Simple Egg and Potato Breakfast Casserole Recipe
This egg and potato breakfast casserole is a complete meal in just one dish. Customize the recipe with your favorite ingredients for the perfect meal! Use lots of fresh vegetables for vegetarians, or add sausage or bacon for your favorite meat lovers! We usually make it without meat, with the vegetables listed below in the recipe, but change it up to make it yours.
Ingredients
- 20 oz shredded potatoes, thawed (squeeze excess water out of the potatoes)
- 1/4 cup onion, finely diced
- 1 green pepper, diced
- 1/2 cup tomatoes, diced
- 1/2 cup fresh spinach, cut into small pieces
- 2 cups sharp cheddar cheese, grated (any type of shredded cheese will work in this recipe!)
- 8 eggs
- 1 1/3 cup milk (we use low fat milk)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
Instructions
- Preheat oven to 350 degrees and spray a 9 x 13 inch pan with cooking spray.
- Add the hashbrowns, onions, bell peppers, tomatoes, spinach and 1 1/2 cups of cheese to the prepared pan. Mix ingredients together gently and spread evenly in the pan.
- Whisk the eggs, milk, salt, pepper and Italian seasoning together in a large bowl.
- Pour the egg mixture over the contents of the 9" x 13" pan. Sprinkle the remaining 1/2 cup of cheddar cheese evenly on the top.
- Bake uncovered for 55-60 minutes. (Depending on your oven, you may need to cook a bit longer - the middle should be firm and no longer jiggle).
Notes
If you are making this casserole the day before for convenience, you have two good options. You can bake it immediately and reheat the next day in the oven, or cover the uncooked casserole with foil and refrigerate overnight (You can actually cover and refrigerate for up to two days before baking). We recommend that if you choose to refrigerate overnight you take it out of the refrigerator 30 minutes before reheating or baking.
Tried this recipe?Let us know how it was!