Potato Egg and Cheese Breakfast Casserole
Start your morning off right with this hearty and satisfying Potato Egg and Cheese Breakfast Casserole, a crowd-pleasing dish that's perfect for busy weekdays or relaxed weekend brunches. Featuring tender russet potatoes, fluffy eggs, and melty sharp cheddar cheese, this casserole is layered with sautéed onions, bell peppers, and optional crumbled sausage or crispy bacon for extra flavor. Seasoned with simple pantry spices and baked to golden perfection, it's an effortless one-pan breakfast that feeds a crowd. Easy to make ahead and customizable with your favorite ingredients, this cheesy breakfast bake is sure to become a family favorite. Serve it with a sprinkle of fresh parsley for a vibrant finish, and enjoy a warm, homemade breakfast in every bite! Keywords: potato breakfast casserole, egg casserole with cheese, easy brunch recipes, cheesy breakfast bake.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 8 large Eggs
- 1.5 cups Milk
- 2 cups Sharp cheddar cheese
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion
- 1 medium Bell pepper
- 1 cup Cooked breakfast sausage or bacon (optional)
- 1 teaspoon Cooking spray or additional butter
- 2 tablespoons Parsley (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish with cooking spray or butter.
Peel the potatoes and cut them into small, evenly sized cubes (about 1 inch). Boil a pot of salted water, add the potato cubes, and parboil them for about 5-7 minutes until they start to soften but are not fully cooked. Drain and set aside.
While the potatoes are parboiling, dice the onion and bell pepper. If using cooked breakfast sausage or bacon, crumble or chop it into small pieces.
Heat the butter in a skillet over medium heat. Add the onion and bell pepper, and sauté for about 5 minutes until softened. Remove from heat and set aside.
In a large bowl, whisk together the eggs, milk, salt, and black pepper. Stir in 1.5 cups of the shredded cheddar cheese, saving the remaining 0.5 cup for topping.
Spread the parboiled potatoes evenly in the bottom of the prepared casserole dish. Layer the sautéed vegetables and optional meat on top of the potatoes.
Pour the egg mixture evenly over the layered ingredients, ensuring everything is well coated. Gently press down with a spatula to ensure even distribution.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top.
Cover the casserole dish with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the eggs are set in the center.
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving.
Optionally, garnish with freshly chopped parsley for a pop of color and freshness.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 313 mg | 24% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 902 mg | 19% | |
*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.
