Potato and Egg Casserole
This delicious potato & egg casserole is easy to toss together and great for serving a crowd for breakfast, brunch, or dinner for breakfast. My sister-in-law introduced us to this casserole while we were visiting and the whole family enjoy it.
You can make this casserole ahead by pouring the egg mixture into a prepared 9×13 and refrigerating it for up to 24 hrs. It also freezes well, so you can defrost the night before with little effort in the morning to throw it in the oven.
This is one of the meals I freeze ahead if I have extra eggs on hand. I realize this is probably only a thing with chicken owners.
This casserole is typically prepared with bacon or sausage, but if you choose for a meatless dish you can omit both. But come on, who doesn’t love bacon?
I think it’s best with farm fresh eggs, as with all egg recipes, but I know I am biased. The richer yolks make all the difference in recipes. I think I’m raising little farm-fresh egg snobs as my kids will question hotel breakfast buffets as to what they are serving and calling “eggs”. 
You can also add other veggies as you have them available. I threw in some summer squash and it turned out great. My kids that are not usually squash lovers gobbled this up when it was filled with yellow squash. Winning!
For folks that wish to eat dairy-free, I have make this without cheese and with coconut milk in place of the the milk and it was still delicious.
How to Make Potato and Egg Casserole
As you get started preheat the oven to 350°F and grease a 9×13 baking dish. In a large skillet start cooking the bacon over medium heat, stirring occasionally. You will know the setting is too high if it starts popping and/or splashing.
When the bacon is fully cooked, remove with a slotted spoon and place on a paper towel lined plate. If bacon or sausage was not used, add a little oil to the pan and add the onion and red pepper to the skillet. Cook over medium heat until tender.
Add the garlic and cook for 2 minutes. Set this pan aside for the time being, and beat the eggs and whisk in 1 cup of milk in a large bowl. Stir in the cooked vegetables, 3 cups of potatoes, and 1 cup of the shredded cheese. Season with salt and pepper.
Pour the mixture into the prepared baking dish and top with the remaining cheese and green onions.
Bake for 40 mins or until the eggs are firm and the top is slightly golden brown. Finally, let the casserole stand for 10 minutes, and then cut into squares and serve warm.
Potato and Egg Casserole Printable Recipe
Potato & Egg Casserole
My sister in law served this up while we were visiting, the whole family enjoyed. Easy breakfast casserole, can be prepared ahead and is a real crowd pleaser.
Ingredients
- 1 lb bacon cut into 1/2-inch strips, optional, also can use sausage
- 1 yellow onion diced
- 1 red bell pepper seeds removed and diced
- 3 cloves garlic minced
- 12 large eggs
- 1 cup milk
- 3 cups frozen diced potatoes you don't have to thaw or cook the potatoes
- 2 cups shredded cheddar cheese divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 green onions chopped
Instructions
- Heat the oven to 350°F. Grease a 9x13 baking dish and set aside.
- In a large skillet, if using bacon or sausage cook over medium heat, stirring occasionally. When fully cooked, remove with a slotted spoon and place on a paper towel lined plate.
- If bacon or sausage was not used, add a little oil to the pan and add the onion and red pepper to the skillet. Cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
- In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Season with salt and pepper.
- Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 40 mins or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
Notes
This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.
Enjoy!
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