Potato and Egg Casserole Recipe

If you’re searching for a crowd-pleasing, comforting brunch that practically makes itself, this Potato and Egg Casserole is it! Creamy eggs, golden hash browns, melty cheddar, and crisp veggies come together in a dish that’s hearty without being heavy. Whether you’re feeding overnight guests, meal-prepping for the week, or just craving a cozy breakfast, this casserole brings everyone running to the table. Trust me, the easy prep and savory flavors make it an instant classic in my house.

this Recipe

Ingredients You’ll Need

What’s wonderful about this recipe is just how simple the ingredients are! Each one adds its own special something—creamy, melty, or bright—making the Potato and Egg Casserole colorful, flavorful, and irresistibly delicious.

• Eggs: The heart of the casserole, creating a rich and satisfying base that binds everything together.
• Frozen hash browns (thawed): They save loads of time and deliver that classic potato flavor with a tender, hash-brown texture.
• Whole milk: A splash of milk keeps the eggs creamy and prevents the casserole from drying out.
• Shredded cheddar cheese: Melty, sharp, and gooey, cheddar gives each bite a boost of flavor and that classic casserole stretch.
• Diced onion: Adds a lovely sweetness and depth when baked, balancing the richness.
• Diced bell pepper: Pops of color and a little crunch make the casserole vibrant and lively.
• Garlic powder: A pinch brings out a subtle savoriness that makes each bite more interesting.
• Salt: Essential for seasoning and bringing all the flavors together.
• Black pepper: Just enough bite to perk up the whole dish.
• Chopped fresh parsley (optional): Bright green parsley is perfect for a fresh, finishing touch and extra color.
• Cooking spray or butter for greasing: Prevents sticking and adds a touch of richness at the edges.

How to Make Potato and Egg Casserole

Step 1: Prep Your Baking Dish

Preheat your oven to 375°F and generously spray or butter a 9×13-inch baking dish. Think of this as setting the stage—every slice comes out easily, without clinging or sticking, so you get those neat, satisfying squares.

Step 2: Whisk the Eggs and Seasonings

In a large mixing bowl, crack the eggs and whisk them with the milk, garlic powder, salt, and black pepper. What you’re creating here is a creamy, flavorful base that soaks into the potatoes and veggies, ensuring every bite is tender and well-seasoned.

Step 3: Add Potatoes, Cheese, and Veggies

Add the thawed hash browns, shredded cheddar cheese, diced onion, and bell pepper right into your egg mixture. Give everything a hearty stir until it’s evenly combined. You’ll notice the mixture looks full and colorful—just the way you want it for a tasty Potato and Egg Casserole!

Step 4: Pour and Spread

Pour the batter into your prepared baking dish and use a spatula to spread it out evenly. Making sure it’s distributed well means each square gets the right balance of potatoes, cheese, and veggies, so no one feels left out on flavor.

Step 5: Bake to Golden Perfection

Slide the dish into your preheated oven and bake for 35 to 40 minutes. You’re looking for a golden brown top and a center that’s just set—no more jiggle. The aroma alone will have everyone coming into the kitchen to sneak a peek.

Step 6: Cool, Garnish, and Serve

Let the casserole rest for about 5 minutes after baking. This little pause lets it set up for clean slices. Sprinkle with fresh parsley if you like a pop of color and freshness. Serve it warm and enjoy the oohs-and-aahs that follow!

How to Serve Potato and Egg Casserole

Garnishes

A simple sprinkle of chopped fresh parsley wakes up the flavors and brings a lovely green contrast to the golden top of your Potato and Egg Casserole. For extra flair, try a light dusting of smoked paprika or a few sliced scallions. Each of these keeps the presentation lively and inviting.

Side Dishes

Pairing is a joy here! A refreshing fruit salad, crisp green salad with a tangy vinaigrette, or even some toasted English muffins turn this casserole into a full brunch feast. For a heartier meal, serve it alongside crispy bacon or a platter of roasted veggies.

Creative Ways to Present

Cut the casserole into small squares for a breakfast buffet, or use a round biscuit cutter for elegant individual servings. You could even layer small slices into toasted bagels for a creative breakfast sandwich. This Potato and Egg Casserole is as flexible as your imagination—let it shine at family gatherings or holiday brunches!

Make Ahead and Storage

Storing Leftovers

Leftovers are no trouble at all. Once your Potato and Egg Casserole is completely cooled, cover the baking dish tightly or transfer slices to an airtight container. Stash them in the refrigerator, and they’ll stay tasty for up to four days.

Freezing

For longer storage, you can freeze individual squares or the entire casserole (after cooling). Wrap portions tightly in plastic wrap and place in a freezer bag. Reheat straight from the freezer for quick weekday breakfasts or impromptu brunches—the taste stays delicious!

Reheating

To regain that just-baked taste, reheat casserole squares in a 350°F oven for 10 to 15 minutes, covered loosely with foil. For a grab-and-go breakfast, a minute in the microwave does the trick, but the oven will keep the texture closer to fresh.

FAQs

Can I add meat to the Potato and Egg Casserole?

Absolutely! Cooked sausage, bacon, or even diced ham blend beautifully with the existing flavors. Just make sure any meat is fully cooked and drained before stirring it into the egg mixture.

Is it possible to make the casserole dairy-free?

Yes! Swap the milk for your favorite unsweetened non-dairy alternative (like almond or oat milk), and use a dairy-free cheese. The casserole will set up nicely and still deliver great taste.

Can I assemble the Potato and Egg Casserole the night before?

You sure can! Mix everything, pour it into your baking dish, then cover and refrigerate overnight. In the morning, bake as directed—perfect for relaxed weekends or busy mornings.

What veggie add-ins work best?

This casserole shines with versatility. Spinach, mushrooms, or even sun-dried tomatoes make wonderful mix-ins, adding flavor and extra color. Just be sure to sauté any watery veggies first to avoid excess moisture.

How do I know when it’s done baking?

The top should be golden, and a knife inserted in the center should come out clean. If you’re unsure, give it an extra five minutes—better a slightly firmer casserole than a jiggly one!

Final Thoughts

If you love simple, satisfying breakfasts that bring people together, this Potato and Egg Casserole deserves a spot at your table. It’s endlessly adaptable and guaranteed to be a hit with all ages. Invite friends over, pour the coffee, and enjoy making your mornings a little more special!

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