Easy Egg and Potato Breakfast Casserole

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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!

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!

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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!

Easy Egg and Potato Breakfast Casserole


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 40 minutes
  • Yield: 9 servings 1x

Description

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

Scale
  • 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

  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of an 8×8 baking dish.
  2. Pour the thawed potatoes into the buttered dish.
  3. In a medium bowl, whisk together the eggs, milk, salt, and pepper.
  4. Pour the egg mixture over the potatoes. Sprinkle the cheese evenly over the top of the casserole.
  5. Bake, uncovered, for 30-35 minutes, until the center is set.
  6. 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.
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: breakfast, dinner, brinner
  • Method: bake
  • Cuisine: American

I love egg bakes and have a bunch of varieties! Find other egg bake recipes here:

Side dish ideas for egg bakes:

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

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48 Comments

  1. 5 stars, easy & versatile recipe. I used 6 thawed hash brown patties (two rows of three across) in place of hash browns. As mentioned, you can pretty much add whatever veggies/meat you want to. I used leftover sausage, mushrooms, bell peppers, onions. Thank you for this recipe; I now make it once a week. 🙂






  2. Thank you so much for the most versatile recipe I know! I have been making this frequently over the past 3 years. As you mention, Melissa, it is a great bare bones recipe just begging for add-ins as personal taste applies. Thanks again, Melissa!






  3. Have you ever tried cooking this in the air fryer? Just wondering if it worked or what setting it would be – trying to keep the house cool…thank you for the yummy recipe!!

  4. 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!






    1. 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!

  5. 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.

    1. 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!

  6. 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.