Ultimate Potato Egg Breakfast Casserole
Kickstart your morning with our Ultimate Potato Egg Breakfast Casserole! This dish is loaded with tender potatoes, fluffy eggs, and savory goodness, making it both delicious and filling. Ideal for feeding a crowd or meal prepping for the week, it’s super easy to whip up and guaranteed to be a hit. Whether you’re hosting brunch or just want a cozy breakfast, this casserole has you covered. Enjoy a warm, cheesy, and flavorful breakfast that makes every day feel special!
SUNDAY MORNING FAMILY FAVORITE RECIPE:
Every Sunday morning, our family comes together around the table, and our egg potato casserole is always the star of the show. This recipe has been in our family for years, with each of us adding a little personal touch, like extra cheese or fresh herbs. I still remember the first time I made it for my kids—their faces lit up with excitement when they saw the crispy bacon and gooey cheese. Over time, this casserole has become a beloved recipe that brings us all together on Sunday mornings.
INGREDIENTS YOU’LL NEED:
- 1 lb Bacon: Cook until crispy and crumble. Adds a smoky, savory flavor and a satisfying crunch. Dividing it in half allows some to infuse the casserole and some to top it for added texture.
- 1 Onion: Provides a savory depth of flavor and a subtle sweetness when cooked, enhancing the overall taste of the casserole.
- 1 Red Bell Pepper: Adds a sweet, vibrant crunch and a pop of color, making the dish visually appealing and flavorful.
- 3 cloves Garlic: Infuses the casserole with rich, aromatic flavor, enhancing the overall taste profile.
- 12 Eggs: Forms the custardy base of the casserole, providing structure and protein, making it filling and nutritious.
- 1 cup Milk: Combines with the eggs to create a creamy, smooth texture, ensuring the casserole is moist and tender.
- 1 Stick Unsalted Butter: Adds richness and a buttery flavor, while also helping to bind the ingredients together for a cohesive dish.
- 3 Yukon Gold Potatoes: Cubed and parboiled for 10 minutes, or use 3 cups of frozen bagged potatoes (do not thaw). Contributes a hearty, tender texture, making the casserole more substantial and satisfying.
- 2 cups Cheddar Cheese: Shredded and divided in half. Melts into the casserole for a cheesy, savory flavor and provides a gooey, golden topping.
- Salt and Black Pepper: Essential seasonings that enhance all the flavors in the casserole, bringing out the best in each ingredient.
- 2 Green Onions: Adds a fresh, bright finish and a mild onion flavor, balancing the richness of the casserole.
HOW TO PREPARE POTATO EGG CASSEROLE?
Time needed: 1 hour
- Cook the Bacon:
Fry 1 lb of bacon until crispy. Once cooked, crumble the bacon and divide it in half. Set aside.
Preheat your oven to 350°F (175°C). - Sauté Vegetables:
In a large skillet, sauté 1 diced onion and 1 diced red bell pepper over medium heat until they are soft and translucent about 5 minutes. Add 3 minced garlic cloves to the skillet and sauté for an additional 1-2 minutes until fragrant.
- Prepare Egg Mixture:
In a large mixing bowl, beat 12 eggs and mix in 1 cup of milk and 1 stick of melted unsalted butter. Season the mixture with salt and black pepper to taste. Add the sautéed onion, bell pepper, and garlic to the egg mixture. - Combine Ingredients:
Add in the parboiled Yukon Gold potatoes (or 3 cups of frozen potatoes if using) until well combined. Mix in half of the crumbled bacon and 1 cup of shredded cheddar cheese to the baking dish. - Assemble Casserole:
Pour the egg and potato mixture into a greased 9×13-inch baking dish. - Bake:
Cover with aluminum foil, place the casserole in the oven, and bake for 30 minutes. Remove from oven, remove foil, and sprinkle the remaining bacon and cheese. Return to the oven uncovered and continue to bake for another 20 minutes until the eggs are set and the top is golden brown. - Garnish and Serve:
Once baked, remove the casserole from the oven and let it cool for a few minutes.
Slice and serve warm. Enjoy your Ultimate Potato Egg Breakfast Casserole!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can assemble the casserole the night before, cover it, and refrigerate it. In the morning, bake it as directed, adding a few extra minutes to the baking time if needed.
Parboiling ensures the potatoes cook evenly and are tender in the casserole. If using frozen potatoes, this step can be skipped.
The casserole is done when the eggs are set, and a knife inserted into the center comes out clean. The top should be golden brown.
Grease the baking dish thoroughly with butter, oil, or non-stick cooking spray before adding the casserole mixture.
Yes, you can use liquid egg substitutes or egg whites. Follow the package instructions to substitute for 12 eggs.
BREAKFAST CASSEROLE RECIPE ADD-INS AND VARIATIONS:
- Vegetables: Add vegetables like spinach, mushrooms, or tomatoes. Sauté them first to remove excess moisture and enhance their flavor.
