Description
A cozy, cheesy breakfast casserole layered with tender potatoes, sautéed veggies, and a creamy egg custard, all baked to golden perfection.
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 1½ cups shredded cheddar cheese
- 6 large eggs
- 1 cup whole milk
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or spray.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Sauté the diced onion and red bell pepper in olive oil over medium heat until softened, about 5 minutes.
- Add the diced potatoes, sautéed vegetables, and 1 cup of the shredded cheddar cheese into the baking dish. Stir gently to combine.
- Pour the egg mixture evenly over the potato mixture, then top with the remaining ½ cup of cheese.
- Bake uncovered for 40–45 minutes or until the center is set and the top is golden brown.
- Let rest for 10 minutes before slicing. Serve warm.
Notes
- Use freshly shredded cheese for best melting results.
- Let the bake rest before slicing to help it hold its shape.
- Try adding cooked spinach, mushrooms, or turkey sausage for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 195mg
Keywords: cheesy breakfast bake, potato egg casserole, easy breakfast recipe, brunch ideas, vegetarian breakfast