Potato and Egg Casserole
Warm, hearty, and utterly satisfying, this Potato and Egg Casserole is the perfect crowd-pleasing dish for any occasion. Featuring layers of tender russet potatoes, sautéed onions, bell peppers, and creamy cheddar cheese, all baked together in a rich, savory egg custard, this casserole is destined to become a family favorite. With a total cook time of just over an hour, it’s surprisingly easy to whip up, making it ideal for breakfast, brunch, or even dinner. A hint of garlic infuses the dish with aromatic depth, while a fresh parsley garnish adds a pop of color and brightness to every bite. Perfect for feeding a crowd, this recipe serves six and pairs beautifully with a side salad or crusty bread for a complete meal. Make your gatherings memorable with this comforting and flavorful potato and egg casserole.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 6 large Eggs
- 1 cup Milk
- 2 cups Cheddar cheese, shredded
- 1 medium Onion, finely diced
- 1 medium Bell pepper, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter, unsalted
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or non-stick spray.
Peel the potatoes and slice them thinly into rounds. Set aside.
Heat the olive oil in a skillet over medium heat. Add the diced onion and bell pepper, and sauté for 5-6 minutes until softened. Add the minced garlic and cook for an additional minute. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Layer half of the sliced potatoes evenly in the bottom of the greased casserole dish. Top with half of the sautéed onion and bell pepper mixture and half of the shredded cheddar cheese.
Repeat the layers with the remaining potatoes, onion and pepper mixture, and cheese.
Pour the egg mixture evenly over the layered ingredients in the casserole dish, ensuring it seeps into all nooks and crannies.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the eggs are set and the top is golden brown.
Take the casserole out of the oven and let it rest for 5-10 minutes before serving. Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1409 mg | 470% | |
| Sodium | 4428 mg | 193% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 30.8 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 2232 mg | 172% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5372 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
