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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!
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!
Table of Contents
- What is Egg and Potato Breakfast Casserole?
- Key Takeaways
- Ingredient Notes
- How to Make Egg and Potato Breakfast Casserole
- Pro Tips for the Best Breakfast Casserole
- Variations and Substitutions
- Frequently Asked Questions
- What to Serve with Egg and Potato Breakfast Casserole?
- Storage and Reheating
- More Breakfast Recipes
- Easy Egg and Potato Breakfast Casserole Recipe
What is Egg and Potato Breakfast Casserole?
Egg and potato breakfast casserole is a baked dish made with frozen hash browns or Potatoes O’Brien, a whisked egg and milk mixture, and shredded cheese. It’s a semi-homemade recipe that bakes up into a filling, customizable breakfast with minimal hands-on prep.
Key Takeaways
- Ready in about 40 minutes or less with only 10 minutes of prep.
- Just 4 ingredients, plus salt and pepper.
- Feeds 9, making it great for a family breakfast or brunch gathering.
- Easy to customize with bacon, sausage, veggies, or different cheeses.
- Freezer-friendly, so it’s great for make-ahead mornings.
- A great main dish with lots of side dish options like oven bacon or cut-up fruit with a healthy fruit dip.
Ingredient Notes
- Frozen Potatoes O’Brien – For a semi-homemade, quick and easy casserole; no peeling or dicing potatoes required.
- Eggs – Any size will work; just a couple extra if your eggs run small.
- Milk – Regular or low-fat milk will work just fine.
- Cheddar cheese – Use whatever level of sharpness that your family likes.
- Salt & pepper – Will be added to taste.
See the recipe card below for full information on ingredients and quantities.
How to Make Egg and Potato Breakfast Casserole
- Preheat the oven to 350°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.
Pro Tips for the Best Breakfast Casserole
- If the casserole seems runny after baking for 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.
- Thaw your potatoes ahead of time. Leave them on the counter for an hour or two for them to defrost before using.
- Add garlic powder or green onion for extra flavor.
Variations and Substitutions
- Add Meat – Cooked bacon, sausage, or ham adds protein and makes this heartier.
- Add Veggies – Cooked chopped spinach, bell peppers, or onions add color and nutrients.
- Swap the Cheese – Try Swiss, Monterey Jack, or Colby instead of cheddar, or add extra cheese for a richer bake.
- Single Servings – Bake in a muffin tin for individual portions.
Frequently Asked Questions
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.
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.
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!
Yes. Assemble the potatoes and egg mixture, cover and refrigerate overnight, then bake it fresh in the morning.
Yes. Divide the mixture evenly among a greased muffin tin and bake until the centers are set.
What to Serve with Egg and Potato Breakfast Casserole?
Healthy Fruit Dip with Fresh Fruit
Sourdough French Toast Casserole
Storage and Reheating
Refrigerator
Store leftovers covered in the fridge for 3 to 4 days.
Freezer
Freeze in individual servings in freezer-safe storage bags for up to 2 months.
Reheating
When ready to reheat, heat in the oven at 375°F for about 20 minutes to restore the texture.
More Breakfast Recipes
French Toast Recipes
Sourdough French Toast Casserole
Breakfast Casseroles
Biscuits and Gravy Casserole
Breakfast Recipes
Crockpot Breakfast Casserole
French Toast Recipes
French Toast Bake
This egg and potato breakfast casserole is the perfect breakfast recipe with simple ingredients that turns into a hearty, crowd-pleasing meal with minimal effort. Once it’s part of your morning routine, you’ll be reaching for this again and again throughout the year!
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
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 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 350°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.
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)
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!
I made a smaller version. i like it.
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.
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!
Susan Fleming, Thanks for the tips!
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 🙂
I think this sounds good. Id like to put fresh red potatoes in place of frozen.
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! 🙂
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!
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!