This Cheesy Potato Breakfast Casserole is a morning winner! Packed with fluffy potatoes, creamy cheese, and eggs, it’s a warm hug in a dish.
Plus, it’s super easy to make! I love throwing it together on weekends for brunch with friends. It’s like breakfast and comfort food had a delicious baby! 😄
Key Ingredients & Substitutions
Potatoes: Diced potatoes are the star here. I recommend using Yukon Gold or Russet for their creaminess. If you’re short on time, frozen hash browns work just fine!
Bell Peppers: Red bell peppers add sweetness and color. If you can’t find them, try green ones, or throw in some chopped onions or spinach for a twist.
Cheddar Cheese: Sharp cheddar packs a lot of flavor. If you’re looking for a different cheese, mozzarella is milder, while pepper jack gives a spicy kick. Mix and match to suit your taste!
Eggs: You need large eggs for this recipe—it’s essential for binding everything together. If you’re vegan, think about using flax eggs or a store-bought egg substitute.
How Do You Ensure Your Casserole Comes Out Perfectly Set?
To make sure your egg casserole sets well, focus on the cooking time and oven temperature. Preheating your oven is key! Here’s what you should do:
- After mixing your ingredients, pour the mixture into the pan promptly to avoid excess moisture.
- Check your casserole at the 30-minute mark to avoid overcooking; it should be firm but slightly jiggly.
- Let it rest for a few minutes after baking to allow it to firm up even more.
Remember, a toothpick inserted should come out clean. If it’s wet, give it a few more minutes, keeping an eye on it!
Cheesy Potato Breakfast Casserole
Ingredients:
- 4 cups diced potatoes (preferably peeled)
- 1 cup diced red bell pepper
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional, for color and mild flavor)
- 2 tablespoons butter or oil (for sautéing)
- Chopped fresh parsley or chives for garnish
Time Needed:
This delicious casserole will take about 15 minutes to prep and 35-40 minutes to bake. You’ll have a total of about 55 minutes before you can dig in and enjoy this cheesy breakfast delight!
Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven is warming up, grease a 9-inch round or square casserole dish to prevent sticking.
2. Cook the Potatoes:
Next, take your diced potatoes and parboil them in a pot of boiling water for 5-7 minutes. You want them to be tender but still holding their shape. Once done, drain the potatoes and set them aside.
3. Sauté the Veggies:
In a large skillet, heat the butter or oil over medium heat. Add the diced red bell peppers and sauté for about 3-4 minutes, just until they start to soften.
4. Combine Potatoes and Peppers:
Throw the parboiled potatoes into the skillet with the peppers and sauté together for another 3-5 minutes. This will give the potatoes a little bit of a golden-brown color, enhancing their flavor.
5. Mix the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until everything is well combined.
6. Assemble the Casserole:
Stir in 3/4 cup of the shredded cheddar cheese along with the potato and pepper mixture into your egg mixture. Mix well, then pour everything into the prepared casserole dish, spreading it evenly.
7. Add the Final Touch:
Sprinkle the remaining 1/4 cup of cheddar cheese over the top of the casserole, giving it that lovely cheesy finish!
8. Bake and Serve:
Put the casserole in the oven and bake uncovered for 35-40 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean. Once done, remove it from the oven and let it rest for 5 minutes before serving.
9. Garnish and Enjoy:
Before serving, add some freshly chopped parsley or chives on top for a pop of color and flavor. Enjoy your warm, cheesy, and hearty breakfast casserole—perfect for family meals or brunch gatherings!
Can I Use Frozen Diced Potatoes?
Yes! Frozen diced potatoes are a great time-saver. Just make sure to cook them according to the package instructions before adding them to the skillet. This way, they’ll be perfectly tender!
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole the night before, cover it tightly, and store it in the fridge. Just remember to add a few extra minutes to the baking time if you’re baking it straight from the fridge!
What Can I Use Instead of Milk?
If you need a dairy-free option, almond milk, oat milk, or soy milk can be excellent substitutes. They won’t affect the flavor much while keeping the casserole creamy!
How Do I Store Leftover Casserole?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat in the microwave or oven until warmed through.