- Bell Peppers: Add diced bell peppers for a sweet crunch and vibrant color. Sauté or add raw, depending on your preference for texture.
- Potato Options: Yukon Gold potatoes are great for their creamy texture, but Russet or red potatoes can also be used.
- Cheese Options: You can use any cheese you like, such as mozzarella, Monterey Jack, or Swiss, to customize the flavor.
- Green Chiles: For a spicy kick, include canned green chiles. They add heat and a unique flavor that complements the cheese and bacon.
- Shredded Chicken: Boost the protein content by adding shredded cooked chicken. This makes the casserole more filling and adds a different flavor dimension.
- Onions: Incorporate caramelized onions for extra sweetness and flavor. Caramelize them to enhance their sweetness before adding.
- Herbs and Spices: Enhance the flavor with herbs like rosemary, thyme, or parsley, or spices such as paprika, garlic powder, or cumin. Add them to the egg mixture to infuse the casserole with additional layers of flavor.
What can be served with this breakfast casserole?
This breakfast casserole goes great with a range of tasty sides to round out your meal. Fresh fruit, like berries or a fruit salad, adds a light, refreshing touch. You can also serve it with crusty toast or warm biscuits to enjoy every bit of the cheesy goodness. For a bit of crunch and freshness, a simple green salad with a light vinaigrette is a perfect addition. And if you like a little extra kick, a side of salsa or hot sauce can add a nice zesty contrast.
HOW DO YOU STORE AND REHEAT LEFTOVER EGG CASSEROLE?
To store leftover egg casserole, let it cool down to room temperature first, then transfer it to an airtight container. It’ll keep in the fridge for about 3-4 days. When you’re ready to reheat, you can microwave individual servings for 1-2 minutes or warm up the whole casserole in a preheated oven at 350°F (175°C) for 15-20 minutes, covered with foil to keep it from drying out.
CAN LEFTOVER EGG POTATO CASSEROLE BE FROZEN FOR LATER CONSUMPTION?
Yes, you can freeze leftover egg potato casserole for later. Just make sure it’s completely cooled before transferring it to an airtight container or wrapping it tightly in plastic wrap and foil. It’ll stay good in the freezer for up to 2 months. When you’re ready to eat it, thaw it in the fridge overnight, then reheat it in the oven at 350°F (175°C) for about 20-25 minutes until it’s heated through. Another option is to microwave individual portions in one-minute increments until heated. This way, your casserole will taste just as delicious as the first time.
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Ultimate Potato Egg Breakfast Casserole
Equipment
- 9 x 13 Casserole Baking Dish
Ingredients
- 1 lb Bacon (fried crispy and crumbled)(divided in half)
- 1 Onion (diced)
- 1 Red Bell Pepper (diced)
- 3 cloves Garlic (minced)
- 12 Eggs (beaten)
- 1 cup Milk
- 1 Stick Unsalted Butter (melted)
- 3 Yukon Gold Potatoes (cubed)(parboiled 10 minutes)(or use 3 cups frozen bagged potatoes-do not thaw)
- 2 cups Cheddar Cheese (shredded)(divided in half)
- Salt and Black Pepper (to taste)
- 2 Green Onions (chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cook the Bacon: Fry 1 lb of bacon until crispy. Once cooked, crumble the bacon and divide it in half. Set aside.
- Sauté Vegetables: In a large skillet, sauté 1 diced onion and 1 diced red bell pepper over medium heat until they are soft and translucent, about 5 minutes. Add 3 minced garlic cloves to the skillet and sauté for an additional 1-2 minutes until fragrant.
- Prepare Egg Mixture: In a large mixing bowl, beat 12 eggs and mix in 1 cup of milk and 1 stick of melted unsalted butter. Season the mixture with salt and black pepper to taste.
- Combine Ingredients: Add the sautéed onion, bell pepper, and garlic to the egg mixture. Stir in the parboiled Yukon Gold potatoes (or 3 cups of frozen potatoes if using) until well combined. Mix in half of the crumbled bacon and 1 cup of shredded cheddar cheese.
- Assemble Casserole: Pour the egg and potato mixture into a greased 9×13-inch baking dish.
- Bake: Cover with aluminum foil, place the casserole in the oven, and bake for 30 minutes. Remove from oven, remove foil, and sprinkle the remaining bacon and cheese. Return to the oven uncovered and continue to bake for another 20 minutes until the eggs are set and the top is golden brown.
- Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes.
- Slice and serve warm. Enjoy your Ultimate Potato Egg Breakfast Casserole!
ULTIMATE POTATO EGG BREAKFAST CASSEROLE is delicious choice for picky eaters. My family loved it
Love it! I am glad you enjoyed the recipe. Thanks for the comment!