Potato Onion Egg Casserole
Discover the ultimate comfort food with this Potato Onion Egg Casserole, a hearty and flavorful dish that's perfect for breakfast, brunch, or even dinner. Layers of tender russet potatoes, golden caramelized onions, and gooey cheddar cheese are baked to perfection in a creamy egg mixture seasoned with garlic and pepper. This crowd-pleasing casserole is brought to life with a touch of buttery richness on top and optional fresh parsley for a burst of color and freshness. With just 20 minutes of prep and a quick assembly, this oven-baked delight is simple yet satisfying, making it an ideal choice for feeding a family or impressing guests at your next gathering. Serve it warm and enjoy a dish that’s equal parts rustic charm and melt-in-your-mouth flavor.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Onions
- 8 large Eggs
- 2 cups Cheddar cheese, shredded
- 1 cup Milk
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1.5 teaspoons Salt
- 0.5 teaspoons Pepper
- 0.5 teaspoons Garlic powder
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Peel the potatoes and slice them into thin, even slices about 1/8 inch thick. Use a mandolin slicer for consistency if you have one.
Peel and thinly slice the onions.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook for 8-10 minutes, stirring frequently, until they become golden and caramelized. Set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the sliced potatoes. Cook for 5-7 minutes, stirring occasionally, until they are slightly tender but not fully cooked. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
Layer half of the potato slices in the prepared casserole dish, ensuring they overlap slightly. Spread half of the caramelized onions on top, followed by 1 cup of shredded cheddar cheese.
Repeat the layers with the remaining potatoes, onions, and cheese.
Pour the egg mixture evenly over the layered ingredients, ensuring it seeps into the layers.
Dot the top with the unsalted butter for added richness.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the eggs are set.
Remove the casserole from the oven and let it cool for 5-10 minutes before slicing and serving.
Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1781 mg | 594% | |
| Sodium | 5816 mg | 253% | |
| Total Carbohydrate | 306.2 g | 111% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 40.1 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 12.1 mcg | 60% | |
| Calcium | 2357 mg | 181% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 8312 mg | 177% | |
*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.
