Potato Egg Casserole is a perfect, simple breakfast to serve when you have guests over. It’s also tasty enough to be a brunch or holiday dish!
Eggs and potatoes go together like cookies and milk, and on a lazy weekend morning, it’s hard to have an egg without some potatoes somewhere on your plate. Eggs and potatoes were my go-to breakfast order at all the diner stops of my college years. One great thing about these two foods is that there are a million ways to prepare both ingredients, so you could potentially have endless variations on the combination. Think breakfast burritos, eggy hash browns, or a breakfast bowl with scrambled eggs and potatoes as the base! I’m getting hungry just thinking about it.
One of my favorite breakfast items is a casserole. For one, you can feed a crowd with it, and I sure love a crowd for breakfast. Second, breakfast casseroles are usually pretty easy to put together, and you can prep most of them ahead of time. Third, they typically include my two favorite breakfast foods: eggs and potatoes.
If you’re also a lifetime member of the breakfast-eggs-and-potatoes club, try this potato egg casserole recipe. Not only is it a perfect combination of the two beloved breakfast items, but it’s cheesy, too! The recipe doesn’t include any vegetables to chop besides dicing the potatoes, so it comes together quickly and without much effort. In under an hour, you’ll have a crowd-pleaser that will leave a satisfied smile on everyone’s faces—even vegetable-averse young kids!
Is This Potato Egg Casserole Healthy?
This potato egg breakfast casserole may feel heavy, but it packs in a good dose of protein and healthy fats from the eggs and nutrients like potassium and iron from the potatoes. It has plenty of calories and carbs thanks to the cheese and potatoes, but in moderation, this dish is a fairly nutritious breakfast—especially if you pair it with some healthy veggies, like mixing in wilted spinach or chopped onions and peppers. With only a handful of ingredients, you’ll feel good about serving this casserole to your family, since there are no artificial additives and not too much sodium.
Overall, this recipe is gluten-free and vegetarian-friendly. For a dairy-free version, use vegan cheese, your favorite non-dairy milk, and vegan butter.
Pre-Cooking Your Potatoes
This recipe calls for pre-cooked potatoes, but there are no other notes, so you might be wondering how you should cook the potatoes. The truth is, we leave it vague so that you can cook the potatoes how you like them! That said, if you don’t work with potatoes very often, I have some suggestions for you, along with one rule: don’t use baked potatoes for this recipe unless you want mashed potato and egg casserole!
- Boiled: Boiling your potatoes is probably the easiest way to cook potatoes for this casserole. You can boil them whole or halved, peeled or skin-on, and season them or leave ’em naked. I wouldn’t dice them until after they’re boiled, however.
- Roasted: Roasted diced potatoes work well for this recipe because they’ll taste delicious! If you have leftover roasted potatoes from another meal, this is a great way to use them. If not, simply roast your diced potatoes at 425°F for 15-20 minutes, peeled or skin-on, tossed in olive oil and whatever herbs and seasonings you like.
- Air-Fried: Air-fried diced potatoes are just like oven-roasted potatoes, but faster! Roast at about 385°F if you’re using an air fryer.
How Do I Store Leftovers?
Allow the casserole to sit until it reaches room temperature, then tightly cover it and store it in the fridge for up to 4 days. You can also freeze it in airtight containers or bags for up to 2 months. Make sure to thaw in the fridge overnight before reheating. I think slices of casserole reheat well in the air fryer or oven, but you can also pop them in the microwave.
Serving Suggestions
This potato egg breakfast casserole is perfect on its own, but feel free to serve it with sides, especially if you aren’t adding veggies or meats to the casserole. Try a side of Breakfast Sausage or Brown Sugar Bacon if you are looking for something meaty. Otherwise, this casserole is great with these Fajita Veggies on top or these tasty Caramelized Onions. You can also serve it with avocado or Homemade Guacamole, and since our potato egg casserole is pretty hearty, I would serve it with a Green Smoothie.
Ingredients
- 1 tablespoon unsalted butter for greasing the baking dish
- 2 cups diced potatoes pre-cooked
- 8 large eggs
- ½ cup whole milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter.
- Evenly spread the pre-cooked diced potatoes in the bottom of the greased baking dish.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture over the potatoes in the baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 35-45 minutes, or until the eggs are set and the top is golden brown. Allow the casserole to cool for 5 minutes before slicing and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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