Description
This hearty breakfast loaf combines creamy mashed potatoes, crispy bacon, savory sausage, and melty cheddar cheese for a crowd-pleasing brunch or breakfast-for-dinner dish. With a golden crust and a flavorful filling, it’s the ultimate comfort food that’s easy to customize and perfect for feeding a group.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter, softened
- 1/2 cup whole milk, warm
- 1 cup sharp cheddar cheese, shredded
- Salt and black pepper, to taste
- 2 large eggs, room temperature
- 6 slices bacon (about 5–6 oz), thick-cut preferred
- 8 oz breakfast sausage, casings removed
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp chopped fresh chives or green onions (optional)
- 1/2 cup breadcrumbs (optional, for topping)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Peel and cut potatoes into even chunks. Place in a large pot, cover with cold water, and add a big pinch of salt. Bring to a boil, then simmer for 12-15 minutes until fork-tender. Drain well and let steam dry for 1-2 minutes.
- Return potatoes to the pot. Add butter and warm milk. Mash until smooth and creamy. Stir in cheddar cheese, salt, and pepper. Let cool for 5 minutes, then beat in eggs.
- While potatoes cool, cook bacon in a skillet over medium heat until nearly crisp, about 5-7 minutes. Remove, drain on paper towels, and chop.
- In the same skillet, cook sausage (casings removed), breaking up with a spoon, until browned, about 5 minutes. Add diced onion and minced garlic; cook for 2-3 minutes until softened. Stir in chopped bacon and optional chives or green onions. Set aside.
- Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line with parchment paper. Spread half the potato mixture into the bottom and up the sides of the pan, creating a well for the filling.
- Spoon the bacon-sausage mixture into the center, pressing down gently. Top with remaining potatoes, smoothing the surface.
- Sprinkle breadcrumbs and Parmesan cheese on top for extra crunch, if using. Optionally, drizzle with melted butter.
- Bake for 35-40 minutes, or until the top is golden and crisp. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Let loaf cool in the pan for 15 minutes. Run a knife around the edges, then lift out. Slice thickly with a serrated knife and serve warm, garnished with more chives or hot sauce if desired.
Notes
Let the loaf cool for at least 15 minutes before slicing to prevent crumbling. For gluten-free, use GF breadcrumbs or omit the topping. For dairy-free, substitute plant-based butter, milk, and cheese. You can assemble the loaf the night before and bake in the morning. Leftovers reheat well and can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/8 of loaf
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 2
- Protein: 13
Keywords: bacon, sausage, potato loaf, breakfast, brunch, casserole, easy breakfast, make-ahead, comfort food, crowd-pleaser