Easy Egg and Potato Breakfast Casserole
on Sep 14, 2012, Updated Aug 21, 2024
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This Easy Egg and Potato Breakfast Casserole will transform your morning with its scrumptious taste and simple list of ingredients. Eggs, potatoes, and shredded cheddar cheese round out the tasty flavors, and you can personalize it with bacon, sausage, veggies, or garlic powder!
Meal times can get hectic, and if you have kiddos, you get me. In the morning, you need to get several bodies out the door to get to school or work on time, and you also have to feed them, clothe them, and make sure everyone has their homework and nobody is crying. I’ve mastered the breakfast cookie for on-the-run morning and the breakfast charcuterie board for please-all-the-picky-eaters breakfast.
But I’m all over it whenever I hear about a breakfast hack. Breakfast casseroles are akin to the fairy godmother of breakfast hacks to me—they practically appear out of thin air with no time or effort, and they make all my dreams come true. This one is a real winner because it has potatoes and cheese, and you know who likes potatoes and cheese? (Most) kids. And me. And, probably, you!
Table of Contents
Why You’ll Love This Recipe
- This Egg and Potato Breakfast Casserole is an absolute cinch to make.
- An easy recipe to customize to your family’s preferences—toss in some bacon or ham for added protein or a bit of chopped spinach and bell peppers for color.
- Perfect for a quick breakfast, lunch, or dinner with only 4 ingredients plus salt & pepper!
- A great main dish with lots of side dish options like oven bacon or cut up fruit with a healthy fruit dip.
Recipe Ingredients
- Frozen Potatoes O’Brien – for a semi-homemade quick and easy casserole!
- Eggs – any size eggs will work; use more if smaller
- Milk – regular or low-fat is fine
- Cheddar cheese – use whatever level of sharpness your family likes
- Salt & pepper
See the recipe card below for full information on ingredients and quantities.
Popular Substitutions & Variations
This is really the bare-bones recipe that is just begging for you to add whatever you have in the fridge. Here are some of my family’s favorite additions:
- Cooked bacon, sausage, or ham for a meatier meal
- Cooked chopped spinach, bell peppers, or onions for more veggies and color
- More cheese or try different cheeses like Swiss, Monterey Jack, and Colby
How to Make Egg and Potato Breakfast Casserole
Most breakfast casseroles, and casseroles in general, are super easy to make. That’s what makes them so amazing!
- Add potatoes to a buttered baking dish.
- Mix egg, milk, and seasonings and pour over potatoes.
- Top with cheese and bake for 30 minutes.
Recipe FAQs
I recommend reheating this casserole in the oven. Reheating in the microwave gives it a weird, hardened texture. Pop it into a preheated 375-degree oven for about 15 to 20 minutes, until it’s heated all the way through.
You sure can! It may help to freeze it in individual servings, so reheating it is simplified. Baked or unbaked, breakfast casserole can keep in the freezer for up to 2 months. Covered in the fridge, breakfast casserole will keep for 3 to 4 days.
If your casserole is still runny after it has baked for 30 to 35 minutes, it’s not done cooking quite yet. Try covering the casserole with foil to keep the edges from overcooking while trapping in heat to finish cooking those runny parts. Another 5 to 10 minutes should do the trick!
Expert Tips
- If the casserole seems runny after baking 30-35 minutes, cover with foil and bake another 5-10 minutes.
- Add in bacon and vegetables like onions and bell peppers for an upgraded breakfast casserole!
- This is a great recipe to make ahead, and it stores well in the fridge or freezer.
More Breakfast Casserole Recipes to Consider
Breakfast Casseroles
Biscuits and Gravy Casserole
Breakfast Recipes
Crockpot Breakfast Casserole
French Toast Recipes
French Toast Bake
Breakfast Casseroles
Hash Brown Breakfast Casserole
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Easy Egg and Potato Breakfast Casserole
Ingredients
- 6 ounces Potatoes O’Brien, half of a 12-ounce bag, about 1 1/2 cups, thawed
- 8 eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees F. Butter the bottom and sides of an 8×8 baking dish.
- Pour the thawed potatoes into the buttered dish.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the potatoes. Sprinkle the cheese evenly over the top of the casserole.
- Bake, uncovered, for 30-35 minutes, until the center is set.
- Allow the dish to cool for 10 minutes before serving.
Notes
- A little garlic powder and green onions in the egg mixture really spruce things up.
- To thaw the frozen potatoes, leave them on the counter for the afternoon if making this as a dinner meal or put them in the fridge overnight to make the casserole at breakfast time.
- Leftovers will reheat perfectly in the oven!
- This is a great recipe to make ahead, and it stores well in the fridge or freezer.
What do you consider a serving size? I am sorry I know that is probably an odd question but We are “new” to clean eating and I have an 18 & 21 year old who eat me out of house and home. My husband’s job is also very labor intensive and generally eats about 3000 cals a day to give you an idea (and he’s not obese)
I made this using real potatoes and it seemed to turn out great! I just grated raw potatoes, pressed them in a towel to get rid of excess moisture, and browned them in a pan with olive oil and green onions before adding them to the baking dish. Loved this recipe and how simple it was to get a good, full breakfast on the table!
I made a smaller version. i like it.
This was very good. I’ve made this twice. I’d recommend to use a bigger dish. Mine takes an hour to cook the egg fully. But overall very good. Thank you for sharing.
Thank you for the encouragement- sure needed it today! We have 19 chickens and I cook for a family of 8 big eaters most meals. Eggs are a staple for us. Since you mentioned eating eggs for other meals, and like to keep down the unhealthy carbs, I want to make sure you know something I just recently figured out— you don’t need a crust for quiche recipes! I make all kinds for all meals, adding leftovers if they sound good. I just whisk into to egg mixture a couple spoonfuls of gluten free flour mix. Sometimes, if making a Mexican style quiche, I sprinkle a little cornmeal in my greased quiche pan. 🙂
Mexican quiche!!! I need this in my life!
Susan Fleming, Thanks for the tips!
Just a quick note you might want to amend “pour the eggs over the eggs”, I assume you meant pour eggs over potatoes? Looks like a great recipe, I never have time to make decent breakfast before work so I’m going to try to make this on a Sunday to last a few weekday mornings 🙂
Thanks for pointing that out! All fixed 🙂
I think this sounds good. Id like to put fresh red potatoes in place of frozen.
Was wondering how many servings it should be? Trying to watch my portions. I can eat healthy just too much o it. 🙂
I plan on about 6 servings! I’m with you on the “too much of a good thing” too! 🙂
Tried this today and it was really good. I used the hashbrown potatoes instead of the O’Brien ones since that was what was on hand. I sauted the onions first then cooked the hashbrowns in a skillet prior to adding them to the dish. You really can make this dish into whatever floats your boat. Great recipe!
If you double the recipe, about how much longer does it take to cook? Thanks for the info and great recipe! 😉
Another 20 to 25 minutes usually! Enjoy friend!