Easy Breakfast Casserole Recipe with Potato and Egg– This breakfast casserole is a scrumptious and versatile dish that can be tailored to suit your taste preferences. It’s a hearty, oven-baked vegetarian delight that combines layers of simple flavors.

You will also love our classic quiche recipe.

Vegetarian Breakfast Casserole

This easy breakfast casserole is great for Christmas morning, Easter brunch, weekend morning, or any time you feel like an easy egg bake. The best part is it is a great make-ahead breakfast casserole! It’s a yummy recipe the whole family will love.

You can make this breakfast casserole for a holiday morning with a little meal prep the night before, and then you can enjoy it the next morning without all the work. Customize this casserole dish with the variations later in this post!

You will also love our Quiche Recipe, Italian Eggs in Purgatory, Deviled Eggs, and Italian Frittata.

Ingredient List

This easy breakfast casserole recipe with egg and potato comes together with a few fresh and simple ingredients.

• Eggs
• Milk
• Shredded cheddar cheese
• Olive oil
• Russet potatoes
• Green bell pepper
• Onion
• Green onion
• Salt
• Black pepper
• Cooking spray or butter for greasing the casserole dish

See the recipe card for quantities.

How to Make Easy Breakfast Casserole with Egg and Potato

This vegetarian egg casserole comes together in a few easy steps!

Add half of the cheese and mix again—season with additional salt and pepper to taste.

Place the cooked vegetables on the bottom of the prepared baking dish. Spread out evenly. 

Pour the egg mixture over the potato mixture. Sprinkle the remaining cheddar cheese and green onion on top.

Enjoy your breakfast casserole recipe with egg and potato!

Bake in the oven for 40-45 minutes, until the casserole is set in the middle and the top is golden brown. Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh green onions if desired. Cut into individual servings and enjoy!

Substitutions

Here are some substitutions:

• Potatoes (e.g., russet or sweet potatoes)
• Shredded cheese (e.g., cheddar, Swiss, mozzarella, or your choice)
• Fresh veggies (e.g., red bell peppers, onions, mushrooms, broccoli, kale, spinach, leeks, cherry tomatoes)
• Protein (e.g., ham, bacon, sausage, chorizo, ground beef, vegetarian sausage)
• Seasonings and spices (e.g., salt, pepper, garlic powder, onion powder, paprika, cumin, chili powder, thyme, nutmeg, red pepper flakes, Italian seasoning)
• Fresh herbs (e.g., parsley, basil, chives)

Additional toppings or garnishes (e.g., avocado, salsa, sour cream, balsamic glaze, lime juice, green onions)

Enjoy the mouthwatering combination of textures, flavors, and ingredients that make this easy breakfast Casserole recipe with egg and potato a delightful and customizable treat for all.

Variations

• Cheesy Potato and Leek Breakfast Casserole:
  • Replace the bell pepper with 2 cups of sliced leeks.
  • Use 1 1/2 cups of Gruyère cheese.
  • Season with a pinch of thyme and a sprinkle of grated parmesan on top.
• Italian Sausage and Peppers Breakfast Casserole:
  • Add 1 cup of cooked Italian sausage, sliced.
  • Incorporate 1 cup of sliced bell peppers and 1 cup of diced tomatoes.
  • Season with Italian seasoning and a drizzle of balsamic glaze.
• Healthy Quinoa Breakfast Casserole:
  • Substitute the shredded potatoes with cooked quinoa.
  • Include 2 cups of chopped kale or spinach and 1 cup of diced bell peppers.
  • Season with your choice of herbs and nutritional yeast for a cheesy flavor.
• Herb and Mushroom Breakfast Casserole:
  • Use 2 cups of sautéed mushrooms and 1 cup of fresh herbs such as parsley, thyme, and chives.
  • Add 1 1/2 cups of Swiss cheese.
  • Season with a pinch of nutmeg for a sophisticated flavor.
• Caprese Breakfast Casserole:
  • Incorporate 1 cup of cherry tomatoes, halved, and 1 cup of fresh basil leaves.
  • Use 1 1/2 cups of mozzarella cheese.
  • Season with a balsamic reduction drizzle after baking.

