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Warming Egg and Potato Breakfast Casserole: 6 Servings

Egg and Potato Breakfast Casserole
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This is a heartwarming and delicious egg and potato breakfast casserole, perfect for a cozy morning. It’s a classic baked dish that brings comfort and joy to your table.

Ingredients

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  • 1 pound potatoes, peeled and diced
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 6 large eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked crumbled bacon or sausage (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, cook the diced potatoes until tender, about 10-15 minutes.
  3. Add the chopped onion and bell peppers to the skillet and cook until softened, about 5 minutes more.
  4. In a large bowl, whisk together the eggs, milk, salt, and pepper.
  5. Stir the cooked potato and vegetable mixture into the egg mixture.
  6. If using, fold in the crumbled bacon or sausage.
  7. Pour the mixture into the prepared baking dish.
  8. Sprinkle the shredded cheddar cheese evenly over the top.
  9. Bake for 30-40 minutes, or until the casserole is set and golden brown.
  10. Let it rest for a few minutes before serving.

Notes

  • For a richer flavor, you can add a pinch of paprika or garlic powder to the egg mixture.
  • Feel free to customize with your favorite vegetables like mushrooms or spinach.
  • This casserole can be assembled the night before and refrigerated, then baked in the morning.

Nutrition

Find it online: https://tastytribune.com/egg-and-potato-breakfast-casserole/