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Potato and Egg Casserole Recipe

Potato and Egg Casserole Recipe
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4.9 from 11 reviews

This Potato and Egg Casserole is a hearty and satisfying breakfast or brunch dish that is easy to make and perfect for feeding a crowd. Layers of hash browns, sautéed vegetables, eggs, and cheese are baked until golden and bubbly, creating a delicious one-pan meal.

Ingredients

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Hash Browns:

  • 6 cups frozen shredded hash browns, thawed

Sautéed Vegetables:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced

Additional Ingredients:

  • 1 cup cooked breakfast sausage or diced ham (optional)
  • 8 large eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Sauté the vegetables: In a skillet, sauté the onion and bell pepper in olive oil until softened.
  3. Assemble: Spread the hash browns in the baking dish, top with sautéed vegetables and meat if using.
  4. Prepare the egg mixture: Whisk together eggs, milk, salt, pepper, garlic powder, and paprika.
  5. Add egg mixture: Pour the egg mixture over the hash browns and vegetables.
  6. Add cheese: Sprinkle cheddar and mozzarella cheeses on top.
  7. Bake: Bake for 40–45 minutes until set and golden brown.
  8. Serve: Let cool, garnish with parsley, and slice before serving.

Notes

  • This casserole can be assembled the night before and refrigerated, then baked in the morning.
  • Customize with your favorite vegetables or make it vegetarian by omitting the meat.
  • Great for breakfast, brunch, or meal prep.

Nutrition

Find it online: https://easy-tapas-recipes.com/potato-and-egg-casserole-recipe-2/