Egg and Potato Breakfast Casserole
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Anytime I need an easy morning win, I turn to my trusty Egg and Potato Breakfast Casserole. The eggs are fluffy and custardy, the hash browns turn tender, the bell peppers add sweetness, and the cheddar melts into every bite. It’s warm, hearty, and totally filling without weighing you down, making you want to linger at the table just a little longer.
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I make this for Easter brunch, Christmas morning, Mother’s Day breakfast, and whenever I have overnight guests because it’s always a crowd pleaser and looks impressive, but comes together so easily. You can prep everything the night before, then just bake in the morning. It stays fresh in the fridge for up to 3 days, or freeze individual portions for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Egg and Potato Breakfast Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Getting a good breakfast on the table isn’t as complicated as you might think, with this easy and simple egg and potato breakfast casserole recipe.
Preheat and Prepare Your Skillet
Preheat the oven to 180ºC and grease a 9×13 ceramic casserole dish.
Grab a nonstick skillet for cooking the vegetables. The nonstick surface prevents the peppers from sticking as they soften, making cleanup easier later.
Cook the Bell Peppers
Heat the olive oil in your large skillet over medium heat, then add the sliced yellow, green pepper, and red bell peppers. Cook for 7-10 minutes, stirring occasionally, until they start to soften and release their natural sweetness.
You’ll notice the colors brighten before they begin to soften. A good wooden spoon works perfectly for stirring without scratching your pan.
Add the Hash Browns
Add the shredded hash browns directly to the peppers and cook for another 7-10 minutes, stirring every few minutes so everything cooks evenly. You can use a box grater to shred the potatoes to make hash browns.
The hash browns will start to brown slightly and pick up flavor from the peppers. You’re not trying to make them crispy and fully cooked at this stage; you’re just pre-cooking them through until slightly golden brown.
After cooking the peppers and hash browns, you may transfer them to a paper towel-lined plate or parchment-lined baking sheet using a slotted spoon before mixing them with the eggs. The paper towels help absorb excess oil so your casserole isn’t greasy.
Mix with Eggs
Transfer the potato and pepper mixture to a large bowl and let it cool slightly for a minute, so it won’t scramble the eggs when you add them.
Once slightly cooled, crack each of the 6 eggs into a small bowl first, to be sure they’re all good to go, before adding them one at a time to the bowl of the pepper-potato mixture. Whisk eggs, breaking up the yolks as you stir everything together.
The residual heat from the vegetables will start to warm the eggs slightly but not cook them, which helps everything combine smoothly.
Add Remaining Ingredients
Add the baby spinach, halved cherry tomatoes, peas, sour cream, shredded cheddar cheese, milk, salt, and pepper to the potato-egg mixture. The sour cream adds richness and helps create that custard-like texture once it bakes.
Mix everything thoroughly until the spinach starts to wilt slightly and the cheese is distributed throughout. You may swap cheddar for pepper jack cheese for a mild kick of heat that pairs perfectly with the sweet bell peppers, or use Swiss cheese for a nuttier flavor.
Bake Until Golden
Transfer the mixture of cooked vegetables, egg, and fruits to the prepared baking dish and spread it evenly with a rubber spatula. Bake in your preheated oven for 35 minutes, or until the top turns golden brown and the center is set when you gently shake the pan.
The edges will puff up slightly and turn darker than the center, which is exactly what you want. After baking, let it rest for 5 minutes before slicing so the custard sets completely and the slices are neat. Enjoy!
If you’re bringing this to a potluck or brunch gathering, keep it warm by wrapping the baking dish in aluminum foil and then a thick kitchen towel. It’ll stay hot for about an hour this way. You can also transport slices in airtight containers.
You can also transport the foil and towel-wrapped dish in an insulated casserole carrier to keep it warm for even longer.
Ingredients
- 1 tablespoon olive oil
- ½ red bell pepper sliced
- ½ green bell pepper sliced
- ½ yellow bell pepper sliced
- 2 cups hash browns
- 6 eggs
- 3 cups baby spinach
- ½ cup cherry tomatoes halved
- ¼ cup peas
- ¼ cup sour cream
- ½ cup cheddar cheese shredded
- ½ cup milk
- Salt and pepper to taste
Video
Instructions
- Preheat the oven to 180ºC.
- In a non-stick skillet, heat the olive oil and add the peppers and cook for 7-10 minutes or until they start to soften. Add the hash browns and cook for 7-10 more minutes.1 tablespoon olive oil, ½ red bell pepper, ½ green bell pepper, ½ yellow bell pepper, 2 cups hash browns
- Transfer the potato and peppers mixture to a bowl and add the eggs, break them while you mix everything together.6 eggs
- Add the spinach, cherry tomatoes, peas, sour cream, cheese, milk, salt and pepper. Mix well.3 cups baby spinach, ½ cup cherry tomatoes, ¼ cup peas, ¼ cup sour cream, ½ cup cheddar cheese, ½ cup milk, Salt and pepper to taste
- Transfer to a baking dish and bake for 35 minutes, or until golden brown.
Notes
Nutrition
How to Store Leftovers
Cut cooled casserole into individual servings and place them in stackable airtight glass storage containers in the fridge for up to 3 days. For freezing, wrap small portions tightly in plastic wrap and foil, then place them in freezer-safe containers or bags for up to 3 months.
This potato egg casserole recipe can be prepared ahead of time, making it perfect for meal prep. Once you’re ready to serve them, thaw frozen slices in the fridge overnight before reheating. You can reheat them in the oven for the best result; microwaving works in a pinch.
What to Serve With Egg and Potato Breakfast Casserole
Serve it alongside fresh fruit salad with berries and melon for a lighter contrast to the rich casserole. Toasted sourdough or multigrain bread with butter and jam works well for soaking up any extra egg custard on the plate.
You could also add air-fried asparagus or sautéed mushrooms for extra vegetables. Greek yogurt with honey and granola makes a nice side that adds protein and keeps the meal balanced. For brunch, mimosas or fresh-squeezed orange juice fit the occasion.
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