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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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
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, and 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. 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 spruces 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
Love the colors of those eggs! Does the same chicken always lay the same color? Do you know what makes the colors?
The same chickens do lay the same color, but the color can vary a little. The brown eggs can vary a lot in color from light to quite dark and sometimes they even have speckles. The greenish eggs can be light blue to dark camo-green, but the white eggs are always white 🙂 I’ve read that you can tell what color the chicken will lay based on the breed, obviously, but also the color of their ears. LOL, isn’t that great! I think just genetics makes the colors but I’m not sure what makes them vary so much.
We love to had a can of green chilies, too! Yum!
Mmm. That sounds right up my alley!
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Can you use chopped fresh potatoes or would you have to boil them first? Thanks!
For sure boil them or saute them in a pan with a little oil and salt, I don’t think they’d cook raw.
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I love this recipe, Thanks so much.
This looks so good. Thank you.
What can I do in place of potatoes O’Brien? Not sure we have those here ( small town in BC) Would it be hash browns?
Hash browns for sure… but add a pit of diced onion and bell pepper if you have them. Potatoes O’Brien have them in it and that’s what makes them so easy to use. I think you’ll be lacking flavor with just the has browns. Enjoy 🙂
this taste sooooooooooooooooooooooooooooooooooooooooooooooooooooooooo delicious
have you tried this in a 13 x 9 casserole dish? do you have the adjustments? I need to make this for a baby blessing this sunday. but need to feed more than your recipe. just thought I’d ask if you’ve made this in a larger quantity. thank you!
I make it all of the time in a 9×13 dish, so you are good to go. Just double it all and it takes a bit longer to bake. And I’m blessing MY baby this weekend 🙂 Maybe we should have this! Great idea…
What is layered first in the bottom of the pan? The potatoes or eggs. Thanks!
It doesn’t matter, it all gets mushed together! Enjoy!
If I’m using fresh potatoes about how many should I use?
Have you ever made this the night before and heated it up the next morning? My husband leaves VERY early for work and I usually don’t get up to make him breakfast but maybe if I made it w dinner he could just heat it up for himself in the morning. Would that be ok or would it be soggy and gross?
It heats up great! I love making a double batch and keeping half for breakfasts later in the week. Your hubby is going to love you 🙂
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If you double the recipe, about how much longer does it take to cook? Thanks for the info and great recipe! 😉
Another 20 to 25 minutes usually! Enjoy friend!
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Tried this today and it was really good. I used the hashbrown potatoes instead of the O’Brien ones since that was what was on hand. I sauted the onions first then cooked the hashbrowns in a skillet prior to adding them to the dish. You really can make this dish into whatever floats your boat. Great recipe!
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Was wondering how many servings it should be? Trying to watch my portions. I can eat healthy just too much o it. 🙂
I plan on about 6 servings! I’m with you on the “too much of a good thing” too! 🙂
I think this sounds good. Id like to put fresh red potatoes in place of frozen.
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 🙂
[…] Easy Egg and Potato Casserole | Source: Bless This Mess […]
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!
[…] 19. Easy Egg and Potato Breakfast Casserole | Source: Bless This Mess […]
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.
I made a smaller version. i like it.
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!
[…] Via: blessthismessplease.com […]
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)
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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.
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!