Easy Egg and Potato Breakfast Casserole

4.88 from 8 votes

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This Easy Egg and Potato Breakfast Casserole will transform your morning with its scrumptious taste and simple list of ingredients. Eggs, potatoes, and shredded cheddar cheese round out the tasty flavors, and you can personalize it with bacon, sausage, veggies, or garlic powder!

piece of egg and potato breakfast casserole on a spatula with little pieces of red pepper and green onions sprinkled on top and rest of casserole in pan in the background.
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Meal times can get hectic, and if you have kiddos, you get me. In the morning, you need to get several bodies out the door to get to school or work on time, and you also have to feed them, clothe them, and make sure everyone has their homework and nobody is crying. I’ve mastered the breakfast cookie for on-the-run morning and the breakfast charcuterie board for please-all-the-picky-eaters breakfast.

But I’m all over it whenever I hear about a breakfast hack. 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!

clear baking pan with egg and potato breakfast casserole with little pieces of red pepper and green onions sprinkled on top on white towel with black handled knife beside.

Why You’ll Love This Recipe

  • This Egg and Potato Breakfast Casserole is an absolute cinch to make.
  • An easy recipe to customize 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.
  • Perfect for a quick breakfast, lunch, or dinner with only 4 ingredients plus salt & pepper!
  • A great main dish with lots of side dish options like oven bacon or cut up fruit with a healthy fruit dip.

Recipe Ingredients

  • Frozen Potatoes O’Brien – for a semi-homemade quick and easy casserole!
  • Eggs – any size eggs will work; use more if smaller
  • Milk – regular or low-fat is fine
  • Cheddar cheese – use whatever level of sharpness your family likes
  • Salt & pepper

See the recipe card below for full information on ingredients and quantities.

piece of egg and potato breakfast casserole on a spatula with little pieces of red pepper and green onions sprinkled on top.

This is really the bare-bones recipe that is just begging for you to add whatever you have in the fridge. Here are some of my family’s favorite additions:

  • Cooked bacon, sausage, or ham for a meatier meal
  • Cooked chopped spinach, bell peppers, or onions for more veggies and color
  • More cheese or try different cheeses like Swiss, Monterey Jack, and Colby

How to Make Egg and Potato Breakfast Casserole

Most breakfast casseroles, and casseroles in general, are super easy to make. That’s what makes them so amazing!

  1. Add potatoes to a buttered baking dish.
  2. Mix egg, milk, and seasonings and pour over potatoes.
  3. Top with cheese and bake for 30 minutes.

Recipe FAQs

What’s the best way to reheat Easy Egg and Potato Breakfast Casserole?

I recommend reheating this casserole in the oven. Reheating in the microwave gives it a weird, hardened texture. 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. Try covering the casserole with foil to keep the edges from overcooking while trapping in heat to finish cooking those runny parts. Another 5 to 10 minutes should do the trick!

piece of egg and potato breakfast casserole on a spatula with little pieces of red pepper and green onions sprinkled on top and rest of casserole in pan in the background.

Expert Tips

  • If the casserole seems runny after baking 30-35 minutes, cover with foil and bake another 5-10 minutes.
  • Add in bacon and vegetables like onions and bell peppers for an upgraded breakfast casserole!
  • This is a great recipe to make ahead, and it stores well in the fridge or freezer.
piece of egg and potato breakfast casserole with little pieces of red pepper and green onions sprinkled on top and silver fork.

More Breakfast Casserole Recipes to Consider

4.88 from 8 votes

Easy Egg and Potato Breakfast Casserole

This Easy Egg and Potato Breakfast Casserole will transform your morning with its scrumptious taste and simple list of ingredients. Eggs, potatoes, and shredded cheddar cheese round out the tasty flavors, and you can personalize it with bacon, sausage, veggies, or garlic powder!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 9 servings

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
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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

  • A little garlic powder and green onions in the egg mixture really spruce things up.
  • To thaw the frozen potatoes, leave them on the counter for the afternoon if making this as a dinner meal or put them in the fridge overnight to make the casserole at breakfast time.
  • Leftovers will reheat perfectly in the oven!
  • This is a great recipe to make ahead, and it stores well in the fridge or freezer.

Nutrition

Serving: 1 of 9 servings, Calories: 163kcal, Carbohydrates: 8g, Protein: 9g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 159mg, Sodium: 335mg, Potassium: 187mg, Fiber: 1g, Sugar: 1g, Vitamin A: 353IU, Vitamin C: 2mg, Calcium: 125mg, Iron: 1mg
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54 Comments

  1. Omega says:

    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?

    1. Melissa says:

      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 🙂

  2. Vanessa D'Anna says:

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

  3. Kimiko Ward says:

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

    1. Melissa says:

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

  4. Barbara says:

    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 says:

      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…

  5. Leigh says:

    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?

    1. Melissa says:

      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. ranisha mcpherson says:

      this taste sooooooooooooooooooooooooooooooooooooooooooooooooooooooooo delicious

  6. Liz says:

    This looks so good. Thank you.

  7. Liz says:

    I love this recipe, Thanks so much.

  8. Emily says:

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

    1. Melissa says:

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

  9. TJ says:

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

    1. Melissa says:

      Mmm. That sounds right up my alley!

  10. Mrs. J*F*G says:

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

    1. Melissa says:

      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.