This Egg and Potato Breakfast Casserole is an easy breakfast bake loaded with potatoes, veggies, and cheese. Plus, it is completely customizable with your favorite ingredients and can be prepared ahead of time.
This Vegetarian Breakfast Casserole is the perfect dish to serve at brunch for special occasions like Christmas Morning or Easter Brunch, or for any day of the week because it's easy to make ahead. Whether you are feeding a small family or entertaining a large number of guests, this egg casserole is a total crowd pleaser!
Why You'll Love this Breakfast Casserole
- Easy to make. Casseroles are one of my favourite dishes to prepare because I don't have to worry too much over them. I simply combine all the ingredients into the casserole dish, pop it in the oven and let it do it's thing. This breakfast casserole is no different. Once it's baked, just remove it from the oven and place it right onto your table (with a trivet underneath, of course).
- Feeds a crowd. This breakfast egg bake is perfect to feed a whole family with 6 large servings. You can also easily double the recipe to and bake in a 9x13-inch casserole pan to feed even more people when entertaining.
- It's customizable. Want to switch up the veggies? Go for it. Want to add in some bacon or sausage? Go for it. Want to add extra cheese? You know the answer. Just like our Egg Muffins, this breakfast casserole is 100% customizable, so you can add in your favorite ingredients and enjoy it the way that you want.
Ingredient Notes
To make this easy Egg and Potato Breakfast Casserole, you will need the following ingredients (full measurements in recipe card below):
- olive oil
- onion
- green pepper
- russet potatoes - you can also substitute for sweet potatoes for a different flavor.
- salt and pepper
- eggs - for a softer and creamier texture, feel free to beat in ¼ to ½ cup of milk to the eggs.
- cheddar cheese - you can also add in a little cheese for a cheesier version, or leave it out.
How to Customize a Breakfast Casserole
This breakfast egg casserole is completely customizable with your favorite vegetables. Feel free to substitute or add in other vegetables when you are sautéing. No matter what you add, keep the portion of veggies to 1 cup. Some of my favorites to add are:
- mushrooms
- tomatoes
- asparagus
- zucchini
- chopped spinach
- broccoli
You can also add 1 cup of cooked meat, such as sausage, bacon, or ground meat.
Note that if you are adding a lot of extra ingredients, you will need to add more eggs to ensure that the egg mixture covers all your ingredients. If you like to keep it potato heavy but you have added too many other ingredients, you might also want to consider adding another potato. This will also mean that you will need a bigger 9x13-inch casserole pan.
How to Make the Best Egg and Potato Breakfast Casserole
- Sauté the vegetables. In a large skillet, heat oil over medium heat. Sauté the onions for 1 minute, then add green peppers, potatoes, ½ teaspoon salt, and ½ teaspoon black pepper and continue to sauté for another 4 minutes until the onions are soft and tender.
- Prepare eggs. In a medium mixing bowl, beat together the eggs and remaining salt and pepper.
- Assemble casserole. Lightly grease a 9-inch square casserole dish and set aside. Transfer the vegetable mixture to the prepared casserole dish and spread out evenly. Pour the egg mixture evenly over the vegetables in the casserole dish. Sprinkle some cheddar cheese on top (optional).
- Bake. Bake in a 350 F preheated oven for 35-40 minutes, or until eggs are cooked firmly.
Make Ahead Breakfast Casserole
One of my favorite things about this egg bake is that you can prepare it ahead of time. There is nothing better than waking up in the morning and just popping an egg casserole into the oven. There are 2 ways to prep it in advance:
- Prep and bake later: Combine all your ingredients (leaving out the potatoes) into your casserole dish the night before, cover it with aluminum foil or plastic cling wrap and store in the fridge until you are ready to bake. You can chop the potatoes but store them in a container with water so that they are submerged (to prevent browning). In the morning, drain and add the potatoes to the casserole pan and give it a quick stir. Sprinkle on some cheddar cheese (optional) and allow it to come to room temperature. Then, pop it into the oven.
- Bake and reheat: Make the breakfast casserole recipe and actually bake it the night before. Allow it to cool to room temperature and then store it covered in the fridge. Remember that this is the kind of dish that you want to eat warm so simply pop it into a preheated 350F oven in the morning for about 10 minutes to reheat.
Storing and Freezing Instructions
- How to double the recipe: You can easily double the recipe and bake in a 9x13-inch casserole pan instead.
- How to store: Store any leftover breakfast egg bake in an airtight container in the fridge for up to 2-3 days.
- How to reheat: Reheat in a 350F preheated oven for 10 minutes until warm, or reheat slices in a 350F air fryer for 5-10 minutes or in the microwave until warmed through.
- How to freeze: To freeze this breakfast casserole, prepare the recipe as directed and assemble into the casserole dish but don't bake it. Cover it tightly with plastic cling wrap and wrap it again with aluminum foil. Store in the freezer for up to 3 months. Allow it to thaw overnight in the refrigerator, then allow it to come to room temperature before popping into the oven and baking as per the recipe instructions.
