This Cheesy Potato Breakfast Casserole is a warm and filling dish that’s perfect for family mornings. It’s loaded with crispy potatoes, eggs, and of course, a generous amount of gooey cheese!
Let’s be honest, what’s not to love about cheese? I like to enjoy it with some fresh fruit or a cup of coffee. It’s a tasty way to start the day—homemade comfort right in your kitchen!
Key Ingredients & Substitutions
Diced Potatoes: Regular potatoes work great here! I usually go for Yukon Gold for their creamy texture. If you’re in a hurry, frozen hashbrowns are perfect and save you some prep time.
Bacon: Bacon adds a wonderful crunch and flavor, but you can swap it for cooked sausage or turkey bacon if you want a lighter option. Don’t forget to save some for garnish!
Red Bell Pepper: This adds a nice sweetness and color. You can replace it with green bell peppers or even chopped spinach for a different flavor and more veggies.
Cheddar Cheese: Cheddar is my go-to for this recipe, but I love a mix! Feel free to use Monterey Jack or mozzarella, or even a spicy pepper jack if you like a kick!
Eggs & Milk: Use any kind of milk—dairy or plant-based. Almond or oat milk works well. For a richer flavor, you might even use half-and-half!
How Do You Ensure Perfectly Cooked Casserole?
Getting that casserole just right is all about layering and baking time. Here’s how to do it:
- Pre-cook your potatoes if using fresh to ensure they cook evenly.
- Make distinct layers in your dish—this helps everything bake through without becoming a mushy mess.
- Keep an eye on it while baking. When the edges start to brown and the center feels firm, it’s usually done.
Let the casserole rest after baking. This step helps it set up and makes for easier serving. Enjoy this comforting crowd-pleaser, knowing you’ve nailed the technique!
Cheesy Potato Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 cups diced potatoes (about 3 medium potatoes)
- 6 slices bacon, cooked and crumbled
- 1 small red bell pepper, diced
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 green onions, chopped (for garnish)
- 2 tbsp fresh parsley, chopped (optional for garnish)
- Cooking spray or butter for greasing the baking dish
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prep and around 35-40 minutes to cook. In total, you’ll need about 55-60 minutes, including resting time. It’s a quick and filling dish that’s perfect for breakfast or brunch!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). While that’s warming up, grease a 9×13 inch casserole dish with cooking spray or butter. This ensures nothing sticks!
2. Prepare the Potatoes:
If you’re using fresh potatoes, cut them into small cubes and parboil in salted water for about 5-7 minutes, just until they are tender but not falling apart. Drain them and let them cool slightly. If you’re using frozen hashbrowns, make sure they are thawed and ready to use.
3. Mix the Eggs:
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until everything is well combined. This mixture will bring everything together in the casserole!
4. Layer the Casserole:
Now it’s time to layer! Start by placing half of the diced potatoes evenly across the bottom of the casserole dish. Next, sprinkle half of the crumbled bacon, diced red bell pepper, and shredded cheddar cheese over the potatoes.
5. Add Egg Mixture:
Pour half of the egg mixture over the first layer. This helps to bind everything together as it bakes. Repeat the layering process with the remaining potatoes, bacon, red bell pepper, and cheese. Finally, pour the rest of the egg mixture on top.
6. Stir and Bake:
Using a fork, gently stir the casserole a little to evenly distribute everything. Now place it in the preheated oven and bake uncovered for about 35-40 minutes. Keep an eye on it! It’s done when the eggs are fully set and the top is golden and bubbly.
7. Cool and Serve:
Once baked, remove the casserole from the oven and let it rest for about 5 minutes. This makes it easier to cut and serve. Before enjoying, sprinkle some chopped green onions and parsley on top for a fresh finish!
Dig into your warm and cheesy Potato Breakfast Casserole—it’s a comforting start to the day!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold or red potatoes work wonderfully, but if you want to save time, frozen hashbrowns are a convenient option. Just be sure they’re thawed before using.
Is It Possible to Make This Casserole Vegetarian?
Yes! Simply omit the bacon or substitute it with a meat alternative, like tempeh or veggie sausage. You can also add more vegetables like spinach or mushrooms for added flavor and nutrition.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. If it’s a bit dry, adding a splash of milk while reheating works wonders.
Can I Prep This Casserole the Night Before?
Definitely! You can assemble the casserole the night before, cover it, and refrigerate it overnight. Just add an additional 5-10 minutes to the baking time the next morning. Enjoy your fresh breakfast with minimal morning fuss!
