Egg and Potato Breakfast Casserole
A delightful and hearty casserole packed with eggs and potatoes, perfect for busy mornings or weekends.
Ingredients
Main Ingredients
- 3 cups diced or pre-cooked potatoes Use frozen or pre-cooked for ease.
- 6 large eggs Fresh eggs are ideal, but substitutes can be used.
- 1 cup cheese (cheddar, mozzarella, or your favorite) For a gooey texture.
- 2 cups vegetables (bell peppers, onions, spinach, mushrooms) Can customize based on preference.
- 1 tsp salt To taste.
- 1 tsp pepper To taste.
- 1 tsp garlic powder To taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- If using raw potatoes, sauté them in a skillet until tender. If using pre-cooked potatoes, layer them in the dish.
- In a bowl, whisk the eggs with your desired seasonings. If including cheese or veggies, incorporate them into this mixture.
- Layer the cooked potatoes in the baking dish, pour the egg mixture on top, and sprinkle with additional cheese if desired.
Baking
- Place the dish in the preheated oven and bake for 30-40 minutes, or until the eggs are set and lightly golden.
- Allow to cool slightly before serving, cutting into squares.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in individual portions for long-term storage. Reheat by baking at 350°F (175°C) for about 15-20 minutes.