egg potato casserole recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best egg potato casserole recipe

I’ve been making this egg potato casserole recipe for years, and it’s always a hit with my family. It’s a classic dish that’s easy to prepare and packed with flavor.

The combination of eggs, potatoes, and cheese is a winning combination that’s sure to please even the pickiest eaters. I’ve served this at countless family gatherings and potlucks, and it’s always the first dish to go.

The best part about this recipe is that it’s incredibly versatile – you can make it for a quick weeknight dinner or as a special occasion dish. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.

They love cracking eggs and mashing potatoes, and I love teaching them about the importance of layering ingredients in a casserole. This recipe is also a great way to use up leftover potatoes and eggs, making it a great option for meal planning.

The casserole is also incredibly easy to reheat, making it perfect for busy families who need a quick and easy meal solution. I’ve even made this recipe for breakfast on occasion – yes, you read that right – breakfast!

It’s surprisingly delicious with some scrambled eggs on top. The health benefits of this recipe are numerous – eggs are an excellent source of protein, potatoes are rich in fiber and vitamins, and cheese provides calcium and other essential nutrients.

Egg Potato Casserole

4.9 from 1998 votes

A hearty and comforting dish perfect for breakfast or brunch. Eggs and potatoes are baked together with cheese and vegetables.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Potato Mixture

2 lbs potatoes, peeled and thinly sliced
1 small onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Egg Mixture

6 large eggs
1 cup milk
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 tsp salt
1/4 tsp black pepper

For Topping

1/4 cup breadcrumbs
1 tbsp melted butter

👨‍🍳Directions

1Preheat oven to 375°F.
2Grease a 9×13-inch baking dish with butter or non-stick spray.
3In a large mixing bowl, combine sliced potatoes, chopped onion, bell pepper, minced garlic, salt, black pepper, and olive oil.
4Toss to coat evenly.
5Spread the potato mixture evenly in the prepared baking dish.
6Bake for 20 minutes, or until the potatoes are slightly softened and the edges are lightly browned.
7While the potatoes are baking, in a separate bowl, whisk together eggs, milk, cheddar cheese, mozzarella cheese, salt, and black pepper.
8Pour the egg mixture evenly over the potato mixture in the baking dish.
9In a small bowl, mix breadcrumbs and melted butter.
10Sprinkle the breadcrumb mixture evenly over the top of the casserole.
11Return the casserole to the oven and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden brown.
12The casserole is done when a knife inserted into the center comes out clean and the top is lightly golden.
13Remove the casserole from the oven and let it rest for 5 minutes before serving.
14This allows the casserole to set and makes it easier to serve.
15Cut into squares and serve hot, garnished with fresh herbs if desired.

🔧Equipment

Baking dish
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add other vegetables like spinach or mushrooms for extra nutrition. For a spicy kick, add diced jalapeños to the potato mixture.

Watch Video Of How Egg Potato Casserole Works

This egg potato casserole recipe is a great choice for any occasion. It’s easy to make, delicious, and can feed a crowd. I love how versatile it is and how well it pairs with other dishes.

It’s also a great way to use up leftovers and reduce food waste. I have made this recipe for family gatherings and it always goes over well. It’s a great dish to serve to a crowd because it’s easy to make in large quantities and can be served at room temperature.

It’s also a good option for meal prepping because it can be stored in the fridge for up to four days and reheated in the oven or microwave. I think it’s a good idea to make extra and freeze some for later. Leftovers can be reheated in the oven or microwave, but be sure to cover the dish with foil to prevent the top from drying out.

You can also serve this casserole with a side salad or some fruit for a complete meal. It’s a dish that everyone in my family loves, and I know you’ll enjoy it too.

❓ Frequently Asked Questions About Egg Potato Casserole

Q: What type of potatoes should I use for this recipe?

You can use any type of potato you like for this recipe – Russet, Yukon Gold, or even sweet potatoes work well.

Q: Can I make this recipe without cheese?

No problem! You can substitute the cheese with an additional cup of sour cream or Greek yogurt if you prefer.

Q: How long does it take to make this casserole?

This recipe comes together quickly – about 30 minutes from start to finish.

Q: Can I make this recipe ahead of time?

This casserole is perfect for making ahead – simply assemble the ingredients as directed, cover it with plastic wrap or aluminum foil, and refrigerate until ready to bake.

Q: What temperature should I bake this casserole at?

Bake the casserole at 350°F (180°C) until golden brown on top and hot throughout.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts