Potato and Egg Casserole Recipe

If you love hearty, crowd-pleasing breakfasts that come together with minimal fuss, you’re going to adore this Potato and Egg Casserole. With layers of savory hash browns, sautéed vegetables, melty cheese, and fluffy baked eggs, this dish is the answer to stress-free mornings or leisurely weekend brunches! The combination of textures and cozy flavors will warm your kitchen and put smiles on everyone’s faces—plus, it’s versatile enough to suit a variety of tastes and dietary needs.

this Recipe

Ingredients You’ll Need

One of the things I love most about this Potato and Egg Casserole is how it uses simple, accessible ingredients—each one essential to building flavor, texture, and beautiful color in every bite. Here’s what you’ll need, with a few tips for making it your own:

• Frozen shredded hash browns (6 cups): The foundation of this casserole, hash browns add a crisp-tender potato layer that bakes beautifully under the eggs and cheese.
• Olive oil (2 tablespoons): Just enough to soften the veggies and bring out their sweetness without weighing down the dish.
• Onion, diced (1 small): Provides aromatic depth and a slight bite that balances the creamy eggs and potatoes.
• Red bell pepper, diced (1): Adds vibrant color and a touch of sweetness—feel free to swap in another color if you prefer!
• Cooked breakfast sausage or diced ham (1 cup, optional): For extra heartiness and savory flavor; leave it out for a vegetarian casserole.
• Large eggs (8): The star of the show, these bake up fluffy and provide a protein-packed base.
• Milk (1 cup): Whisked in with the eggs to create a custardy, tender texture throughout the casserole.
• Shredded cheddar cheese (1 cup): Adds bold, classic flavor and melts into golden perfection on top.
• Shredded mozzarella cheese (1/2 cup): Brings creamy, stretchy goodness to each slice.
• Salt (1 teaspoon): Brings all the flavors together—don’t skimp!
• Black pepper (1/2 teaspoon): Gives just the right amount of mild heat in the background.
• Garlic powder (1/2 teaspoon): For subtle savory depth without overpowering the other ingredients.
• Paprika (1/4 teaspoon): Adds warmth and a gentle, smoky touch to the eggs.
• Fresh parsley for garnish: The final touch for freshness and a burst of green on your plate!

How to Make Potato and Egg Casserole

Step 1: Sauté the Veggies

Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. While the oven heats, warm olive oil in a skillet over medium. Sauté your diced onion and bell pepper for four to five minutes until soft and fragrant. If you’re adding breakfast sausage or ham, make sure it’s cooked ahead of time so it’s ready to layer into the dish.

Step 2: Layer the Hash Browns

Spread the thawed hash browns evenly across the bottom of your prepared baking dish. These form the hearty base of your Potato and Egg Casserole, soaking up flavor from everything layered on top while keeping the structure light and fluffy underneath.

Step 3: Add Vegetables and Meat

Scatter the sautéed onion and bell pepper over the hash browns, then sprinkle on your cooked sausage or ham if using. This step packs flavor into every forkful and lets you customize each casserole to your preference—veggie-packed, meaty, or somewhere in between!

Step 4: Whisk Eggs and Seasonings

In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika. This mixture creates the pillowy, custardy layer that defines a good casserole, and whisking well ensures even seasoning and fluffiness throughout.

Step 5: Assemble and Bake

Pour the egg mixture evenly over the hash browns and veggie-meat layer. Top with generous handfuls of shredded cheddar and mozzarella cheese—these will melt into golden, irresistible bubbles. Slide the dish into your preheated oven and bake uncovered for 40 to 45 minutes, until the eggs are set and the top is deliciously golden brown.

Step 6: Rest and Garnish

Once your Potato and Egg Casserole is out of the oven, let it cool for about five minutes to set, making slicing a breeze. Finish with a sprinkle of fresh parsley before serving—this pop of color makes everything look and taste that much better!

How to Serve Potato and Egg Casserole

Garnishes

This casserole shines with a handful of freshly chopped parsley, but you could also try green onions, a dash of extra paprika, or even a scattering of crumbled bacon or diced tomatoes for visual appeal and extra layers of flavor.

Side Dishes

A Potato and Egg Casserole is super filling, but sides like a crisp green salad, fresh fruit, or toasted bread make any brunch or breakfast feast feel extra special. For a comforting winter meal, pair with a simple soup or roasted veggies.

Creative Ways to Present

If you’re serving a crowd, cut the casserole into neat squares and arrange them on a platter. For individual portions, bake in ramekins or muffin tins for mini casseroles. A dollop of sour cream or a splash of hot sauce at the table lets guests customize their own servings.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Just cover the casserole tightly or transfer to an airtight container and refrigerate for up to four days. The flavors deepen beautifully as it rests, making next-day breakfasts extra satisfying.

Freezing

Your Potato and Egg Casserole freezes very well, either whole or in individual portions. Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to two months. Thaw overnight in the fridge for best texture.

Reheating

To reheat, simply cover with foil and warm in a 350°F (175°C) oven until heated through, about 20-25 minutes. For single servings, a few minutes in the microwave does the job—but the oven keeps things crispy if you prefer.

FAQs

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

Absolutely! Assemble everything, cover, and refrigerate overnight. In the morning, bake as directed (you may need a few extra minutes if it goes in cold). It’s perfect for stress-free breakfasts.

What are good vegetarian alternatives for the meat?

Swap out the sausage or ham for sautéed mushrooms, spinach, or even a handful of sun-dried tomatoes. The Potato and Egg Casserole is delicious with any vegetables you love!

How do I know when the casserole is done?

You’ll know it’s ready when the center is set and doesn’t jiggle when you gently shake the dish. The top should be lightly golden, and a knife inserted in the center should come out clean.

Can I use fresh potatoes instead of frozen hash browns?

Yes! Peel and shred your own potatoes, then squeeze out as much moisture as you can before using. This keeps the base from turning soggy and ensures a satisfying, fluffy texture.

Is this Potato and Egg Casserole gluten-free?

It can be! Just make sure your hash browns and sausage (if using) are labeled gluten-free. This recipe doesn’t include any other gluten-containing ingredients, so it’s easy to adapt for gluten-sensitive guests.

Final Thoughts

Now that you’re armed with all the tips and inspiration, I hope you’ll make this Potato and Egg Casserole part of your menu. It’s endlessly customizable, perfect for meal prep, and guaranteed to make breakfast or brunch feel like a celebration. Go ahead—invite family and friends, or treat yourself to a cozy morning with a generous slice!

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