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    Bless This Mess > Recipes > Breakfast > Breakfast Casseroles

    Easy Egg and Potato Breakfast Casserole

    Published: Apr 9, 2019 · Modified: Mar 19, 2020 by Melissa · 46 Comments

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    Top view of a square baking dish of egg and potato bake garnished with minced red peppers and scallions

    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!

    Print
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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 from 4 reviews

    • Author: Melissa Griffiths - Bless this Mess
    • Total Time: 40 minutes
    • Yield: 9 servings 1x
    Print Recipe
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    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 ½ cups), thawed
    • 8 eggs
    • â…“ cup milk
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1 cup cheddar cheese, shredded

    Instructions

    1. Preheat the oven to 350 degrees F. Butter the bottom and sides of an 8x8 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

    Keywords: eggs, egg bake, potatoes, cheese, dinner, breakfast, brinner

    Did you make this recipe?

    Tag @blessthismessblog on Instagram and hashtag it #blessthismess

    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.

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    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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    1. Mabel

      May 18, 2015 at 4:16 am

      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)

      Reply
    2. Aly

      February 18, 2015 at 7:38 am

      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!

      Reply
    3. Keisha

      January 14, 2015 at 10:22 am

      I made a smaller version. i like it.

      Reply
    4. mandy

      January 07, 2015 at 4:43 pm

      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.

      Reply
    5. Susan Fleming

      January 02, 2015 at 4:08 pm

      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. 🙂

      Reply
      • Melissa

        January 03, 2015 at 10:27 am

        Mexican quiche!!! I need this in my life!

    6. Grace

      September 01, 2014 at 7:43 pm

      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 🙂

      Reply
      • Melissa

        September 02, 2014 at 9:54 pm

        Thanks for pointing that out! All fixed 🙂

    7. Billifur

      August 06, 2014 at 7:13 pm

      I think this sounds good. Id like to put fresh red potatoes in place of frozen.

      Reply
    8. Anna

      July 23, 2014 at 6:31 am

      Was wondering how many servings it should be? Trying to watch my portions. I can eat healthy just too much o it. 🙂

      Reply
      • Melissa

        July 23, 2014 at 1:38 pm

        I plan on about 6 servings! I'm with you on the "too much of a good thing" too! 🙂

    9. Keela

      May 17, 2014 at 4:18 pm

      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!

      Reply
    10. Kristy

      May 04, 2014 at 11:48 am

      If you double the recipe, about how much longer does it take to cook? Thanks for the info and great recipe! 😉

      Reply
      • Melissa

        May 05, 2014 at 8:26 am

        Another 20 to 25 minutes usually! Enjoy friend!

    11. Omega

      April 06, 2014 at 7:36 am

      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?

      Reply
      • Melissa

        April 07, 2014 at 1:48 pm

        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 🙂

    12. Vanessa D'Anna

      March 16, 2014 at 5:35 am

      If I'm using fresh potatoes about how many should I use?

      Reply
    13. Kimiko Ward

      January 30, 2014 at 2:27 pm

      What is layered first in the bottom of the pan? The potatoes or eggs. Thanks!

      Reply
      • Melissa

        February 01, 2014 at 10:44 am

        It doesn't matter, it all gets mushed together! Enjoy!

    14. Barbara

      January 28, 2014 at 6:43 pm

      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!

      Reply
      • Melissa

        January 28, 2014 at 8:16 pm

        I make it all of the time in a 9x13 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...

    15. Leigh

      January 01, 2014 at 1:02 pm

      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?

      Reply
      • Melissa

        January 01, 2014 at 3:23 pm

        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 🙂

      • ranisha mcpherson

        January 17, 2014 at 12:43 pm

        this taste sooooooooooooooooooooooooooooooooooooooooooooooooooooooooo delicious

    16. Liz

      October 18, 2013 at 6:46 am

      This looks so good. Thank you.

      Reply
    17. Liz

      October 03, 2013 at 7:56 am

      I love this recipe, Thanks so much.

      Reply
    18. Emily

      July 29, 2013 at 2:51 pm

      Can you use chopped fresh potatoes or would you have to boil them first? Thanks!

      Reply
      • Melissa

        July 29, 2013 at 2:58 pm

        For sure boil them or saute them in a pan with a little oil and salt, I don't think they'd cook raw.

    19. TJ

      September 17, 2012 at 7:07 am

      We love to had a can of green chilies, too! Yum!

      Reply
      • Melissa

        September 17, 2012 at 12:19 pm

        Mmm. That sounds right up my alley!

    20. Mrs. J*F*G

      September 14, 2012 at 6:15 pm

      Love the colors of those eggs! Does the same chicken always lay the same color? Do you know what makes the colors?

      Reply
      • Melissa

        September 17, 2012 at 12:19 pm

        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.

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