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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.
This was amazing, so easy! I threw in some left over grilled onions and peppers. Just delicious, thanks for this recipe.
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. 🙂
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!
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!!
Would your pan fit in your air fryer?
Easy and good breakfast I was searching form my mornong to start.
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!
Yay! So glad you liked it Anna, thank you for adding a picture, that’s so fun!
I loved this dish. I want to make it in a 9*13 dish. How many eggs And etc would I need?
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!
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.
Thank you for that! Enjoy!
Not sure if someone has asked this already but could this be made a day in advance?
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!
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.
Sounds delicious! Thank you for the ideas.