Easy Egg and Potato Breakfast Casserole

Easy Egg and Potato Breakfast Casserole recipeWhen I meal plan, one night of the week is meatless/egg-based. This is a great habit to get into because it is healthy and budget friendly. I have nine spring chickens who started laying last month, and I collect around 7 eggs each day (find my very first egg story here!). Eggs for dinner is becoming more and more common for us and I couldn’t be more pleased.

I buy very little convenience food, but once in a while it is nice to have such foods on hand. This casserole uses Potatoes O’Brien which is cubed potatoes, onion, and green and red peppers in a frozen mix. Sure you could get all of that ready, but it makes this recipe super quick and easy when all of that prep is done for you. You can find Potatoes O’Brien in the freezer section near the french fries and tater tots. They are a pretty healthy option for convenience, too, which is always a plus.

Plan on this for breakfast, brunch or dinner; it is perfect for either. Easy Egg and Potato Breakfast Casserole is sure to be a hit at your house!
Easy Egg and Potato Breakfast Casserole recipe

 
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Easy Egg and Potato Breakfast Casserole


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 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup cheddar cheese
  • Notes:

Instructions

  1. Preheat the oven to 350 degrees. Butter the bottom and sides of an 8×8 baking dish. Poor 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.

 

For this recipe, I recommend:

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Easy Egg and Potato Breakfast Casserole
Egg and Potato Breakfast Casserole
44 Responses
    1. 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.

  1. […] Quick and Easy Egg and Potato Breakfast Casserole Garden Vegetable Breakfast Hash from Cafe Johnsonia Whole Wheat Pumpkin Waffles – this is an old post but I love this recipe. Veggies with breakfast are always a plus! Healthy Banana Waffles Eggs in any form (we LOVE our backyard chickens) Homemade Healthy Honey Granola Homemade Yogurt (made in the crock pot!) with Berries and Granola Steal Cut Oats Raspberry Museli (One Lovely Life) […]

    1. Melissa

      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 🙂

  2. Barbara

    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!

    1. Melissa

      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…

  3. Omega

    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?

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  5. Keela

    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!

  6. Grace

    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 🙂

  7. Susan Fleming

    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. 🙂

  8. 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.

  9. Aly

    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!

  10. Mabel

    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)

  11. […] This is one of my very favorite tricks to eating a powerhouse of a breakfast without too much time or effort. I hope it helps and that you love it as much as I do. Long live omelets in a jar! If healthy egg dishes are your jam, you might also like these, they all freeze and reheat well: Baked Denver Omelet, Farmhouse Egg Bake, and Easy Egg and Potato Casserole […]

  12. CYNTHIA K

    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.

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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