More Brunch Recipes
- 50 Best Breakfast Ideas
- Spring Vegetable Frittata
- Poached Eggs with Roasted Asparagus
- Old-Fashioned Pancakes
- Spinach and Feta Quiche with Cauliflower Crust
- Triple Berry French Toast
- Mediterranean Scrambled Eggs with Spinach, Tomato and Feta
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Recipe
Egg and Potato Breakfast Casserole
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Egg and Potato Breakfast Casserole is an easy vegetarian breakfast bake loaded with veggies. It is completely customizable and can be made ahead of time.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 medium green bell pepper, diced
- 2 medium russet potatoes, diced into small ½ inch cubes
- ¾ teaspoon salt, divided
- ¾ teaspoon ground black pepper, divided
- 5-6 large eggs
- ½ cup cheddar cheese, shredded (optional)
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9-inch square casserole dish and set aside.
- In a large skillet, heat oil over medium heat. Sauté the onions for 1 minute, then add green peppers, potatoes, ½ teaspoon salt, and ½ teaspoon black pepper and continue to sauté for another 4 minutes until the onions are soft and tender.
- Transfer the vegetable mixture to the prepared casserole dish and spread out evenly.
- In a medium mixing bowl, beat together the eggs and remaining salt and pepper. Pour the egg mixture evenly over the vegetables in the casserole dish. Sprinkle some cheddar cheese on top (optional).
- Bake for 35-40 minutes, or until eggs are cooked firmly.
Notes
How to double the recipe: You can easily double the recipe and bake in a 9x13-inch casserole pan instead.
Make ahead instructions: One of my favorite things about this dish is that you can prepare it ahead of time. There is nothing better than waking up in the morning and just popping an egg casserole into the oven. There are 2 ways to prep it in advance:
- Prep and bake later:
- Combine all your ingredients (leaving out the potatoes) into your casserole dish the night before, cover it with aluminum foil or plastic cling wrap and store in the fridge until you are ready to bake. You can chop the potatoes but store them in a container with water so that they are submerged (to prevent browning). In the morning, drain and add the potatoes to the casserole pan and give it a quick stir. Sprinkle on some cheddar cheese (optional) and allow it to come to room temperature. Then, pop it into the oven.
- Bake and reheat: Make the breakfast casserole dish and actually bake it the night before. Allow it to cool to room temperature and then store it covered in the fridge. Remember that this is the kind of dish that you want to eat warm so simply pop it into a preheated 350F oven in the morning for about 10 minutes to reheat.
How to store: Store any leftover breakfast egg bake in an airtight container in the fridge for up to 2-3 days.
How to reheat: Reheat in a 350F preheated oven for 10 minutes until warm, or reheat slices in a 350F air fryer for 5-10 minutes or in the microwave until warmed through.
How to freeze: To freeze this breakfast casserole, prepare the recipe as directed and assemble into the casserole dish but don't bake it. Cover it tightly with plastic cling wrap and wrap it again with aluminum foil. Store in the freezer for up to 3 months. Allow it to thaw overnight in the refrigerator, then allow it to come to room temperature before popping into the oven and baking as per the recipe instructions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Eggs
- Method: Bake
- Cuisine: American
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Kim says
This was an amazing recipe so thank you from my whole family! It was hard to find a recipe that didn’t add frozen potatoes so a special thanks from myself to you for that. I added bacon, cheese, garlic salt and parsley but stuck to the rest precisely. It was wonderful and my 13 mo chowed down and he doesn’t usually like eggs.
Sam | Ahead of Thyme says
So glad to hear this! Your tweaks sound pretty amazing 😀
Brian says
I’d like to add bacon. Do you think it best to pre-cook the bacon first or simply add it in raw.
Sam | Ahead of Thyme says
I would pre-cook the bacon and then add it in.
Janet Daniels says
You mention mushrooms in your narrative but doesn't list mushrooms in ingredients or instructions.
Sam | Ahead of Thyme says
Oops, that a typo! Thank you for catching it! I originally was going to add mushrooms but I forgot to pick some up. This dish is very versatile and you can add in your favourite veggies (including mushrooms) if you would like.
Leah says
Do you have to bake it the night before?
Sam | Ahead of Thyme says
Not at all! You have the option of baking the night before if you need to save time the next day. Otherwise, cook it the day you are serving/eating it.
Carol says
Has anyone used frozen potatoes when doing this recipe?
Immie says
Do the potatoes get tender just from 4 minutes of cooking on the stove? Do they need to be boiled first?
Thanks!
Sam | Ahead of Thyme says
The onions get tender, but the potatoes won't get tender at that point. They get fully cooked once placed in the casserole and baked with the egg mixture. I will update the instructions to make it clearer, thanks!
Shannon McLain says
Oh my gosh. SO GOOD!! And very happy it doesn't have heavy creamer or something in it. Will be sharing! 😀
Sam | Ahead of Thyme says
Thanks! So glad you liked the recipe 🙂