Best Breakfast Casserole (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 combining simple flavors. Easy to make-ahead of time!
Servings: 8 -10 servings
Ingredients
- 12 large eggs
- 1 cup milk
- 1 ½ cups shredded cheddar cheese or your favorite shredded cheese
- 1 tablespoon olive oil
- 1 ¼ pounds russet potatoes 3 cups, washed, peeled, and diced (or, 1 bag (20 oz) frozen diced hashbrown potatoes, thawed)
- 1 medium green bell pepper diced (or any color you prefer)
- 1 onion diced
- 1 green onion chopped plus more for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or butter for greasing the casserole dish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with cooking spray or butter.
- In a large skillet, heat oil over medium heat. Sauté the onions for 2-3 minutes, then add the peppers and potatoes. Sauté for another 5 minutes until the vegetables are tender. Season with salt and pepper and place on the bottom of the prepared baking dish. Spread out evenly.
- In a large bowl, whisk the eggs and milk until well combined. You can also use a blender. Add half of the cheese and mix again—season with additional salt and pepper to taste.
- Pour the egg mixture over the potato mixture. Sprinkle the remaining cheddar cheese and green onion on top.
- 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!
- You can make this casserole in advance. Pour the mixture into the prepared pan, cover, and refrigerate up to 24 hours. Bake when ready to serve. See the blog post for making ahead, storing, freezing, and reheating! Enjoy.
Notes
- Use Fresh Ingredients: Whenever possible, use fresh and high-quality ingredients. Fresh vegetables, good-quality cheese, and farm-fresh eggs will make a noticeable difference in the taste of your casserole.
- Customize to Taste: Breakfast casseroles are highly customizable. Tailor the ingredients to your personal preferences, dietary needs, or what you have on hand.
- Prep in Advance: As mentioned before, preparing your casserole the night before and refrigerating it can save you a lot of time in the morning. Just pop it in the oven, and you’re ready to go.
- Layering Matters: Pay attention to the order of layering. Potatoes or other starchy ingredients should form the base, followed by vegetables, proteins, and cheese. This helps with even distribution and better texture.
- Uniform Sizing: Try to cut or chop ingredients into uniform sizes to ensure even cooking. This is especially important for the vegetables.
- Season Well: Season each layer of your casserole, including the egg mixture, with the right amount of salt, pepper, and other seasonings. This ensures that every bite is flavorful.
- Control Moisture: Some vegetables release moisture when cooking. To prevent a soggy casserole, consider sautéing or pre-cooking vegetables to remove excess moisture.
- Cheese on Top: Sprinkle extra cheese on top of your casserole before baking. It creates a beautiful golden crust and adds extra flavor.
Nutrition
Calories: 211kcal | Carbohydrates: 17g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 382mg | Potassium: 489mg | Fiber: 1g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 17mg | Calcium: 206mg | Iron: 1mg
