Wake up to comfort with this Hearty Egg and Potato Bake for a Perfect Morning. This easy breakfast casserole is loaded with golden potatoes, fluffy eggs, melted cheddar, and colorful veggies all baked into one satisfying dish. It’s the kind of warm, homey breakfast that brings everyone to the table and keeps them coming back for more.
Ingredients
- 6 large eggs
- 2 cups potatoes, diced
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
- Add onion and bell pepper to the skillet. Cook for another 5 minutes, or until veggies soften.
- In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper until combined.
- Stir in the potato mixture and shredded cheddar cheese. Mix well.
- Pour into a greased 9×13-inch baking dish and spread evenly.
- Bake for 30–35 minutes, until set and lightly golden on top.
- Cool slightly before slicing. Garnish with fresh parsley, if desired.
Variation
- Add cooked sausage, diced ham, or crumbled bacon (if you eat it) for a meaty version.
- Swap cheddar for pepper jack or Swiss cheese to change up the flavor.
- Mix in baby spinach, mushrooms, or zucchini for extra veggies and color.
Cooking Notes
- Make sure to dice potatoes evenly for uniform cooking and texture.
- You can partially cook the casserole the night before and finish baking in the morning.
- If using frozen diced potatoes, thaw them fully and pat dry to avoid excess moisture.
Serving Suggestions
- Serve with fresh fruit or a light green salad for a complete breakfast or brunch.
- Pair with toast or English muffins for added crunch and carbs.
- Top each serving with a dollop of sour cream or a splash of hot sauce for extra flair.
Tips
- Grease the baking dish well to prevent sticking and make cleanup easier.
- Let the casserole rest for 5–10 minutes after baking so it slices more cleanly.
- Great for meal prep slice into portions and store in the fridge for up to 4 days.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 15 g
- Sodium: 540 mg
Frequently Asked Questions
-
Can I make this casserole ahead of time?
Yes! You can prepare it the night before, cover, and refrigerate. Bake in the morning or reheat individual portions. -
Can I freeze leftovers?
Absolutely. Let the casserole cool completely, cut into portions, wrap well, and freeze for up to 2 months. Reheat in the oven or microwave. -
What kind of potatoes work best?
Russet, Yukon Gold, or even red potatoes work great. Just be sure they’re diced evenly for consistent cooking. -
Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites or use a liquid egg substitute. The texture may be slightly less rich, but still delicious.
Conclusion
This Egg and Potato Breakfast Casserole is a warm, savory, and satisfying way to start the day. With simple ingredients and endless customization, it’s perfect for weekend brunches, weekday meal prep, or feeding a hungry crowd. Whether you enjoy it straight from the oven or reheated the next day, this cozy breakfast bake never disappoints. 🥔🍳✨
Print
Egg and Potato Breakfast Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Wake up to comfort with this Hearty Egg and Potato Bake for a Perfect Morning. This easy breakfast casserole is loaded with golden potatoes, fluffy eggs, melted cheddar, and colorful veggies all baked into one satisfying dish. It’s the kind of warm, homey breakfast that brings everyone to the table and keeps them coming back for more.
Ingredients
- 6 large eggs
- 2 cups potatoes, diced
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
- Add onion and bell pepper to the skillet. Cook for another 5 minutes, or until veggies soften.
- In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper until combined.
- Stir in the potato mixture and shredded cheddar cheese. Mix well.
- Pour into a greased 9×13-inch baking dish and spread evenly.
- Bake for 30–35 minutes, until set and lightly golden on top.
- Cool slightly before slicing. Garnish with fresh parsley, if desired.
Notes
- For added flavor, toss in cooked breakfast sausage or diced ham.
- Use any color bell pepper you love or a mix for extra color.
- Leftovers reheat beautifully for a quick breakfast all week long.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 215 mg
Keywords: egg casserole, breakfast bake, potato egg bake, veggie egg casserole