Looking for a cozy, filling, and flavorful breakfast that comes together easily? This Egg and Potato Breakfast Casserole is the perfect make-ahead or weekend brunch dish. It’s packed with hearty diced potatoes, fluffy eggs, melty cheddar cheese, and colorful veggies—making it a complete meal in one dish. Whether you’re feeding a crowd, meal prepping for the week, or just want something comforting and homemade, this breakfast bake will hit the spot!
Here’s what you’ll need to make this delicious egg bake:
6 large eggs – the protein-packed base of the casserole.
2 cups potatoes, diced – use Russet or Yukon Gold for best texture.
1 cup milk – adds creaminess to the egg mixture.
1 cup shredded cheddar cheese – sharp cheddar melts beautifully.
½ cup onion, chopped – adds savory depth.
½ cup bell pepper, chopped – choose red, green, or yellow for a pop of color.
1 tsp garlic powder – brings extra flavor.
1 tsp salt
½ tsp black pepper
1 tbsp olive oil – for sautéing.
Fresh parsley – optional garnish for freshness and color.
Preheat oven to 375°F (190°C).
Cook the potatoes: In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook for 10–12 minutes until golden brown and fork-tender.
Sauté the vegetables: Add onions and bell peppers to the skillet. Cook for another 5 minutes until softened.
Whisk the eggs: In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
Combine: Stir in the cooked potatoes, sautéed vegetables, and cheddar cheese into the egg mixture. Mix until well combined.
Assemble the casserole: Pour the mixture into a greased 9x13-inch baking dish and spread evenly.
Bake: Bake for 30–35 minutes, or until the eggs are set and the top is slightly golden.
Cool & serve: Let the casserole cool for a few minutes before slicing. Garnish with chopped fresh parsley if desired.
Shortcut tip: Use frozen diced hash browns instead of fresh potatoes to save prep time.
Meat lovers: Add cooked bacon, sausage, or diced ham for a heartier version.
Dairy-free? Swap milk for a plant-based alternative and use dairy-free cheese.
Make it spicy: Add a pinch of red pepper flakes or diced jalapeños for heat.
Meal prep magic: Bake it ahead of time and refrigerate for up to 4 days for a grab-and-go breakfast.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze individual slices in freezer-safe bags for up to 2 months.
Reheat: Microwave for 1–2 minutes or warm in the oven at 350°F until heated through.
A: Absolutely! Sweet potatoes add a lovely touch of sweetness and pair well with the savory eggs and cheese.
A: The center should be set and not jiggly. Insert a knife into the center—it should come out clean.
A: Yes! Assemble it the night before, cover, and refrigerate. Bake in the morning as directed.
A: Yes! This breakfast casserole is naturally gluten-free—just double-check any add-ins like sausage or cheese.
This egg and potato breakfast casserole is a true kitchen hero—easy to make, incredibly customizable, and always a crowd-pleaser. Whether you’re planning a cozy weekend breakfast or prepping for busy weekday mornings, this one-pan dish will keep everyone full and happy.
✨ Give it a try, and let me know in the comments how you made it your own! Tag @KimaRecipes on Instagram so I can see your beautiful breakfast creation
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
Preheat the oven to 375°F (190°C) 🔥.
Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
Serve hot ♨ and enjoy!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
