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Egg and Potato Breakfast Casserole: Whether you are feeding your own family or entertaining a large number of guests, this vegetarian egg and potato breakfast casserole is a huge hit at brunch | aheadofthyme.com

Egg and Potato Breakfast Casserole


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Brunch

Description

Whether you are feeding your own family or entertaining a large number of guests, this vegetarian egg and potato breakfast casserole is a huge hit at brunch.


Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 green bell pepper, diced
  • 2 medium russet potatoes, diced into small 1/2 inch cubes
  • 3/4 teaspoon salt (divided into 1/2 teaspoon and 1/4 teaspoon)
  • 3/4 teaspoon ground black pepper (divided into 1/2 teaspoon and 1/4 teaspoon)
  • 5 large eggs
  • 1/2 cup cheddar cheese, shredded (optional)

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9″ x 9″ (approx.) casserole dish and set aside.
  2. In a large skillet, heat olive oil over medium heat. Saute the onions for 1 minute. Add the green peppers, potatoes, 1/2 teaspoon salt and 1/2 teaspoon black pepper and continue to saute for another 4 minutes until onions are soft and tender. Transfer to the casserole dish and spread out evenly.
  3. In a medium bowl, beat the eggs and remaining salt and pepper. Pour the egg mixture evenly into the casserole dish. Sprinkle some cheddar cheese on top (optional).
  4. Bake for 35-40 minutes, or until eggs are cooked firmly.