Potato and Egg Casserole Recipe
This Potato and Egg Casserole is a hearty and delicious dish perfect for breakfast, brunch, or even dinner. Made with layers of tender potatoes, eggs, cheese, and flavorful seasonings, it’s a comforting meal that’s easy to prepare and great for meal prep. Whether you’re serving a crowd or making a quick family meal, this cheesy casserole is sure to be a hit!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 medium potatoes, peeled and thinly sliced
- 6 large eggs
- 1 cup shredded cheese (cheddar or preferred type)
- ½ cup milk
- 2 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- 1 small onion, finely chopped
- 1 clove garlic, minced (optional)
- ½ cup cooked beef sausage or turkey slices (optional)
Instructions
- Preheat Oven – Set to 350°F (175°C) and grease a baking dish.
- Prepare the Potatoes – Boil sliced potatoes for 5 minutes or sauté in butter until slightly tender.
- Sauté the Onions – Cook onions (and garlic if using) in butter until soft.
- Mix the Eggs – In a bowl, whisk eggs, milk, salt, and pepper together.
- Layer the Ingredients – In the baking dish, layer potatoes, sautéed onions, cheese, and cooked sausage or turkey (if using).
- Pour the Egg Mixture – Evenly distribute over the layers.
- Bake – Bake for 35-40 minutes or until eggs are set and the top is golden brown.
- Cool & Serve – Let it rest for a few minutes before slicing and serving.
Notes
- Substitute fresh potatoes with frozen hash browns for convenience.
- Make it ahead and refrigerate overnight before baking.
- Ensure the eggs are fully set by inserting a knife in the center—if it comes out clean, it’s done.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Find it online: https://chocolatecoveredamy.com/potato-and-egg-casserole-recipe/
