Name: Egg and Potato Breakfast Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large eggs 2 cups potatoes, diced (about 2 medium potatoes) 1/2 cup milk (dairy or plant-based) 1/2 onion, diced 1 bell pepper, diced 1 cup shredded cheese (cheddar, mozzarella, or your choice) 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp dried oregano Salt and pepper, to taste 1 tbsp olive oil (for sautéing) Fresh herbs (parsley, chives, or cilantro), for garnish (optional)

Why You’ll Love This Recipe

This Egg and Potato Breakfast Casserole is the perfect balance of flavors and textures. The crispy, golden potatoes provide a hearty base, while the fluffy eggs and sautéed vegetables add richness and freshness. It’s a one-pan dish that’s perfect for busy mornings or meal prep, and it’s fully customizable to your preferences. You can add meat, cheese, or extra veggies, or adjust the seasoning to make it your own. Best of all, it’s easy to prepare and can be made ahead of time for a stress-free start to your day.

Ingredients

4 large eggs
2 cups potatoes, diced (about 2 medium potatoes)
1/2 cup milk (dairy or plant-based)
1/2 onion, diced
1 bell pepper, diced
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried oregano
Salt and pepper, to taste
1 tbsp olive oil (for sautéing)
Fresh herbs (parsley, chives, or cilantro), for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with non-stick spray or a little olive oil.
In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 8-10 minutes, stirring occasionally, until the potatoes are golden brown and crispy. Season with salt, pepper, garlic powder, and onion powder while cooking.
Once the potatoes are cooked, remove them from the skillet and set them aside. In the same skillet, sauté the diced onion and bell pepper over medium heat for 3-5 minutes, until softened.
In a mixing bowl, whisk together the eggs, milk, oregano, salt, and pepper.
Layer the cooked potatoes at the bottom of the prepared baking dish. Add the sautéed onion and bell pepper, then pour the egg mixture evenly over the top. Sprinkle the shredded cheese on top of the casserole.
Bake for 30-35 minutes, or until the eggs are set and the casserole is golden and bubbly.
Let the casserole cool for a few minutes before slicing. Garnish with fresh herbs, if desired, and serve warm.

Servings and Timing

Servings: 6-8 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Add meat: For extra protein, add cooked sausage, bacon, or ham to the casserole before baking.
Make it vegetarian: Keep it vegetarian by adding extra vegetables such as spinach, mushrooms, or zucchini.
Make it dairy-free: Use dairy-free cheese and plant-based milk to make this casserole dairy-free.
Spicy twist: Add diced jalapeños or sprinkle chili flakes on top for a spicy kick.
Cheese variations: Try using a combination of cheeses, such as cheddar and mozzarella, or experiment with goat cheese for a tangy twist.

Storage/Reheating

Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat, place the casserole in the microwave for 1-2 minutes or in a 350°F (175°C) oven for about 10-15 minutes until warmed through.

FAQs

Can I make this casserole ahead of time?

Yes! You can prepare the casserole the night before, cover it, and store it in the refrigerator. The next morning, simply bake it as directed. You may need to add an extra 5-10 minutes to the baking time if it’s coming straight from the fridge.

Can I freeze Egg and Potato Breakfast Casserole?

Yes, this casserole can be frozen for up to 3 months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. When ready to reheat, bake it at 350°F (175°C) for about 20-25 minutes, or until heated through.

Can I use frozen potatoes in this recipe?

Yes, you can use frozen hash browns or diced frozen potatoes in place of fresh potatoes. Just be sure to thaw and drain them before using to prevent excess moisture in the casserole.

Can I make this casserole without cheese?

Yes, you can omit the cheese for a dairy-free or lower-fat option. The casserole will still be delicious and flavorful with the eggs and seasonings.

How can I make this casserole spicier?

To add heat, include diced jalapeños or sprinkle chili powder, cayenne pepper, or red pepper flakes into the egg mixture before baking.

Can I add other vegetables to this casserole?

Absolutely! Feel free to add vegetables like mushrooms, spinach, zucchini, or tomatoes for extra flavor and nutrients. Just be sure to sauté them beforehand to avoid excess moisture in the casserole.

Can I use a different type of meat in this casserole?

Yes! You can use cooked sausage, bacon, or ham as alternatives to suit your taste preferences. Just make sure the meat is pre-cooked before adding it to the casserole.

How do I know when the casserole is done?

The casserole is done when the eggs are set and the top is golden and bubbly. You can test the center with a toothpick or knife—if it comes out clean, the casserole is ready.

Can I use egg substitutes in this recipe?

Yes, you can use egg substitutes like flax eggs or aquafaba (chickpea water) to make this casserole vegan or egg-free. Be sure to adjust the ratio according to the substitute you choose.

Can I make this casserole in a larger dish?

Yes, you can double the recipe and bake it in a larger 9×13-inch baking dish. Just be sure to adjust the baking time, as it may take longer to cook through.

Conclusion

Egg and Potato Breakfast Casserole is the perfect blend of hearty potatoes, fluffy eggs, and savory vegetables that will leave you feeling satisfied and energized. It’s incredibly versatile, allowing you to add your favorite ingredients, whether it’s extra veggies, meat, or cheese. Ideal for meal prep, this casserole can be made ahead of time and reheated for a quick, comforting breakfast throughout the week. Whether you’re hosting a brunch or enjoying a cozy weekend breakfast, this casserole is sure to become a go-to recipe in your rotation.