This Easy Egg and Potato Breakfast Casserole will transform your morning with its scrumptious and simple list of ingredients. Eggs, potatoes, and shredded cheddar cheese round out the tasty flavors, with options to personalize it using bacon, sausage, veggies, or garlic powder!
When your family could also double as a small army, meal times can get pretty hectic. With my own crew of 5, dinner’s its own chaotic harmony of “I don’t like this” or “I don’t want to eat that.” But breakfast is when the real pros come to play. If you have kiddos, you’re probably nodding your head profusely. In the morning, not only do you need to get several small bodies out the door to get to school on time, but you also have to feed them, clothe them, and make sure everyone has their homework and nobody is crying.
So, anytime I hear about a breakfast hack, I’m all the way on board. Breakfast casseroles are akin to the fairy godmother of breakfast hacks to me–they practically appear out of thin air with no time or effort, and they make all my dreams come true. This one is a real winner because it has potatoes and cheese, and you know who likes potatoes and cheese? (Most) kids. And me. And, probably, you!
This Easy Egg and Potato Breakfast Casserole is an absolute cinch to make, and you can customize it to your family’s preferences. Toss in some bacon or ham for added protein, or a bit of chopped spinach and bell peppers for color.
How do you make breakfast casserole?
Most breakfast casseroles, and casseroles in general, are super easy to make. That’s what makes them so amazing! For this one, you butter a baking dish and add chopped potatoes to it before pouring in your egg, milk, salt, and pepper mixture. Top it off with shredded cheese, and pop it in the oven for about a half hour! Bibbidi bobbidi boo–you’ve got yourself a simple-as-can-be breakfast. (I like mine topped with salsa!)
What’s the best way to reheat Easy Egg and Potato Breakfast Casserole?
Reheat your casserole in the oven to avoid it getting a weird, hardened texture from the microwave. (Bleh.) When you’re ready to serve it, pop it into a preheated 375-degree oven for about 15 to 20 minutes, until it’s heated all the way through.
Can you freeze breakfast casserole?
You sure can! It may help to freeze it in individual servings, so reheating it is simplified. Baked or unbaked, breakfast casserole can keep in the freezer for up to 2 months. Covered in the fridge, breakfast casserole will keep for 3 to 4 days.
What should you do if your breakfast casserole is too runny?
If your casserole is still runny after it has baked for 30 to 35 minutes, it’s not done cooking quite yet. Everyone’e oven is a little different, and your location’s altitude can actually affect cooking time, too! Try covering the casserole with foil (carefully, so you don’t burn yourself). Foil will allow the edges to not burn or overcook, while also trapping in the heat to finish cooking those runny parts. Another 5 to 10 minutes with a foil cover should do the trick!
Easy Egg and Potato Breakfast Casserole
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 9 servings 1x
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Pin RecipeDescription
This Easy Egg and Potato Breakfast Casserole will transform your morning with its scrumptious and simple list of ingredients. Eggs, potatoes, and shredded cheddar cheese round out the tasty flavors, with options to personalize it using bacon, sausage, veggies, or garlic powder!
Ingredients
- 6 ounces Potatoes O’Brien (half of a 12-ounce bag, about 1 1/2 cups), thawed
- 8 eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees F. Butter the bottom and sides of an 8×8 baking dish.
- Pour the thawed potatoes into the buttered dish.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the potatoes. Sprinkle the cheese evenly over the top of the casserole.
- Bake, uncovered, for 30-35 minutes, until the center is set.
- Allow the dish to cool for 10 minutes before serving.
Notes
- This is a great recipe to add things to and make it your own. Add cooked bacon, sausage, or ham to the dish before the cheese for a meatier meal. Add cooked chopped spinach to the egg mixture for more veggies and color. Add more cheese, or part cheddar and part pepper jack, to the top. This is really the bare-bones recipe that is just begging for you to add whatever you have in the fridge. A little garlic powder and green onions in the egg mixture really spruce things up, too.
- I just leave the potatoes on the counter for the afternoon to thaw them. I’m sure the microwave would work, too. I’ve tried it with frozen potatoes and the texture is not as pleasing.
