Potato and Egg Casserole Recipe – Hearty & Easy
A hearty, comforting breakfast or brunch dish loaded with tender potatoes, fluffy eggs, cheese, and your favorite add-ins. Perfect for meal prep or feeding a hungry crowd! Quick to assemble and easily customizable to your taste.
Ingredients
- 4 cups diced potatoes cooked or frozen hash browns
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup chopped onion
- ½ cup diced bell peppers
- ½ cup cooked bacon or sausage optional
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Butter or oil for greasing
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Spread cooked potatoes evenly in the baking dish.
- Sprinkle onions, bell peppers, and meat over the potatoes.
- In a bowl, whisk eggs, milk, salt, pepper, and garlic powder.
- Pour egg mixture over potato mixture in the dish.
- Sprinkle shredded cheese evenly on top.
- Bake uncovered for 35–40 minutes until eggs are set and top is golden.
- Let cool for 5 minutes before slicing and serving
Notes
- You can prep everything the night before and bake it fresh in the morning.
- Swap in veggies like spinach, mushrooms, or zucchini for variety.
- For a spicier version, add jalapeños or hot sauce.
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