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
Scale
- 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