing it into the recipe and it should be freezer safe for about three weeks. I personally haven’t frozen them before but it should work. Make sure it’s in a freezer safe container or bag to prevent freezer burn.


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