- Category: breakfast, dinner, brinner
- Method: bake
- Cuisine: American
Keywords: eggs, egg bake, potatoes, cheese, dinner, breakfast, brinner
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I love egg bakes and have a bunch of varieties! Find other egg bake recipes here:
- Easy Healthy Make Ahead Zucchini Egg Bake
- Cheesy Bacon and Roasted Potato Egg Casserole
- Easy Vegetable and Cheese Egg Bake
- Farmhouse Egg Bake
Side dish ideas for egg bakes:
- How to Cook Bacon in a Cast Iron Skillet
- Baking Bacon in the Oven
- The Best Biscuit Recipe Ever, Really
- Homemade Biscuits and Gravy
- Simple Broiled Grapefruit
Eggs are so great aren’t they? And now that it’s spring again, the hens are producing eggs like crazy. The Long Winter is over, and I couldn’t be more excited!
This post was originally published in 2012 and has been updated and rephotographed in April 2019.
About Melissa
Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...
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Easy and good breakfast I was searching form my mornong to start.
★★★★★
This casserole was ahhh-mazing! 🙂 As you suggested, I added cooked bacon (to the top to keep it crispy) and sprinkled scallions on half since my husband doesn’t like them. Also, I didn’t have any frozen potatoes, so I diced and lightly boiled a couple potatoes. All three of us gobbled it up. So easy, satisfying, inexpensive, fairly healthy (less cheese) and delicious. It ticks every single box! Thank you, Melissa!
★★★★★
Yay! So glad you liked it Anna, thank you for adding a picture, that’s so fun!
I loved this dish. I want to make it in a 9*13 dish. How many eggs And etc would I need?
I just double everything for a 9×13 and bake it until the center is set and no longer giggles, it’s about double the time too but I don’t think it’s a full double on the time, just keep an eye on it!
This is perfect for those who don’t have time to prepare breakfast. It is also easy to make. Thank yoou for sharing this recipe and for the tips as well.
Thank you for that! Enjoy!
Not sure if someone has asked this already but could this be made a day in advance?
Yep, works great! Just make it and keep it in the fridge until you are ready to bake, you might need 5 extra minutes in the oven to account for it being cold, but you won’t need to change anything else!
Easy and tastes great. I love to vary a recipe! For variety I have used pico de gallo (drained well) in place of bell pepper. For garnish I used a dollop of light sour cream. I have also used left over baked potatoes cut into cubes with chopped onion in place of frozen mix.
For Easter i will use this and add cooked asparagus and diced ham. I will probably have to add to cooking time.
★★★★★
Sounds delicious! Thank you for the ideas.
What do you consider a serving size? I am sorry I know that is probably an odd question but We are “new” to clean eating and I have an 18 & 21 year old who eat me out of house and home. My husband’s job is also very labor intensive and generally eats about 3000 cals a day to give you an idea (and he’s not obese)
I made this using real potatoes and it seemed to turn out great! I just grated raw potatoes, pressed them in a towel to get rid of excess moisture, and browned them in a pan with olive oil and green onions before adding them to the baking dish. Loved this recipe and how simple it was to get a good, full breakfast on the table!
I made a smaller version. i like it.
This was very good. I’ve made this twice. I’d recommend to use a bigger dish. Mine takes an hour to cook the egg fully. But overall very good. Thank you for sharing.
Thank you for the encouragement- sure needed it today! We have 19 chickens and I cook for a family of 8 big eaters most meals. Eggs are a staple for us. Since you mentioned eating eggs for other meals, and like to keep down the unhealthy carbs, I want to make sure you know something I just recently figured out— you don’t need a crust for quiche recipes! I make all kinds for all meals, adding leftovers if they sound good. I just whisk into to egg mixture a couple spoonfuls of gluten free flour mix. Sometimes, if making a Mexican style quiche, I sprinkle a little cornmeal in my greased quiche pan. 🙂
Mexican quiche!!! I need this in my life!
Just a quick note you might want to amend “pour the eggs over the eggs”, I assume you meant pour eggs over potatoes? Looks like a great recipe, I never have time to make decent breakfast before work so I’m going to try to make this on a Sunday to last a few weekday mornings 🙂
Thanks for pointing that out! All fixed 🙂