Potato Egg Casserole
Start your day with the ultimate comfort food: Potato Egg Casserole, a hearty and flavorful breakfast dish that's perfect for feeding a crowd or meal prepping for the week. Featuring tender layers of thinly sliced Russet potatoes, savory crumbled sausage or crispy bacon, and a rich custard made from whisked eggs, milk, and warm spices like paprika, this recipe is as satisfying as it is simple to make. Topped with golden, bubbly cheddar cheese and garnished with fresh parsley, this casserole offers a perfect balance of creamy texture and bold flavors in every bite. With just 15 minutes of prep time and one dish to bake, this easy breakfast casserole is ideal for busy mornings, brunch gatherings, or even a cozy dinner. If you're searching for an irresistible, crowd-pleasing recipe that's packed with protein and layers of flavor, this Potato Egg Casserole is a must-try!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 8 Eggs
- 1 cup Milk
- 2 cups Cheddar cheese, shredded
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Cooked breakfast sausage or bacon, crumbled
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick spray or a small amount of olive oil.
Peel and thinly slice the russet potatoes into 1/8 inch thick rounds. Set aside.
In a large skillet over medium heat, heat the olive oil and sauté the onion and garlic until fragrant and softened, about 3-4 minutes.
Layer half of the sliced potatoes evenly on the bottom of the prepared baking dish.
Spread half of the sautéed onion mixture, half of the breakfast sausage or bacon, and 1 cup of shredded cheddar cheese evenly over the potatoes.
Repeat with another layer using the remaining potatoes, onion mixture, sausage or bacon, and cheese.
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika until well combined.
Slowly pour the egg mixture evenly over the layered ingredients in the casserole dish, ensuring that it seeps into all the layers.
Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the top is golden and the eggs are set.
Remove the casserole from the oven and let it cool for 5-10 minutes before slicing.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
4269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.1 g | 369% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 2090 mg | 697% | |
| Sodium | 9672 mg | 421% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 28.0 g | ||
| Protein | 230.0 g | 460% | |
| Vitamin D | 12.1 mcg | 60% | |
| Calcium | 2379 mg | 183% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 6195 mg | 132% | |
*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.
