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Egg Potato Breakfast Casserole

Egg Potato Breakfast Casserole

This Egg Potato Breakfast Casserole combines creamy eggs, tender potatoes, and gooey cheese for a delicious start to your day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Breakfast & Brunch
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6 large eggs A great source of protein.
  • 4 cups diced potatoes Use fresh or frozen.
  • 2 cups shredded cheese Cheddar or mozzarella works best.
  • 1 cup diced onion Or scallions for milder taste.
  • 1 cup milk Whole or non-dairy alternative.
  • 1 teaspoon salt Adjust based on dietary needs.
  • 1 teaspoon black pepper For warmth and flavor.
  • 2 tablespoons olive oil For sautéing.

Equipment

  • Skillet
  • Baking dish
  • Mixing bowl

Method
 

How to Make Egg Potato Breakfast Casserole
  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a skillet over medium heat. Sauté the diced onion until soft and fragrant, about 3-4 minutes.
  3. Add the diced potatoes to the skillet. Cook until they’re tender and lightly browned, about 10-12 minutes.
  4. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  5. Spread the sautéed potato and onion mixture evenly in a greased baking dish.
  6. Pour the egg mixture over the potatoes, ensuring even coverage.
  7. Sprinkle the shredded cheese on top.
  8. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Garnish with fresh herbs like parsley or chives for a colorful touch.

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