These variations offer a wide range of flavors and ingredients to suit different tastes and occasions. Feel free to get creative and mix and match ingredients to create your perfect breakfast casserole. Enjoy!

Make Ahead Breakfast Casserole

Making a breakfast casserole ahead of time is a great way to save time in the morning. You can prepare the casserole the night before and then bake it in the morning. Here’s how to do it:

• Prepare the Casserole: Follow your chosen breakfast casserole recipe up to the point where you would normally bake it. This typically includes layering the ingredients in your greased casserole dish, such as the potatoes, vegetables, eggs, cheese, and seasonings.
• Cover and Refrigerate: Once your casserole is assembled in the baking dish, cover it with plastic wrap or aluminum foil and place it in the refrigerator. Ensure it’s well sealed to prevent it from drying out or absorbing any odors from the fridge. This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat.
• Next Morning – Preheat and Bake: In the morning, preheat your oven to the recommended temperature in your original recipe (e.g., 350°F or 175°C).
• Remove from the Refrigerator: Take the casserole dish out of the refrigerator and allow it to sit at room temperature for about 15-30 minutes while the oven heats up. This will help ensure more even cooking.
• Bake: Remove the plastic wrap or foil, and then bake the casserole in the preheated oven for the recommended time from your original recipe or until it’s set in the middle and the top is golden brown.
• Check for Doneness: Ensure that the casserole is thoroughly heated and cooked by inserting a knife or toothpick into the center; it should come out clean.
• Serve: Once the casserole is done, let it cool for a few minutes, then slice it into servings and serve.

Equipment

• Casserole Dish

• Large Cast Iron Skillet

Storing, Freezing, and Reheating

Storing, freezing, and reheating a breakfast casserole is quite simple. Here are the steps for each process:

Storing:

1. Refrigeration: If you have a leftover casserole that you plan to consume within a few days, store it in an airtight container in the refrigerator. Make sure it’s cooled to room temperature before refrigerating.
2. Leftover Portions: You can cut the casserole into individual servings, wrap them in plastic or aluminum foil, and place them in a sealed container in the fridge. This makes it easy to reheat just what you need.

Freezing:

1. Cooling: Let the casserole cool completely before freezing. This helps prevent excess moisture from forming ice crystals.
2. Portioning: Cut the casserole into individual portions or as per your preferences. You can also freeze the whole casserole if you prefer.
3. Wrapping: Wrap each portion tightly in plastic wrap or aluminum foil. Alternatively, you can use airtight freezer bags.
4. Freezing: Place the wrapped portions or the entire casserole in the freezer. For the best quality, it’s recommended to consume it within 2-3 months.

Reheating:

1. From the Refrigerator:
   • Preheat your oven to 350°F (175°C).
   • Unwrap the casserole portion or the entire dish and place it in an oven-safe dish.
   • Cover the dish with aluminum foil to prevent over-browning.
   • Heat it in the preheated oven for about 20-30 minutes or until it’s heated.
2. From the Freezer:
   • Preheat your oven to 350°F (175°C).
   • Take the frozen casserole portion out of the freezer and unwrap it.
   • Place it in an oven-safe dish and cover it with aluminum foil.
   • Bake for about 45 minutes to an hour, checking to ensure it’s heated through. The exact time may vary depending on the size and thickness of the portion.
3. Microwave (for individual servings):
   • If you’re reheating individual portions, use the microwave.
   • Place the portion on a microwave-safe plate and cover it with a microwave-safe lid or paper towel.
   • Heat on a medium setting for a few minutes, checking regularly to avoid overcooking.
4. Stovetop (for individual servings):
   • You can also reheat individual servings on a non-stick skillet with a little butter or oil for a crispy crust. Cook on medium-low heat until heated through and the bottom becomes crispy.

FAQ

More Recipes

Looking for other recipes? Try these:

Serving Suggestions

This breakfast casserole is a complete meal, but you can serve it with sides like fresh fruit, a salad, or toast. It pairs well with a variety of breakfast condiments, like ketchup, hot sauce, or salsa.

Other dishes to serve with this vegetarian breakfast casserole:

Print