Easy Breakfast Casserole with Potato and Egg

Why You’ll Love This Recipe

This casserole is ideal for busy mornings, weekend brunches, or holiday breakfasts. It’s filling, flavorful, and requires minimal prep. Everything bakes together in one dish, making cleanup easy. You can prep it the night before and pop it in the oven the next morning, making it a great make-ahead option. Plus, it’s naturally gluten-free and easy to adjust to fit vegetarian, dairy-free, or meat-lover preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoes (shredded or diced; fresh or frozen hash browns work well)
eggs
milk (dairy or non-dairy)
salt
pepper
cheddar cheese or your favorite shredded cheese
olive oil or butter
optional add-ins: chopped onions, bell peppers, spinach, mushrooms, cooked bacon, sausage, or ham

Directions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. If using fresh potatoes, peel and shred or dice them, then pat dry with a towel.
3. Spread the potatoes evenly in the bottom of the baking dish. Drizzle with olive oil or dot with butter, then bake for 15-20 minutes until slightly golden.
4. While the potatoes bake, whisk the eggs with milk, salt, and pepper in a large bowl.
5. Stir in cheese and any desired add-ins like vegetables or cooked meats.
6. Pour the egg mixture over the baked potatoes, spreading evenly.
7. Return the dish to the oven and bake for 30-35 minutes, or until the eggs are fully set and the top is lightly golden.
8. Let it cool for a few minutes before slicing and serving.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 45-55 minutes
Total time: 1 hour to 1 hour 10 minutes

Variations

• Vegetarian: Use vegetables like spinach, mushrooms, tomatoes, or zucchini. Skip the meat or use plant-based sausage.
• Meat lovers: Add cooked and crumbled bacon, sausage, or diced ham for extra protein.
• Cheese options: Try mozzarella, feta, Monterey Jack, or pepper jack for different flavors.
• Spicy version: Add jalapeños, red pepper flakes, or hot sauce to the egg mixture.
• Mini casseroles: Use muffin tins for individual servings—great for on-the-go meals.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1-2 minutes or warm in the oven at 350°F until heated through.
This casserole also freezes well. Cool completely, slice into portions, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat as needed.

FAQs

Can I use frozen hash browns instead of fresh potatoes?

Yes, frozen shredded hash browns work great. Just thaw and pat them dry before using.

Can I make this casserole ahead of time?

Absolutely. Assemble everything the night before, cover, and refrigerate. Bake fresh in the morning.

Do I have to cook the vegetables before adding them?

It’s recommended to sauté harder veggies like onions or bell peppers first to soften them and remove excess moisture.

Can I use egg whites instead of whole eggs?

Yes, substitute some or all of the eggs with egg whites for a lighter version.

What’s the best cheese for breakfast casserole?

Cheddar is classic, but you can use any melty cheese like Monterey Jack, Swiss, or a mix.

Can I bake this in a smaller dish?

Yes, but adjust the baking time accordingly—deeper dishes may need a longer bake time.

How do I know when the casserole is done?

The center should be firm and not jiggly. A knife inserted should come out clean.

Can I freeze the casserole after baking?

Yes, it freezes well. Wrap tightly and freeze for up to 2 months.

How can I make it dairy-free?

Use a plant-based milk and dairy-free cheese or skip the cheese altogether.

What should I serve with breakfast casserole?

It pairs well with fruit salad, toast, avocado, or a simple green salad.

Conclusion

This Easy Breakfast Casserole with Potato and Egg is a reliable, customizable recipe perfect for breakfast, brunch, or meal prep. With a crispy potato base, fluffy eggs, and your favorite fillings, it’s a dish everyone will love. Make it ahead, freeze the leftovers, and enjoy a delicious breakfast with minimal effort.

Easy Breakfast Casserole with Potato and Egg

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This Easy Breakfast Casserole with Potato and Egg is a hearty, one-pan meal featuring a crispy potato base, fluffy baked eggs, and your choice of cheese, vegetables, or breakfast meats. Ideal for meal prep, brunch, or feeding a crowd.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45-55 minutes
• Total Time: 1 hour to 1 hour 10 minutes
• Yield: 6 to 8 servings
• Category: Breakfast, Brunch, Meal Prep
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 cups shredded or diced potatoes (fresh or frozen hash browns)
• 8 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese (or preferred cheese)
• 2 tablespoons olive oil or butter
• Optional: 1/2 cup chopped onions
• Optional: 1/2 cup chopped bell peppers
• Optional: 1 cup chopped spinach, mushrooms, or zucchini
• Optional: 1 cup cooked bacon, sausage, or diced ham

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Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. If using fresh potatoes, peel and shred or dice them, then pat dry.
3. Spread potatoes evenly in the dish. Drizzle with olive oil or dot with butter.
4. Bake for 15-20 minutes until slightly golden.
5. In a large bowl, whisk together eggs, milk, salt, and pepper.
6. Stir in shredded cheese and any desired vegetables or cooked meats.
7. Pour egg mixture over the pre-baked potatoes and spread evenly.
8. Bake for 30-35 minutes, or until eggs are set and top is golden.
9. Let cool slightly before slicing and serving.

Notes

• Pre-baking the potatoes helps create a crispy base.
• Customize with any combination of vegetables, cheese, or meats.
• To make ahead, assemble and refrigerate overnight before baking.
• This recipe freezes well—slice, wrap, and freeze for up to 2 months.
• Use dairy-free milk and cheese to make it dairy-free.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 2g
• Sodium: 420mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 195mg