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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.

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

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

Find it online: https://thefamilycooking.com/easy-breakfast-casserole-with-potato-and-egg/