Loaded Breakfast Casserole

Step 1

Wash potatoes, pat dry and rub skins with olive oil

Step 2

Bake at 425 degrees F for 40-50 minutes, depending on the size of your spud

Step 3

Let potatoes cool completely, then wrap in foil and refrigerate overnight (just make extra for dinner the night before you assemble your casserole)

Step 4

Grease a 9x13 baking dish and set aside.

Step 5

Slice baked potatoes into 1/4" slices and remove the peel, they should peel easily after being chilled overnight.

Step 6

Whisk the milk, half & half, parsley, onion powder, garlic powder, paprika, and whole eggs in a large bowl until mixed, set aside, and prepare the Hollandaise sauce.

Step 7

Whisk egg yolks and lemon juice briskly in a stainless steel bowl until thickened and doubled in volume.

Step 8

Place the bowl over a double boiler and continue whisking until thickened, then gradually add the melted butter, continuously whisking rapidly.

Step 9

Slowly drizzle in melted butter, and continue whisking until the sauce is doubled in volume.

Step 10

Remove from heat and stir in dijon and cayenne pepper, then add the prepared hollandaise to the egg mixture and whisk until combined.

Step 11

Place a layer of potatoes in the bottom of your greased baking dish, then add a layer of chopped ham, bacon, cheese, and chives.

Step 12

Pour half of the milk mixture on top of the first layer.

Step 13

Repeat with one more layer and pour the remaining milk mixture on top.

Step 14

Cover with foil and refrigerate overnight.

Step 15

Bake at 350 degrees F, uncovered, for 45-50 minutes until edges are golden brown and casserole is set. Allow the casserole to sit for a few minutes before slicing and serving.